Kunjip Tofu

Sundubu Jjigae

Silken tofu in a fiery anchovy-based broth that arrives at a full boil in a stone pot, finished tableside with a raw egg

Doenjang Jjigae

Earthy, fermented soybean paste stew with tofu and vegetables — the milder counterpart to the sundubu, more umami-forward than spicy

Kimchi Jjigae

Funky, well-aged kimchi stew with pork and tofu, best when the kimchi has enough tang to hold up against the richness

Bibimbap

Stone bowl rice topped with seasoned vegetables and gochujang, the crispy rice crust forming at the bottom while you eat

Banchan

A rotating spread of small sides — kimchi, pickled radish, and japchae are reliable appearances that arrive before your main