Lim Ga Ne

Sundubu Jjigae

Silky soft tofu in a spicy seafood or pork broth that arrives still boiling in a stone pot — the egg cracked in tableside thickens the base as it cooks

Doenjang Jjigae

Fermented soybean paste stew with tofu, zucchini, and mushrooms — earthy, funky depth that's the benchmark dish for any Korean home-style kitchen

Kimchi Jjigae

Well-fermented kimchi braised with pork and tofu into a tangy, deeply savoury stew that improves the longer the pot stays on heat

Galbitang

Clear short rib soup with tender beef falling off thin-cut bones in a clean, long-simmered broth — restrained and soothing rather than spicy

Bibimbap

Stone-bowl version with crisp scorched rice at the bottom, assorted namul, and a fried egg — solid execution of a standard