Moo Bong Ri

MBR Chicken Wings (Soy Garlic or Yangnyeom)

Crispy fried wings coated in soy garlic or spicy sauce—crunchy exterior with bold flavor

Traditional Blood Sausage Soup (순대국)

Clear pork broth with blood sausage and cheek meats—rich, savory, and authentic

Doenjang Jjigae

Fermented soybean paste stew cooked low and slow until the broth turns earthy and complex, loaded with tofu and vegetables — the truest test of a Korean kitchen

Spicy Braised Beef Short Ribs (매운갈비찜)

Braised short ribs with cabbage, onions, and rice cakes in a spicy marinade—bold and comforting

Galbi Jjim

Braised short ribs slow-cooked until the meat pulls from the bone, lacquered in a sweet-savory sauce with chestnuts and daikon

Creamy Rose Spicy Rice Cake (로제떡볶이)

Chewy rice cakes in a creamy, slightly spicy sauce—rich and indulgent

Kimchi Jjigae

Bold, aggressively fermented kimchi stew with pork belly, the kind of depth that only comes from well-aged kimchi and time on the stove

Spicy Acorn Noodle (도토리쟁반국수)

Cold acorn noodles with spicy sauce and vegetables—refreshing with a chewy bite

Japchae

Glass noodles stir-fried with mushrooms, spinach, and beef in sesame oil — a careful balance of sweet and savory that most places get wrong

Sullungtang

Milky ox bone broth simmered for hours into a clean, restorative white soup — understated but technically demanding, seasoned at the table with salt and scallion

Pork Belly Wraps (보쌈)

Steamed thick-cut pork belly with napa cabbage and radish—tender and interactive

Banchan Spread

Rotating array of house-made side dishes — the quality and variety here signal the kitchen's seriousness; don't ignore them

Spicy Beef Soft Tofu Soup (육개장 순두부)

Spicy beef broth with soft tofu, brisket, egg, and scallions—warm and satisfying