Pine tree Sonamoo

Sundubu Jjigae

Silky soft tofu simmered in a fiery, deeply seasoned broth — a benchmark dish for judging any traditional Korean kitchen

Doenjang Jjigae

Fermented soybean paste stew with zucchini and tofu — the kind of dish that reveals whether a kitchen is sourcing properly fermented paste or cutting corners

Bibimbap

Mixed rice bowl with seasoned vegetables and gochujang — a reliable litmus test for kitchen fundamentals in any Korean restaurant

Banchan (side dishes)

The rotating spread of fermented and seasoned small plates that accompany every meal — here reportedly a cut above the perfunctory versions served at lesser spots