
Based on 286 reviews
Silky soft tofu in a spicy, rust-red broth with seafood or pork, finished with a raw egg cracked in tableside — the broth has the kind of rounded heat that builds slowly
Fermented soybean paste stew with zucchini, tofu, and mushrooms — earthy and pungent in the best way, a reliable benchmark for any Korean kitchen
Well-aged kimchi braised low and slow with pork belly into a deep, tangy stew that improves bite by bite
Soy-marinated beef short ribs with the characteristic sweet-savory glaze of traditional LA-style galbi — tender with good char