Seor Ak San

Sundubu Jjigae

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

Doenjang Jjigae

Fermented soybean paste stew with zucchini, tofu, and mushrooms — earthy and pungent in the best way, a reliable benchmark for any Korean kitchen

Kimchi Jjigae

Well-aged kimchi braised low and slow with pork belly into a deep, tangy stew that improves bite by bite

Galbi

Soy-marinated beef short ribs with the characteristic sweet-savory glaze of traditional LA-style galbi — tender with good char

Haemul Pajeon

Thick seafood and scallion pancake with a crispy exterior and chewy interior, loaded with squid and shrimp — pairs well with makgeolli

Bibimbap

Stone bowl version arrives still sizzling, forming a crackled rice crust on the bottom — vegetables are properly seasoned and the gochujang ratio is assertive

Bulgogi

Thinly sliced marinated beef, slightly sweet, cooked to order — reliable but less exciting than the jjigae; solid if you're ordering for the table