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The house specialty: a stone-pot soft tofu stew with silken, yielding curds in a rich gochugaru-based broth — choose your protein (seafood, beef, mushroom) and spice level, but don't underestimate even the mild
Stone-pot mixed rice with vegetables and a fried egg, with a satisfying scorched crust forming at the bottom as you eat
Assertively sour and spicy kimchi stew with pork, a punchy alternative for diners who want fermented funk over the cleaner tofu broth