Sunrise House

Sundubu Jjigae

Soft tofu stew arriving at a rolling boil, with a deeply spiced broth and a raw egg cracked in tableside — the kind of dish that earns a restaurant regulars

Doenjang Jjigae

Fermented soybean paste stew with tofu and vegetables — earthy, funky, and deeply satisfying in a way that signals a kitchen not cutting corners on fermentation

Bibimbap

Stone-bowl bibimbap with a properly crisped rice crust that forms at the bottom — the textural contrast between scorched rice and tender vegetable toppings is the whole point

Kimchi Jjigae

Pork and well-fermented kimchi stew — sour, fatty, and pleasantly aggressive; the mark of a kitchen using properly aged kimchi rather than fresh