The Famous Owl of Minerva

Galbi

Cross-cut beef short ribs marinated in a sweet-soy blend that caramelizes beautifully on the tabletop grill — the defining dish of this kitchen

Bulgogi

Thinly sliced ribeye in a mildly sweet marinade, tender and forgiving — a solid gateway dish for those newer to Korean BBQ

Sundubu Jjigae

Soft tofu stew arriving furiously bubbling in a stone pot, with a broth that's genuinely spiced and not watered down for Western palates

Doenjang Jjigae

Fermented soybean paste stew with zucchini and tofu — earthy, deeply savoury, and the kind of dish Korean grandmothers would approve of

Kimchi Jjigae

Well-fermented kimchi gives this stew real backbone — pork-based, assertively sour, one of the better versions in the North York corridor

Haemul Pajeon

Thick seafood and green onion pancake with a crispy exterior and chewy interior — best ordered as a shared starter while the grill heats up

Bibimbap

Stone bowl version with a properly crisped rice crust at the bottom — solid execution of a classic, though not the reason to come here

Naengmyeon

Cold buckwheat noodles in an icy beef broth — a smart summer finish to a BBQ meal, though the kitchen is stronger on its hot dishes