I had grilled pork backbone at a famous restaurant in Daejeon.
It’s made with the same cut of meat that’s used in gamjatang, but they season it and grill it instead. It’s slightly spicy, and it tastes really good when eaten with udon noodles and rice. The meat is also incredibly tender.
Have you heard of naeng-jeyuk? Unlike the usual warm bossam (Korean boiled pork), the pork is boiled, chilled, and even aged in the refrigerator before being served cold! I tried it at…
Seokgalbi means ribs grilled over a wire rack. When you hear “galbi,” you probably think of Korea’s famous sweet and savory grilled meat dish! These ribs were thick yet tender and absolutely…
Jokbo Set – the perfect combination of Jokbal (braised pig’s trotters), Bossam (boiled pork slices), and our signature Spicy Buckwheat Noodles (Bibim Makguksu). No Jokbo Set is complete without
“Banban chicken” means you get two flavors in one whole chicken — half original fried chicken and half Korean-style spicy glazed chicken. Don’t you ever have those days when you’re craving both…
Fresh beef tartare (Yukhoe) served in a brass bowl with colorful veggies, pine nuts, and ginkgo nuts. Paired with a spread of traditional side dishes and a light bean sprout soup.
Fresh beef tartare (Yukhoe) served in a brass bowl with colorful veggies, pine nuts, and ginkgo nuts. Paired with a spread of traditional side dishes and a light bean sprout soup.
