Miso Beef Brisket Stew w/ Organic Tofu ($7)
Warm and hearty, it's the best deal on the menu. It's essentially a Korean jjigae—a thick soup cooked in a stone pot flavored with chili and miso. Silken tofu and tender shredded brisket offer nice texture.
The best thing to drink is the house '50' Soju ($16/carafe), a blend of traditional sweet potato soju and a ginseng-infused rice soju. It's smooth and mineral-laced, with a delicate sweetness that complements pretty much every dish on the table.
Rock Shrimp Tempura with Flying Fish Roe Mayo ($12)
A riff on the popular spicy rock shrimp tempura popularized by Nobu. Shrimp is tender and well cooked, though the coating was a touch greasy. Mayo-based sauce shows that fat-on-fat works well when properly executed.
Bulgogi filet mignon sliders ($14 for 2)
These are the reason to come here—sweet and savory meat with spicy pickled cucumbers on a soft grilled roll. Really excellent. The pork belly version ($12) with Korean chili-paste mayo and a pile of scallions is almost better.
Grilled pork belly with kimchi and tofu ($13)
Based on samgyeopsal, the popular homestyle dish of simply grilled pork belly, it comes cooked with kimchi and a pile of soft tofu on the side. They were fine on their own, but we couldn't tell what the two items were doing on the same plate together. The pork was also missing the nice charring or grilled flavor that makes for really great samgyeopsal.
'Danji' braised short ribs ($16)
Galbijjim is traditionally made with the scraps of meat stuck to the bones after grilling short ribs. Braised with mushrooms, carrots, and potatoes, it's a cheap, filling, and comforting stew. Here they start with whole chunks of short rib, cooked until meltingly tender; though it's done very well, dollar for dollar the brisket stew is a much better bet.
Poached sablefish with spicy daikon ($16)
Another dish popularized by Nobu, broiled miso-glazed black cod is about as rich as fish can get; here, it's buttery and tender with a sweet, charred glaze. We really liked the texture of the disk of poached daikon, which was fully tender, but retained a nice crunch.
KFC (Korean Fried Chicken Wings, $9)
They come in a sweet garlic-soy sauce, or a slightly spicy Thai chili sauce. Both are good—moist, crisp, and not greasy—though the batter coating is pretty thick, not crackly-thin like other good Korean fried chicken.
Kimchi bacon fried 'paella' ($16, for 2)
Perfectly fried rice with plenty of kimchi, it came served on a hot stone plate where it formed a crunchy brown crust. We recommend adding the sunny-side up egg.
Mocha cake ($7)
Tasty enough; if not particularly memorable. A sweet potato cake with strong sweet potato flavor was precisely the opposite.