Koreatown, Los Angeles ยท restaurant
A Koreatown noodle house where hand-cut kalguksu arrives in rich anchovy broth with thick, chewy knife-cut noodles. The pork bossam has become its own draw. Slow-cooked until it pulls apart at the table, served with napa cabbage wraps and fermented sides. Deulkkae sujebi, a perilla seed soup with hand-torn noodles, runs quietly alongside as the sleeper order.
Perilla seed soup with hand-torn noodles, mushroom, sesame, and seaweed
Slow-cooked pork belly with napa cabbage wraps, kimchi, and ssamjang
Hand-cut noodles in clam and anchovy broth with vegetables and seafood