Koreatown, Los Angeles · restaurant
A small room in Koreatown where the banchan arrives before you have touched the menu. This is Korean home cooking at its most exemplary, featuring ganjang gejang (soy-marinated raw crab, rich with fermented roe and brine), galbi jjim braised for two full days until the meat gives, and a spicy black cod that has been the best seller since they opened.
Black cod braised with kabocha, potato, Korean radish, rice cake, tofu, and onion.
Black cod slow-braised with kabocha squash, radish, and tofu in a rich savory sauce
Whole Korean blue crab marinated in soy with ginger, scallions, and 18 aromatics