Banchan

Before anything touches the grill, the table fills up: kimchi, seasoned vegetables, little cold salads, the constellation of small dishes Koreans call banchan. They're not appetizers and they're not garnish; they're the supporting cast for every bite of rice and meat, balancing rich with sour, hot with cold.

Ours rotate with the kitchen and the season, always anchored by the house kimchi program. If a particular banchan wins you over, ask: to‑go portions are a few dollars, and the kimchi comes in proper containers to take home.