Soups & Stews

Half of Korean cooking lives in a bowl. Tang are the long‑simmered soups: galbi tang with short rib, cabbage short rib soup, ginseng chicken soup. Jjigae are the bubbling stews: kimchi jjigae with pork, soft tofu soondubu, fermented soybean doenjang. Then there's the house showpiece: abalone and octopus ginseng chicken soup, samgyetang that went to sea.

All of the above are on our menu, most at both lunch and dinner, with bansang lunch sets that add house soup, rice, and banchan from $15. On a cold day in Midtown, galbi tang at our tables is about as restorative as the neighborhood gets.