Soups & Stews

Half of Korean cooking lives in a bowl. Tang are the long‑simmered soups: galbi tang with short rib, milky ox bone sullungtang. Jjigae are the bubbling stews: kimchi jjigae, soft tofu soondubu, fermented soybean doenjang. Then there's army stew, the gloriously unorthodox pot of sausage, ramyun noodles, and kimchi born from post‑war improvisation.

All of the above are on our menu, most at both lunch and dinner, with lunch sets that add rice and banchan for under $25. On a cold day in Midtown, galbi tang at our tables is about as restorative as the neighborhood gets.