Description
The restaurant, like a Korean bistro, is pretty famous in the community for its elevated versions of home cooking, the Tuesday-night dishes your mother may not be around to cook for you when you're away from home. There is a spicy galbi jjim, gently braised short ribs in a bright, slightly sweet sauce thickened with ground dried chiles, that is probably tender enough to eat with a spoon, although you will be provided with a pair of scissors with which to snip it from the bone. I also like the samgyetang, a classic cold-weather preparation of boiled game hen stuffed with sticky rice and ginseng roots. Most of the tables will sport at least one portion of fried corvina, a strong, whole fish overcooked to an appealing crispness.
