The dining room — banchan bar at lunch, à-la-carte at dinner.Banchan trio — napa kimchi, kkakdugi, oi-sobagi. Fermented downstairs.Bibimbap in the dolsot, just before the egg.Sejak green tea, three pours.The pass. Joon plates everything that leaves the line.Galbi-jjim — short rib, daikon, jujube, three hours low.Boricha — roasted barley tea, free with every table.Counter seating, six stools facing the kitchen.Haemul pajeon — scallion-and-seafood pancake, soy-vinegar.
