This restaurant isn't easy to love.
Servers often lack English, turning inquiries into painful pantomime.
But hang in there and treasures like bibim bap, a savory meat, vegetable, and egg casserole, and spicy fish heads will be yours. The short ribs are always tops, and the condiment bowls of vinegary cress and minuscule fried fish are worth the trip alone. Go with a gang and reserve a private tatami room. Traveling in numbers may justify ordering a bottle of the Korean vodka, soju, made from sweet potatoes. Open daily for lunch and dinner.