The kimchi we packed in November is at the point where it stops being a side dish and starts being an ingredient. It is sour enough now for jjigae and for kimchi jeon, and both are on.
On the menu now
- Mul naengmyeon — cold buckwheat noodles, back for the warm months
- Kimchi jjigae made with the November batch
- Patbingsu, which takes eleven minutes and cannot be hurried
Ask the host what the kitchen is happiest about. The answer changes weekly and is always better than ordering off a list.