Panchan-chi

After taking a seat, setting the table with small appetizers is the natural way to begin. The house-made steamed pork set lets diners wrap tender slices of pork in fresh sanchu lettuce with garlic, kimchi, and green chili peppers, seasoned to taste with savory miso paste or salt—a satisfying starter that balances rich meat with crisp greenery. Grazing on platters of namul and kimchi alongside cold beer or house-special makgeolli ladled from an earthenware jar brings an immediate warmth to the start of the meal.

Next comes chijimi Korean savory pancakes, fried crisp and fragrant on the outside while retaining a pleasantly chewy center. Varieties range from classic seafood to kimchi or red pickled ginger, giving diners plenty of flavors to choose from. Hearty plates of japchae stir-fried glass noodles and simmered tteokbokki rice cakes evoke vibrant night-market stalls, easily rounding out the table.

For the main course, the standout choice is the signature Chan Chigae, a bubbling stew brimming with pork belly, chicken, beef tendon, and generous mounds of vegetables. The kitchen can adjust the spice level to order, and guests can enrich the broth further with additions like beef offal or tofu. Finishing the remaining broth with ramen, dried noodles, or fried rice ensures every bit of flavor is savored. The restaurant also prepares a slow-simmered homemade samgyetang chicken soup stuffed with glutinous rice and herbs, offering another deeply restorative option.