DOL Korean BBQ Menu

A stew made with a thick soybean paste called cheonggukjang (similar to Japanese natto) with dubu (soybean curd / tofu), fully fermented kimchi, and pork. This paste is thicker and has a stronger smell than the regular soybean paste (doenjang).

Beef ribs, soaked in cold water to remove the blood, and white radish chunks simmered together until tender. The clear stock is rich and savory, and the tender meat falls of the bone. (Glass noodles may be added.)

cod fish stew w/special chef’s homemade hot sauce

cod fish’s plane stew

Korean soybean paste stew w/tofu, fish roe & onion.

Spicy saengtae (fresh pollack) soup made with fresh pollack, bean curd, radish, crown daisy, and other vegetables and seasoned with red chili powder.

A stew of angler fish in a soybean paste (doenjang) broth with dried anchovies.

A soup made of beef brisket, radishchive, taro stems, and fiddleheads, and seasoned with red chili powder to make it spicy.

Soft bean curd stew boiled with beef, clams, and vegetables. A raw egg may be added to the hot stew. Ranges from extra spicy to mild.

Bibimbap served in a sizzling hot stone pot. The crispy rice at the bottom, mixed with various toppings and gochujang, remains piping hot until the end of the meal.