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"A Korean spot where goat is the centerpiece—grilled, roasted, or stewed—with the stew served bubbling at the table in a gamey, chile-spiked broth; plentiful banchan precede the main, and waitstaff finish the meal by frying seaweed-and-kimchi rice in the stew's remaining juices for an unbeatable final course. Dipping sauces with mustard seeds and hot mustard add extra kick." - Eater Staff