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"Known for a standout dalgona makgeolli, I learned the restaurant pulverizes a sheet of hard dalgona, mixes it with simple sugar syrup, and infuses it in makgeolli for 20 days—the 24-ounce bottle sold in limited batches for $17.95 and has become a signature item—while the spot has also served a dalgona dessert (vanilla ice cream with multigrain misugaru powder and shards of dalgona) for $10 since 2011." - Caroline Shin