"This restaurant looks like a converted car hop. But instead of serving burgers and other American food, Han Yang dishes out bowls of beef, ox bone, ground pork mandu (dumpling), and galbitang. The bibim naengmyeon — cold buckwheat noodle dish with a sweet and spicy house sauce comes garnished with lettuce, cucumber, roasted sesame and boiled egg, while the kong guksu — iced soybean sauce noodles with cucumber and tomato, is another cold noodle dish worth trying. Vegetarian dishes include the rice hot plate with seasoned thistle, egg yolk, and kkakdugi, or pickled radish. A gondeure sauce gets mixed in to meld all the flavors. Also written as “gondre,” the Korean thistle originated as a wild mountain herb but is now widely grown in greenhouses in Korea." - Jenn Tanaka
