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"Over at this family-run Korean restaurant in the South Shore from a Seoul-born chef who trained at a Marriott hotel in South Korea, it’s eminently traditional with options not commonly found, like gimmari (seaweed rolls stuffed with glass noodles), curry donkkasu dupbap (chicken cutlet and rice with spicy sauce), and kimchi and pork-stuffed mandu dumplings." - Holly Tousignant