NYC RESTAURANT WEEK
JANUARY 16 - FEBRUARY 4
Sunday - Friday
*excludes Saturday
3-Course Menu $45
-1st Course-
Mandu
pan fried beef short rib dumplings
Ke Sal Mari
mini crab rolls wrapped in spinach crepes with light mustard sauce
Korean Fried Chicken
spicy honey chili glazed crispy wings
Bossam Bun
steamed buns with pork belly, pickled shredded spicy daikon and sweet soy
O Ree Mari
duck, cucumber, shredded daikon and crisp greens rolled in a miso crepe with plum sauce
Goroke
golden mashed potato and vegetable croquettes
Daeji Jim
tender slow roasted sweet and spicy pork ribs
-2nd Course-
Jap Chae & Green Salad
wok stir fried glass noodles with assorted vegetables, soy and sesame, green leaf lettuce with cucumber, onion and sweet red chili vinaigrette
-3rd Course-
TRADITIONAL ENTREE
Kalbi Jim
tender braised beef short rib steaks in a sweet soy glaze (+3)
Jaeyook Kimchi
spicy pork belly sautéed with kimchi and Korean green chili
Dol Sot Bi Bim Bap
hot stone pot sizzling mixed rice bowl with assorted fresh and marinated vegetables (vegetarian, beef, chicken, tofu/ add fried egg on request)
OR
KOREAN BBQ
(Choice of 1)
Bul Go Gi
thinly sliced beef rib eye (+6)
Bul Go Gi (spicy)
spicy thinly sliced beef rib eye (+6)
Kal Bi
boneless beef short rib (+10)
Hyaw Mit
thinly sliced beef tongue (+5)
Sam Gyup Sal
pork belly (+5)
Dae Ji
pork loin
Dae Ji (spicy)
spicy marinated pork loin
Dak
chicken breast
Dak (spicy)
spicy marinated chicken breast
Sae Woo
shrimp
Cham Chi
yellow fin tuna
Yun Aw
salmon
Bo Sot
shiitake mushroom
Ya Chae
assorted vegetables (recommended cook in kitchen)
20% gratuity will be included in parties of 6+
*everyone at the table must order the prefix menu