The whole menu, honestly priced.

Small plates made to share — the way a Korean table always begins.

Served in a traditional hot stone bowl — still steaming half an hour later.

Slurped best while the broth is still too hot to be sensible about.

Stir it all together — that is the whole point.

Bubbling in the middle of the table. Built for four hands or more.

Grilled at your table, wrapped in lettuce, eaten in one bite.

A whole meal in a compartment box — rice, soup, side dishes and a main.

Crisp at the edge, soft in the middle. Best on a rainy Delhi afternoon.

Seasoned rice, roasted seaweed, carrot, cucumber, yellow pickled radish, sautéed spinach, sesame oil and sesame seeds. Non-veg fillings added to order.

Boba, slush and mocktails from the live counter — plus soju, somaek and rice beer.