Enjoyed our meal in this bare (bear?!) bones little place. Reception and service were very friendly with little of the usual "Oh, American people don't eat that!"
The 10 different side dishes were not only mostly delicious but also generously replenished. Our favorites were a combo of dryish rectangles of beancurd--a bit like the Chinese imitation meats--slightly sweet and mixed with vegetables; unfamiliar to us glazed, firm soybeans; spicy-hot, marinated sliced green cucumber; remarkably, japchae (also spelled chap chae), a mild, slightly sweet mungbean noodle-vegetable delight, here without the usual beef, which in all other Korean restaurants we've visited is available only a la carte. We preferred the daikon kimchee to the cabbage, since the latter seemed slightly underdone (not fermented quite long enough).The oddest of the lot was a cousin to a Waldorf salad, with potatoes added. Would love to know the story behind that cultural crossover!
Kim Chi Chi Gae, a soupy casserole hot in both senses of the word, was served in a metal pot and never cooled enough to be eaten comfortably but was certainly very good--lots of tofu, bits of totally unnecssary if traditional beef that added nothing to taste or texture, loads of kimchee, and more.
Hew Nang Myun, "hot" cold buckwheat noodles with skatewings, strips of daikon and what I swear tasted like crisp apple. and the requisite hard-boiled egg.
Overly generous Kimchi Sam Gyub Sal Bokum, kimchee sauteed with sweet, sesame-glazed, thin-sliced but not dried-out pork.
All that, tea, rice, and a large Korean beer and I don't think we spent over $40 with T&T!