J Korean Restaurant

Dinner arrives all at once on a cart roughly the size of a twin mattress, then gets slid onto the table: galbijjim, spicy pork bulgogi, grilled black cod, soybean paste stew and banchan by the dozen - japchae, jellyfish, fried eggplant, three kinds of jeon, salted oysters. Nothing is a la carte, only the set hanjeongsik menus, priced by how far up the meat and seafood go. The same people run Borit Gogae over on Eighth Street.