What’s on the Menu?

Diners’ favorites include marinated beef short rib, monkfish, marinated beef bulgogi and cheesy ribs. Most entrees are served in clay pots. With infused Korean spices, seasonings are perfect, especially for cold temperature during the winter months.

Cho recommends the braised monkfish, a popular dish in Korea. The white flesh of the fish is tender to the bite with complements of crunchy soybean sprouts and an explosion of robust flavors. Served in generous portions, this is the dish most diners will take home as leftovers.

Dipping sauces of sesame oil and salt mix plus fermented soybean paste accompany the meat entrees. If you like spicy food, this cuisine is perfect. But if you prefer

By Mary Jeneverre Schultz

lower heat levels in spice, make sure you inform the staff.

In fact, the owner purchases the hard-to-source spices from Korean markets in Los Angeles and/or small towns from Korea. Diners from the Korean community vouch for its authenticity in home-style Korean cuisine.

Picky about rice? Shin Myung Gwan knows how to cook it well, according to numerous Yelp reviewers, who have commented on how the rice was perfect in every way.

Side dishes include: spicy cucumber salad (oi muchim), spicy rice cakes (tteokbokki), sweet and sour radish salad, gamjajeon pancakes, and bean sprouts (kongnamul muchim), kimchi, spinach (sigeumchi namul), and Korean braised potatoes (gamja jorim).