Kongjipajji 콩지팥찌

Domestic red beans are cooked down into a thick soup that doesn't lean on sugar, so the beans themselves come through first. Add knife-cut noodles and it becomes pat kalguksu; add chewy ongsimi rice dumplings and it becomes pat ongsimi. There is also a porridge of red beans simmered with rice. For anyone at the table who skips red beans, the menu has hot-stone wild-herb bibimbap, a seafood and mushroom pancake, and seasoned acorn jelly. The building is a converted house ringed by a tended garden.