I kinda didn't do the best job of photo-snapping while at Byuk-Jae Galbi, but I hope folks will cut me some slack as I was more than a little distracted by the dazzling array of Korean edibles crowding our table at this tony establishment.
From delicate buckwheat soba noodles nesting in shiso leaves, meant for dipping in a scallion-spiked soy sauce ...
to side dishes of spicy cucumber and daikon radish along with a humble stone pot of perfectly seasoned steamed egg whisked with water and topped with a sprinkling of black sesame seeds—it's a Korean staple and household fave.
The doenjang jjigae (tofu, veggie and seafood soup made with fermented soybean paste) was a fine complement to the proteins. Usually I don't care for it so much, but this hot pot was quite lovely in its subtle marriage of flavors.
And the proteins: a sweet soy-glazed buttery slab of black cod that slipped down the gullet with way too much ease along with small bowls of the tenderest braised beef also flavored in a soy marinade.