01The kiln
Fired in the flame.
Live charcoal, every service. What the kiln does to clay, the grill does to galbi — hardened, seared, transformed by heat.
Scroll · drag the jar
Korean Kitchen · Berlin-Mitte
It all begins in the clay.
DOZA — 도자 — means ceramic. Fire hardens the vessel, the crock ferments inside it, the pot serves from it.
02The onggi
Kimchi, three weeks in clay.
Our kimchi ages in onggi — breathing earthenware crocks. Napa cabbage, gochugaru, and time. Never from a jar.
21days in the crock
03The ttukbaegi
Served still bubbling.
Stew reaches the table in the ttukbaegi it cooked in — clay holding the heat, made to order, never sitting, never waiting.
From the clay
Plates worth the trip.
- 갈비Galbi
Charcoal short rib, cut tableside
- 김치찌개Kimchi Jjigae
Aged kimchi, pork belly, silken tofu
- 양념치킨Yangnyeom Chicken
Double-fried, sweet-and-spicy glaze
Tonight
Pull up a chair.
The kiln is warm, the crocks are full. Walk in, or reserve your table.