Kimchi Hut Cafe

‘I’ll have what they’re having,’ you’ll say, surveying other tables, where diners, assisted by smiling staff, are cooking an array of meats, seafood and vegetables on tabletop barbecues. Aromas waft. Slices of pork belly, onions, garlic, mushrooms and sweet potato sizzle. When ready, heap them into lettuce cups and top with garlic shoots, soybean paste, rice and kimchi - the fiery, pickled cabbage that defines a Korean meal. Refresh with cubes of water-chestnut jelly. Then, look … the next batch of meat is now nicely browned. Serves are big, but try to at least share a crunchy, mildly spiced mung bean, kimchi and pork pancake.