All this talk of Atoboymix got me hopped up to find something similar, only not a tasting menu, and also not expensive. Soogil Lim used to be the executive chef at Hanjan, which is an offshoot of Danji, a restaurant I like. So! Soogil it was. Every single thing in the Garden and Sea sections of the menu looked good to me, especially the Spicy Soft Tofu (aka soondubu jigae, one of my favorite foods). It's a fancypants version, petite, the broth poured at table-side.The seafood was of better quality than the stuff you get at BCD, but other than that, the dish wasn't so far off from any decent version. Except that it was much prettier, and devoid of raw egg - sacrilege! Do not be fooled by the mention of "tofu flan," as this is simply menuspeak for silken tofu.
I tried to convince my sister that ordering two dishes that had tofu as a main ingredient was inadvisable. Nevertheless, she persisted, and thus, tofu salad. I was not crazy about it, not least because this is not what I expect when I order a salad. It was a little like one of those bowls I used to get at Dojo when I was poor(er). Only in log form. It was fine. Whatever.
Next we had the "Monk Starr" (is that "Starr" a reference to something? I don't get it). Little medallions of monkfish, purportedly with lobster sauce. However, note how much this broth resembles the soondubu broth. I am suspicious. Anyway,it was very good. Also very pretty. Look at those weird red threads! I never figured out what the hell they were.
I was still starving, and probably should've ordered a bowl of rice or something, but instead we got the eel, which turned out to be the best dish of the night. No pictures, unfortunately, because I attacked it as soon as it was set down.
And here's a question for the folks who are knowledgeable about liquor licenses. Soogil's cocktail menu is limited to beer, wine, sake AND SOJU, which is a distilled spirit. I thought that licenses were either beer/wine or liquor. If soju is a'ight, how come gin is not? Some ABV trickery?
Anyway, here's my drink, the wasabi margarita, with juniper-infused soju and lemon. And salted cucumber, for the win.