Korean food is not a single register.

Some of it is worth refining and some of it is worth leaving exactly as it is. Seoul Sweets treats tteok as pastry. JuDam builds anju into a full dinner. Gopchang Story serves grilled gopchang the way it is served in Korea, without adjustment. What connects the six is not a house style. It is a refusal to flatten Korean dining into one idea of what it is supposed to be.