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From Our Editors
Jin’s owner Hong Jung works alongside his mother, Chan Jung, who draws on experience accrued at her own restaurant in Korea. The two slow-roast pork for six hours before arranging it alongside pickled vegetables, cabbage, rice, and sauces. Chan crafts the restaurant’s kimchi—a spicy, fragrant condiment of fermented cabbage and vegetables traditional in Korea—from scratch. Hong sears small batches of beef bulgogi before heaping it into bowls of bibimbap, which display a fried egg on top like the crests of the weirdest families.