Soybeans that make the journey to Hosoonyi Korean Restaurant have a tasty future ahead of them. The young beans, once matured and fermented, are infused with hot pepper, pulverized into paste, or strained and aged to make soy sauce. Not many restaurants make their own soy sauces in-house, but Hosoonyi’s team prefers to individually monitor the flavors to ensure that they retain their beneficial nutrients and pair perfectly with the eatery's specialty Korean cuisine. The flames of a Korean-style barbecue fire pork, rib-eye steak, and chicken, and a cushion of steamy rice supports the vegetables, beef, and egg that comprise classic bibimbap. Pancakes veer from their traditional breakfast role by incorporating stalks of green onion, slices of squid, and refusing to get out of bed until lunchtime. The restaurant's authentic selection has caught the eye of media outlets such as Sunset Magazine, the Seattle Times and Seattle Met, which lauded the popular sundubu jjigae—a soft-tofu soup brimming with seafood and kimchi—as "pungent, filling, and satisfying."