A legacy dish from the original Baroo that sometimes appears in different forms on the new tasting menu. It's a complex bowl of varied textures and funky, acidic notes that challenges your idea of what 'cereal' can be.
Tips from diners
Every bite is different. Pay attention to the way the fermented notes play against the crunch of the grains.
The definitive Baroo experience. The menu is structured around the lifecycle of fermentation, moving from bright, acidic starters to deep, savory mains that utilize years-old pastes and cultures. It's a cerebral and deeply flavorful exploration through modern Korean thought.
Tips from diners
Come with an open mind. Some of the flavors—especially the deep ferments—can be intense, but they are all part of a very deliberate story.
Named after the fermentation starter used in Korean brewing, this dish is a brilliant example of earthy depth. It uses koji-fermented grains to create a rich, savory profile that highlights the natural sweetness of the roasted vegetables.
Tips from diners
The dashi is incredibly powerful here. It's a great example of how they use traditional techniques to create entirely new flavors.
The koji-aging process accelerates the concentration of flavor, resulting in a steak that is remarkably tender and has an almost cheese-like depth. It's a refined take on the traditional Korean grilled meat experience.
Tips from diners
The flavor is much more intense than a standard aged steak. It's a great showcase of the Baroo philosophy applied to a familiar ingredient.
One of the best ways to explore the world of Korean alcohol. The pairings are designed to match the specific acidic and savory profiles of the fermented dishes, offering a cohesive experience that bridges the gap between old and new.
Tips from diners
Ask for the story behind the makgeolli. They work with some very small, artisan producers whose products you won't find anywhere else.
Originally a tiny, experimental strip mall spot, Baroo has returned in a stunning Arts District space. Chefs Kwang Uh and Mina Park continue to push the boundaries of Korean cuisine, focusing on deep fermentation techniques and ancient grain cultures to create dishes that are truly unlike anything else in the city.
The new Arts District location is much larger but still books up fast. Use Resy to secure a spot at least two weeks in advance.
The chef's counter is the best place to sit if you want to watch the precision of the kitchen team as they assemble the complex multi-component dishes.
The space is beautiful and serene—a real contrast to the industrial surroundings of the Arts District. It's perfect for a special, thoughtful dinner.
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