Ho-tteok are Korean-style pancakes made with dough containing sweet fillings. These feature honey and nuts inside, crispy on the outside, served warm with brown butter ice cream melting over top. The ice cream is made in-house by pastry chef Marifer Millán. The contrast between warm pancake and cold, nutty ice cream is essential to the experience.
Tips from diners
The brown butter ice cream is house-made—the nuttiness pairs beautifully with the sweet pancake.
Fresh pasta is made in-house and tossed with a creamy carbonara sauce enriched with Korean kimchi—the spicy fermented cabbage replaces traditional black pepper. Guanciale or bacon is crisped, eggs create the emulsion, and Parmigiano-Reggiano adds salty umami. The result is familiar carbonara with Korean heat and complexity. Reviewers praise the balance of spice and creaminess.
Tips from diners
This is the signature fusion dish—it works because both cuisines have legitimate foundations in the execution.
Premium beef short ribs are marinated in a blend that combines Korean flavors with accessible ingredients. They're grilled to order, creating a char on the outside while keeping interior medium-rare and tender. The Korean-style sauce brings umami and slight sweetness. Served with rice and banchan. This showcases ingredient quality and grilling technique.
Tips from diners
Ask about the cut and marinade time when ordering—this dish rewards ingredient quality.
Banchan are small side dishes served as part of Korean meals. The restaurant makes theirs fresh—kimchi is properly fermented with house spice mix, smashed cucumbers are dressed with sesame oil and roasted sesame, other seasonal vegetables are prepared traditionally. These change based on market availability. They're meant for sharing and tasting across the table.
Tips from diners
Don't overlook the banchan—they're free and showcase the kitchen's attention to fundamentals.
Gimbap features warm sushi rice wrapped in seaweed with vegetables—daikon, perilla leaves, spinach, mushrooms—and a thin cooked egg omelette. The Mexican twist comes through ingredient selection—local vegetables replace traditional Korean sources. The roll is sliced to show the cross-section. It's both accessible and refined.
Tips from diners
Excellent vegetarian option—the vegetable variety and egg provide satisfying texture and nutrition.
Jowong opened in Condesa with chefs Greg Wong and Allen Noveck behind the stoves. The name means 'the spirit of fire that oversees the kitchen.' Rather than gimmicky fusion, the cooking respectfully combines Korean techniques and ingredients with local Mexican products—kimchi uses local peppers, gimbap includes Mexican vegetables. Pastry chef Marifer Millán runs the dessert program. The bar program by Jun Kwon offers fusion cocktails.
Closed Monday-Tuesday, open Wed-Sat from 2-10 PM. Plan accordingly—availability is limited.
The bar program by Jun Kwon offers fusion cocktails—try the Kimchi Gibson and Banana Sling.
Request a table for sharing—the menu is designed for family-style eating and sharing dishes.
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