01 / ABOUT THE PLACE
About this place
Stone-pot chukumi—webfoot octopus tossed in spicy-sweet yangnyeom and stir-fried with vegetables on a hot plate—is a tempting choice for a Korean meal at Ajiton. One diner who came for the chukumi also enjoyed samgyeopsal.
The staff grill and cut the pork belly for samgyeopsal, served with an assortment of lettuce leaves. With the cooking taken care of, it suits a group that wants to enjoy conversation over a meal, and makes a good counterpart to the chukumi.
Stone-pot bibimbap is another option for a solo meal or when you want one dish to take centre stage. The menu suggests mixing it well and enjoying the lightly toasted flavour the hot bowl gives the rice. Choices include versions with pollock roe, cheese or namul. One diner had stone-pot pollock-roe bibimbap with samgyeopsal for lunch, and there are several dishes to choose from at midday.
For something warm and brothy, there is sundubu jjigae, yukgaejang and seolleongtang, described as a mild-flavoured soup. One diner found the sundubu jjigae satisfying, noting that it contained squid, prawns, clams, tofu and egg.
Jeon options range from chive and perilla-leaf chive to seafood, cheese and samgyeopsal. You could start with small dishes of kimchi or namul, too. Beer, wine and cocktails are also available to pair with the food.
