Korean-American chef Austin Kang prepares his own fermented foods and jang in-house, guided by the Korean belief that food is medicine. Traditional Korean dishes are presented with contemporary flair, including a flourless pyogo mushroom and shrimp jeon with myeolchi-jeot aioli. The meltingly tender slow-cooked chicken is served with citrus- and herb-scented rice, pairing well with the banchan. Be sure to order the main dish a day in advance.