Mukjung is run by Korean-American chef Austin Kang, who makes his own fermented foods and jang in-house, drawing inspiration from the Korean philosophy that food is medicine. He serves traditional Korean food, but the plating is modern. One standout is the pyogo mushroom and shrimp jeon, fried without flour and served with an aioli infused with myeolchi-jeot. The chicken entrée dish that is slow-cooked until meltingly tender, and the rice made with rosemary, lemon and orange pair well with the banchan. Be sure to order the main dish a day in advance, as it takes time to prepare.