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The restaurant occupies a space so narrow only one row of tightly-packed tables fits. But the zen-industrial, minimalist aesthetic—stark concrete floors and walls, simple wooden tables and chairs with vibrant embroidered satin seatcovers—keeps it from seeming too cramped. And what it lacks in square footage, it makes up for in authentic, healthy Korean food made with an abundance of fresh vegetables and light sauces. Spicy duk-bo-ki, chewy rice cakes with vegetables in a red sauce so fiery only diehard heat-fanatics will be able to stomach it. Seafood dolsot bibimbop is overflowing with mussels, shrimp, and calamari. Spicy, silky tofu in a clay pot, more silky than spicy, is soupy Korean comfort food, with a little zing. The menu offers a range of traditional and contemporary Korean favorites. Authentic Korean cuisine is represented by casseroles, pancakes with seafood or vegetable fillings, various versions of bimibop, beef or pork bulgogi, and miso or kimchi stew. The restaurant also offers modern-day Korean: Grilled shitake salad, miso-glazed salmon, and light, extremely fresh Temple Vegetarian Autumn Rolls, which feature tofu, shitake mushrooms, avocado, and vegetables wrapped in lettuce and paired with miso-ginger dipping sauce. — Sari Botton

Seafood dolsot bibimbop, $16; spicy silky tofu in a clay pot, $10