A Korean Feast: Discovering Andamiro’s Soulful Flavors
Andamiro brings comforting Korean cuisine to Park Slope, Brooklyn
All photos @parkslopeliving & @will.work.for.food
I had been wanting to visit Andamiro since it opened in November, taking over the 5th Ave space formerly occupied by Naruto Ramen. Chef Suho Lee wanted to bring soulful, affordable Korean food to a neighborhood that he loves. Humble and passionate, his experience - the Wythe Hotel, The Standard, and Eleven Madison Park - clearly shines through in every dish and showcases his love for classic Korean cuisine.
During a special visit where the restaurant was closed for some housekeeping, we had the chance to dine and chat with the staff, discovering both their favorites and those of their customers. From the flavorful shiitake mushroom skewers to Dak-bulgogi (red chicken) wrapped in crisp lettuce, every bite was memorable.
One dish you cannot leave without ordering is the “make your own Gukbap”, where you choose your protein (beef, chicken, or tofu & mushroom), soup base (chicken, beef, or soy & sesame), rice or noodles, and top it with their homemade special sauces. I tried the Doenjang (“rich and umami”) sauce, and it was so addictive I kept wishing they sold it (along with the many other sauces we tried) by the bottle. Instructions are thoughtfully provided, and your server is happy to guide you through the process.
The staff’s deep knowledge and enthusiasm for the menu make every meal feel personal. They share tips for enjoying each dish to the fullest, and you can sense how much they believe in Andamiro’s vision. A special thank you to Quinn and Jonathan for making the experience even more memorable.
Although I’ve enjoyed many Korean meals worldwide, this was my first time trying Gukbap. The broth, made with multiple parts of the cow including bones, was soothing, silky, and energizing - perfect for the colder weather. I can already see myself returning to experiment with different flavor combinations, or just enjoying the comforting classics when I feel like something grounding.
Drinks are another adventure: I tried the Blackbean Makgeolli, a milky rice wine, which paired beautifully with the meal. The menu also features other Korean drinks such as Sagye, Cheongju, and Baekseju (ask your server!). Non-alcoholic options are also available.
The banchan (small side dishes) and pickled kimchi and radishes added another layer of excitement to the meal, particularly the braised beef (jangjorim). I even took some of the Gukbap broth home-a memory of the warmth and care poured into the dishes at Andamiro.
Andamiro just launched lunch, with brunch coming soon, featuring dishes like “Hangover Soup” and bacon and eggs - these dishes I am planning to enjoy perched on one of the stools at the long counter at the front.
The name Andamiro means “overflowing with abundance,” and that’s exactly how I felt: warmed, restored, and fully satisfied as I stepped back onto 5th Ave on a winter evening.
276 5th Ave, Brooklyn (Between Garfield & 1st Street)