Hot or not Korean
When Yong Chi first opened Giwa four years ago, this bite-sized Sansom Street nook consciously toned down the punch of its Korean flavors for a largely American crowd. The food has since regained a spark of authentic spice, so Giwa, now satisfying for both kimchi novices and gochujang addicts alike, bustles as one of Center City's most lively lunch hideaways. The signature dish is this dol sot bibimbap, a rice bowl topped with veggies, spicy sauce, and beef, chicken, tofu, or shrimp, that arrives in a searing-hot stone bowl fired directly over the stove flames. All the better to make that bed of rice crispy brown, and to warm a body with the ultimate winter lunch.