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Pockets of fried tofu skin stuffed with gochujang beef tartare topped with fried onions. Hand-torn noodles with seared baby scallops, zucchini puree and parmesan. On a packed street squished among a jigsaw puzzle of stores, this quirky Yorkville restaurant doesn’t fit neatly in a box, but that’s the point. A young team has designed a small menu grounded in Korean cooking with global inspiration. Guests looking for something a little more familiar but nonetheless refined should swing for the beef short ribs, marinated in a sweet kalbi soy and paired with grilled maitake and spinach namool. The space is minimally designed with strawberry-pink walls and white kitchen tile on the ground floor and a darker, more business-friendly setting upstairs.