BBQ And More At Miga


David Snyder visits Center City’s Korean barbecue, Miga and finds that authentic and accessible are not mutually exclusive.

[T]he tofu kimchi pork bokum was my favorite dish. Acidic kimchi served as the perfect foil for savory steamed pork belly, and since each element is prepped separately before being stir-fried together, both retain their identities. The huge wedges of soft tofu capping the mound, though, played just as important a role, softening the intense flavors and providing a wonderful textural contrast.

You and Miga [City Paper]
Miga [Official Site]