Korean barbecue, a pastime all too scarce in Seattle, now fills a strip mall space in Eastlake with the sizzle of galbi and pork belly, and the clink of cold bottles of Hite. Ventilation systems dangle over tables like some sort of turn-of-the-century communication system, and servers take up your scissors and tongs to help keep tabletop grill efforts on track. Meat this good almost doesn’t need the array of sauces, from a traditional doenjang-based ssamjang condiment to a house creation that brims with cilantro and chives. Dishes from all parts of the menu are worth a try, be it bubbling-hot tofu jjigae or a corn cheese for the ages.