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The hostess station – place and pay for your order here. Credit: Meera Nagarajan
The dining room seats 49 but during the pandemic, they will adjust the capacity according to the city’s capacity restrictions. Credit: Meera Nagarajan
The dining room is a bright, cheery yellow. Credit: Meera Nagarajan
From left: Ruben Gallo, kitchen manager; Hye Keeley, co-owner; LaKriya Mirriman James, cashier/hostess; Yuduck Lee, chef and co-owner. Credit: Meera Nagarajan
Bibimbap is new to the menu here. This version comes with rice topped with bean sprouts, zucchini, pickled radish, seaweed salad, carrot, cucumber and a spring greens mix. It gets finished with house-made gochujang sauce. Credit: Meera Nagarajan
Mandu, fried Korean potstickers served with spicy mayo. Credit: Meera Nagarajan
Teriyaki chicken, the most popular dish from the food truck, remains. It is marinated in bulgogi sauce and sautéed and reduced with house-made teriyaki sauce to finish. Credit: Meera Nagarajan
Korean drinks are offered. “I grew up drinking Milkis. They used to have only one flavor – now they have so many!” Keeley said. Credit: Meera Nagarajan
A new addition to the menu, tteok-bokki, a popular, spicy-sweet street food snack with rice cakes and fish cakes in a zesty gochujang sauce and Korean pepper. Credit: Meera Nagarajan

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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding...