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Her column, \u003cem>Cocina Boricua\u003c/em>, explores and preserves traditional Puerto Rican recipes.\r\n\r\nTwitter: \u003ca title=\"@eatgordaeat\" href=\"http://twitter.com/eatgordaeat\">@eatgordaeat\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"illyanna Maisonet | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/illyannamaisonet"},"owon":{"type":"authors","id":"11614","meta":{"index":"authors_1591205172","id":"11614","found":true},"name":"Olivia Won","firstName":"Olivia","lastName":"Won","slug":"owon","email":"owon@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cspan style=\"font-weight: 400;\">Olivia Won is a writer, producer, and plant-tender living in her hometown of Oakland, California. She currently works with KQED Food, where she writes about Bay Area food culture and produces \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">. \u003c/span>","avatar":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Olivia Won | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/owon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139076":{"type":"posts","id":"bayareabites_139076","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139076","score":null,"sort":[1601650819000]},"guestAuthors":[],"slug":"the-reliable-comfort-jajangmyeon","title":"The Reliable Comfort of Jajangmyeon","publishDate":1601650819,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">My first encounter with jajangmyeon was a revelatory experience. Two years ago, I was in Seoul with my grandmother, eating our way through her home city\u003c/span> \u003cspan style=\"font-weight: 400\">when we ended up on a dedicated noodle journey. Yesterday’s lunch had been a chilled metal bowl of \u003c/span>\u003ca href=\"https://seonkyounglongest.com/naengmyeon/\">\u003cspan style=\"font-weight: 400\">naengmyeon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, extremely chewy buckwheat noodles served in a cold beef broth punched up with acidic kimchi juice and chalky slices of hard boiled egg. The day before, sweating in the June humidity at a stall in Gwangjang market, we’d slurped down \u003c/span>\u003ca href=\"https://kimchimari.com/kalguksu-korean-knife-cut-noodle-soup/\">\u003cspan style=\"font-weight: 400\">kal guksu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, knife cut noodles served with beef broth, carrots, cabbage, and shredded toasted seaweed on top. Just when I was certain there was no room left in my heart, or stomach, for another breathtaking bowl of noodles, we went to a fancy Chinese restaurant in Gangnam. The host led us to our table in a darkly lit room filled with stylish people in designer clothes and my grandmother ordered us heaping bowls of jajangmyeon. We tucked our napkins into our shirt collars and dug our chopsticks in to mix the noodles until they were slick with black sauce. The hand-pulled noodles were balanced: not too thick, gummy, or ethereal, with a bouncy chew. My grandmother and I slurped our bowls clean, waddled back to our Airbnb, and spent the rest of the trip talking about how incredible those noodles were. \u003c/span>\u003c/p>\n\u003cp>[aside tag=\"noodles2020\" label=\"More Noodles.\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s not an exaggeration to say that I could write sonnets about jajangmyeon. The elements are all there: toothsome, chewy noodles topped with chunjang, a thick fermented black bean sauce cooked with small pieces of fatty pork, zucchini, and onion. The glossy sauce is adorned with crunchy, electric-yellow pickled danmuji (daikon), raw white onion, and matchstick cut cucumber. The richness of the chunjang, rivaling that of a slow-cooked bolognese, is balanced by the sweet acidity of danmuji cutting through the savoriness like a breath of fresh air. To me jajangmyeon is a comfort food to end all comfort foods, a healing salve for all occasions. It’s for filling a cavernously empty stomach, for soothing period cramps, and for nights when the world sits too heavily on your shoulders. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139175\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139175\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-800x600.jpeg\" alt=\"Granddaughter and grandmother eating\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Olivia and her grandmother \u003ccite>(Courtesy of Olivia Won)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In my experience noodles are remarkable starting points for larger conversations about cultural history, politics, and diaspora. That naengmyeon lunch led to a discussion about the dish’s North Korean origin and my grandmother’s thoughts on reunification. Photos of kal guksu yielded a 30-minute lecture from my father about how wheat-based noodles became popularized during the Korean war, when American wheat flour was distributed with rations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jajangmyeon proves to be no different, as its nation-spanning origins can spark feisty debates about the dish’s cultural heritage. The dish arrived in Korea when Chinese immigrants brought Shandong-style zhajiangmian to Incheon. From its diasporic beginnings, the Koreanized Chinese dish evolved in context to become a unique phenomenon in Korean culture. Popularly eaten on \u003c/span>\u003ca href=\"https://www.seriouseats.com/2019/04/introduction-to-black-day.html\">\u003cspan style=\"font-weight: 400\">Black Day\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> —the anti-Valentine’s holiday for sad singles— the dish is the most common takeout food in the nation. It has also spawned an extremely gushy \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=JfG93JVUAiw\">\u003cspan style=\"font-weight: 400\">subgenre of ASMR mukbangs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Regardless of how you choose to classify jajangmyeon, the dish in mainstream Bay Area food culture still lives in shocking anonymity. You can order jajangmyeon at Chinese, Korean and Korean-Chinese restaurants under its many names (meat sauce noodles, zha jiang mian, jajangmyeon) and determine which interpretation best satisfies your particular palate (\u003c/span>\u003ca href=\"https://thebolditalic.com/best-places-to-get-zha-jiang-mian-the-bold-italic-san-francisco-b5f8d8480c83\">\u003cspan style=\"font-weight: 400\">one writer, driven by a craving much like mine, did so for restaurants in San Francisco)\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As months of pandemic-induced isolation ticked by and my mental health increasingly deteriorated, the specter of my perfect bowl of jajangmyeon began to haunt me. I followed \u003c/span>\u003ca href=\"https://www.maangchi.com/recipe/jjajangmyeon\">\u003cspan style=\"font-weight: 400\">Maangchi’s recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to make decent at-home versions, but they never quite hit the spot. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everything changed when a friend directed me to \u003c/span>\u003ca href=\"https://www.yelp.com/biz/yu-yu-za-zang-oakland\">\u003cspan style=\"font-weight: 400\">Yu Yu Za Zang\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> on Telegraph Ave in Oakland. I must have driven by the storefront hundreds of times on frequent trips to Koreana Plaza throughout my life, but I had overlooked it, even with the neon lettering in the window displaying the dish’s name in hangul (of course, when I asked my grandmother if she had tried this spot, it turned out that it’s her preferred restaurant in Oakland for jajangmyeon). \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In its takeout form from Yu Yu Za Zang, the dish comes with sauce and noodles in separate containers, radish and onion fixings in tiny plastic cups. I mixed the noodles and promptly splattered black sauce everywhere with furious slurping. I had found my glass slipper, my ideal jajangmyeon, hidden in plain sight just a few blocks from my apartment. It was a rom-com moment of falling in love with the person next-door, but with noodles. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The dish’s allure comes from the comforting assurance that even during the worst of times, the perfect noodles, with their magic power to soothe all ailments, can be slurped down while ugly-crying in pajamas. Jajangmyeon may elude easy classification, but when it exists somewhere out there, there is the certain promise of feeling okay. Because when one’s belly is full of noodles, it’s easier to believe that better days will come.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"A love letter to a noodle dish that warms the belly and satitates the soul.","status":"publish","parent":0,"modified":1621632464,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":905},"headData":{"title":"The Reliable Comfort of Jajangmyeon | KQED","description":"A love letter to a noodle dish that warms the belly and satitates the soul.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Reliable Comfort of Jajangmyeon","datePublished":"2020-10-02T15:00:19.000Z","dateModified":"2021-05-21T21:27:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139076 https://ww2.kqed.org/bayareabites/?p=139076","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/02/the-reliable-comfort-jajangmyeon/","disqusTitle":"The Reliable Comfort of Jajangmyeon","source":"KQED Noodle Week","sourceUrl":"https://www.kqed.org/noodles","WpOldSlug":"__trashed","path":"/bayareabites/139076/the-reliable-comfort-jajangmyeon","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">My first encounter with jajangmyeon was a revelatory experience. Two years ago, I was in Seoul with my grandmother, eating our way through her home city\u003c/span> \u003cspan style=\"font-weight: 400\">when we ended up on a dedicated noodle journey. Yesterday’s lunch had been a chilled metal bowl of \u003c/span>\u003ca href=\"https://seonkyounglongest.com/naengmyeon/\">\u003cspan style=\"font-weight: 400\">naengmyeon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, extremely chewy buckwheat noodles served in a cold beef broth punched up with acidic kimchi juice and chalky slices of hard boiled egg. The day before, sweating in the June humidity at a stall in Gwangjang market, we’d slurped down \u003c/span>\u003ca href=\"https://kimchimari.com/kalguksu-korean-knife-cut-noodle-soup/\">\u003cspan style=\"font-weight: 400\">kal guksu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, knife cut noodles served with beef broth, carrots, cabbage, and shredded toasted seaweed on top. Just when I was certain there was no room left in my heart, or stomach, for another breathtaking bowl of noodles, we went to a fancy Chinese restaurant in Gangnam. The host led us to our table in a darkly lit room filled with stylish people in designer clothes and my grandmother ordered us heaping bowls of jajangmyeon. We tucked our napkins into our shirt collars and dug our chopsticks in to mix the noodles until they were slick with black sauce. The hand-pulled noodles were balanced: not too thick, gummy, or ethereal, with a bouncy chew. My grandmother and I slurped our bowls clean, waddled back to our Airbnb, and spent the rest of the trip talking about how incredible those noodles were. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"noodles2020","label":"More Noodles. "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s not an exaggeration to say that I could write sonnets about jajangmyeon. The elements are all there: toothsome, chewy noodles topped with chunjang, a thick fermented black bean sauce cooked with small pieces of fatty pork, zucchini, and onion. The glossy sauce is adorned with crunchy, electric-yellow pickled danmuji (daikon), raw white onion, and matchstick cut cucumber. The richness of the chunjang, rivaling that of a slow-cooked bolognese, is balanced by the sweet acidity of danmuji cutting through the savoriness like a breath of fresh air. To me jajangmyeon is a comfort food to end all comfort foods, a healing salve for all occasions. It’s for filling a cavernously empty stomach, for soothing period cramps, and for nights when the world sits too heavily on your shoulders. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139175\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139175\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-800x600.jpeg\" alt=\"Granddaughter and grandmother eating\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Olivia and her grandmother \u003ccite>(Courtesy of Olivia Won)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In my experience noodles are remarkable starting points for larger conversations about cultural history, politics, and diaspora. That naengmyeon lunch led to a discussion about the dish’s North Korean origin and my grandmother’s thoughts on reunification. Photos of kal guksu yielded a 30-minute lecture from my father about how wheat-based noodles became popularized during the Korean war, when American wheat flour was distributed with rations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jajangmyeon proves to be no different, as its nation-spanning origins can spark feisty debates about the dish’s cultural heritage. The dish arrived in Korea when Chinese immigrants brought Shandong-style zhajiangmian to Incheon. From its diasporic beginnings, the Koreanized Chinese dish evolved in context to become a unique phenomenon in Korean culture. Popularly eaten on \u003c/span>\u003ca href=\"https://www.seriouseats.com/2019/04/introduction-to-black-day.html\">\u003cspan style=\"font-weight: 400\">Black Day\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> —the anti-Valentine’s holiday for sad singles— the dish is the most common takeout food in the nation. It has also spawned an extremely gushy \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=JfG93JVUAiw\">\u003cspan style=\"font-weight: 400\">subgenre of ASMR mukbangs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Regardless of how you choose to classify jajangmyeon, the dish in mainstream Bay Area food culture still lives in shocking anonymity. You can order jajangmyeon at Chinese, Korean and Korean-Chinese restaurants under its many names (meat sauce noodles, zha jiang mian, jajangmyeon) and determine which interpretation best satisfies your particular palate (\u003c/span>\u003ca href=\"https://thebolditalic.com/best-places-to-get-zha-jiang-mian-the-bold-italic-san-francisco-b5f8d8480c83\">\u003cspan style=\"font-weight: 400\">one writer, driven by a craving much like mine, did so for restaurants in San Francisco)\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As months of pandemic-induced isolation ticked by and my mental health increasingly deteriorated, the specter of my perfect bowl of jajangmyeon began to haunt me. I followed \u003c/span>\u003ca href=\"https://www.maangchi.com/recipe/jjajangmyeon\">\u003cspan style=\"font-weight: 400\">Maangchi’s recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to make decent at-home versions, but they never quite hit the spot. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everything changed when a friend directed me to \u003c/span>\u003ca href=\"https://www.yelp.com/biz/yu-yu-za-zang-oakland\">\u003cspan style=\"font-weight: 400\">Yu Yu Za Zang\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> on Telegraph Ave in Oakland. I must have driven by the storefront hundreds of times on frequent trips to Koreana Plaza throughout my life, but I had overlooked it, even with the neon lettering in the window displaying the dish’s name in hangul (of course, when I asked my grandmother if she had tried this spot, it turned out that it’s her preferred restaurant in Oakland for jajangmyeon). \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In its takeout form from Yu Yu Za Zang, the dish comes with sauce and noodles in separate containers, radish and onion fixings in tiny plastic cups. I mixed the noodles and promptly splattered black sauce everywhere with furious slurping. I had found my glass slipper, my ideal jajangmyeon, hidden in plain sight just a few blocks from my apartment. It was a rom-com moment of falling in love with the person next-door, but with noodles. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The dish’s allure comes from the comforting assurance that even during the worst of times, the perfect noodles, with their magic power to soothe all ailments, can be slurped down while ugly-crying in pajamas. Jajangmyeon may elude easy classification, but when it exists somewhere out there, there is the certain promise of feeling okay. Because when one’s belly is full of noodles, it’s easier to believe that better days will come.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139076/the-reliable-comfort-jajangmyeon","authors":["11614"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16956","bayareabites_16557","bayareabites_744","bayareabites_16621","bayareabites_16958","bayareabites_12468","bayareabites_16957","bayareabites_16955","bayareabites_377","bayareabites_16940"],"featImg":"bayareabites_139078","label":"source_bayareabites_139076"},"bayareabites_136299":{"type":"posts","id":"bayareabites_136299","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136299","score":null,"sort":[1582153493000]},"guestAuthors":[],"slug":"flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","title":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","publishDate":1582153493,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='bayareabites_136217,bayareabites_136123,bayareabites_136067' label='Some more Flavors Worth Finding']\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1582153493,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":848},"headData":{"title":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews | KQED","description":"Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly. Miss Tomato's Take on Tuna Your basic dorm-room stoner munchie recipe follows a simple formula:","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","datePublished":"2020-02-19T23:04:53.000Z","dateModified":"2020-02-19T23:04:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136299 https://ww2.kqed.org/bayareabites/?p=136299","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/19/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews/","disqusTitle":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136299/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136217,bayareabites_136123,bayareabites_136067","label":"Some more Flavors Worth Finding "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136299/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","authors":["5083"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_8770","bayareabites_10028","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_9710","bayareabites_12468","bayareabites_938","bayareabites_2964","bayareabites_9895","bayareabites_4158","bayareabites_1956","bayareabites_1871","bayareabites_13974"],"featImg":"bayareabites_136337","label":"bayareabites"},"bayareabites_130967":{"type":"posts","id":"bayareabites_130967","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130967","score":null,"sort":[1547833287000]},"guestAuthors":[],"slug":"5-bay-area-coffee-shops-you-should-visit-before-they-disappear","title":"5 Bay Area Coffee Shops You Should Visit Before They Disappear","publishDate":1547833287,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Leave the brightly lit terrariums for the youthful that require to be seen for their own vanity. Leave the dimly lit and questionable used napkin strewn countertop greasy spoons to me.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If I’m not stepping into a coffee shop diner that feels like I’m stepping back in time, I don’t want anything to do with it. We created a list of five Bay Area diners where you can be left alone while you eat, or bring your gaggle of friends for a weekend brunch. But, why you would want to ruin a perfectly good diner with your loud bottomless mimosa-chasing friends?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[contextly_sidebar id=\"3L6CA8D0gytuZifcrcw8YJ18OUgY4YiG\"]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Age has buried diners all across the country. San Francisco is no stranger to losing some of its beloved diners. Gone the way of the dinosaurs have been Lafayatte Coffee Shop, Lucky Penny (closed for condos) and the most beloved, 24 hour Sparky’s on Church and Market. In political correctness landia, the straight forward diner server we associate with some of our memorable cinematic moments would not be allowed to thrive in most of California. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with the disappearance of this independent spirit, is the disappearance of mom-and-pop coffee shops. With formica countertops and vinyl booths, these simple, and often small, restaurants offer a no-frills experience for those who just want to indulge in the comforts of Americana breakfast and lunch staples. Luckily, the Bay Area’s definition of Americana — like its definition of almost everything else — is a spectrum. So, even your most Americana diner will have spam and eggs over rice, bulgogi stuffed hash browns, loco mocos and chilaquiles with homemade salsa.\u003c/span>\u003c/p>\n\u003ch2>Anna's Family Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/444+Jackson+St,+Hayward,+CA+94544/@37.6626982,-122.0866655,17z/data=!3m1!4b1!4m5!3m4!1s0x808f915f91d9dad5:0x2589f129d090e487!8m2!3d37.6626982!4d-122.0844768\" target=\"_blank\" rel=\"noopener\">444 Jackson St\u003c/a>\u003cbr>\nHayward, California\u003cbr>\n94544\u003c/p>\n\u003cfigure id=\"attachment_130982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130982 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png\" alt=\"\" width=\"800\" height=\"797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-160x159.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-768x765.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1020x1017.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1180x1176.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-960x957.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-240x239.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-520x518.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chilaquiles at Anna's Family Coffee Shop (\u003ca href=\"https://www.instagram.com/p/BjfSeJohDhs/?taken-at=9271220\" target=\"_blank\" rel=\"noopener\">@keenster321\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everyone knows that the only thing you should even consider ordering in this wood panel veneered spot is the chilaquiles. That’s not actually true, as they have a wicked huevos con nopales dish.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chilaquiles is a dish consisting of corn tortillas torn into pieces and pan fried until crispy, then simmered in your choice of sauce (sometimes roja, verde or even mole) until the tortilla starts to submit to the sauce and softens. It seems counterintuitive to fry and then simmer, but somehow Anna’s manages to retain the crispy edges of the tortilla pieces and tops it with your choice of egg (please let it be a runny yolk). Some people even ask them to mix in carne asada. But, do yourself a favor and ask them to mix in some chorizo. The Chilaquiles sauce starts to samba with the rich egg yolks and the spicy chorizo fat is constantly trying to cut in and boogaloo. Did I mention the plate comes with Spanish rice and refried beans?\u003c/span>\u003c/p>\n\u003ch2>Fifth Wheel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/898+San+Leandro+Blvd,+San+Leandro,+CA+94577/@37.7262534,-122.1649023,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8f9005d205b3:0x8f7164f36009725a!8m2!3d37.7262492!4d-122.1627083\" target=\"_blank\" rel=\"noopener\">898 San Leandro Blvd\u003c/a>\u003cbr>\nSan Leandro, California\u003cbr>\n94577\u003c/p>\n\u003cfigure id=\"attachment_130980\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130980 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png\" alt=\"\" width=\"800\" height=\"595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-160x119.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-768x571.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1020x759.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1180x878.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-960x714.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-240x179.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-375x279.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-520x387.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM.png 1188w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Loco Moco at Fifth Wheel (\u003ca href=\"https://www.instagram.com/p/BDOMkSRRwND/?taken-at=609284\" target=\"_blank\" rel=\"noopener\">@chief_bolo510\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.fifthwheelfood.com/\">\u003cspan style=\"font-weight: 400\">Fifth Wheel’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> menu states that the restaurant was established in the 1950s. Before John and Lisa Lee took over in 1978, there had only been two previous owners and the restaurant ran 24 hours a day. In 2016, dedicated patrons impatiently sat by and chomped at the bit while their favorite breakfast spot was temporarily closed for upwards of a year, possibly two.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, the Lees are back to whipping up favorites like chicken fried steak with your choice of country or brown gravy, fluffy golden pancakes, chicken teriyaki and grits. Diners can be seen mixing and matching dish components and side orders, creating their own comforting classics like\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> loco moco: \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hamburger patty served over rice, covered in brown gravy and topped with an egg. This is not a place to bring a large group, as it only has 11 counter stools and enough table seating for 16. Aside from the delicious and affordable eats, the limited seating explains why there is constantly a line out of the door.\u003c/span>\u003c/p>\n\u003ch2>Han's Coffee Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/900+Sutter+St,+San+Francisco,+CA+94109/@37.7884706,-122.4175196,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809233948181:0xa44e2a87bc9c0c98!8m2!3d37.7884664!4d-122.4153256\" target=\"_blank\" rel=\"noopener\">900 Sutter St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94109\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130971\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130971 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png\" alt=\"\" width=\"800\" height=\"804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-160x161.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-768x772.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1020x1025.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1180x1186.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-960x965.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-240x241.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-375x377.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-520x523.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi Omelette at Hans Coffee Shop in SF (\u003ca href=\"https://www.instagram.com/pikacamcooks/\" target=\"_blank\" rel=\"noopener\">@pikacamcooks\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Two words: Bulgogi Omelette. Nothing like a protein overload to sustain your life as a cubicle jockey at the local tech company. But, who can resist a soy sauce flavored rice encased inside a gossamer thin omelette topped with hard seared pieces of beef marinated in soy sauce, sugar, sesame oil, garlic and pureed Asian pears. Bibimbap served to you in an oversized metal mixing bowl for the glutton you are. And if you’re not in the mood for Korean bbq with your breakfast, that’s ok. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They still have all the best hits of American diner classics such as a corned beef hash that sits on the flat top to develop an otherworldly exterior crust. One of the regulars, who is a nearby neighbor, informed me that this site has functioned as a diner for upwards of 40-years, changing ownership often. But, it’s only since 2009 that it’s been owned by Han.\u003c/span>\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1507+Park+St,+Alameda,+CA+94501/@37.7656785,-122.2440064,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695ed4bc803:0x955beac3c9a363bb!8m2!3d37.7656743!4d-122.2418124\" target=\"_blank\" rel=\"noopener\">1507 Park St\u003c/a>\u003cbr>\nAlameda, California\u003cbr>\n\u003cb>94501\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130972\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130972 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ole's Waffle Shop exterior photo (Ole’s Waffle Shop)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.oleswaffleshop.com/\">\u003cspan style=\"font-weight: 400\">Ole’s Waffle Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is named after Ole Swanson, an immigrant that established this waffle centric location in the 1930s. Then “in 1972, Bob Adams purchased the diner from Ole himself on his way home from a movie with nothing more than a handshake and a promise.” And a $100 down payment.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED may have listed Ole’s as one of the top five places in the\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/109759/bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley\"> \u003cspan style=\"font-weight: 400\">Bay Area to get a waffle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, but they may have overlooked their fried chicken. These days, it seems fried chicken is always served in one of two forms: exorbitantly priced from being served up as some truffle coated gold dusted trend or bucketed up via drive thru. Sit in one of Ole’s burnt orange vinyl booths or take a stool at the low coffee counter and order the Southern fried chicken and waffles for a different experience. The chicken thighs are barely coated on the outside, allowing the oil to have maximum contact with the skin until it turns dark golden brown. Jaggedy ridges and valleys form on the exterior and, as your teeth sink into the dark meat, you can hear the crispy crackle. Ole’s waffles are not of the Belgian kind, they are of the Waffle Shop variety: thin and wide with shallow crevices. Pair the two together with some warm pancake syrup and you’ve got a winner.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ole’s isn’t interested in changing to benefit trends, just ask one of their servers who has been there for nearly 40-years. Opened seven days a week, Ole’s serves breakfast, lunch and dinner from 5:30AM most days, closing at midnight on weekends.\u003c/span>\u003c/p>\n\u003ch2>Art's Cafe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/747+Irving+St,+San+Francisco,+CA+94122/@37.7639372,-122.4682413,17z/data=!3m1!4b1!4m5!3m4!1s0x8085875c49aadf13:0x501e6b9fac5b1aa9!8m2!3d37.763933!4d-122.4660473\" target=\"_blank\" rel=\"noopener\">747 Irving St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94122\u003c/b>\u003cbr>\n\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130981\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130981 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png\" alt=\"\" width=\"800\" height=\"602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-768x578.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1020x767.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1180x887.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-960x722.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-240x181.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-375x282.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-520x391.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinach hash brown sandwich at Art's Cafe (\u003ca href=\"https://www.instagram.com/p/BLZGBSBBcSQ/?taken-at=90951\" target=\"_blank\" rel=\"noopener\">@drunkeats\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As soon as you walk in, it’s hard not to notice Owner Hae Ryong Yoon’s (who emigrated from Korea in 1982) sort of pensive face. The second thing you notice is Hae flipping the one thing that seems to dominate the elongated flat top just a foot away from diners mulling away their breakfast at the counter: hash browns. The special here is hash brown sandwiches; a large hash brown square cooked on the flat top and folded over your choice of stuffing.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These hash brown eiderdowns seem to be cooked until they’re at their crispiest and then filled with things like teriyaki beef, spinach, tofu or mushrooms. Grilled banana and walnut french toast is your basic sandwich bread cut into four sectors, dunked into an egg batter and cooked on the flat top. But what separates the quality of Art’s is the fact that the bananas are also grilled on the flat top so they get wobbly and caramelized. The champion bite is hot buttery grilled french toast, earthy toasted walnuts, sweet and warmed through caramelized banana and a bit of salty sausage or bacon. While Art’s has been in this location for around 60-years, Hae and his wife Sarah have been serving up these addictive flavorings since 1989.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is not a place to bring a group or even more than another person. It’s counter seating only and there are only a dozen stools. Cash Only.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"With formica countertops and vinyl booths, these five mom-and-pop shops offer a no-frills experience for those who just want to indulge in Americana breakfast and lunch staples. ","status":"publish","parent":0,"modified":1548782793,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1430},"headData":{"title":"5 Bay Area Coffee Shops You Should Visit Before They Disappear | KQED","description":"With formica countertops and vinyl booths, these five mom-and-pop shops offer a no-frills experience for those who just want to indulge in Americana breakfast and lunch staples. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bay Area Coffee Shops You Should Visit Before They Disappear","datePublished":"2019-01-18T17:41:27.000Z","dateModified":"2019-01-29T17:26:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130967 https://ww2.kqed.org/bayareabites/?p=130967","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/18/5-bay-area-coffee-shops-you-should-visit-before-they-disappear/","disqusTitle":"5 Bay Area Coffee Shops You Should Visit Before They Disappear","path":"/bayareabites/130967/5-bay-area-coffee-shops-you-should-visit-before-they-disappear","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Leave the brightly lit terrariums for the youthful that require to be seen for their own vanity. Leave the dimly lit and questionable used napkin strewn countertop greasy spoons to me.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If I’m not stepping into a coffee shop diner that feels like I’m stepping back in time, I don’t want anything to do with it. We created a list of five Bay Area diners where you can be left alone while you eat, or bring your gaggle of friends for a weekend brunch. But, why you would want to ruin a perfectly good diner with your loud bottomless mimosa-chasing friends?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Age has buried diners all across the country. San Francisco is no stranger to losing some of its beloved diners. Gone the way of the dinosaurs have been Lafayatte Coffee Shop, Lucky Penny (closed for condos) and the most beloved, 24 hour Sparky’s on Church and Market. In political correctness landia, the straight forward diner server we associate with some of our memorable cinematic moments would not be allowed to thrive in most of California. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with the disappearance of this independent spirit, is the disappearance of mom-and-pop coffee shops. With formica countertops and vinyl booths, these simple, and often small, restaurants offer a no-frills experience for those who just want to indulge in the comforts of Americana breakfast and lunch staples. Luckily, the Bay Area’s definition of Americana — like its definition of almost everything else — is a spectrum. So, even your most Americana diner will have spam and eggs over rice, bulgogi stuffed hash browns, loco mocos and chilaquiles with homemade salsa.\u003c/span>\u003c/p>\n\u003ch2>Anna's Family Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/444+Jackson+St,+Hayward,+CA+94544/@37.6626982,-122.0866655,17z/data=!3m1!4b1!4m5!3m4!1s0x808f915f91d9dad5:0x2589f129d090e487!8m2!3d37.6626982!4d-122.0844768\" target=\"_blank\" rel=\"noopener\">444 Jackson St\u003c/a>\u003cbr>\nHayward, California\u003cbr>\n94544\u003c/p>\n\u003cfigure id=\"attachment_130982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130982 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png\" alt=\"\" width=\"800\" height=\"797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-160x159.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-768x765.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1020x1017.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1180x1176.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-960x957.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-240x239.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-520x518.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chilaquiles at Anna's Family Coffee Shop (\u003ca href=\"https://www.instagram.com/p/BjfSeJohDhs/?taken-at=9271220\" target=\"_blank\" rel=\"noopener\">@keenster321\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everyone knows that the only thing you should even consider ordering in this wood panel veneered spot is the chilaquiles. That’s not actually true, as they have a wicked huevos con nopales dish.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chilaquiles is a dish consisting of corn tortillas torn into pieces and pan fried until crispy, then simmered in your choice of sauce (sometimes roja, verde or even mole) until the tortilla starts to submit to the sauce and softens. It seems counterintuitive to fry and then simmer, but somehow Anna’s manages to retain the crispy edges of the tortilla pieces and tops it with your choice of egg (please let it be a runny yolk). Some people even ask them to mix in carne asada. But, do yourself a favor and ask them to mix in some chorizo. The Chilaquiles sauce starts to samba with the rich egg yolks and the spicy chorizo fat is constantly trying to cut in and boogaloo. Did I mention the plate comes with Spanish rice and refried beans?\u003c/span>\u003c/p>\n\u003ch2>Fifth Wheel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/898+San+Leandro+Blvd,+San+Leandro,+CA+94577/@37.7262534,-122.1649023,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8f9005d205b3:0x8f7164f36009725a!8m2!3d37.7262492!4d-122.1627083\" target=\"_blank\" rel=\"noopener\">898 San Leandro Blvd\u003c/a>\u003cbr>\nSan Leandro, California\u003cbr>\n94577\u003c/p>\n\u003cfigure id=\"attachment_130980\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130980 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png\" alt=\"\" width=\"800\" height=\"595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-160x119.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-768x571.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1020x759.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1180x878.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-960x714.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-240x179.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-375x279.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-520x387.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM.png 1188w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Loco Moco at Fifth Wheel (\u003ca href=\"https://www.instagram.com/p/BDOMkSRRwND/?taken-at=609284\" target=\"_blank\" rel=\"noopener\">@chief_bolo510\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.fifthwheelfood.com/\">\u003cspan style=\"font-weight: 400\">Fifth Wheel’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> menu states that the restaurant was established in the 1950s. Before John and Lisa Lee took over in 1978, there had only been two previous owners and the restaurant ran 24 hours a day. In 2016, dedicated patrons impatiently sat by and chomped at the bit while their favorite breakfast spot was temporarily closed for upwards of a year, possibly two.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, the Lees are back to whipping up favorites like chicken fried steak with your choice of country or brown gravy, fluffy golden pancakes, chicken teriyaki and grits. Diners can be seen mixing and matching dish components and side orders, creating their own comforting classics like\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> loco moco: \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hamburger patty served over rice, covered in brown gravy and topped with an egg. This is not a place to bring a large group, as it only has 11 counter stools and enough table seating for 16. Aside from the delicious and affordable eats, the limited seating explains why there is constantly a line out of the door.\u003c/span>\u003c/p>\n\u003ch2>Han's Coffee Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/900+Sutter+St,+San+Francisco,+CA+94109/@37.7884706,-122.4175196,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809233948181:0xa44e2a87bc9c0c98!8m2!3d37.7884664!4d-122.4153256\" target=\"_blank\" rel=\"noopener\">900 Sutter St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94109\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130971\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130971 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png\" alt=\"\" width=\"800\" height=\"804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-160x161.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-768x772.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1020x1025.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1180x1186.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-960x965.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-240x241.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-375x377.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-520x523.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi Omelette at Hans Coffee Shop in SF (\u003ca href=\"https://www.instagram.com/pikacamcooks/\" target=\"_blank\" rel=\"noopener\">@pikacamcooks\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Two words: Bulgogi Omelette. Nothing like a protein overload to sustain your life as a cubicle jockey at the local tech company. But, who can resist a soy sauce flavored rice encased inside a gossamer thin omelette topped with hard seared pieces of beef marinated in soy sauce, sugar, sesame oil, garlic and pureed Asian pears. Bibimbap served to you in an oversized metal mixing bowl for the glutton you are. And if you’re not in the mood for Korean bbq with your breakfast, that’s ok. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They still have all the best hits of American diner classics such as a corned beef hash that sits on the flat top to develop an otherworldly exterior crust. One of the regulars, who is a nearby neighbor, informed me that this site has functioned as a diner for upwards of 40-years, changing ownership often. But, it’s only since 2009 that it’s been owned by Han.\u003c/span>\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1507+Park+St,+Alameda,+CA+94501/@37.7656785,-122.2440064,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695ed4bc803:0x955beac3c9a363bb!8m2!3d37.7656743!4d-122.2418124\" target=\"_blank\" rel=\"noopener\">1507 Park St\u003c/a>\u003cbr>\nAlameda, California\u003cbr>\n\u003cb>94501\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130972\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130972 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ole's Waffle Shop exterior photo (Ole’s Waffle Shop)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.oleswaffleshop.com/\">\u003cspan style=\"font-weight: 400\">Ole’s Waffle Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is named after Ole Swanson, an immigrant that established this waffle centric location in the 1930s. Then “in 1972, Bob Adams purchased the diner from Ole himself on his way home from a movie with nothing more than a handshake and a promise.” And a $100 down payment.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED may have listed Ole’s as one of the top five places in the\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/109759/bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley\"> \u003cspan style=\"font-weight: 400\">Bay Area to get a waffle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, but they may have overlooked their fried chicken. These days, it seems fried chicken is always served in one of two forms: exorbitantly priced from being served up as some truffle coated gold dusted trend or bucketed up via drive thru. Sit in one of Ole’s burnt orange vinyl booths or take a stool at the low coffee counter and order the Southern fried chicken and waffles for a different experience. The chicken thighs are barely coated on the outside, allowing the oil to have maximum contact with the skin until it turns dark golden brown. Jaggedy ridges and valleys form on the exterior and, as your teeth sink into the dark meat, you can hear the crispy crackle. Ole’s waffles are not of the Belgian kind, they are of the Waffle Shop variety: thin and wide with shallow crevices. Pair the two together with some warm pancake syrup and you’ve got a winner.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ole’s isn’t interested in changing to benefit trends, just ask one of their servers who has been there for nearly 40-years. Opened seven days a week, Ole’s serves breakfast, lunch and dinner from 5:30AM most days, closing at midnight on weekends.\u003c/span>\u003c/p>\n\u003ch2>Art's Cafe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/747+Irving+St,+San+Francisco,+CA+94122/@37.7639372,-122.4682413,17z/data=!3m1!4b1!4m5!3m4!1s0x8085875c49aadf13:0x501e6b9fac5b1aa9!8m2!3d37.763933!4d-122.4660473\" target=\"_blank\" rel=\"noopener\">747 Irving St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94122\u003c/b>\u003cbr>\n\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130981\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130981 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png\" alt=\"\" width=\"800\" height=\"602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-768x578.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1020x767.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1180x887.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-960x722.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-240x181.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-375x282.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-520x391.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinach hash brown sandwich at Art's Cafe (\u003ca href=\"https://www.instagram.com/p/BLZGBSBBcSQ/?taken-at=90951\" target=\"_blank\" rel=\"noopener\">@drunkeats\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As soon as you walk in, it’s hard not to notice Owner Hae Ryong Yoon’s (who emigrated from Korea in 1982) sort of pensive face. The second thing you notice is Hae flipping the one thing that seems to dominate the elongated flat top just a foot away from diners mulling away their breakfast at the counter: hash browns. The special here is hash brown sandwiches; a large hash brown square cooked on the flat top and folded over your choice of stuffing.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These hash brown eiderdowns seem to be cooked until they’re at their crispiest and then filled with things like teriyaki beef, spinach, tofu or mushrooms. Grilled banana and walnut french toast is your basic sandwich bread cut into four sectors, dunked into an egg batter and cooked on the flat top. But what separates the quality of Art’s is the fact that the bananas are also grilled on the flat top so they get wobbly and caramelized. The champion bite is hot buttery grilled french toast, earthy toasted walnuts, sweet and warmed through caramelized banana and a bit of salty sausage or bacon. While Art’s has been in this location for around 60-years, Hae and his wife Sarah have been serving up these addictive flavorings since 1989.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is not a place to bring a group or even more than another person. It’s counter seating only and there are only a dozen stools. Cash Only.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130967/5-bay-area-coffee-shops-you-should-visit-before-they-disappear","authors":["11551"],"categories":["bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1807","bayareabites_90","bayareabites_181"],"tags":["bayareabites_16244","bayareabites_16270","bayareabites_12468","bayareabites_14745","bayareabites_16277"],"featImg":"bayareabites_132179","label":"bayareabites"},"bayareabites_127984":{"type":"posts","id":"bayareabites_127984","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127984","score":null,"sort":[1525994377000]},"guestAuthors":[],"slug":"korean-culinary-cures-from-tummy-aches-to-hangovers-heres-how-moms-cook-up-relief","title":"Korean Culinary Cures: From Tummy Aches To Hangovers, Here's How Moms Cook Up Relief","publishDate":1525994377,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In first grade, I was hospitalized with pneumonia for over a week. I remember having to take an antibiotic syrup that gave me acid reflux. Immediately after I swallowed it, my Korean immigrant mother spoon-fed me a homemade liquid with small pieces of boiled Korean pear (\u003cem>bae\u003c/em>), spices, and honey. This was her take on \u003cem>baesuk, \u003c/em>a Korean fruit punch/tea, that she brought to the hospital in a thermos. I remember it lulled my stomach and soothed my throat and chest. The Korean-American pediatrician who oversaw my treatment at the hospital told my mom that he wished he had thought about feeding me this concoction first. \u003c/p>\n\u003cp> After I was discharged, I vomited for several days with an upset stomach from all the medicines I had to take. My mom would stay up late, soaking rice in water to make me \u003cem>jook,\u003c/em> Korean rice porridge, in the morning. I always associated \u003cem>jook\u003c/em> with medicine, as it always magically made my stomach feel better. My mom trusted Western medicine, but she also looked to Korean food remedies to help with prevention and treating my symptoms. \u003c/p>\n\u003cp> Cooking foods to soothe sick children is a ritual for mothers around the world. But in Korea, some foods are widely believed to help treat ailments, boost health and prevent disease.\u003c/p>\n\u003cp>Koreans have been using foods as remedies since the days when monarchs ruled Korea. The best-known written documentation of these culinary remedies is found in \u003cem>Donguibogam\u003c/em> (동의보감), edited by the royal physician Heo Jun during the Joseon dynasty in the 17\u003csup>th\u003c/sup> century. \u003cem>Donguibogam\u003c/em>, which translates as \"a priceless book of medicines,\" consists of 25 volumes — an encyclopedia of sorts — that explore how ailments affect organs and what can be done to treat and prevent diseases. This book is still highly regarded and widely used by Eastern Medicine doctors all over Asia and was \u003ca href=\"http://www.unesco.org/new/en/communication-and-information/memory-of-the-world/register/full-list-of-registered-heritage/registered-heritage-page-2/donguibogam-principles-and-practice-of-eastern-medicine/\">added\u003c/a> to the UNESCO Memory of the World Register in 2009.\u003c/p>\n\u003cp>While the research on the medicinal powers of many of these foods is scant, belief in their curative properties is widespread. Here's a look at some of the most popular Korean healing dishes.\u003c/p>\n\u003cfigure id=\"attachment_127991\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85.jpg\" alt=\"\" width=\"2500\" height=\"1665\" class=\"size-full wp-image-127991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">Samgyetang (삼계탕), chicken with ginseng soup \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Samgyetang \u003c/em>\u003c/strong>(\u003cstrong>삼계탕), chicken with ginseng soup: \u003c/strong>\u003cem>Samgyetang\u003c/em> is a soup made with a whole small chicken stuffed with glutinous rice, garlic, red dates (jujube), peeled chestnuts, and ginseng. (\u003cem>Scroll down for the recipe\u003c/em>.) It is traditionally consumed hot by Koreans in the summer on the warmest days of the year, because it is believed to help regulate body temperatures. (There is some science to \u003ca href=\"https://www.npr.org/sections/thesalt/2012/07/11/156378713/cool-down-with-a-hot-drink-its-not-as-crazy-as-you-think\">back up this idea\u003c/a>.) Many Koreans strongly believe that ginseng warms up the body, especially the stomach, though \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4331477/\">the science\u003c/a> doesn't seem to support this claim.\u003c/p>\n\u003cfigure id=\"attachment_127992\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85.jpg\" alt=\"Kongnamul-guk, soybean sprout soup\" width=\"2500\" height=\"1664\" class=\"size-full wp-image-127992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">Kongnamul-guk, soybean sprout soup \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Kongnamul-guk\u003c/em> (콩나물국)\u003c/strong>\u003cstrong>, soybean sprout soup: \u003c/strong>This can be served two ways, with Korean chili flakes for a spicy kick or without. It is commonly believed to help cure hangovers in adults. My mom always said the saltiness of the soup, combined with the natural vitamins found in soybean sprouts, helped \"clean\" the liver and stomach. While the idea of \u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">detox diets isn't backed up\u003c/a> by science, scientists in Korea have \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/20041794\">found some evidence\u003c/a> — in rats — that soybeans reduce blood concentrations of acetaldehyde (what alcohol breaks down to as you metabolize it).\u003c/p>\n\u003cfigure id=\"attachment_127993\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85.jpg\" alt=\"The author's mother washes seaweed to make miyeok-guk (미역국), seaweed soup.\" width=\"2500\" height=\"1665\" class=\"size-full wp-image-127993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">The author's mother washes seaweed to make miyeok-guk (미역국), seaweed soup. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Miyeok-guk \u003c/em>\u003c/strong>\u003cstrong>(미역국), seaweed soup:\u003c/strong> \u003cem>Miyeok-guk \u003c/em>is made with a protein broth, most commonly beef broth, and \u003cem>miyeok \u003c/em>(미역)\u003cem>,\u003c/em> or seaweed. In Korea, new moms are given this as part of their recovery diet in the hospital. (It's why \u003cem>miyeok \u003c/em>is symbolically enjoyed on birthdays.) As certified food scientist \u003ca href=\"https://www.jessicagavin.com/about/\">Jessica Gavin\u003c/a> notes, seaweeds can be rich in minerals like calcium, phosphorus, iron and iodine – all of which are indeed \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5713811/\">considered important during pregnancy and lactation\u003c/a>.\u003cstrong> \u003c/strong>In the U.S., my mom has brought thermoses to the hospital filled with this soup to my aunts after childbirth — and I am sure she's not the only Korean immigrant who's done this.\u003c/p>\n\u003cfigure id=\"attachment_127994\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85.jpg\" alt=\"Jook (죽), or rice porridge\" width=\"2500\" height=\"1664\" class=\"size-full wp-image-127994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">Jook (죽), or rice porridge \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Jook\u003c/em>\u003c/strong>\u003cstrong> (죽), rice porridge: \u003c/strong>You could compare \u003cem>jook\u003c/em> to chicken noodle soup. It's a Korean staple for the sick, especially those with stomachaches. It's made by slow-boiling rice that's been left out to soak in water for many hours. The soft, moist texture of the porridge is easily swallowed and digested — my mother would force-feed me this whenever I was nauseous and couldn't keep other foods down. Jook would always calm my stomach. Many Koreans mix in different ingredients, such as pumpkin and abalone, and it is often enjoyed for breakfast or when recovering in the hospital.\u003c/p>\n\u003cfigure id=\"attachment_127987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/kimchi_custom-d8f8268da6927a301f10b00aed197edaa995f7e1-e1525993493349.jpg\" alt=\"A wall of kimchi options at H Mart in Bellevue, Wash.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-127987\">\u003cfigcaption class=\"wp-caption-text\">A wall of kimchi options at H Mart in Bellevue, Wash. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Kimchi\u003c/em>\u003c/strong>\u003cstrong> (김치), Korean fermented vegetables: \u003c/strong>Kimchi comes in hundreds of variations. Two types commonly consumed for health benefits are \u003cem>ggakdugi\u003c/em>, or spicy radish kimchi, and \u003cem>mul-kimchi, \u003c/em>or water kimchi. \u003cem>Mul-kimchi \u003c/em>is often served in the summer, chilled, and the light but salty brine is drunk as a refreshment — it is said to hydrate and replenish the body with salts you sweat out. (American athletes have been known to do something similar, \u003ca href=\"https://www.washingtonpost.com/sports/highschools/science-be-damned-football-players-are-drinking-pickle-juice-to-try-to-ward-off-cramps/2016/09/22/fe60fa50-7b65-11e6-bd86-b7bbd53d2b5d_story.html?noredirect=on&utm_term=.9ec2fadd84b6\">despite a lack of scientific evidence\u003c/a> to back up the practice.) \u003cem>Ggakdugi\u003c/em> often accompanies soups, such as \u003cem>seolleongtang,\u003c/em> or oxtail soup, consumed when hungover. My mom always says the spice of kimchi will \"wake up your body and mind.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Baesuk\u003c/em>\u003c/strong>\u003cstrong> (배숙), Korean pear punch/tea: \u003c/strong>\u003cem>Baesuk\u003c/em> is a traditional Korean punch/tea made by poaching or steaming Korean pear (bae; 배) with black peppercorns, honey, and ginger. If served hot, it is commonly used as a remedy for the common cold, sore throat, or cough. The ginger is believed to aid with keeping the body warm, the honey is thought to soothe the throat, and the Korean pear is said to help with digestion. As The Salt \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/23/586515159/tea-honey-and-lemon-does-this-classic-trifecta-actually-help-a-sore-throat\">has reported\u003c/a>, there's not much science into the healing properties of tea with honey, but doctors speculate that warm drinks might be comforting because they loosen throat phlegm.\u003c/p>\n\u003cfigure id=\"attachment_127988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/yujacha-3_custom-0dc383fcc0f3c033777cd9ea1f68850862d8008e-e1525993480626.jpg\" alt=\"Yuja-cha (유자차), or yuja tea, made with the yuja fruit, is especially high in vitamin C. The tea pictured was made with store-bought yuja marmalade.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-127988\">\u003cfigcaption class=\"wp-caption-text\">Yuja-cha (유자차), or yuja tea, made with the yuja fruit, is especially high in vitamin C. The tea pictured was made with store-bought yuja marmalade. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Yuja-cha \u003c/em>\u003c/strong>\u003cstrong>(유자차), \u003c/strong>\u003cstrong>\u003cem>yuja\u003c/em>\u003c/strong>\u003cstrong> tea:\u003c/strong> \u003cem>Yuja-cha\u003c/em> is a tea made with yuja marmalade in hot water. \u003cem>Yuja\u003c/em> (\u003cstrong>유자) \u003c/strong>the fruit is mostly cultivated in Asia, but the marmalade, called \u003cem>yuja-cheong,\u003c/em> can be easily found at Korean grocery stores or on Amazon. Yuja fruit tastes a bit like a hybrid between a lemon, an orange and grapefruit; yuja marmalade is both sweet and bitter. The tea is often enjoyed in the winter, to warm you up, or when you are sick with a cold, because it is believed to be especially high in vitamin C. My mother made her own variation of the marmalade at home, substituting lemons for \u003cem>yuja,\u003c/em> because according to her, if it was \"fresh\" it had more vitamin C. (On this point, mom was wrong: According to Gavin, yuja has 2.3 times as much vitamin C as the equivalent amount of raw lemon juice.)\u003c/p>\n\u003cfigure id=\"attachment_127989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/doraji-with-mom_custom-b8a76b25c8c47dcaaaacc342bf72ae779df1bcd0-e1525993457866.jpg\" alt=\"The author's mother prepares doraji (도라지), or bellflower root. In Korea, it's often culturally associated with cough relief.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-127989\">\u003cfigcaption class=\"wp-caption-text\">The author's mother prepares doraji (도라지), or bellflower root. In Korea, it's often culturally associated with cough relief. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Doraji\u003c/em>\u003c/strong>\u003cstrong> (도라지), bellflower root: \u003c/strong> My mother used to feed me \u003cem>doraji\u003c/em> root cut up into tiny cubes and drowned in honey. When raw,\u003cem> doraji\u003c/em> has an incredibly bitter taste and smells somewhat like ginseng. Many grocery and departments stores in Korea sell \u003cem>doraji\u003c/em> paste in jars, and it's often culturally associated with cough relief. Mom made me down a spoonful every day to combat my severe asthma. (My mother might've been onto something here: \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/?term=Platycodon+grandiflorum\">Research\u003c/a> into the therapeutic potential of bioactive isolates derived from bellflower root has been increasing.) In Korea, \u003cem>doraji\u003c/em> is cooked in myriad ways. It's believed to help with maintaining a healthy diet and often used in herbal medicines. If you like Korean bibimbap, you've most likely eaten \u003cem>doraji\u003c/em> – it's one of the seasoned vegetables commonly used in the dish. (Once cooked and seasoned, it is no longer bitter.)\u003c/p>\n\u003cp>As a child, I questioned why my mother was feeding me all these unusual Korean dishes. But now, I see the true healing properties she stirred into her Korean food remedies: selfless love.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Jenna Cho's \u003c/strong>\u003cstrong>Samgyetang Recipe\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>(courtesy of the author's mother)\u003c/em>\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 \"young chicken\" (we use Cornish hen)\u003c/p>\n\u003cp>1 cup glutinous rice, rinse and soak in water for at least 1 hour!\u003c/p>\n\u003cp>Small piece of 1 ginseng root (fresh preferred)\u003c/p>\n\u003cp>5 small dried jujubes\u003c/p>\n\u003cp>5 garlic cloves\u003c/p>\n\u003cp>2 peeled Korean chestnuts\u003c/p>\n\u003cp>Black pepper\u003c/p>\n\u003cp>Salt for dipping\u003c/p>\n\u003cp>Green onion, chopped (optional)\u003c/p>\n\u003cp>(Note: Most Korean grocery stores sell a \u003cem>samgyetang\u003c/em> dry kit with jujubes, rice, chestnuts and dried ginseng — you just need the chicken and garlic cloves.)\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003col>\n\u003cli>Strain glutinous rice that has been soaked for an hour. Set aside.\u003c/li>\n\u003cli>Remove inside (giblets) of young chicken and wash the chicken, especially the inside, thoroughly.\u003c/li>\n\u003cli>Stuff the chicken with prepared rice, 3 jujubes, 3 garlic cloves, 2 peeled chestnuts and the piece of ginseng. The chicken will be well stuffed, but if you have rice left over, feel free to add it to the broth.\u003c/li>\n\u003cli>Once chicken is stuffed, use wooden toothpick to close the chicken shut. (Sew the toothpick through. You can use multiple toothpicks.)\u003c/li>\n\u003cli>Place the prepared, stuffed chicken in a pot. Add 1 liter of water (until chicken is covered) and throw in the remaining jujubes and garlic cloves. Cover and cook on medium heat for 25 minutes.\u003c/li>\n\u003cli>Turn down the heat and cook for an additional 20 minutes. You can check to see if it is ready by seeing how cooked the rice is — the rice should be soft.\u003c/li>\n\u003cli>Remove the toothpick(s) from the chicken. Garnish with chopped green onion (optional) and black pepper. Serve the soup with chicken in a bowl, with a side of salt to dip the chicken meat. Kimchi is never a bad idea.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://www.eileenwcho.com\">Eileen W. Cho\u003c/a>\u003cem> is a Korean-American photographer and writer based in Paris, France. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Cooking to soothe sick children is a ritual for moms around the world. In Korea, some foods are widely believed to help treat ailments and boost health. Here's a look at some popular healing dishes.","status":"publish","parent":0,"modified":1547229326,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1759},"headData":{"title":"Korean Culinary Cures: From Tummy Aches To Hangovers, Here's How Moms Cook Up Relief | KQED","description":"Cooking to soothe sick children is a ritual for moms around the world. In Korea, some foods are widely believed to help treat ailments and boost health. Here's a look at some popular healing dishes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Korean Culinary Cures: From Tummy Aches To Hangovers, Here's How Moms Cook Up Relief","datePublished":"2018-05-10T23:19:37.000Z","dateModified":"2019-01-11T17:55:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"127984 https://ww2.kqed.org/bayareabites/?p=127984","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/10/korean-culinary-cures-from-tummy-aches-to-hangovers-heres-how-moms-cook-up-relief/","disqusTitle":"Korean Culinary Cures: From Tummy Aches To Hangovers, Here's How Moms Cook Up Relief","nprImageCredit":"Eileen Cho","nprByline":"Eileen Cho, NPR Food","nprImageAgency":"for NPR","nprStoryId":"609440146","nprApiLink":"http://api.npr.org/query?id=609440146&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/05/09/609440146/korean-culinary-cures-from-tummy-aches-to-hangovers-heres-how-moms-cook-up-relie?ft=nprml&f=609440146","nprRetrievedStory":"1","nprPubDate":"Wed, 09 May 2018 18:11:00 -0400","nprStoryDate":"Wed, 09 May 2018 18:11:00 -0400","nprLastModifiedDate":"Wed, 09 May 2018 18:11:09 -0400","path":"/bayareabites/127984/korean-culinary-cures-from-tummy-aches-to-hangovers-heres-how-moms-cook-up-relief","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In first grade, I was hospitalized with pneumonia for over a week. I remember having to take an antibiotic syrup that gave me acid reflux. Immediately after I swallowed it, my Korean immigrant mother spoon-fed me a homemade liquid with small pieces of boiled Korean pear (\u003cem>bae\u003c/em>), spices, and honey. This was her take on \u003cem>baesuk, \u003c/em>a Korean fruit punch/tea, that she brought to the hospital in a thermos. I remember it lulled my stomach and soothed my throat and chest. The Korean-American pediatrician who oversaw my treatment at the hospital told my mom that he wished he had thought about feeding me this concoction first. \u003c/p>\n\u003cp> After I was discharged, I vomited for several days with an upset stomach from all the medicines I had to take. My mom would stay up late, soaking rice in water to make me \u003cem>jook,\u003c/em> Korean rice porridge, in the morning. I always associated \u003cem>jook\u003c/em> with medicine, as it always magically made my stomach feel better. My mom trusted Western medicine, but she also looked to Korean food remedies to help with prevention and treating my symptoms. \u003c/p>\n\u003cp> Cooking foods to soothe sick children is a ritual for mothers around the world. But in Korea, some foods are widely believed to help treat ailments, boost health and prevent disease.\u003c/p>\n\u003cp>Koreans have been using foods as remedies since the days when monarchs ruled Korea. The best-known written documentation of these culinary remedies is found in \u003cem>Donguibogam\u003c/em> (동의보감), edited by the royal physician Heo Jun during the Joseon dynasty in the 17\u003csup>th\u003c/sup> century. \u003cem>Donguibogam\u003c/em>, which translates as \"a priceless book of medicines,\" consists of 25 volumes — an encyclopedia of sorts — that explore how ailments affect organs and what can be done to treat and prevent diseases. This book is still highly regarded and widely used by Eastern Medicine doctors all over Asia and was \u003ca href=\"http://www.unesco.org/new/en/communication-and-information/memory-of-the-world/register/full-list-of-registered-heritage/registered-heritage-page-2/donguibogam-principles-and-practice-of-eastern-medicine/\">added\u003c/a> to the UNESCO Memory of the World Register in 2009.\u003c/p>\n\u003cp>While the research on the medicinal powers of many of these foods is scant, belief in their curative properties is widespread. Here's a look at some of the most popular Korean healing dishes.\u003c/p>\n\u003cfigure id=\"attachment_127991\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85.jpg\" alt=\"\" width=\"2500\" height=\"1665\" class=\"size-full wp-image-127991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">Samgyetang (삼계탕), chicken with ginseng soup \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Samgyetang \u003c/em>\u003c/strong>(\u003cstrong>삼계탕), chicken with ginseng soup: \u003c/strong>\u003cem>Samgyetang\u003c/em> is a soup made with a whole small chicken stuffed with glutinous rice, garlic, red dates (jujube), peeled chestnuts, and ginseng. (\u003cem>Scroll down for the recipe\u003c/em>.) It is traditionally consumed hot by Koreans in the summer on the warmest days of the year, because it is believed to help regulate body temperatures. (There is some science to \u003ca href=\"https://www.npr.org/sections/thesalt/2012/07/11/156378713/cool-down-with-a-hot-drink-its-not-as-crazy-as-you-think\">back up this idea\u003c/a>.) Many Koreans strongly believe that ginseng warms up the body, especially the stomach, though \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4331477/\">the science\u003c/a> doesn't seem to support this claim.\u003c/p>\n\u003cfigure id=\"attachment_127992\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85.jpg\" alt=\"Kongnamul-guk, soybean sprout soup\" width=\"2500\" height=\"1664\" class=\"size-full wp-image-127992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">Kongnamul-guk, soybean sprout soup \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Kongnamul-guk\u003c/em> (콩나물국)\u003c/strong>\u003cstrong>, soybean sprout soup: \u003c/strong>This can be served two ways, with Korean chili flakes for a spicy kick or without. It is commonly believed to help cure hangovers in adults. My mom always said the saltiness of the soup, combined with the natural vitamins found in soybean sprouts, helped \"clean\" the liver and stomach. While the idea of \u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">detox diets isn't backed up\u003c/a> by science, scientists in Korea have \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/20041794\">found some evidence\u003c/a> — in rats — that soybeans reduce blood concentrations of acetaldehyde (what alcohol breaks down to as you metabolize it).\u003c/p>\n\u003cfigure id=\"attachment_127993\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85.jpg\" alt=\"The author's mother washes seaweed to make miyeok-guk (미역국), seaweed soup.\" width=\"2500\" height=\"1665\" class=\"size-full wp-image-127993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">The author's mother washes seaweed to make miyeok-guk (미역국), seaweed soup. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Miyeok-guk \u003c/em>\u003c/strong>\u003cstrong>(미역국), seaweed soup:\u003c/strong> \u003cem>Miyeok-guk \u003c/em>is made with a protein broth, most commonly beef broth, and \u003cem>miyeok \u003c/em>(미역)\u003cem>,\u003c/em> or seaweed. In Korea, new moms are given this as part of their recovery diet in the hospital. (It's why \u003cem>miyeok \u003c/em>is symbolically enjoyed on birthdays.) As certified food scientist \u003ca href=\"https://www.jessicagavin.com/about/\">Jessica Gavin\u003c/a> notes, seaweeds can be rich in minerals like calcium, phosphorus, iron and iodine – all of which are indeed \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5713811/\">considered important during pregnancy and lactation\u003c/a>.\u003cstrong> \u003c/strong>In the U.S., my mom has brought thermoses to the hospital filled with this soup to my aunts after childbirth — and I am sure she's not the only Korean immigrant who's done this.\u003c/p>\n\u003cfigure id=\"attachment_127994\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85.jpg\" alt=\"Jook (죽), or rice porridge\" width=\"2500\" height=\"1664\" class=\"size-full wp-image-127994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">Jook (죽), or rice porridge \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Jook\u003c/em>\u003c/strong>\u003cstrong> (죽), rice porridge: \u003c/strong>You could compare \u003cem>jook\u003c/em> to chicken noodle soup. It's a Korean staple for the sick, especially those with stomachaches. It's made by slow-boiling rice that's been left out to soak in water for many hours. The soft, moist texture of the porridge is easily swallowed and digested — my mother would force-feed me this whenever I was nauseous and couldn't keep other foods down. Jook would always calm my stomach. Many Koreans mix in different ingredients, such as pumpkin and abalone, and it is often enjoyed for breakfast or when recovering in the hospital.\u003c/p>\n\u003cfigure id=\"attachment_127987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/kimchi_custom-d8f8268da6927a301f10b00aed197edaa995f7e1-e1525993493349.jpg\" alt=\"A wall of kimchi options at H Mart in Bellevue, Wash.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-127987\">\u003cfigcaption class=\"wp-caption-text\">A wall of kimchi options at H Mart in Bellevue, Wash. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Kimchi\u003c/em>\u003c/strong>\u003cstrong> (김치), Korean fermented vegetables: \u003c/strong>Kimchi comes in hundreds of variations. Two types commonly consumed for health benefits are \u003cem>ggakdugi\u003c/em>, or spicy radish kimchi, and \u003cem>mul-kimchi, \u003c/em>or water kimchi. \u003cem>Mul-kimchi \u003c/em>is often served in the summer, chilled, and the light but salty brine is drunk as a refreshment — it is said to hydrate and replenish the body with salts you sweat out. (American athletes have been known to do something similar, \u003ca href=\"https://www.washingtonpost.com/sports/highschools/science-be-damned-football-players-are-drinking-pickle-juice-to-try-to-ward-off-cramps/2016/09/22/fe60fa50-7b65-11e6-bd86-b7bbd53d2b5d_story.html?noredirect=on&utm_term=.9ec2fadd84b6\">despite a lack of scientific evidence\u003c/a> to back up the practice.) \u003cem>Ggakdugi\u003c/em> often accompanies soups, such as \u003cem>seolleongtang,\u003c/em> or oxtail soup, consumed when hungover. My mom always says the spice of kimchi will \"wake up your body and mind.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Baesuk\u003c/em>\u003c/strong>\u003cstrong> (배숙), Korean pear punch/tea: \u003c/strong>\u003cem>Baesuk\u003c/em> is a traditional Korean punch/tea made by poaching or steaming Korean pear (bae; 배) with black peppercorns, honey, and ginger. If served hot, it is commonly used as a remedy for the common cold, sore throat, or cough. The ginger is believed to aid with keeping the body warm, the honey is thought to soothe the throat, and the Korean pear is said to help with digestion. As The Salt \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/23/586515159/tea-honey-and-lemon-does-this-classic-trifecta-actually-help-a-sore-throat\">has reported\u003c/a>, there's not much science into the healing properties of tea with honey, but doctors speculate that warm drinks might be comforting because they loosen throat phlegm.\u003c/p>\n\u003cfigure id=\"attachment_127988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/yujacha-3_custom-0dc383fcc0f3c033777cd9ea1f68850862d8008e-e1525993480626.jpg\" alt=\"Yuja-cha (유자차), or yuja tea, made with the yuja fruit, is especially high in vitamin C. The tea pictured was made with store-bought yuja marmalade.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-127988\">\u003cfigcaption class=\"wp-caption-text\">Yuja-cha (유자차), or yuja tea, made with the yuja fruit, is especially high in vitamin C. The tea pictured was made with store-bought yuja marmalade. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Yuja-cha \u003c/em>\u003c/strong>\u003cstrong>(유자차), \u003c/strong>\u003cstrong>\u003cem>yuja\u003c/em>\u003c/strong>\u003cstrong> tea:\u003c/strong> \u003cem>Yuja-cha\u003c/em> is a tea made with yuja marmalade in hot water. \u003cem>Yuja\u003c/em> (\u003cstrong>유자) \u003c/strong>the fruit is mostly cultivated in Asia, but the marmalade, called \u003cem>yuja-cheong,\u003c/em> can be easily found at Korean grocery stores or on Amazon. Yuja fruit tastes a bit like a hybrid between a lemon, an orange and grapefruit; yuja marmalade is both sweet and bitter. The tea is often enjoyed in the winter, to warm you up, or when you are sick with a cold, because it is believed to be especially high in vitamin C. My mother made her own variation of the marmalade at home, substituting lemons for \u003cem>yuja,\u003c/em> because according to her, if it was \"fresh\" it had more vitamin C. (On this point, mom was wrong: According to Gavin, yuja has 2.3 times as much vitamin C as the equivalent amount of raw lemon juice.)\u003c/p>\n\u003cfigure id=\"attachment_127989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/doraji-with-mom_custom-b8a76b25c8c47dcaaaacc342bf72ae779df1bcd0-e1525993457866.jpg\" alt=\"The author's mother prepares doraji (도라지), or bellflower root. In Korea, it's often culturally associated with cough relief.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-127989\">\u003cfigcaption class=\"wp-caption-text\">The author's mother prepares doraji (도라지), or bellflower root. In Korea, it's often culturally associated with cough relief. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Doraji\u003c/em>\u003c/strong>\u003cstrong> (도라지), bellflower root: \u003c/strong> My mother used to feed me \u003cem>doraji\u003c/em> root cut up into tiny cubes and drowned in honey. When raw,\u003cem> doraji\u003c/em> has an incredibly bitter taste and smells somewhat like ginseng. Many grocery and departments stores in Korea sell \u003cem>doraji\u003c/em> paste in jars, and it's often culturally associated with cough relief. Mom made me down a spoonful every day to combat my severe asthma. (My mother might've been onto something here: \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/?term=Platycodon+grandiflorum\">Research\u003c/a> into the therapeutic potential of bioactive isolates derived from bellflower root has been increasing.) In Korea, \u003cem>doraji\u003c/em> is cooked in myriad ways. It's believed to help with maintaining a healthy diet and often used in herbal medicines. If you like Korean bibimbap, you've most likely eaten \u003cem>doraji\u003c/em> – it's one of the seasoned vegetables commonly used in the dish. (Once cooked and seasoned, it is no longer bitter.)\u003c/p>\n\u003cp>As a child, I questioned why my mother was feeding me all these unusual Korean dishes. But now, I see the true healing properties she stirred into her Korean food remedies: selfless love.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Jenna Cho's \u003c/strong>\u003cstrong>Samgyetang Recipe\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>(courtesy of the author's mother)\u003c/em>\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 \"young chicken\" (we use Cornish hen)\u003c/p>\n\u003cp>1 cup glutinous rice, rinse and soak in water for at least 1 hour!\u003c/p>\n\u003cp>Small piece of 1 ginseng root (fresh preferred)\u003c/p>\n\u003cp>5 small dried jujubes\u003c/p>\n\u003cp>5 garlic cloves\u003c/p>\n\u003cp>2 peeled Korean chestnuts\u003c/p>\n\u003cp>Black pepper\u003c/p>\n\u003cp>Salt for dipping\u003c/p>\n\u003cp>Green onion, chopped (optional)\u003c/p>\n\u003cp>(Note: Most Korean grocery stores sell a \u003cem>samgyetang\u003c/em> dry kit with jujubes, rice, chestnuts and dried ginseng — you just need the chicken and garlic cloves.)\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003col>\n\u003cli>Strain glutinous rice that has been soaked for an hour. Set aside.\u003c/li>\n\u003cli>Remove inside (giblets) of young chicken and wash the chicken, especially the inside, thoroughly.\u003c/li>\n\u003cli>Stuff the chicken with prepared rice, 3 jujubes, 3 garlic cloves, 2 peeled chestnuts and the piece of ginseng. The chicken will be well stuffed, but if you have rice left over, feel free to add it to the broth.\u003c/li>\n\u003cli>Once chicken is stuffed, use wooden toothpick to close the chicken shut. (Sew the toothpick through. You can use multiple toothpicks.)\u003c/li>\n\u003cli>Place the prepared, stuffed chicken in a pot. Add 1 liter of water (until chicken is covered) and throw in the remaining jujubes and garlic cloves. Cover and cook on medium heat for 25 minutes.\u003c/li>\n\u003cli>Turn down the heat and cook for an additional 20 minutes. You can check to see if it is ready by seeing how cooked the rice is — the rice should be soft.\u003c/li>\n\u003cli>Remove the toothpick(s) from the chicken. Garnish with chopped green onion (optional) and black pepper. Serve the soup with chicken in a bowl, with a side of salt to dip the chicken meat. Kimchi is never a bad idea.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://www.eileenwcho.com\">Eileen W. Cho\u003c/a>\u003cem> is a Korean-American photographer and writer based in Paris, France. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127984/korean-culinary-cures-from-tummy-aches-to-hangovers-heres-how-moms-cook-up-relief","authors":["byline_bayareabites_127984"],"categories":["bayareabites_2998","bayareabites_11028","bayareabites_1245","bayareabites_12"],"tags":["bayareabites_16243","bayareabites_12468","bayareabites_14738","bayareabites_16249"],"featImg":"bayareabites_127985","label":"bayareabites"},"bayareabites_126878":{"type":"posts","id":"bayareabites_126878","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126878","score":null,"sort":[1524076910000]},"guestAuthors":[],"slug":"guide-5-san-francisco-family-run-restaurants-and-how-they-started","title":"Guide: 5 San Francisco Family-Run Restaurants and How They Started","publishDate":1524076910,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>We hear it all the time--this restaurant has shuttered, that restaurant will be closing its doors just after one year of operation. It seems to be the nature of the beast that is San Francisco. With a discerning clientele, ever-climbing rents, and an all-around uber-competitive landscape, it’s hard enough for seasoned restaurateurs with millions behind them to “make it” in this city. Despite this, there are gems scattered throughout San Francisco that have arguably less resources--less money, less manpower, and less experience. Family-owned and operated restaurants make up for what they lack in finances and pedigree with moxie, grit, and something that is hard to come by for many businesses: a type of camaraderie and trust that only comes with working with loved ones. \u003c/p>\n\u003cp>Many of these family-owned restaurants tell a story of an older San Francisco, of businesses founded by immigrants who wanted to build a better future for themselves and their children; of those looking to share a part of their culture with their newfound American neighbors; and those who had a passion for food so strong, that not opening a restaurant wasn't a choice. Of course, there are many family-owned eateries in this city. This is just a sampling of family establishments that have remained despite the many changing faces of San Francisco and their stories: how did they start their concept, what obstacles did they encounter, and how have they remained so successful. What are your favorite places to have a \"welcome home\" meal in the city? Let us know in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Halu-420550434647297/\">Halu\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Halu+Restaurant/@37.7825683,-122.4664565,15z/data=!4m2!3m1!1s0x0:0x5b792c1928b0bac9?sa=X&ved=0ahUKEwiB-cuIsb_aAhXI5J8KHXn1AEwQ_BIIqQEwCg\">312 8th Ave, San Francisco, CA 94118\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3397-new.jpg\" alt=\"Shiso Plum Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shiso Plum Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the Beatles memorabilia-laden walls of Halu, you'll find some of the best \u003ca href=\"https://en.wikipedia.org/wiki/Yakitori\">yakitori\u003c/a> (a Japanese chicken skewer dish) in the city, which shouldn't be surprising considering Halu was one of the only restaurants--if not the only restaurant-- in the Bay Area serving yakitori when it opened in 2008 in San Francisco's Inner Richmond neighborhood. \u003c/p>\n\u003cp>Halu was founded by a married couple from Japan who, given their professions, seemed to be unlikely restaurateurs. Shigemi and Mimi Komiyama, a musician and photographer respectively, didn't consider opening a place of their own until their love for the Bay Area music scene anchored them in San Francisco. It was at this point they realized they couldn't find yakitori in the States. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"People really knew sushi, but no one really knew about yakitori,\" Mimi said. \"So my husband and I decided, 'Why don't we propagate yakitori in the USA?'\"\u003c/p>\n\u003cfigure id=\"attachment_126897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0603-new.jpg\" alt=\"Komiyama Family; Sayaka, Mimi, Shigemi, Erika\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Komiyama Family; Sayaka, Mimi, Shigemi, Erika \u003ccite>(courtesy of Halu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, before settling down in the Bay Area, Shigemi and Mimi attended culinary school in Japan to train in the art of yakitori as well as other Japanese cuisines. This culinary education was encouraged by Shigemi's mother, who paid for their tuition and is the namesake of Halu. \u003c/p>\n\u003cfigure id=\"attachment_126890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3350-new.jpg\" alt=\"Juicy Tsukune Chicken Stuffed Mushroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy Tsukune Chicken Stuffed Mushroom \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After attending culinary school, moving to the Bay, and spending a couple decades satisfying their artistic ambitions, the Komiyamas decided it was time to open up their own yakitori restaurant. \u003c/p>\n\u003cp>Frequented by local musicians, fellow restaurant owners, and adventurous eaters looking to try a new type of cuisine, the word of Halu's yakitori (as well as their ramen) started spreading. Shigemi and Mimi, and their twin daughters Erika and Sayaka came together to successfully run Halu and feed their growing audience. \u003c/p>\n\u003cfigure id=\"attachment_126891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3363-new.jpg\" alt=\"Vegetable Skewers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable Skewers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, their success was not without difficulties. In 2014, Shigemi passed away. \u003c/p>\n\u003cp>\"Four years ago, my father passed away, and we were really thinking about shutting down the place,\" Erika said. \"Eventually, we decided to stay.\"\u003c/p>\n\u003cp>Shigemi's passing was particularly tough for Sayaka, who started out manning the ramen station at Halu while Shigemi handled the yakitori grill. When Shigemi passed away, Sayaka not only lost her father, but was responsible for taking over his position in the restaurant. \u003c/p>\n\u003cp>\"I think that's the most difficult thing for me,\" Sayaka said. \"He taught me how to do everything that I know--the loss was really tough on me and the amount of prep work I had to do. I couldn't work fast enough. I would stay until three in the morning prepping for the next day. I would get frustrated that I can't work as fast as my dad.\"\u003c/p>\n\u003cp>However, as Mimi explained, Sayaka has not only greatly improved over the last four years, but said there was something protecting the family--Sayaka had no plans of leaving the ramen station, but randomly decided to ask her father to teach her how to cook yakitori shortly before Shigemi passed. \u003c/p>\n\u003cfigure id=\"attachment_126892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3368-new.jpg\" alt=\"Tsukune Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tsukune Meatballs \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so mystic. It was the right timing to learn something new,\" Sayaka said. \u003c/p>\n\u003cp>And newness seems to be an appropriate theme for the family team. “Halu” in Japanese means “spring child.” As Mimi explained, springtime is a time of renewal in Japan; school starts, businesses reopen, the cherry blossoms bloom. It is also the time of year Erika and Sayaka were both born. \u003c/p>\n\u003cp>With 10 years under their belt, Sayaka and Erika have taken over day-to-day operations, hoping to give their mother a bit of a break. While there are no immediate plans to expand, Erika says somewhere down the line, they might want to change Halu to a strictly yakitori concept and have a separate operation for their ramen. For now though, the family is perfectly happy with Halu just the way it is. \u003c/p>\n\u003cfigure id=\"attachment_126893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3392-new.jpg\" alt=\"Fried Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Ten years ago in the entire Bay Area, [there were] maybe only two or three yakitori restaurants. Now after 10 years, maybe 30 or 40.\" Mimi said. \"My dream came true. American people started to get to know yakitori.\"\u003c/p>\n\u003ch2>\u003ca href=\"https://mitchellsicecream.com/\">Mitchell’s Ice Cream\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Mitchell's+Ice+Cream/@37.7441872,-122.4249647,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e428d225041:0x3cd43303554b967c!8m2!3d37.744183!4d-122.422776\">688 San Jose Avenue, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg\" alt=\"Larry Mitchell and Bob Mitchell at Mitchell's Ice Cream shop in 195\" width=\"1920\" height=\"1363\" class=\"size-full wp-image-126909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1180x838.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-960x682.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell and Bob Davis (Larry's brother-in-law) at Mitchell's Ice Cream shop in 1953 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larry and Jack Mitchell opened Mitchell’s Ice Cream in June 1953. Since the early 1990s, the day-to-day operations were led by two of Larry’s children, Brian and Linda. In 2016, Larry sadly passed away, leaving Brian and Linda to carry on the Mitchell's legacy. \u003c/p>\n\u003cp>But before the Mitchell’s Ice Cream as we know and love it today opened, the Mitchell family had already planted roots in the Bay Area since the mid 1800s--in the form of a dairy.\u003c/p>\n\u003cp>On 29th and Noe, there was a Mitchell Dairy, owned by Brian and Linda’s great-grandfather. After he passed away in the late 1800s, their great-grandmother eventually closed the dairy and sold off parcels of land in the early 1900s.\u003c/p>\n\u003cp>Years later when Larry and Jack were born, they clearly already had the dairy business in their blood. \u003c/p>\n\u003cp>Larry was a lieutenant in the fire department and Jack was an electrician, and both brothers had a strong love for ice cream--particularly for a shop in the 1940s called Garrett’s. The brothers wanted to make ice cream that was just as good. \u003c/p>\n\u003cfigure id=\"attachment_126907\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-2005.jpg\" alt=\"Larry Mitchell in 2005\" width=\"648\" height=\"864\" class=\"size-full wp-image-126907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-520x693.jpg 520w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell in 2005 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a vacant storefront, the brothers built their own walk-in freezer and worked closely with the dairy from which they got their milk and cream from to begin Mitchell’s with about a dozen flavors. As Brian explained, dairies in the past were a lot more involved with the ice cream-making process, assisting with ingredient sourcing, recipe development, and even providing marketing collateral. \u003c/p>\n\u003cp>In 1965, over a decade after Mitchell’s opened, Larry and Jack began importing mangoes from the Philippines, which gave way to also importing other current Mitchell’s staples like ube (a type of purple yam) and macapuno (a fruit similar to coconuts). \u003c/p>\n\u003cfigure id=\"attachment_126911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3232-new.jpg\" alt=\"Mitchell's cone with Ube Ice Cream and Mango Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's cone with Ube Ice Cream and Mango Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These tropical flavors opened up a completely new fanbase for Mitchell’s, which was launching these ice creams around the same time many people were immigrating to the U.S. from the Philippines. \u003c/p>\n\u003cp>“It’s still our niche, today,” Brian said. “Pretty sure [our father] was the first to make mango ice cream in the U.S., [if not] certainly in the Bay Area.”\u003c/p>\n\u003cp>Now, the Mitchell’s menu has expanded to about 40 flavors at any given time--with mango, ube, and macapuno consistently reserving spots on the list. \u003c/p>\n\u003cfigure id=\"attachment_126912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3230-new.jpg\" alt=\"Mitchell's Cookie Dough and Coconut Pineapple Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's Cookie Dough and Coconut Pineapple Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Being in business for over 60 years, with no signs of slowing down, Brian says a lot of their success is owed to the quality of their ingredients and ice cream, being consistent, and really becoming part of the community. He mentioned their Filipino fanbase continues to be some of their most enthusiastic, as many of them bring relatives visiting from the Philippines to Mitchell’s right after landing at the airport. \u003c/p>\n\u003cp>What’s the future hold for Mitchell’s? \u003c/p>\n\u003cp>“We plan on just staying put,” Brian said. \u003c/p>\n\u003cfigure id=\"attachment_126908\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg\" alt=\"Brian, Larry, and Linda Mitchell in 2014\" width=\"1080\" height=\"810\" class=\"size-full wp-image-126908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Brian, Larry, and Linda Mitchell in 2014 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Mitchell’s continues to thrive, along with its wholesale business to other local restaurants and grocers, Brian and his sister plan to keep Mitchell’s the classic San Francisco ice cream institution it has been for so many decades already. \u003c/p>\n\u003cp>This June is Mitchell's 65th anniversary!\u003c/p>\n\u003ch2>\u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/ICHI+Sushi/@37.7426851,-122.4237301,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e5d2c7a6521:0x85b053e9c7ccccc8!8m2!3d37.7426809!4d-122.4215414\">3369 Mission St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3557-new.jpg\" alt=\"ICHI Sushi's Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ICHI Sushi's Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>ICHI Sushi has its beginnings rooted in 2006 when it was originally a one-person catering company founded by Tim Archuleta--who had been a sushi chef for many years prior to starting ICHI. \u003c/p>\n\u003cp>Although “Ichi” in Japanese means “one,” Tim did have help from his then-girlfriend, and current wife, Erin, who would help Tim out by writing labels for his sushi. \u003c/p>\n\u003cfigure id=\"attachment_126948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ICHI-019-new.jpg\" alt=\"Tim and Erin Archuleta\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-126948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1200x797.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tim and Erin Archuleta \u003ccite>(Menu Stories/Rebecca Goberstein)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up his sushi to tech companies like Google, LinkedIn, and YouTube, ICHI was expanding quite quickly until 2008 when the recession hit. ICHI lost nearly all of their corporate catering accounts within a couple weeks. \u003c/p>\n\u003cp>Tim and Erin then decided to change the model of ICHI, doing pop-ups and social catering. They eventually would become part of the 331 Cortland food incubator program, where they would lay the foundation for what would become ICHI Sushi as we know it today. \u003c/p>\n\u003cfigure id=\"attachment_126898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3549-new.jpg\" alt=\"Cucumber Salad with Miso Tahini Dressing\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cucumber Salad with Miso Tahini Dressing \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After raising the necessary funds, ICHI Sushi opened in September 2010 (after Tim and Erin tied the knot in 2008). Their location in Bernal Heights also used to be a sushi restaurant and when the owner decided to close it, he reached out to Tim and Erin, with whom he had become friends and gave them first dibs on the space. \u003c/p>\n\u003cp>Serving traditional Edo style sushi, ICHI is famed for its simply-done yet flavor-forward approach to nigiri. As Tim explained, each piece of fish is seasoned to complement the natural flavor of the fish--no soy sauce or wasabi necessary. \u003c/p>\n\u003cp>“My dream was for people to really understand what sushi is,” Tim said. He would later explain that he didn’t have his first taste of sushi until he was already working in kitchens while living in Santa Cruz and said it was love at first bite. \u003c/p>\n\u003cfigure id=\"attachment_126935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3570-new.jpg\" alt=\"Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the food, Tim and Erin agree that people come for the experience--the loud music, the casual and jovial atmosphere--eating a good dinner almost becomes the byproduct more than the main intent. \u003c/p>\n\u003cp>“We want people to have fun,” Tim explained. \u003c/p>\n\u003cp>As a fixture in the neighborhood, and a destination for celebrities and San Franciscans alike, one of the toughest things for ICHI was the Japanese earthquake in 2011 which devastated many parts of the country. \u003c/p>\n\u003cp>With 80% of ICHI’s fish being sourced directly from Japan, Erin and Tim had to be really careful with how they would move forward with sourcing. \u003c/p>\n\u003cfigure id=\"attachment_126900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3589-new.jpg\" alt=\"Maguro (Big Eye Tuna) Avocado Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maguro (Big Eye Tuna) Avocado Salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We really had to be supportive of the community [in Japan],” Erin said, “And being very thoughtful and cautious and protecting our customers during the transition in the seas.”\u003c/p>\n\u003cp>With that, as tastes and the restaurant scene itself changes, Tim and Erin emphasize the need to remain consistent. After a stint in a larger space down Mission Street, before returning to their original smaller location, Erin said their current space feels like a “sushi living room,” and she and the rest of the team always want to deliver on that intimate dining experience. \u003c/p>\n\u003cfigure id=\"attachment_126901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3591-new.jpg\" alt=\"Farro with Uni Butter and Shimeji Mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farro with Uni Butter and Shimeji Mushrooms \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with eight years of sushi-stardom, Tim, Erin, and general manager Amy Kunert all agree that a huge component of their success is the Bernal Heights neighborhood itself and their dedication to the citizens and the business owners in the area. \u003c/p>\n\u003cp>“We’re committed. We don’t only want ourselves to succeed, but we want everyone in the neighborhood and everyone moving into the neighborhood to succeed,” Amy said. “It’s a direct reflection on us.” \u003c/p>\n\u003ch2>\u003ca href=\"http://laciccia.com\">La Ciccia\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/La+Ciccia/@37.742016,-122.4288332,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e686375d373:0xfb3a341511914d68!8m2!3d37.7420118!4d-122.4266445\">291 30th St, San Francisco, CA 94131\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3638-new.jpg\" alt=\"Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by husband and wife Massimiliano Conti and Lorella Degan, Massimiliano leads the La Ciccia kitchen while Lorella manages front of house. \u003c/p>\n\u003cfigure id=\"attachment_126950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/la-ciccia.jpg\" alt=\"Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary.\" width=\"1000\" height=\"1504\" class=\"size-full wp-image-126950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-800x1203.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-768x1155.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-798x1200.jpg 798w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-960x1444.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-240x361.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-375x564.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-520x782.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary. \u003ccite>(Courtesy of Massimiliano Conti and Lorella Degan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After over a decade of successful business, Lorella says La Ciccia is a humble restaurant, whose sole focus is providing good food. \u003c/p>\n\u003cp>“Food in Italy is the center of communion,” Lorella said. “Food is not only to feed you as person, it is to feed your soul. It’s a very important part of Italian culture.”\u003c/p>\n\u003cfigure id=\"attachment_126906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3675-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Massimiliano and Lorella originally moved to Washington, D.C. from Italy in the early 1990s, and would later move to San Francisco. Massimiliano is originally from the island of Sardinia and Lorella is from an area just outside of Venice. Both had been to San Francisco before, loved the food scene, weather, and for Massimiliano particularly, the proximity to water.\u003c/p>\n\u003cp>Massimiliano and Lorella shared a love for food and worked in the food and wine world when they first moved to San Francisco, but they never intended to work together. But their mutual “little dream” as Lorella put it, brought them together to create a place to showcase the food of Sardinia. \u003c/p>\n\u003cp>“Everybody goes to Italy. Most of my customers have gone many times. It’s Sicily always, Tuscany, Amalfi Coast, and Rome. But Sardinia is out there in the middle of the Mediterranean, so it’s quite removed. But it’s still a part of Italy.”\u003c/p>\n\u003cfigure id=\"attachment_126904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3653-new.jpg\" alt=\"Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Lorella explained, Sardinian cuisine is straight-forward--letting the main ingredients in a dish shine. Historically, Sardinian food, despite originating from an island, used mostly cured meats (namely pork) and veggies. It was not until the people of Sardinia started venturing to the island’s coast that more seafood was introduced to the Sardinian diet. \u003c/p>\n\u003cp>Now, La Ciccia sources a large amount of their ingredients right from Sardinia, including cured tuna heart and bottarga, a cured fish roe usually from a grey mullet. \u003c/p>\n\u003cp>Bottarga has become a main component of one of La Ciccia’s most popular dishes--their fresh spaghetti with bottarga--which is grated over the pasta, mimicking the look of gold flakes.\u003c/p>\n\u003cfigure id=\"attachment_126905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3673-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The dish is so popular that some people will order the pasta for their main course and ask to have it for dessert as well,” Lorella said. \u003c/p>\n\u003cp>La Ciccia -- which roughly translates to an Italian term of endearment meaning “baby fat”-- celebrated their 12 year anniversary earlier this month. \u003c/p>\n\u003cp>Lorella admits that the restaurant business isn’t easy and staying successful requires “working hard everyday and to challenge yourself everyday.” \u003c/p>\n\u003cp>But she also says that she is lucky to live her dream with her husband daily.\u003c/p>\n\u003cp>“No matter how hard the last day was, the next day is better,” she said. “We never forget where we come from.”\u003c/p>\n\u003cfigure id=\"attachment_126902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3630-new.jpg\" alt=\"Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As La Ciccia has built a loyal and ever-growing clientele, Lorella says that she has seen shifts in who is coming to the restaurant to enjoy their food. The neighborhood, she added, has transitioned and includes more people who have moved in to work at the large tech companies like Facebook and Apple. \u003c/p>\n\u003cp>Despite any changes, though, La Ciccia still remains one of the mainstays in the city for Italian food. Lorella says there’s no immediate plan to expand La Ciccia, or if she and her husband will ever want to start something new down the line, but she said if that ever happened, it would still definitely involve food. \u003c/p>\n\u003ch2>\u003ca href=\"http://ariasf.com\">ARIA Korean Tapas\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Aria+Korean+Tapas/@37.786559,-122.4202647,17z/data=!3m1!4b1!4m5!3m4!1s0x80858091541c151f:0x6429aca5330ad7d9!8m2!3d37.7865548!4d-122.418076\">932 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3293-new.jpg\" alt=\"The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled in a hole-in-the-wall in the Tenderloin, ARIA has become a popular destination for Korean fried chicken and other traditional Korean street food including kimbap (Korean rice rolls) and tteokbokki (spicy rice cakes). \u003c/p>\n\u003cp>Opened by a husband and wife in 2012, their son, Charlie Kim, later joined his parents (after attending UCLA) to help operate the grab-and-go restaurant. \u003c/p>\n\u003cfigure id=\"attachment_126886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg\" alt=\"Charlie (right) and his parents\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Charlie (right) and his parents \u003ccite>(courtesy of Aria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their entire family had been working in the food world far before opening ARIA. Charlie said his paternal grandparents operated a dumpling house in Seoul while his maternal grandparents ran a North Korean-style breakfast and lunch spot in Seoul as well. When his parents married, his mother was also running an American steakhouse outside Seoul, before moving to the U.S. \u003c/p>\n\u003cp>Originally an ailing fish and chips restaurant run by Charlie’s uncle, Charlie’s mother decided to open ARIA after noticing that Korean food in San Francisco was quite expensive and focused on dishes like pancakes, japchae, and stone pot. \u003c/p>\n\u003cp>“Our family wants to offer more of a variety of street food,” Charlie said. \u003c/p>\n\u003cp>Charlie assisted his parents in operating ARIA while he was a sophomore in college and returned full-time in 2016 after graduating from UCLA and working in marketing in Los Angeles. \u003c/p>\n\u003cp>“A family-run restaurant is definitely not an easy system when it comes to a parent and son ownership.” Charlie said. “When I came back in 2016, we really struggled to find ARIA on the same page.”\u003c/p>\n\u003cp>One of the bigger struggles was consolidating the menu and revamping the physical space in the restaurant itself. Both things that Charlie and his parents did not see eye to eye on. \u003c/p>\n\u003cp>Eventually, the family moved to hone in on the grab-and-go concept, eliminating many of their tables and chairs and focusing the menu on their popular Korean fried chicken. \u003c/p>\n\u003cfigure id=\"attachment_126888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3306-new.jpg\" alt=\"Korean Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Korean Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charlie would also put ARIA on the social media map, infusing their street food menu with street culture on Instagram. While working with local Tenderloin artists, ARIA was eventually contacted by local hip hop musicians, streetwear designers, artists, and media sites for collaborations. \u003c/p>\n\u003cp>Despite consistently selling out of their fried chicken, Charlie says he can’t say if he thinks ARIA is successful, but he said that they are continuously working towards making a name in the street food game. \u003c/p>\n\u003cfigure id=\"attachment_126887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3307.-new.jpg\" alt=\"Ganjung Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ganjung Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I received a lot of questions and consulting requests from a few Korean restaurants in the Bay Area. I always say to them, do not work to make money and pay your bills. Do it to share your culture and people will come,” Charlie said. “Definitely a tough industry and lots of competition, but I enjoy this every day.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Charlie said that he has received requests to open ARIA locations all over the U.S., including New York, LA, and Texas. For now, though, Charlie said a second ARIA location is on the way in the Bay Area and will be announced in the next couple months. \u003c/p>\n\n","blocks":[],"excerpt":"Some of the most successful restaurants in San Francisco are those owned by families with arguably less money and experience than their well-funded counterparts; here are their origin stories and how they've managed to remain culinary landmarks in SF. ","status":"publish","parent":0,"modified":1524180099,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":83,"wordCount":3522},"headData":{"title":"Guide: 5 San Francisco Family-Run Restaurants and How They Started | KQED","description":"Some of the most successful restaurants in San Francisco are those owned by families with arguably less money and experience than their well-funded counterparts; here are their origin stories and how they've managed to remain culinary landmarks in SF. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Guide: 5 San Francisco Family-Run Restaurants and How They Started","datePublished":"2018-04-18T18:41:50.000Z","dateModified":"2018-04-19T23:21:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126878 https://ww2.kqed.org/bayareabites/?p=126878","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/18/guide-5-san-francisco-family-run-restaurants-and-how-they-started/","disqusTitle":"Guide: 5 San Francisco Family-Run Restaurants and How They Started","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","path":"/bayareabites/126878/guide-5-san-francisco-family-run-restaurants-and-how-they-started","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We hear it all the time--this restaurant has shuttered, that restaurant will be closing its doors just after one year of operation. It seems to be the nature of the beast that is San Francisco. With a discerning clientele, ever-climbing rents, and an all-around uber-competitive landscape, it’s hard enough for seasoned restaurateurs with millions behind them to “make it” in this city. Despite this, there are gems scattered throughout San Francisco that have arguably less resources--less money, less manpower, and less experience. Family-owned and operated restaurants make up for what they lack in finances and pedigree with moxie, grit, and something that is hard to come by for many businesses: a type of camaraderie and trust that only comes with working with loved ones. \u003c/p>\n\u003cp>Many of these family-owned restaurants tell a story of an older San Francisco, of businesses founded by immigrants who wanted to build a better future for themselves and their children; of those looking to share a part of their culture with their newfound American neighbors; and those who had a passion for food so strong, that not opening a restaurant wasn't a choice. Of course, there are many family-owned eateries in this city. This is just a sampling of family establishments that have remained despite the many changing faces of San Francisco and their stories: how did they start their concept, what obstacles did they encounter, and how have they remained so successful. What are your favorite places to have a \"welcome home\" meal in the city? Let us know in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Halu-420550434647297/\">Halu\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Halu+Restaurant/@37.7825683,-122.4664565,15z/data=!4m2!3m1!1s0x0:0x5b792c1928b0bac9?sa=X&ved=0ahUKEwiB-cuIsb_aAhXI5J8KHXn1AEwQ_BIIqQEwCg\">312 8th Ave, San Francisco, CA 94118\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3397-new.jpg\" alt=\"Shiso Plum Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shiso Plum Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the Beatles memorabilia-laden walls of Halu, you'll find some of the best \u003ca href=\"https://en.wikipedia.org/wiki/Yakitori\">yakitori\u003c/a> (a Japanese chicken skewer dish) in the city, which shouldn't be surprising considering Halu was one of the only restaurants--if not the only restaurant-- in the Bay Area serving yakitori when it opened in 2008 in San Francisco's Inner Richmond neighborhood. \u003c/p>\n\u003cp>Halu was founded by a married couple from Japan who, given their professions, seemed to be unlikely restaurateurs. Shigemi and Mimi Komiyama, a musician and photographer respectively, didn't consider opening a place of their own until their love for the Bay Area music scene anchored them in San Francisco. It was at this point they realized they couldn't find yakitori in the States. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"People really knew sushi, but no one really knew about yakitori,\" Mimi said. \"So my husband and I decided, 'Why don't we propagate yakitori in the USA?'\"\u003c/p>\n\u003cfigure id=\"attachment_126897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0603-new.jpg\" alt=\"Komiyama Family; Sayaka, Mimi, Shigemi, Erika\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Komiyama Family; Sayaka, Mimi, Shigemi, Erika \u003ccite>(courtesy of Halu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, before settling down in the Bay Area, Shigemi and Mimi attended culinary school in Japan to train in the art of yakitori as well as other Japanese cuisines. This culinary education was encouraged by Shigemi's mother, who paid for their tuition and is the namesake of Halu. \u003c/p>\n\u003cfigure id=\"attachment_126890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3350-new.jpg\" alt=\"Juicy Tsukune Chicken Stuffed Mushroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy Tsukune Chicken Stuffed Mushroom \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After attending culinary school, moving to the Bay, and spending a couple decades satisfying their artistic ambitions, the Komiyamas decided it was time to open up their own yakitori restaurant. \u003c/p>\n\u003cp>Frequented by local musicians, fellow restaurant owners, and adventurous eaters looking to try a new type of cuisine, the word of Halu's yakitori (as well as their ramen) started spreading. Shigemi and Mimi, and their twin daughters Erika and Sayaka came together to successfully run Halu and feed their growing audience. \u003c/p>\n\u003cfigure id=\"attachment_126891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3363-new.jpg\" alt=\"Vegetable Skewers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable Skewers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, their success was not without difficulties. In 2014, Shigemi passed away. \u003c/p>\n\u003cp>\"Four years ago, my father passed away, and we were really thinking about shutting down the place,\" Erika said. \"Eventually, we decided to stay.\"\u003c/p>\n\u003cp>Shigemi's passing was particularly tough for Sayaka, who started out manning the ramen station at Halu while Shigemi handled the yakitori grill. When Shigemi passed away, Sayaka not only lost her father, but was responsible for taking over his position in the restaurant. \u003c/p>\n\u003cp>\"I think that's the most difficult thing for me,\" Sayaka said. \"He taught me how to do everything that I know--the loss was really tough on me and the amount of prep work I had to do. I couldn't work fast enough. I would stay until three in the morning prepping for the next day. I would get frustrated that I can't work as fast as my dad.\"\u003c/p>\n\u003cp>However, as Mimi explained, Sayaka has not only greatly improved over the last four years, but said there was something protecting the family--Sayaka had no plans of leaving the ramen station, but randomly decided to ask her father to teach her how to cook yakitori shortly before Shigemi passed. \u003c/p>\n\u003cfigure id=\"attachment_126892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3368-new.jpg\" alt=\"Tsukune Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tsukune Meatballs \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so mystic. It was the right timing to learn something new,\" Sayaka said. \u003c/p>\n\u003cp>And newness seems to be an appropriate theme for the family team. “Halu” in Japanese means “spring child.” As Mimi explained, springtime is a time of renewal in Japan; school starts, businesses reopen, the cherry blossoms bloom. It is also the time of year Erika and Sayaka were both born. \u003c/p>\n\u003cp>With 10 years under their belt, Sayaka and Erika have taken over day-to-day operations, hoping to give their mother a bit of a break. While there are no immediate plans to expand, Erika says somewhere down the line, they might want to change Halu to a strictly yakitori concept and have a separate operation for their ramen. For now though, the family is perfectly happy with Halu just the way it is. \u003c/p>\n\u003cfigure id=\"attachment_126893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3392-new.jpg\" alt=\"Fried Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Ten years ago in the entire Bay Area, [there were] maybe only two or three yakitori restaurants. Now after 10 years, maybe 30 or 40.\" Mimi said. \"My dream came true. American people started to get to know yakitori.\"\u003c/p>\n\u003ch2>\u003ca href=\"https://mitchellsicecream.com/\">Mitchell’s Ice Cream\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Mitchell's+Ice+Cream/@37.7441872,-122.4249647,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e428d225041:0x3cd43303554b967c!8m2!3d37.744183!4d-122.422776\">688 San Jose Avenue, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg\" alt=\"Larry Mitchell and Bob Mitchell at Mitchell's Ice Cream shop in 195\" width=\"1920\" height=\"1363\" class=\"size-full wp-image-126909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1180x838.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-960x682.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell and Bob Davis (Larry's brother-in-law) at Mitchell's Ice Cream shop in 1953 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larry and Jack Mitchell opened Mitchell’s Ice Cream in June 1953. Since the early 1990s, the day-to-day operations were led by two of Larry’s children, Brian and Linda. In 2016, Larry sadly passed away, leaving Brian and Linda to carry on the Mitchell's legacy. \u003c/p>\n\u003cp>But before the Mitchell’s Ice Cream as we know and love it today opened, the Mitchell family had already planted roots in the Bay Area since the mid 1800s--in the form of a dairy.\u003c/p>\n\u003cp>On 29th and Noe, there was a Mitchell Dairy, owned by Brian and Linda’s great-grandfather. After he passed away in the late 1800s, their great-grandmother eventually closed the dairy and sold off parcels of land in the early 1900s.\u003c/p>\n\u003cp>Years later when Larry and Jack were born, they clearly already had the dairy business in their blood. \u003c/p>\n\u003cp>Larry was a lieutenant in the fire department and Jack was an electrician, and both brothers had a strong love for ice cream--particularly for a shop in the 1940s called Garrett’s. The brothers wanted to make ice cream that was just as good. \u003c/p>\n\u003cfigure id=\"attachment_126907\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-2005.jpg\" alt=\"Larry Mitchell in 2005\" width=\"648\" height=\"864\" class=\"size-full wp-image-126907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-520x693.jpg 520w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell in 2005 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a vacant storefront, the brothers built their own walk-in freezer and worked closely with the dairy from which they got their milk and cream from to begin Mitchell’s with about a dozen flavors. As Brian explained, dairies in the past were a lot more involved with the ice cream-making process, assisting with ingredient sourcing, recipe development, and even providing marketing collateral. \u003c/p>\n\u003cp>In 1965, over a decade after Mitchell’s opened, Larry and Jack began importing mangoes from the Philippines, which gave way to also importing other current Mitchell’s staples like ube (a type of purple yam) and macapuno (a fruit similar to coconuts). \u003c/p>\n\u003cfigure id=\"attachment_126911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3232-new.jpg\" alt=\"Mitchell's cone with Ube Ice Cream and Mango Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's cone with Ube Ice Cream and Mango Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These tropical flavors opened up a completely new fanbase for Mitchell’s, which was launching these ice creams around the same time many people were immigrating to the U.S. from the Philippines. \u003c/p>\n\u003cp>“It’s still our niche, today,” Brian said. “Pretty sure [our father] was the first to make mango ice cream in the U.S., [if not] certainly in the Bay Area.”\u003c/p>\n\u003cp>Now, the Mitchell’s menu has expanded to about 40 flavors at any given time--with mango, ube, and macapuno consistently reserving spots on the list. \u003c/p>\n\u003cfigure id=\"attachment_126912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3230-new.jpg\" alt=\"Mitchell's Cookie Dough and Coconut Pineapple Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's Cookie Dough and Coconut Pineapple Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Being in business for over 60 years, with no signs of slowing down, Brian says a lot of their success is owed to the quality of their ingredients and ice cream, being consistent, and really becoming part of the community. He mentioned their Filipino fanbase continues to be some of their most enthusiastic, as many of them bring relatives visiting from the Philippines to Mitchell’s right after landing at the airport. \u003c/p>\n\u003cp>What’s the future hold for Mitchell’s? \u003c/p>\n\u003cp>“We plan on just staying put,” Brian said. \u003c/p>\n\u003cfigure id=\"attachment_126908\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg\" alt=\"Brian, Larry, and Linda Mitchell in 2014\" width=\"1080\" height=\"810\" class=\"size-full wp-image-126908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Brian, Larry, and Linda Mitchell in 2014 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Mitchell’s continues to thrive, along with its wholesale business to other local restaurants and grocers, Brian and his sister plan to keep Mitchell’s the classic San Francisco ice cream institution it has been for so many decades already. \u003c/p>\n\u003cp>This June is Mitchell's 65th anniversary!\u003c/p>\n\u003ch2>\u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/ICHI+Sushi/@37.7426851,-122.4237301,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e5d2c7a6521:0x85b053e9c7ccccc8!8m2!3d37.7426809!4d-122.4215414\">3369 Mission St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3557-new.jpg\" alt=\"ICHI Sushi's Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ICHI Sushi's Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>ICHI Sushi has its beginnings rooted in 2006 when it was originally a one-person catering company founded by Tim Archuleta--who had been a sushi chef for many years prior to starting ICHI. \u003c/p>\n\u003cp>Although “Ichi” in Japanese means “one,” Tim did have help from his then-girlfriend, and current wife, Erin, who would help Tim out by writing labels for his sushi. \u003c/p>\n\u003cfigure id=\"attachment_126948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ICHI-019-new.jpg\" alt=\"Tim and Erin Archuleta\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-126948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1200x797.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tim and Erin Archuleta \u003ccite>(Menu Stories/Rebecca Goberstein)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up his sushi to tech companies like Google, LinkedIn, and YouTube, ICHI was expanding quite quickly until 2008 when the recession hit. ICHI lost nearly all of their corporate catering accounts within a couple weeks. \u003c/p>\n\u003cp>Tim and Erin then decided to change the model of ICHI, doing pop-ups and social catering. They eventually would become part of the 331 Cortland food incubator program, where they would lay the foundation for what would become ICHI Sushi as we know it today. \u003c/p>\n\u003cfigure id=\"attachment_126898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3549-new.jpg\" alt=\"Cucumber Salad with Miso Tahini Dressing\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cucumber Salad with Miso Tahini Dressing \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After raising the necessary funds, ICHI Sushi opened in September 2010 (after Tim and Erin tied the knot in 2008). Their location in Bernal Heights also used to be a sushi restaurant and when the owner decided to close it, he reached out to Tim and Erin, with whom he had become friends and gave them first dibs on the space. \u003c/p>\n\u003cp>Serving traditional Edo style sushi, ICHI is famed for its simply-done yet flavor-forward approach to nigiri. As Tim explained, each piece of fish is seasoned to complement the natural flavor of the fish--no soy sauce or wasabi necessary. \u003c/p>\n\u003cp>“My dream was for people to really understand what sushi is,” Tim said. He would later explain that he didn’t have his first taste of sushi until he was already working in kitchens while living in Santa Cruz and said it was love at first bite. \u003c/p>\n\u003cfigure id=\"attachment_126935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3570-new.jpg\" alt=\"Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the food, Tim and Erin agree that people come for the experience--the loud music, the casual and jovial atmosphere--eating a good dinner almost becomes the byproduct more than the main intent. \u003c/p>\n\u003cp>“We want people to have fun,” Tim explained. \u003c/p>\n\u003cp>As a fixture in the neighborhood, and a destination for celebrities and San Franciscans alike, one of the toughest things for ICHI was the Japanese earthquake in 2011 which devastated many parts of the country. \u003c/p>\n\u003cp>With 80% of ICHI’s fish being sourced directly from Japan, Erin and Tim had to be really careful with how they would move forward with sourcing. \u003c/p>\n\u003cfigure id=\"attachment_126900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3589-new.jpg\" alt=\"Maguro (Big Eye Tuna) Avocado Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maguro (Big Eye Tuna) Avocado Salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We really had to be supportive of the community [in Japan],” Erin said, “And being very thoughtful and cautious and protecting our customers during the transition in the seas.”\u003c/p>\n\u003cp>With that, as tastes and the restaurant scene itself changes, Tim and Erin emphasize the need to remain consistent. After a stint in a larger space down Mission Street, before returning to their original smaller location, Erin said their current space feels like a “sushi living room,” and she and the rest of the team always want to deliver on that intimate dining experience. \u003c/p>\n\u003cfigure id=\"attachment_126901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3591-new.jpg\" alt=\"Farro with Uni Butter and Shimeji Mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farro with Uni Butter and Shimeji Mushrooms \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with eight years of sushi-stardom, Tim, Erin, and general manager Amy Kunert all agree that a huge component of their success is the Bernal Heights neighborhood itself and their dedication to the citizens and the business owners in the area. \u003c/p>\n\u003cp>“We’re committed. We don’t only want ourselves to succeed, but we want everyone in the neighborhood and everyone moving into the neighborhood to succeed,” Amy said. “It’s a direct reflection on us.” \u003c/p>\n\u003ch2>\u003ca href=\"http://laciccia.com\">La Ciccia\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/La+Ciccia/@37.742016,-122.4288332,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e686375d373:0xfb3a341511914d68!8m2!3d37.7420118!4d-122.4266445\">291 30th St, San Francisco, CA 94131\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3638-new.jpg\" alt=\"Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by husband and wife Massimiliano Conti and Lorella Degan, Massimiliano leads the La Ciccia kitchen while Lorella manages front of house. \u003c/p>\n\u003cfigure id=\"attachment_126950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/la-ciccia.jpg\" alt=\"Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary.\" width=\"1000\" height=\"1504\" class=\"size-full wp-image-126950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-800x1203.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-768x1155.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-798x1200.jpg 798w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-960x1444.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-240x361.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-375x564.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-520x782.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary. \u003ccite>(Courtesy of Massimiliano Conti and Lorella Degan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After over a decade of successful business, Lorella says La Ciccia is a humble restaurant, whose sole focus is providing good food. \u003c/p>\n\u003cp>“Food in Italy is the center of communion,” Lorella said. “Food is not only to feed you as person, it is to feed your soul. It’s a very important part of Italian culture.”\u003c/p>\n\u003cfigure id=\"attachment_126906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3675-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Massimiliano and Lorella originally moved to Washington, D.C. from Italy in the early 1990s, and would later move to San Francisco. Massimiliano is originally from the island of Sardinia and Lorella is from an area just outside of Venice. Both had been to San Francisco before, loved the food scene, weather, and for Massimiliano particularly, the proximity to water.\u003c/p>\n\u003cp>Massimiliano and Lorella shared a love for food and worked in the food and wine world when they first moved to San Francisco, but they never intended to work together. But their mutual “little dream” as Lorella put it, brought them together to create a place to showcase the food of Sardinia. \u003c/p>\n\u003cp>“Everybody goes to Italy. Most of my customers have gone many times. It’s Sicily always, Tuscany, Amalfi Coast, and Rome. But Sardinia is out there in the middle of the Mediterranean, so it’s quite removed. But it’s still a part of Italy.”\u003c/p>\n\u003cfigure id=\"attachment_126904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3653-new.jpg\" alt=\"Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Lorella explained, Sardinian cuisine is straight-forward--letting the main ingredients in a dish shine. Historically, Sardinian food, despite originating from an island, used mostly cured meats (namely pork) and veggies. It was not until the people of Sardinia started venturing to the island’s coast that more seafood was introduced to the Sardinian diet. \u003c/p>\n\u003cp>Now, La Ciccia sources a large amount of their ingredients right from Sardinia, including cured tuna heart and bottarga, a cured fish roe usually from a grey mullet. \u003c/p>\n\u003cp>Bottarga has become a main component of one of La Ciccia’s most popular dishes--their fresh spaghetti with bottarga--which is grated over the pasta, mimicking the look of gold flakes.\u003c/p>\n\u003cfigure id=\"attachment_126905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3673-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The dish is so popular that some people will order the pasta for their main course and ask to have it for dessert as well,” Lorella said. \u003c/p>\n\u003cp>La Ciccia -- which roughly translates to an Italian term of endearment meaning “baby fat”-- celebrated their 12 year anniversary earlier this month. \u003c/p>\n\u003cp>Lorella admits that the restaurant business isn’t easy and staying successful requires “working hard everyday and to challenge yourself everyday.” \u003c/p>\n\u003cp>But she also says that she is lucky to live her dream with her husband daily.\u003c/p>\n\u003cp>“No matter how hard the last day was, the next day is better,” she said. “We never forget where we come from.”\u003c/p>\n\u003cfigure id=\"attachment_126902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3630-new.jpg\" alt=\"Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As La Ciccia has built a loyal and ever-growing clientele, Lorella says that she has seen shifts in who is coming to the restaurant to enjoy their food. The neighborhood, she added, has transitioned and includes more people who have moved in to work at the large tech companies like Facebook and Apple. \u003c/p>\n\u003cp>Despite any changes, though, La Ciccia still remains one of the mainstays in the city for Italian food. Lorella says there’s no immediate plan to expand La Ciccia, or if she and her husband will ever want to start something new down the line, but she said if that ever happened, it would still definitely involve food. \u003c/p>\n\u003ch2>\u003ca href=\"http://ariasf.com\">ARIA Korean Tapas\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Aria+Korean+Tapas/@37.786559,-122.4202647,17z/data=!3m1!4b1!4m5!3m4!1s0x80858091541c151f:0x6429aca5330ad7d9!8m2!3d37.7865548!4d-122.418076\">932 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3293-new.jpg\" alt=\"The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled in a hole-in-the-wall in the Tenderloin, ARIA has become a popular destination for Korean fried chicken and other traditional Korean street food including kimbap (Korean rice rolls) and tteokbokki (spicy rice cakes). \u003c/p>\n\u003cp>Opened by a husband and wife in 2012, their son, Charlie Kim, later joined his parents (after attending UCLA) to help operate the grab-and-go restaurant. \u003c/p>\n\u003cfigure id=\"attachment_126886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg\" alt=\"Charlie (right) and his parents\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Charlie (right) and his parents \u003ccite>(courtesy of Aria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their entire family had been working in the food world far before opening ARIA. Charlie said his paternal grandparents operated a dumpling house in Seoul while his maternal grandparents ran a North Korean-style breakfast and lunch spot in Seoul as well. When his parents married, his mother was also running an American steakhouse outside Seoul, before moving to the U.S. \u003c/p>\n\u003cp>Originally an ailing fish and chips restaurant run by Charlie’s uncle, Charlie’s mother decided to open ARIA after noticing that Korean food in San Francisco was quite expensive and focused on dishes like pancakes, japchae, and stone pot. \u003c/p>\n\u003cp>“Our family wants to offer more of a variety of street food,” Charlie said. \u003c/p>\n\u003cp>Charlie assisted his parents in operating ARIA while he was a sophomore in college and returned full-time in 2016 after graduating from UCLA and working in marketing in Los Angeles. \u003c/p>\n\u003cp>“A family-run restaurant is definitely not an easy system when it comes to a parent and son ownership.” Charlie said. “When I came back in 2016, we really struggled to find ARIA on the same page.”\u003c/p>\n\u003cp>One of the bigger struggles was consolidating the menu and revamping the physical space in the restaurant itself. Both things that Charlie and his parents did not see eye to eye on. \u003c/p>\n\u003cp>Eventually, the family moved to hone in on the grab-and-go concept, eliminating many of their tables and chairs and focusing the menu on their popular Korean fried chicken. \u003c/p>\n\u003cfigure id=\"attachment_126888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3306-new.jpg\" alt=\"Korean Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Korean Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charlie would also put ARIA on the social media map, infusing their street food menu with street culture on Instagram. While working with local Tenderloin artists, ARIA was eventually contacted by local hip hop musicians, streetwear designers, artists, and media sites for collaborations. \u003c/p>\n\u003cp>Despite consistently selling out of their fried chicken, Charlie says he can’t say if he thinks ARIA is successful, but he said that they are continuously working towards making a name in the street food game. \u003c/p>\n\u003cfigure id=\"attachment_126887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3307.-new.jpg\" alt=\"Ganjung Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ganjung Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I received a lot of questions and consulting requests from a few Korean restaurants in the Bay Area. I always say to them, do not work to make money and pay your bills. Do it to share your culture and people will come,” Charlie said. “Definitely a tough industry and lots of competition, but I enjoy this every day.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Charlie said that he has received requests to open ARIA locations all over the U.S., including New York, LA, and Texas. For now, though, Charlie said a second ARIA location is on the way in the Bay Area and will be announced in the next couple months. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126878/guide-5-san-francisco-family-run-restaurants-and-how-they-started","authors":["11494"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_63","bayareabites_11028","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_16111","bayareabites_16105","bayareabites_16112","bayareabites_312","bayareabites_8834","bayareabites_335","bayareabites_12468","bayareabites_8420","bayareabites_16106","bayareabites_336"],"featImg":"bayareabites_126910","label":"source_bayareabites_126878"},"bayareabites_109872":{"type":"posts","id":"bayareabites_109872","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109872","score":null,"sort":[1465334853000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-cant-miss-south-bay-korean-barbecue-restaurants","title":"Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants","publishDate":1465334853,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Mom said not to play with your food, unless, of course, you’re grilling your own dinner tableside. Korean barbecue is best enjoyed among a group of friends who can help you partake in the gluttonous portions of meat, bottles of cold beer or soju, and delicious side dishes, or banchan. In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Gooyi Gooyi\u003c/h2>\n\u003cfigure id=\"attachment_109881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyi.jpg\" alt=\"The banchan selections at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gooyi Gooyi\u003c/strong> shares a small Santa Clara shopping mall with two adult book stores and Bobby’s Liquor (a mecca for craft beer and small batch spirit enthusiasts), but the small restaurant is a can’t-miss for fans of Korean barbecue. Popular selections here include buttery tender pieces of boneless prime short rib, salt and pepper marinated cubes of short rib, and marinated beef bulgogi which develops a heavenly sweet flavor as it caramelizes on the hot griddle. To wash it all down be sure to order the housemade lemon soju. Gooyi Gooyi stays open until 2am, making it a popular destination to feast on barbecue and drink soju late into the night.\u003c/p>\n\u003cfigure id=\"attachment_109886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg\" alt=\"Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg\" alt=\"A server cooks boneless prime short rib at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks boneless prime short rib at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg\" alt=\"Kimchi fried rice at Gooyi Gooyi\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kimchi fried rice at Gooyi Gooyi \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg\" alt=\"Marinated beef bulgogi at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef bulgogi at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiTables.jpg\" alt=\"Diners inside Gooyi Gooyi in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Gooyi Gooyi in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gooyi-gooyi-santa-clara\" target=\"_blank\">\u003cstrong>Gooyi Gooyi\u003c/strong>\u003c/a>\u003cbr>\n2331 El Camino Real. [\u003ca href=\"https://goo.gl/JGGUFY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 615-9292\u003cbr>\nHours: Mon-Sat 5pm-2am; Sun 5pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Goo-Yi-Goo-Yi/118824201465851\" target=\"_blank\">Goo Yi Goo Yi\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Chungdam\u003c/h2>\n\u003cfigure id=\"attachment_109875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDam.jpg\" alt=\"The banchan selections at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chungdam\u003c/strong> serves Korean barbecue in a modern and sophisticated environment, making it a popular destination for celebrations. The non-marinated boneless short rib as well as the marinated boneless short rib is a great option for first time visitors. The non-marinated short rib pieces practically melt in your mouth and are great to enjoy the natural flavor of the high quality meat at Chungdam. The marinated pieces become deliciously sweet and sticky as they cook over the hot grill. A glass of cold, crisp Cass Fresh beer is the perfect companion for the sweet and spicy pork bulgogi.\u003c/p>\n\u003cfigure id=\"attachment_109878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamGrill.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg\" alt=\"Marinated beef short rib on on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef short rib on on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamTables.jpg\" alt=\"The interior of Chungdam in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Chungdam in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chungdamsv.com/\" target=\"_blank\">\u003cstrong>Chungdam\u003c/strong>\u003c/a>\u003cbr>\n3180 El Camino Real [\u003ca href=\"https://goo.gl/GZlcin\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1208\u003cbr>\nHours: Mon-Sat 11am-2:30pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChungdamSV\" target=\"_blank\">Chungdam\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChungdamSV\" target=\"_blank\">@ChungdamSV\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Han Sung Charcoal Barbecue\u003c/h2>\n\u003cfigure id=\"attachment_109889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungGalbi.jpg\" alt=\"Short ribs cooking on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Short ribs cooking on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A sweet smoke lightly lingers in the dining room at \u003cstrong>Han Sung\u003c/strong> as hot charcoal grills cook tableside. The use of the charcoal grill gives this Korean barbecue restaurant a unique flair and adds a touch of smoky flavor to the grilled meats. The thinly sliced beef bulgogi has the perfect touch of sweetness, the charcoal smoke giving the meat an extra touch of savory flavor. The spicy pork bulgogi is prepared in the kitchen but arrives at your table piping hot with sweet, charred tips.\u003c/p>\n\u003cfigure id=\"attachment_109890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungRibs.jpg\" alt=\"A server cooks short ribs on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks short ribs on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungTables.jpg\" alt=\"Diners inside Han Sung in Santa Clara.\" width=\"1920\" height=\"1234\" class=\"size-full wp-image-109892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-400x257.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1440x926.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-960x617.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Han Sung in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/han-sung-bbq-santa-clara-2\" target=\"_blank\">\u003cstrong>Han Sung Charcoal Barbecue\u003c/strong>\u003c/a>\u003cbr>\n2644 El Camino Real [\u003ca href=\"https://goo.gl/g2BeWA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-7799\u003cbr>\nHours: Mon-Sat 10:30am-12am; Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HanSungBBQ/?fref=ts\" target=\"_blank\">Han Sung BBQ\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Jang Su Jang\u003c/h2>\n\u003cfigure id=\"attachment_109893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJang.jpg\" alt=\"The banchan selections at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jang Su Jang\u003c/strong> is regularly recognized by both the Michelin Guide and Zagat for their refined Korean barbecue. Two locations in Santa Clara and Milpitas are wildly popular, so be prepared for a decent wait to get your table. Attentive servers prepare your barbecue at your table and keep your banchan well stocked. The marinated short ribs have a light marinade and are buttery tender, while the pork belly is best when left of the griddle to crisp around the edges.\u003c/p>\n\u003cfigure id=\"attachment_109894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangGrill.jpg\" alt=\"Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangPork.jpg\" alt=\"Pork belly cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangTables.jpg\" alt=\"Inside Jang Su Jang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Jang Su Jang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jangsujang.com/santa-clara/\" target=\"_blank\">\u003cstrong>Jang Su Jang\u003c/strong>\u003c/a>\u003cbr>\n3561 El Camino Real #10 [\u003ca href=\"https://goo.gl/CcbS1U\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1212\u003cbr>\nHours: Mon-Sun 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Jang-Su-Jang-123066107742593/?fref=ts\" target=\"_blank\">Jang Su Jang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>To Bang\u003c/h2>\n\u003cfigure id=\"attachment_109898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangGrill.jpg\" alt=\"The banchan selections and thinly sliced beef cooking on the grill at To Bang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections and thinly sliced beef cooking on the grill at To Bang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a neighborhood shopping center in Santa Clara, \u003cstrong>To Bang\u003c/strong> serves Korean barbecue in gluttonous portions with their popular family style combination dinners. With the combination dinner, guests can enjoy a full spread of thinly sliced beef, pork belly, kimchi stew, seafood pancake, steamed eggs, as well as all-you-can-eat banchan. Dinner combinations also include the option to add beer or soju for the table. To Bang was \u003ca href=\"http://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\">recently featured\u003c/a> on this season of “Check, Please! Bay Area.”\u003c/p>\n\u003cfigure id=\"attachment_109899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangMeat.jpg\" alt=\"Cooked thinly sliced beef and pork belly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooked thinly sliced beef and pork belly. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBang.jpg\" alt=\"Diners inside To Bang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside To Bang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.tobangkoreanbbq.com/\" target=\"_blank\">\u003cstrong>To Bang\u003c/strong>\u003c/a>\u003cbr>\n1052 Kiely Blvd. [\u003ca href=\"https://goo.gl/AZ0tMc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 615-7540\u003cbr>\nHours: Mon-Fri 5:30-11pm; Sat-Sun 4:30-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tobang/111373188896943?fref=ts\" target=\"_blank\">ToBang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area.","status":"publish","parent":0,"modified":1466032731,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1004},"headData":{"title":"Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants | KQED","description":"In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants","datePublished":"2016-06-07T21:27:33.000Z","dateModified":"2016-06-15T23:18:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109872 http://ww2.kqed.org/bayareabites/?p=109872","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/07/bay-area-bites-guide-to-5-cant-miss-south-bay-korean-barbecue-restaurants/","disqusTitle":"Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/109872/bay-area-bites-guide-to-5-cant-miss-south-bay-korean-barbecue-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mom said not to play with your food, unless, of course, you’re grilling your own dinner tableside. Korean barbecue is best enjoyed among a group of friends who can help you partake in the gluttonous portions of meat, bottles of cold beer or soju, and delicious side dishes, or banchan. In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Gooyi Gooyi\u003c/h2>\n\u003cfigure id=\"attachment_109881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyi.jpg\" alt=\"The banchan selections at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gooyi Gooyi\u003c/strong> shares a small Santa Clara shopping mall with two adult book stores and Bobby’s Liquor (a mecca for craft beer and small batch spirit enthusiasts), but the small restaurant is a can’t-miss for fans of Korean barbecue. Popular selections here include buttery tender pieces of boneless prime short rib, salt and pepper marinated cubes of short rib, and marinated beef bulgogi which develops a heavenly sweet flavor as it caramelizes on the hot griddle. To wash it all down be sure to order the housemade lemon soju. Gooyi Gooyi stays open until 2am, making it a popular destination to feast on barbecue and drink soju late into the night.\u003c/p>\n\u003cfigure id=\"attachment_109886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg\" alt=\"Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg\" alt=\"A server cooks boneless prime short rib at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks boneless prime short rib at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg\" alt=\"Kimchi fried rice at Gooyi Gooyi\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kimchi fried rice at Gooyi Gooyi \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg\" alt=\"Marinated beef bulgogi at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef bulgogi at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiTables.jpg\" alt=\"Diners inside Gooyi Gooyi in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Gooyi Gooyi in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gooyi-gooyi-santa-clara\" target=\"_blank\">\u003cstrong>Gooyi Gooyi\u003c/strong>\u003c/a>\u003cbr>\n2331 El Camino Real. [\u003ca href=\"https://goo.gl/JGGUFY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 615-9292\u003cbr>\nHours: Mon-Sat 5pm-2am; Sun 5pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Goo-Yi-Goo-Yi/118824201465851\" target=\"_blank\">Goo Yi Goo Yi\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Chungdam\u003c/h2>\n\u003cfigure id=\"attachment_109875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDam.jpg\" alt=\"The banchan selections at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chungdam\u003c/strong> serves Korean barbecue in a modern and sophisticated environment, making it a popular destination for celebrations. The non-marinated boneless short rib as well as the marinated boneless short rib is a great option for first time visitors. The non-marinated short rib pieces practically melt in your mouth and are great to enjoy the natural flavor of the high quality meat at Chungdam. The marinated pieces become deliciously sweet and sticky as they cook over the hot grill. A glass of cold, crisp Cass Fresh beer is the perfect companion for the sweet and spicy pork bulgogi.\u003c/p>\n\u003cfigure id=\"attachment_109878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamGrill.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg\" alt=\"Marinated beef short rib on on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef short rib on on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamTables.jpg\" alt=\"The interior of Chungdam in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Chungdam in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chungdamsv.com/\" target=\"_blank\">\u003cstrong>Chungdam\u003c/strong>\u003c/a>\u003cbr>\n3180 El Camino Real [\u003ca href=\"https://goo.gl/GZlcin\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1208\u003cbr>\nHours: Mon-Sat 11am-2:30pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChungdamSV\" target=\"_blank\">Chungdam\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChungdamSV\" target=\"_blank\">@ChungdamSV\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Han Sung Charcoal Barbecue\u003c/h2>\n\u003cfigure id=\"attachment_109889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungGalbi.jpg\" alt=\"Short ribs cooking on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Short ribs cooking on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A sweet smoke lightly lingers in the dining room at \u003cstrong>Han Sung\u003c/strong> as hot charcoal grills cook tableside. The use of the charcoal grill gives this Korean barbecue restaurant a unique flair and adds a touch of smoky flavor to the grilled meats. The thinly sliced beef bulgogi has the perfect touch of sweetness, the charcoal smoke giving the meat an extra touch of savory flavor. The spicy pork bulgogi is prepared in the kitchen but arrives at your table piping hot with sweet, charred tips.\u003c/p>\n\u003cfigure id=\"attachment_109890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungRibs.jpg\" alt=\"A server cooks short ribs on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks short ribs on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungTables.jpg\" alt=\"Diners inside Han Sung in Santa Clara.\" width=\"1920\" height=\"1234\" class=\"size-full wp-image-109892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-400x257.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1440x926.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-960x617.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Han Sung in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/han-sung-bbq-santa-clara-2\" target=\"_blank\">\u003cstrong>Han Sung Charcoal Barbecue\u003c/strong>\u003c/a>\u003cbr>\n2644 El Camino Real [\u003ca href=\"https://goo.gl/g2BeWA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-7799\u003cbr>\nHours: Mon-Sat 10:30am-12am; Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HanSungBBQ/?fref=ts\" target=\"_blank\">Han Sung BBQ\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Jang Su Jang\u003c/h2>\n\u003cfigure id=\"attachment_109893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJang.jpg\" alt=\"The banchan selections at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jang Su Jang\u003c/strong> is regularly recognized by both the Michelin Guide and Zagat for their refined Korean barbecue. Two locations in Santa Clara and Milpitas are wildly popular, so be prepared for a decent wait to get your table. Attentive servers prepare your barbecue at your table and keep your banchan well stocked. The marinated short ribs have a light marinade and are buttery tender, while the pork belly is best when left of the griddle to crisp around the edges.\u003c/p>\n\u003cfigure id=\"attachment_109894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangGrill.jpg\" alt=\"Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangPork.jpg\" alt=\"Pork belly cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangTables.jpg\" alt=\"Inside Jang Su Jang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Jang Su Jang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jangsujang.com/santa-clara/\" target=\"_blank\">\u003cstrong>Jang Su Jang\u003c/strong>\u003c/a>\u003cbr>\n3561 El Camino Real #10 [\u003ca href=\"https://goo.gl/CcbS1U\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1212\u003cbr>\nHours: Mon-Sun 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Jang-Su-Jang-123066107742593/?fref=ts\" target=\"_blank\">Jang Su Jang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>To Bang\u003c/h2>\n\u003cfigure id=\"attachment_109898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangGrill.jpg\" alt=\"The banchan selections and thinly sliced beef cooking on the grill at To Bang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections and thinly sliced beef cooking on the grill at To Bang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a neighborhood shopping center in Santa Clara, \u003cstrong>To Bang\u003c/strong> serves Korean barbecue in gluttonous portions with their popular family style combination dinners. With the combination dinner, guests can enjoy a full spread of thinly sliced beef, pork belly, kimchi stew, seafood pancake, steamed eggs, as well as all-you-can-eat banchan. Dinner combinations also include the option to add beer or soju for the table. To Bang was \u003ca href=\"http://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\">recently featured\u003c/a> on this season of “Check, Please! Bay Area.”\u003c/p>\n\u003cfigure id=\"attachment_109899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangMeat.jpg\" alt=\"Cooked thinly sliced beef and pork belly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooked thinly sliced beef and pork belly. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBang.jpg\" alt=\"Diners inside To Bang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside To Bang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.tobangkoreanbbq.com/\" target=\"_blank\">\u003cstrong>To Bang\u003c/strong>\u003c/a>\u003cbr>\n1052 Kiely Blvd. [\u003ca href=\"https://goo.gl/AZ0tMc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 615-7540\u003cbr>\nHours: Mon-Fri 5:30-11pm; Sat-Sun 4:30-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tobang/111373188896943?fref=ts\" target=\"_blank\">ToBang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109872/bay-area-bites-guide-to-5-cant-miss-south-bay-korean-barbecue-restaurants","authors":["5580"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_91"],"tags":["bayareabites_494","bayareabites_14857","bayareabites_12468","bayareabites_15490"],"featImg":"bayareabites_109898","label":"source_bayareabites_109872"},"bayareabites_101998":{"type":"posts","id":"bayareabites_101998","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101998","score":null,"sort":[1446488792000]},"guestAuthors":[],"slug":"5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland","title":"5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland","publishDate":1446488792,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Whether its mac 'n' cheese or samosas, chocolate chip cookies or tamales, everyone has their own notions of comfort food. Growing up in a Korean-American home, rice was the foundation for many of my meals. We always had our rice cooker plugged in on our kitchen countertop, warming a big potful of rice I'd dig into for a fast after school snack. Cracking a raw egg into a bowl filled with hot white rice, butter and soy sauce, I'd mix it all together to let the heat cook the egg. I'm still partial to rice bowls, and here’s four places in Oakland -- plus one in Berkeley -- where you'll find an excellent selection of Asian options. Please let us know your favorites in the comments, and check out my companion post about \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/\" target=\"_blank\">rice plates\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>Best Daily Donburi\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6829.jpg\" alt=\"A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's a gazillion variations of \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">\u003cem>donburi\u003c/em>\u003c/a>, which literally means bowl in Japanese. While Rockridge's \u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong> is known for its eponymous menu item, it also features a delightful \u003cem>donburi\u003c/em> that changes on a daily basis. Depending on what's in season or stocked at the nearby \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, you'll just have to check in to see what magical combination Ramen Shop has heaped into their bowl. A recent special featured pork \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a>\u003c/em> and yellowfin tuna \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vitello_tonnato\" target=\"_blank\">tonnato\u003c/a>\u003c/em> with charmoula-stuffed pimento pepper, scallions, ginger, kombu and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum\" target=\"_blank\">sansho\u003c/a>\u003c/em> Tokyo turnips.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\nAddress: 5812 College Avenue [\u003ca href=\"https://goo.gl/maps/m2uKDJZz5Bm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: 510-788-6370\u003cbr>\nHours: Mon-Thu 5-10:30pm; Fri 5pm-Midnight; Sat 12pm-Midnight; Sun 12pm-10:30pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ramenoakland\" target=\"_blank\">@ramenoakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ramenshopoakland\" target=\"_blank\">@ramenshopoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl That's Also a Traditional Lunch Box \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/MUSH3.jpg\" alt=\"Kani Wappa Meshi at Musashi has a generous helping of real crab and shredded egg over steamed rice.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kani Wappa Meshi\u003c/em> at Musashi has a generous helping of real crab and shredded omelette over steamed rice. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://www.tif.ne.jp/lang/en/foods/topic.html?id=1&category=1\" target=\"_blank\">Wappa meshi\u003c/a>\u003c/em> is a traditional Japanese dish that functioned as both a lunch box and cooking vessel for woodcutters from the Fukushima prefecture; river fish and wild vegetables were steamed together with rice in a wooden bowl. Berkeley's \u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong> has a multitude of choices: you can get ground or sliced beef, marinated chicken or seafood with slivers of omelette over white rice. It's served with miso soup, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tsukemono\" target=\"_blank\">tsukemono\u003c/a>\u003c/em> (pickled vegetables) and a piping hot ceramic bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chawanmushi\" target=\"_blank\">chawanmushi\u003c/a>\u003c/em>. This custard-like steamed egg dish is flavored with chunks of seafood, slices of mushroom and fish cake, seaweed and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Dashi\" target=\"_blank\">dashi\u003c/a>\u003c/em>. They've also got a fine selection of other \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi\u003c/a> \u003c/em>such as sautéed chicken, egg, onion and mushroom (\u003cem>oyako don\u003c/em>) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Unadon\" target=\"_blank\">unaju\u003c/a>\u003c/em> (eel). A special mention should also be made for their excellent \u003cem>chirashi\u003c/em>, which is a veritable buffet of raw fish over sushi rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong>\u003cbr>\n2126 Dwight Way [\u003ca href=\"https://goo.gl/maps/Y7CcCfvEeEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-2017\u003cbr>\nHours: Lunch Tue-Fri: 11:30am-2pm; Dinner Tue-Thu 5:30pm-9pm Fri-Sat 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Musashiya.berkeley?rf=116153461746308\" target=\"_blank\">Musashiya Berkeley\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl with a Sizzling Soundtrack \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6512.jpg\" alt=\"A symphony of sounds and flavors come with the sizzling dol sot bi bim bap at Bowl'd.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A symphony of sounds and flavors come with the sizzling \u003cem>dol sot bi bim bap\u003c/em> at Bowl'd. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem> \u003ca href=\"https://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">Bi bim bap\u003c/a>\u003c/em>, which means \"mixed rice\" in Korean, is a smorgasbord of ingredients arranged on top of a big bowl of steamed rice. My favorite version is \u003cem>dol sot bi bim bap. \u003c/em>The dish is served in a hot stone bowl -- and it's really hot, so don't touch the sides! -- which announces its arrival at your table with an enticing sizzling sound. While I'm also a fan of the \u003cem>bim bim bap\u003c/em> at \u003ca href=\"http://issuu.com/adnote/docs/pyeongchang/7?e=4318403/4889627\" target=\"_blank\">Pyeongchang Tofu House\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/\" target=\"_blank\">Temescal\u003c/a>, \u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong> on Telegraph has a slight edge as they also offer a mixed grain option with barley, quinoa and several varieties of rice. Choose your protein (meat, tofu or fish) to accompany your assortment of fresh or sautéed vegetables. It's crowned with an over easy fried egg, but before you dig in, squeeze some \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">gochuchang\u003c/a>, \u003c/em>or spicy fermented soybean paste, over the bowl. As you throughly mix it all together with your spoon, the egg yolk will cook quickly from the heat radiating from the bowl. And you'll love the tasty finale: eating the crispy, browned bits of rice that await you when you reach the bottom. Save some room for the complimentary \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em> that comes with your meal, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong>\u003cbr>\n4869 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/EGKvoB9LS6M2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609 (Additional locations in Albany and Berkeley; Check website for details.)\u003cbr>\nPh: (510) 654-2000\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bowld-Korean-Rice-Bar-101188123296333/timeline/\" target=\"_blank\">Bowl'd Korean Rice Bar\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Chinese Cheap Eats in a Clay Pot\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/gumwah.jpg\" alt=\"Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have some extra time, head on over to downtown Oakland's Chinatown and stop in \u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah\u003c/a> for one of their no-frills \u003ca href=\"https://en.wikipedia.org/wiki/Clay_pot_cooking\" target=\"_blank\">clay pots\u003c/a>. Each one is made to order, so the rice takes about 15-20 minutes to cook inside the pot. Choose between jasmine or sticky rice (for a slight surcharge). The tender, gingery pork spareribs in black bean sauce is a classic choice, but there's also eel, quail and even frog if you're looking for something besides the usual meaty offerings. Be sure to scrape the sides of the bowl so you can enjoy the crunchy crust of rice coating its sides at the end of your meal. Other house specialties include \u003ca href=\"https://en.wikipedia.org/wiki/Rice_noodle_roll\" target=\"_blank\">rice noodle rolls\u003c/a>, Chinese-style BBQ and porridge. And if this small establishment is packed with patrons, there's also Gum Kuo, Best Taste, Tay Ho or Binh Minh Quan nearby (see my previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/\" target=\"_blank\">'5 Bites' guides on Chinese \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">Vietnamese food\u003c/a> in Oakland.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah Restaurant\u003c/a>\u003c/strong>\u003cbr>\n345 8th Street [\u003ca href=\"https://goo.gl/maps/rQEpQpnTg982\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-3103\u003cbr>\nHours: Everyday 8:30am-7pm\u003cbr>\n$ (Entrees $10 and under)\u003c/p>\n\u003ch3>Best Filipino Feast in a Bowl\u003c/h3>\n\u003cfigure id=\"attachment_102540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6535.jpg\" alt=\"The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steam table at \u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\">Lucky Three Seven's\u003c/a>\u003c/strong> is brimming with traditional Filipino stews, noodles and sides. They're available a la carte, but the best way to savor their menu is to pile it all on a large bowl of steamed white rice. Lucky Three Seven offers several standard items -- like juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Longaniza\" target=\"_blank\">longaniza\u003c/a>\u003c/em> sausage and chicken \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Adobo\" target=\"_blank\">adobo\u003c/a>\u003c/em> -- as well as a few rotating daily specials. Choose small or large containers for one item over rice; it's $2 more for extra items (and the specials are another $2-3.) Their pork \u003cem>menudo\u003c/em>, a rich stew packed with tender chunks of pork, carrots and peppers in a sweet, tangy tomato sauce is perfect for a hearty lunch. Get your meal to go or sit out front in the sunshine on their outdoor deck.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\" target=\"_blank\">Lucky Three Seven\u003c/a>\u003c/strong>\u003cbr>\n2868 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/cHKyE13eux62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 789-6343\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuckyThreeSevenFilipino\" target=\"_blank\">Lucky Three Seven Fillipino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lucky37oakland\" target=\"_blank\">@lucky37oakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n","blocks":[],"excerpt":"Whether you want a fancy or no-frills meal, here’s four tasty rice bowls to choose from in Oakland (plus one in Berkeley.)","status":"publish","parent":0,"modified":1452707691,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":1223},"headData":{"title":"5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland | KQED","description":"Whether you want a fancy or no-frills meal, here’s four tasty rice bowls to choose from in Oakland (plus one in Berkeley.)","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland","datePublished":"2015-11-02T18:26:32.000Z","dateModified":"2016-01-13T17:54:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101998 http://ww2.kqed.org/bayareabites/?p=101998","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/","disqusTitle":"5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland","path":"/bayareabites/101998/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether its mac 'n' cheese or samosas, chocolate chip cookies or tamales, everyone has their own notions of comfort food. Growing up in a Korean-American home, rice was the foundation for many of my meals. We always had our rice cooker plugged in on our kitchen countertop, warming a big potful of rice I'd dig into for a fast after school snack. Cracking a raw egg into a bowl filled with hot white rice, butter and soy sauce, I'd mix it all together to let the heat cook the egg. I'm still partial to rice bowls, and here’s four places in Oakland -- plus one in Berkeley -- where you'll find an excellent selection of Asian options. Please let us know your favorites in the comments, and check out my companion post about \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/\" target=\"_blank\">rice plates\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>Best Daily Donburi\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6829.jpg\" alt=\"A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's a gazillion variations of \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">\u003cem>donburi\u003c/em>\u003c/a>, which literally means bowl in Japanese. While Rockridge's \u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong> is known for its eponymous menu item, it also features a delightful \u003cem>donburi\u003c/em> that changes on a daily basis. Depending on what's in season or stocked at the nearby \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, you'll just have to check in to see what magical combination Ramen Shop has heaped into their bowl. A recent special featured pork \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a>\u003c/em> and yellowfin tuna \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vitello_tonnato\" target=\"_blank\">tonnato\u003c/a>\u003c/em> with charmoula-stuffed pimento pepper, scallions, ginger, kombu and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum\" target=\"_blank\">sansho\u003c/a>\u003c/em> Tokyo turnips.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\nAddress: 5812 College Avenue [\u003ca href=\"https://goo.gl/maps/m2uKDJZz5Bm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: 510-788-6370\u003cbr>\nHours: Mon-Thu 5-10:30pm; Fri 5pm-Midnight; Sat 12pm-Midnight; Sun 12pm-10:30pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ramenoakland\" target=\"_blank\">@ramenoakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ramenshopoakland\" target=\"_blank\">@ramenshopoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl That's Also a Traditional Lunch Box \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/MUSH3.jpg\" alt=\"Kani Wappa Meshi at Musashi has a generous helping of real crab and shredded egg over steamed rice.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kani Wappa Meshi\u003c/em> at Musashi has a generous helping of real crab and shredded omelette over steamed rice. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://www.tif.ne.jp/lang/en/foods/topic.html?id=1&category=1\" target=\"_blank\">Wappa meshi\u003c/a>\u003c/em> is a traditional Japanese dish that functioned as both a lunch box and cooking vessel for woodcutters from the Fukushima prefecture; river fish and wild vegetables were steamed together with rice in a wooden bowl. Berkeley's \u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong> has a multitude of choices: you can get ground or sliced beef, marinated chicken or seafood with slivers of omelette over white rice. It's served with miso soup, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tsukemono\" target=\"_blank\">tsukemono\u003c/a>\u003c/em> (pickled vegetables) and a piping hot ceramic bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chawanmushi\" target=\"_blank\">chawanmushi\u003c/a>\u003c/em>. This custard-like steamed egg dish is flavored with chunks of seafood, slices of mushroom and fish cake, seaweed and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Dashi\" target=\"_blank\">dashi\u003c/a>\u003c/em>. They've also got a fine selection of other \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi\u003c/a> \u003c/em>such as sautéed chicken, egg, onion and mushroom (\u003cem>oyako don\u003c/em>) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Unadon\" target=\"_blank\">unaju\u003c/a>\u003c/em> (eel). A special mention should also be made for their excellent \u003cem>chirashi\u003c/em>, which is a veritable buffet of raw fish over sushi rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong>\u003cbr>\n2126 Dwight Way [\u003ca href=\"https://goo.gl/maps/Y7CcCfvEeEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-2017\u003cbr>\nHours: Lunch Tue-Fri: 11:30am-2pm; Dinner Tue-Thu 5:30pm-9pm Fri-Sat 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Musashiya.berkeley?rf=116153461746308\" target=\"_blank\">Musashiya Berkeley\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl with a Sizzling Soundtrack \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6512.jpg\" alt=\"A symphony of sounds and flavors come with the sizzling dol sot bi bim bap at Bowl'd.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A symphony of sounds and flavors come with the sizzling \u003cem>dol sot bi bim bap\u003c/em> at Bowl'd. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem> \u003ca href=\"https://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">Bi bim bap\u003c/a>\u003c/em>, which means \"mixed rice\" in Korean, is a smorgasbord of ingredients arranged on top of a big bowl of steamed rice. My favorite version is \u003cem>dol sot bi bim bap. \u003c/em>The dish is served in a hot stone bowl -- and it's really hot, so don't touch the sides! -- which announces its arrival at your table with an enticing sizzling sound. While I'm also a fan of the \u003cem>bim bim bap\u003c/em> at \u003ca href=\"http://issuu.com/adnote/docs/pyeongchang/7?e=4318403/4889627\" target=\"_blank\">Pyeongchang Tofu House\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/\" target=\"_blank\">Temescal\u003c/a>, \u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong> on Telegraph has a slight edge as they also offer a mixed grain option with barley, quinoa and several varieties of rice. Choose your protein (meat, tofu or fish) to accompany your assortment of fresh or sautéed vegetables. It's crowned with an over easy fried egg, but before you dig in, squeeze some \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">gochuchang\u003c/a>, \u003c/em>or spicy fermented soybean paste, over the bowl. As you throughly mix it all together with your spoon, the egg yolk will cook quickly from the heat radiating from the bowl. And you'll love the tasty finale: eating the crispy, browned bits of rice that await you when you reach the bottom. Save some room for the complimentary \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em> that comes with your meal, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong>\u003cbr>\n4869 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/EGKvoB9LS6M2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609 (Additional locations in Albany and Berkeley; Check website for details.)\u003cbr>\nPh: (510) 654-2000\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bowld-Korean-Rice-Bar-101188123296333/timeline/\" target=\"_blank\">Bowl'd Korean Rice Bar\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Chinese Cheap Eats in a Clay Pot\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/gumwah.jpg\" alt=\"Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have some extra time, head on over to downtown Oakland's Chinatown and stop in \u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah\u003c/a> for one of their no-frills \u003ca href=\"https://en.wikipedia.org/wiki/Clay_pot_cooking\" target=\"_blank\">clay pots\u003c/a>. Each one is made to order, so the rice takes about 15-20 minutes to cook inside the pot. Choose between jasmine or sticky rice (for a slight surcharge). The tender, gingery pork spareribs in black bean sauce is a classic choice, but there's also eel, quail and even frog if you're looking for something besides the usual meaty offerings. Be sure to scrape the sides of the bowl so you can enjoy the crunchy crust of rice coating its sides at the end of your meal. Other house specialties include \u003ca href=\"https://en.wikipedia.org/wiki/Rice_noodle_roll\" target=\"_blank\">rice noodle rolls\u003c/a>, Chinese-style BBQ and porridge. And if this small establishment is packed with patrons, there's also Gum Kuo, Best Taste, Tay Ho or Binh Minh Quan nearby (see my previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/\" target=\"_blank\">'5 Bites' guides on Chinese \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">Vietnamese food\u003c/a> in Oakland.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah Restaurant\u003c/a>\u003c/strong>\u003cbr>\n345 8th Street [\u003ca href=\"https://goo.gl/maps/rQEpQpnTg982\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-3103\u003cbr>\nHours: Everyday 8:30am-7pm\u003cbr>\n$ (Entrees $10 and under)\u003c/p>\n\u003ch3>Best Filipino Feast in a Bowl\u003c/h3>\n\u003cfigure id=\"attachment_102540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6535.jpg\" alt=\"The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steam table at \u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\">Lucky Three Seven's\u003c/a>\u003c/strong> is brimming with traditional Filipino stews, noodles and sides. They're available a la carte, but the best way to savor their menu is to pile it all on a large bowl of steamed white rice. Lucky Three Seven offers several standard items -- like juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Longaniza\" target=\"_blank\">longaniza\u003c/a>\u003c/em> sausage and chicken \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Adobo\" target=\"_blank\">adobo\u003c/a>\u003c/em> -- as well as a few rotating daily specials. Choose small or large containers for one item over rice; it's $2 more for extra items (and the specials are another $2-3.) Their pork \u003cem>menudo\u003c/em>, a rich stew packed with tender chunks of pork, carrots and peppers in a sweet, tangy tomato sauce is perfect for a hearty lunch. Get your meal to go or sit out front in the sunshine on their outdoor deck.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\" target=\"_blank\">Lucky Three Seven\u003c/a>\u003c/strong>\u003cbr>\n2868 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/cHKyE13eux62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 789-6343\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuckyThreeSevenFilipino\" target=\"_blank\">Lucky Three Seven Fillipino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lucky37oakland\" target=\"_blank\">@lucky37oakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101998/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland","authors":["2100"],"categories":["bayareabites_13036","bayareabites_2998","bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_9366","bayareabites_9485","bayareabites_14951","bayareabites_2386","bayareabites_15002","bayareabites_14990","bayareabites_9487","bayareabites_15005","bayareabites_14989","bayareabites_10422","bayareabites_12468","bayareabites_15001","bayareabites_10996","bayareabites_215","bayareabites_15003"],"featImg":"bayareabites_102548","label":"bayareabites"},"bayareabites_100334":{"type":"posts","id":"bayareabites_100334","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100334","score":null,"sort":[1442642666000]},"guestAuthors":[],"slug":"heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival","title":"Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival","publishDate":1442642666,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend for $8 or less. ","status":"publish","parent":0,"modified":1520883388,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1470},"headData":{"title":"Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival | KQED","description":"We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend for $8 or less. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival","datePublished":"2015-09-19T06:04:26.000Z","dateModified":"2018-03-12T19:36:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"100334 http://ww2.kqed.org/bayareabites/?p=100334","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/","disqusTitle":"Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival","path":"/bayareabites/100334/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100334/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival","authors":["2100","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_13306","bayareabites_1653","bayareabites_8770","bayareabites_50","bayareabites_95","bayareabites_10028","bayareabites_1875","bayareabites_366","bayareabites_10","bayareabites_181"],"tags":["bayareabites_14855","bayareabites_14854","bayareabites_14860","bayareabites_14851","bayareabites_14861","bayareabites_2642","bayareabites_744","bayareabites_14847","bayareabites_14859","bayareabites_14853","bayareabites_14849","bayareabites_14850","bayareabites_14857","bayareabites_12468","bayareabites_14852","bayareabites_14858","bayareabites_9146","bayareabites_14856","bayareabites_1871","bayareabites_14848"],"featImg":"bayareabites_100961","label":"bayareabites"},"bayareabites_98398":{"type":"posts","id":"bayareabites_98398","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98398","score":null,"sort":[1437695623000]},"guestAuthors":[],"slug":"detoxing-the-buddhist-way-nuns-preserve-art-of-korean-temple-food","title":"Detoxing The Buddhist Way: Nuns Preserve Art Of Korean Temple Food","publishDate":1437695623,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_98400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-21-_custom-d4c0d06c68195f2f82a6931add0ee95194462323-e1437670583746.jpg\" alt=\"Sun Woo directs the visitor program at Jingkwansa, a Buddhist temple outside Seoul famous for preserving the art of Korean temple food. Behind her are giant jars filled with fermented soybeans.\" width=\"1920\" height=\"1402\" class=\"size-full wp-image-98400\">\u003cfigcaption class=\"wp-caption-text\">Sun Woo directs the visitor program at Jingkwansa, a Buddhist temple outside Seoul famous for preserving the art of Korean temple food. Behind her are giant jars filled with fermented soybeans. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_detoxing_the_buddhist_way_nuns_preserve_art_of_korean_temple_food.mp3\u003c/p>\n\u003cp>Detox diets come and go, like any other fad. In South Korea, one popular diet has staying power. It has been around for at least 1,600 years, ever since the founding of the Jingkwansa temple in the mountains outside of Seoul.\u003c/p>\n\u003cp>This Buddhist monastery sits at the convergence of two streams, amid twisting leafy trees and soaring peaks. It's one of many temples in the countryside outside of South Korea's capital. Each temple has its own specialty. Jingkwansa is famous for two reasons.\u003c/p>\n\u003cp>First, it's run entirely by women. The day before our visit, Jill Biden, the wife of the U.S. vice president, was at the temple learning about Korean women's education.\u003c/p>\n\u003cp>But we came here to learn about Jingkwansa's second claim to fame. The place is renowned for preserving the ancient art of Korean temple cuisine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You can't understand monastic culture without understanding monastic food,\" says Gye Ho, the Overt Nun who runs this temple. She has been a practicing nun for more than 50 years. Like all of the nuns here, Gye Ho has a shaved head and wears traditional gray robes. \"The food creates the entire human being,\" she says. \"It shapes our mind and body.\"\u003c/p>\n\u003cp>My interpreter and I are escorted to a small room with sliding doors. Inside, at least 25 different dishes are arrayed on the table. That variety is typical of a Korean lunch. Sun Woo, who directs the temple visit program, explains what makes monastic food different.\u003c/p>\n\u003cfigure id=\"attachment_98401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-e1437670559561.jpg\" alt='\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG.' width=\"1920\" height=\"1285\" class=\"size-full wp-image-98401\">\u003cfigcaption class=\"wp-caption-text\">\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"There is no meat and no fish and no MSG,\" she says. \"And no garlic, no onion, no green onion, no spring onion, or leek.\"\u003c/p>\n\u003cp>That may sound remarkably bland. But the dishes are pungent, fiery, funky, or puckeringly tart. There are fermented radishes, mushroom fritters, marinated tofu, and crispy greens. Thinly sliced eggplant and fried potato slices sit next to clear soup and a bowl of rice.\u003c/p>\n\u003cp>Once we can't eat any more, Sun Woo escorts us to a roped off corner of the temple grounds to divulge one secret of this monastic cuisine.\u003c/p>\n\u003cp>On top of a gravel-covered platform are dozens of ceramic urns of different sizes. Inside these jars, the nun explains, \"we ferment many different soybean sauces, or soybean paste.\"\u003c/p>\n\u003cp>The monastery makes up to 30 different kinds of sauce from fermented soybeans. The jars sit in a spot that gets full sun all day long — that's important for the fermentation process. In these urns, some soybeans have been fermenting for 20 years, others for as long as 50 years. The smell is as layered and complex as any aged whiskey or ripe cheese.\u003c/p>\n\u003cp>Through pickling, fermenting, dehydrating and other traditional practices, the nuns infuse their simple cuisine with dizzying layers of flavor.\u003c/p>\n\u003cfigure id=\"attachment_98399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-12-_custom-be2ec87e43e3eca9326a85969e13ba40cf7b2ecf-e1437670544777.jpg\" alt=\"Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-98399\">\u003cfigcaption class=\"wp-caption-text\">Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People from all over the world come to the monastery to experience this lifestyle. During our visit, 240 visitors were participating in the temple stay program, waking up at 3:30 each morning to meditate and detox.\u003c/p>\n\u003cp>As we speak with head nun Gye Ho about the philosophy of the temple, we sit on mats, drinking iced tea made from local berries. The drink is served with melon and squares of sweet, sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy.\u003c/p>\n\u003cp>Gye Ho explains that for the nuns, cooking and eating are spiritual as well as physical practices. \"We prepare our food with a clear mind,\" she says. \"We recognize that the best sauce in the world is the heart that we put into our cooking.\"\u003c/p>\n\u003cp>She says everything here is natural; while the rest of South Korea uses metal chopsticks, those at the monastery are made of wood.\u003c/p>\n\u003cp>At the risk of sounding impolite, I finally ask this aged nun, \"Do you ever just crave french fries or chocolate?\"\u003c/p>\n\u003cp>\"Everyone has cravings,\" she replies. \"When I have them, I focus my mind by making noodles.\"\u003c/p>\n\u003chr>\n\u003ch3>Kongguksu\u003c/h3>\n\u003cp>Here's the temple's recipe for making Kongguksu, or soybean noodles.\u003c/p>\n\u003cfigure id=\"attachment_98402\" class=\"wp-caption aligncenter\" style=\"max-width: 2181px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40.jpg\" alt=\"Kongguksu — Korean soybean noodles\" width=\"2181\" height=\"1636\" class=\"size-full wp-image-98402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40.jpg 2181w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1400x1050.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-960x720.jpg 960w\" sizes=\"(max-width: 2181px) 100vw, 2181px\">\u003cfigcaption class=\"wp-caption-text\">Kongguksu — Korean soybean noodles \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Korean_noodles-Kongguksu-01.jpg\">Via Wikimedia\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>Two cups of dried soy beans\u003c/li>\n\u003cli>Half a cup of crushed sesame seeds\u003c/li>\n\u003cli>Two cups of flour\u003c/li>\n\u003cli>For garnish: Thin cucumber strips, black sesame seeds, red chili pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>Soak soybeans in water for at least 6 hours, or overnight.\u003c/li>\n\u003cli>Boil the beans until tender, an hour or so.\u003c/li>\n\u003cli>Grind the cooked beans with sesame seeds.\u003c/li>\n\u003cli>Squeeze the mixture in a cotton cloth. Discard the pulp, and chill the juice.\u003c/li>\n\u003cli>Mix the flour and a pinch of salt with enough water to make a sticky dough. Store the dough in the refrigerator for 4-5 hours.\u003c/li>\n\u003cli>Roll out the dough and slice into thin noodle strips.\u003c/li>\n\u003cli>Boil the noodles for 3-5 minutes, then rinse under cold water.\u003c/li>\n\u003cli>Serve the noodles with cold soybean juice, cucumber strips, black sesame seeds, and sliced red chili pepper.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"In South Korea, Buddhist temple food is viewed the way spa food is in the U.S.: curative, cleansing, perhaps even medicinal. Buddhist nuns have preserved these cooking techniques for 1,600 years.","status":"publish","parent":0,"modified":1437695806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":967},"headData":{"title":"Detoxing The Buddhist Way: Nuns Preserve Art Of Korean Temple Food | KQED","description":"In South Korea, Buddhist temple food is viewed the way spa food is in the U.S.: curative, cleansing, perhaps even medicinal. Buddhist nuns have preserved these cooking techniques for 1,600 years.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Detoxing The Buddhist Way: Nuns Preserve Art Of Korean Temple Food","datePublished":"2015-07-23T23:53:43.000Z","dateModified":"2015-07-23T23:56:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98398 http://ww2.kqed.org/bayareabites/?p=98398","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/23/detoxing-the-buddhist-way-nuns-preserve-art-of-korean-temple-food/","disqusTitle":"Detoxing The Buddhist Way: Nuns Preserve Art Of Korean Temple Food","nprByline":"Ari Shapiro, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"425386811","nprApiLink":"http://api.npr.org/query?id=425386811&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/23/425386811/detoxing-the-buddhist-way-nuns-preserve-art-of-korean-temple-food?ft=nprml&f=425386811","nprRetrievedStory":"1","nprPubDate":"Thu, 23 Jul 2015 09:40:00 -0400","nprStoryDate":"Thu, 23 Jul 2015 03:42:00 -0400","nprLastModifiedDate":"Thu, 23 Jul 2015 05:54:57 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_detoxing_the_buddhist_way_nuns_preserve_art_of_korean_temple_food.mp3?orgId=1&topicId=1053&d=220&p=3&story=425386811&t=progseg&e=425507632&seg=19&ft=nprml&f=425386811","nprAudioM3u":"http://api.npr.org/m3u/1425512044-72dd69.m3u?orgId=1&topicId=1053&d=220&p=3&story=425386811&t=progseg&e=425507632&seg=19&ft=nprml&f=425386811","path":"/bayareabites/98398/detoxing-the-buddhist-way-nuns-preserve-art-of-korean-temple-food","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_detoxing_the_buddhist_way_nuns_preserve_art_of_korean_temple_food.mp3?orgId=1&topicId=1053&d=220&p=3&story=425386811&t=progseg&e=425507632&seg=19&ft=nprml&f=425386811","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_98400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-21-_custom-d4c0d06c68195f2f82a6931add0ee95194462323-e1437670583746.jpg\" alt=\"Sun Woo directs the visitor program at Jingkwansa, a Buddhist temple outside Seoul famous for preserving the art of Korean temple food. Behind her are giant jars filled with fermented soybeans.\" width=\"1920\" height=\"1402\" class=\"size-full wp-image-98400\">\u003cfigcaption class=\"wp-caption-text\">Sun Woo directs the visitor program at Jingkwansa, a Buddhist temple outside Seoul famous for preserving the art of Korean temple food. Behind her are giant jars filled with fermented soybeans. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_detoxing_the_buddhist_way_nuns_preserve_art_of_korean_temple_food.mp3\u003c/p>\n\u003cp>Detox diets come and go, like any other fad. In South Korea, one popular diet has staying power. It has been around for at least 1,600 years, ever since the founding of the Jingkwansa temple in the mountains outside of Seoul.\u003c/p>\n\u003cp>This Buddhist monastery sits at the convergence of two streams, amid twisting leafy trees and soaring peaks. It's one of many temples in the countryside outside of South Korea's capital. Each temple has its own specialty. Jingkwansa is famous for two reasons.\u003c/p>\n\u003cp>First, it's run entirely by women. The day before our visit, Jill Biden, the wife of the U.S. vice president, was at the temple learning about Korean women's education.\u003c/p>\n\u003cp>But we came here to learn about Jingkwansa's second claim to fame. The place is renowned for preserving the ancient art of Korean temple cuisine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You can't understand monastic culture without understanding monastic food,\" says Gye Ho, the Overt Nun who runs this temple. She has been a practicing nun for more than 50 years. Like all of the nuns here, Gye Ho has a shaved head and wears traditional gray robes. \"The food creates the entire human being,\" she says. \"It shapes our mind and body.\"\u003c/p>\n\u003cp>My interpreter and I are escorted to a small room with sliding doors. Inside, at least 25 different dishes are arrayed on the table. That variety is typical of a Korean lunch. Sun Woo, who directs the temple visit program, explains what makes monastic food different.\u003c/p>\n\u003cfigure id=\"attachment_98401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-e1437670559561.jpg\" alt='\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG.' width=\"1920\" height=\"1285\" class=\"size-full wp-image-98401\">\u003cfigcaption class=\"wp-caption-text\">\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"There is no meat and no fish and no MSG,\" she says. \"And no garlic, no onion, no green onion, no spring onion, or leek.\"\u003c/p>\n\u003cp>That may sound remarkably bland. But the dishes are pungent, fiery, funky, or puckeringly tart. There are fermented radishes, mushroom fritters, marinated tofu, and crispy greens. Thinly sliced eggplant and fried potato slices sit next to clear soup and a bowl of rice.\u003c/p>\n\u003cp>Once we can't eat any more, Sun Woo escorts us to a roped off corner of the temple grounds to divulge one secret of this monastic cuisine.\u003c/p>\n\u003cp>On top of a gravel-covered platform are dozens of ceramic urns of different sizes. Inside these jars, the nun explains, \"we ferment many different soybean sauces, or soybean paste.\"\u003c/p>\n\u003cp>The monastery makes up to 30 different kinds of sauce from fermented soybeans. The jars sit in a spot that gets full sun all day long — that's important for the fermentation process. In these urns, some soybeans have been fermenting for 20 years, others for as long as 50 years. The smell is as layered and complex as any aged whiskey or ripe cheese.\u003c/p>\n\u003cp>Through pickling, fermenting, dehydrating and other traditional practices, the nuns infuse their simple cuisine with dizzying layers of flavor.\u003c/p>\n\u003cfigure id=\"attachment_98399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-12-_custom-be2ec87e43e3eca9326a85969e13ba40cf7b2ecf-e1437670544777.jpg\" alt=\"Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-98399\">\u003cfigcaption class=\"wp-caption-text\">Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People from all over the world come to the monastery to experience this lifestyle. During our visit, 240 visitors were participating in the temple stay program, waking up at 3:30 each morning to meditate and detox.\u003c/p>\n\u003cp>As we speak with head nun Gye Ho about the philosophy of the temple, we sit on mats, drinking iced tea made from local berries. The drink is served with melon and squares of sweet, sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy.\u003c/p>\n\u003cp>Gye Ho explains that for the nuns, cooking and eating are spiritual as well as physical practices. \"We prepare our food with a clear mind,\" she says. \"We recognize that the best sauce in the world is the heart that we put into our cooking.\"\u003c/p>\n\u003cp>She says everything here is natural; while the rest of South Korea uses metal chopsticks, those at the monastery are made of wood.\u003c/p>\n\u003cp>At the risk of sounding impolite, I finally ask this aged nun, \"Do you ever just crave french fries or chocolate?\"\u003c/p>\n\u003cp>\"Everyone has cravings,\" she replies. \"When I have them, I focus my mind by making noodles.\"\u003c/p>\n\u003chr>\n\u003ch3>Kongguksu\u003c/h3>\n\u003cp>Here's the temple's recipe for making Kongguksu, or soybean noodles.\u003c/p>\n\u003cfigure id=\"attachment_98402\" class=\"wp-caption aligncenter\" style=\"max-width: 2181px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40.jpg\" alt=\"Kongguksu — Korean soybean noodles\" width=\"2181\" height=\"1636\" class=\"size-full wp-image-98402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40.jpg 2181w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1400x1050.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-960x720.jpg 960w\" sizes=\"(max-width: 2181px) 100vw, 2181px\">\u003cfigcaption class=\"wp-caption-text\">Kongguksu — Korean soybean noodles \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Korean_noodles-Kongguksu-01.jpg\">Via Wikimedia\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>Two cups of dried soy beans\u003c/li>\n\u003cli>Half a cup of crushed sesame seeds\u003c/li>\n\u003cli>Two cups of flour\u003c/li>\n\u003cli>For garnish: Thin cucumber strips, black sesame seeds, red chili pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>Soak soybeans in water for at least 6 hours, or overnight.\u003c/li>\n\u003cli>Boil the beans until tender, an hour or so.\u003c/li>\n\u003cli>Grind the cooked beans with sesame seeds.\u003c/li>\n\u003cli>Squeeze the mixture in a cotton cloth. Discard the pulp, and chill the juice.\u003c/li>\n\u003cli>Mix the flour and a pinch of salt with enough water to make a sticky dough. Store the dough in the refrigerator for 4-5 hours.\u003c/li>\n\u003cli>Roll out the dough and slice into thin noodle strips.\u003c/li>\n\u003cli>Boil the noodles for 3-5 minutes, then rinse under cold water.\u003c/li>\n\u003cli>Serve the noodles with cold soybean juice, cucumber strips, black sesame seeds, and sliced red chili pepper.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98398/detoxing-the-buddhist-way-nuns-preserve-art-of-korean-temple-food","authors":["byline_bayareabites_98398"],"categories":["bayareabites_2998","bayareabites_12493","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_14661","bayareabites_494","bayareabites_12468","bayareabites_14660","bayareabites_2048"],"featImg":"bayareabites_98401","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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