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Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"jeffcianci":{"type":"authors","id":"5580","meta":{"index":"authors_1591205172","id":"5580","found":true},"name":"Jeff Cianci","firstName":"Jeff","lastName":"Cianci","slug":"jeffcianci","email":"jcianci610@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"}},"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_115880":{"type":"posts","id":"bayareabites_115880","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115880","score":null,"sort":[1489532335000]},"guestAuthors":[],"slug":"daol-tofu-reinvigorates-temescals-korean-bbq-scene-in-oakland","title":"Daol Tofu Reinvigorates Temescal's Korean BBQ Scene in Oakland","publishDate":1489532335,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>There’s a new standout Korean restaurant in the strip of Telegraph Avenue in Oakland’s Temescal neighborhood that’s an unofficial Koreatown, given that it’s home to the majority of tofu houses and barbecue joints in the East Bay. \u003c/p>\n\u003cp>Daol Tofu has opened in the former Casserole House space, with a large menu of traditional tofu dishes, bulgogi, and soups. And it may well become a destination for its banchan, the little side dishes, many of them pickled, served before a typical Korean meal.\u003c/p>\n\u003cfigure id=\"attachment_115922\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan.jpg\" alt=\"Daol Tofu banchan\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu banchan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Daol Tofu there are 12 in all, and they come with free refills. Yelpers bemoan the fact that the complimentary scallion pancake of Casserole House days is gone, but I’ll take pickled baby anchovies, sweet fish cake, spicy yams and seaweed with daikon in infinite quantity any day of the week. There’s also pickled daikon, steamed broccoli and carrots, a fascinating potato salad with crisp apple, japchae, chili-marinated daikon, cucumber pickles, and kimchi, of course. Each item in the glorious display is delicious in its own right, but the kimchi, anchovy-laden and bathed in sweet-spicy chilis, was exceptional, as was the aforementioned potato salad. And even if you’re too full to ask for refills, if you get a to-go box for any part of your meal, the chef will top up your banchan as well.\u003c/p>\n\u003cfigure id=\"attachment_115920\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/sunny3.jpg\" alt=\"Sunny, the owner of Daol Tofu\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sunny, the owner of Daol Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The generosity of the kitchen extends to the gracious service, which is unhurried, though efficient. We were served by the owner of this three-week-old restaurant, who identified herself only as “Sunny” and answered our questions about the menu. While she gave us the specific information we asked for, she kept telling us that “everything is great” and, based on our lunch, she’s likely right. We ordered the soft tofu soup with pork and kimchi, into which Sunny cracked a raw egg, which cooked slowly, thickening and enriching the chili-infused broth. The star of the bowl, though, was the soft tofu, which held its shimmering form on the spoon and was creamy on the palate. Spice levels are adjustable even for soups, and our medium was what I would call a spot-on 5, with an addictive sweet burn than didn’t linger too long and was easily abated by the barley tea served alongside.\u003c/p>\n\u003cfigure id=\"attachment_115916\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/soft-tofu-egg.jpg\" alt=\"Soft tofu soup with pork, kimchi and a raw egg\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115916\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soft tofu soup with pork, kimchi and a raw egg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared a lunch version of the beef bulgogi, which arrived sizzling and steaming. The based of rice was crisped throughout the bottom of the bowl (which is traditional but many places don’t get right), topped with little stations of tender grilled beef, seaweed with sesame seeds, a fried egg, shredded lettuce, and pickles of mushrooms, carrots and daikon. The spicing on the beef marinade was more sweet than piquant, and went nicely with the crisp pickles. The crunchy rice made the dish.\u003c/p>\n\u003cfigure id=\"attachment_115924\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan2.jpg\" alt=\" Daol Tofu Beef Bulgogi\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu Beef Bulgogi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dining room is spacious, clean-lined and fairly dimly lit, with oddly large photos of dishes hung on the otherwise spare walls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"115927,115961,115963\"]\u003c/p>\n\u003cp>At first glance, Daol Tofu is a very promising new choice for Korean food across the gamut of traditional dishes, with excellent homemade banchan, solid barbecue, and careful attention to spice levels.\u003c/p>\n\u003cfigure id=\"attachment_115926\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg\" alt=\"Daol Tofu exterior\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/daol-tofu-oakland\" target=\"_blank\">\u003cstrong>Daol Tofu and Korean BBQ\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave.\u003cbr>\nOakland, CA 94609 [\u003ca href=\"https://goo.gl/HhVLLl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Thu, 11am-10pm; Fri-Sun, 11am-11pm\u003cbr>\nPrice Range: $-$$$ ($8-$13, lunch specials; $10-$25, dinner menu)\u003c/p>\n\n","blocks":[],"excerpt":"Daol Tofu replaces Casserole House in Temescal and offers excellent banchan, soups and barbecued meats.","status":"publish","parent":0,"modified":1493085965,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":625},"headData":{"title":"Daol Tofu Reinvigorates Temescal's Korean BBQ Scene in Oakland | KQED","description":"Daol Tofu replaces Casserole House in Temescal and offers excellent banchan, soups and barbecued meats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115880 https://ww2.kqed.org/bayareabites/?p=115880","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/14/daol-tofu-reinvigorates-temescals-korean-bbq-scene-in-oakland/","disqusTitle":"Daol Tofu Reinvigorates Temescal's Korean BBQ Scene in Oakland","path":"/bayareabites/115880/daol-tofu-reinvigorates-temescals-korean-bbq-scene-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s a new standout Korean restaurant in the strip of Telegraph Avenue in Oakland’s Temescal neighborhood that’s an unofficial Koreatown, given that it’s home to the majority of tofu houses and barbecue joints in the East Bay. \u003c/p>\n\u003cp>Daol Tofu has opened in the former Casserole House space, with a large menu of traditional tofu dishes, bulgogi, and soups. And it may well become a destination for its banchan, the little side dishes, many of them pickled, served before a typical Korean meal.\u003c/p>\n\u003cfigure id=\"attachment_115922\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan.jpg\" alt=\"Daol Tofu banchan\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu banchan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Daol Tofu there are 12 in all, and they come with free refills. Yelpers bemoan the fact that the complimentary scallion pancake of Casserole House days is gone, but I’ll take pickled baby anchovies, sweet fish cake, spicy yams and seaweed with daikon in infinite quantity any day of the week. There’s also pickled daikon, steamed broccoli and carrots, a fascinating potato salad with crisp apple, japchae, chili-marinated daikon, cucumber pickles, and kimchi, of course. Each item in the glorious display is delicious in its own right, but the kimchi, anchovy-laden and bathed in sweet-spicy chilis, was exceptional, as was the aforementioned potato salad. And even if you’re too full to ask for refills, if you get a to-go box for any part of your meal, the chef will top up your banchan as well.\u003c/p>\n\u003cfigure id=\"attachment_115920\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/sunny3.jpg\" alt=\"Sunny, the owner of Daol Tofu\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sunny, the owner of Daol Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The generosity of the kitchen extends to the gracious service, which is unhurried, though efficient. We were served by the owner of this three-week-old restaurant, who identified herself only as “Sunny” and answered our questions about the menu. While she gave us the specific information we asked for, she kept telling us that “everything is great” and, based on our lunch, she’s likely right. We ordered the soft tofu soup with pork and kimchi, into which Sunny cracked a raw egg, which cooked slowly, thickening and enriching the chili-infused broth. The star of the bowl, though, was the soft tofu, which held its shimmering form on the spoon and was creamy on the palate. Spice levels are adjustable even for soups, and our medium was what I would call a spot-on 5, with an addictive sweet burn than didn’t linger too long and was easily abated by the barley tea served alongside.\u003c/p>\n\u003cfigure id=\"attachment_115916\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/soft-tofu-egg.jpg\" alt=\"Soft tofu soup with pork, kimchi and a raw egg\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115916\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soft tofu soup with pork, kimchi and a raw egg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared a lunch version of the beef bulgogi, which arrived sizzling and steaming. The based of rice was crisped throughout the bottom of the bowl (which is traditional but many places don’t get right), topped with little stations of tender grilled beef, seaweed with sesame seeds, a fried egg, shredded lettuce, and pickles of mushrooms, carrots and daikon. The spicing on the beef marinade was more sweet than piquant, and went nicely with the crisp pickles. The crunchy rice made the dish.\u003c/p>\n\u003cfigure id=\"attachment_115924\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan2.jpg\" alt=\" Daol Tofu Beef Bulgogi\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu Beef Bulgogi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dining room is spacious, clean-lined and fairly dimly lit, with oddly large photos of dishes hung on the otherwise spare walls.\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":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"115927,115961,115963","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At first glance, Daol Tofu is a very promising new choice for Korean food across the gamut of traditional dishes, with excellent homemade banchan, solid barbecue, and careful attention to spice levels.\u003c/p>\n\u003cfigure id=\"attachment_115926\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg\" alt=\"Daol Tofu exterior\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/daol-tofu-oakland\" target=\"_blank\">\u003cstrong>Daol Tofu and Korean BBQ\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave.\u003cbr>\nOakland, CA 94609 [\u003ca href=\"https://goo.gl/HhVLLl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Thu, 11am-10pm; Fri-Sun, 11am-11pm\u003cbr>\nPrice Range: $-$$$ ($8-$13, lunch specials; $10-$25, dinner menu)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115880/daol-tofu-reinvigorates-temescals-korean-bbq-scene-in-oakland","authors":["5575","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_15783","bayareabites_494","bayareabites_14857"],"featImg":"bayareabites_115925","label":"bayareabites"},"bayareabites_115571":{"type":"posts","id":"bayareabites_115571","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115571","score":null,"sort":[1488251782000]},"guestAuthors":[],"slug":"tasting-the-immigrant-experience-at-the-2017-caamfest","title":"Tasting the Immigrant Experience at the 2017 CAAMFest 35","publishDate":1488251782,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>My earliest memory of my maternal grandmother is in a kitchen that I can just barely picture. It's far too large and blurry at the walls, which are dim and milky white. The table in front of me comes into focus, along with my grandmother's hands. She is making tortillas, flattening balls of dough with a rolling pin and then quickly transferring a disc of flour and lard from hand to hand before depositing it on a hot plancha. The finished tortilla lands in front of me. My little hands bring it to my mouth as the memory fades. Before disappearing, this brief image has communicated volumes about who I am and where I come from. It is my family's immigrant experience encapsulated in a single tortilla, passed from my grandmother's hands, which repeated these gestures countless times over the decades, preparing the staple that nourished her ten children and, when we were lucky, their children as well. \u003c/p>\n\u003cp>As 88-year-old Eva Hashiguchi prepares the many dishes that populate her annual Japanese New Year party, I couldn't help but flash on the above image of my own grandmother. These rituals are about more than just the acquisition and combination of ingredients, they are a complicated dance that involves the whole body in the offering. In Matthew Hashiguchi's film, \u003cem>Good Luck Soup\u003c/em>, which takes its name from the centerpiece dish of Eva's annual family celebration, this meal is the site of more than just cooking and eating. Matthew and his extended family have been sustained by their matriarch's relentless positivity, but also shaped by a defining trauma without which their family may never have come into existence.\u003c/p>\n\u003cfigure id=\"attachment_115583\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg\" alt=\"Chef Roy Choi\" width=\"800\" height=\"533\" class=\"size-medium wp-image-115583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Roy Choi \u003ccite>(Travis Jensen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goodlucksoupfilm.com/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> is one of just a few food-related films screening at this year's 35th annual \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">CAAMFest\u003c/a>, put on by the Center for Asian American Media, which runs March 9-19, 2017 and features 113 films from around the globe at various Bay Area locations. As usual, the festival is kicked off by the \u003ca href=\"http://caamfest.com/2017/section/caamfeast/\" target=\"_blank\">CAAMFeast\u003c/a>, a celebration of Asian American culinary achievement on March 4, 2017. Each year, the Feast acknowledges the contributions of a trio of chefs and food organizations. This year, alongside the Asian Chefs Association and People's Kitchen Collective, the feast honors chef Roy Choi, whose Kogi fleet of L.A.-based Korean taco trucks is credited with kicking off the current food truck phenomenon. Choi's signature Korean BBQ taco is a quintessentially Los Angeles invention, famously representing the city's diversity through taste and giving voice to a certain part of the immigration experience. \u003c/p>\n\u003cp>The CAAMFeast annually celebrates the centrality of cuisine to culture and identity. This year's food-related selections elaborate the complicated issues surrounding the immigrant experience, taking on added relevance in the current political climate. The kitchen is so often the site where individual flair meets family tradition. Flavors melt but remain distinct. Immigrants may arrive and assimilate other aspects of their original cultures, but taste persists. Food defines.\u003c/p>\n\u003cp>https://youtu.be/azE0SSHFcmI\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/good-luck-soup/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> (March 18) begins with a startling admission; the filmmaker remembers yelling \"I don't want to be Japanese\" at his Japanese-American father. As a mixed-race kid growing up in an Irish Catholic neighborhood in Cleveland, Ohio, Hashiguchi felt intense pressure to assimilate. He and his siblings recount the constant requests for definition their looks, their culture and their name inspired. His family belonged to a tight-knit enclave of American citizens of Japanese descent that formed shortly after World War II, when they were released from the infamous internment camps. It is this trauma that worries Eva's progeny. \u003c/p>\n\u003cfigure id=\"attachment_115581\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg\" alt=\"Still from Good Luck Soup\" width=\"640\" height=\"953\" class=\"size-large wp-image-115581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-160x238.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-800x1191.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-768x1143.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-960x1429.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-240x357.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-375x558.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-520x774.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2.jpg 1162w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Good Luck Soup\u003c/figcaption>\u003c/figure>\n\u003cp>Eva is an American citizen, born in Florin, CA to Japanese immigrants. She and her family lost their fruit farm and were interned by the United States government shortly after the bombing of Pearl Harbor. She spent her teenage years in the camps, where she also met her future husband. While Eva freely shares her experiences from that period, she lived her life determined not to let this deep betrayal limit or define her. If anything, the internment clarified many aspects of the American experience for Eva and redoubled her commitment to celebrate her Japanese heritage. \u003c/p>\n\u003cp>Eva's three children married non-Japanese men and women. Today, her grandchildren struggle with their heritage and wonder what will happen when 88-year-old Eva no longer prepares that annual bowl of good luck soup. The film is a heartfelt and personal exploration of what it means to be American, using the preparation of an annual meal to reveal the complicated issues of immigration, race, heritage and assimilation, while exploring the lasting impact of a great injustice the U.S. government committed against a group of its own citizens. \u003c/p>\n\u003cfigure id=\"attachment_115582\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg\" alt=\"Still from Sunday Dinner\" width=\"640\" height=\"360\" class=\"size-large wp-image-115582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-520x292.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Sunday Dinner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/sunday-dinner/\" target=\"_blank\">\u003cem>Sunday Dinner\u003c/em>\u003c/a>, a short included in the program \u003ca href=\"http://caamfest.com/2017/events/eat-chinatown/\" target=\"_blank\">\u003cem>Eat Chinatown\u003c/em>\u003c/a> (March 11) provides an interesting contrast. The film is a loving portrait of a patriarch's prep for his weekly family sit-down. While he cooks Sunday dinner, Kwok Wai Chan briefly describes his escape from Mao's China and professes his admiration for the United States, a land where his hard work has been rewarded -- a place where he has felt free. The film calls into question much of the current rhetoric about immigration in the U.S.\u003c/p>\n\u003cp>CAAMFeast honoree, \u003ca href=\"https://twitter.com/RidingShotgunLA\" target=\"_blank\">Roy Choi's\u003c/a> immigrant experience is best expressed in the flavor of his food. Both Choi's parents are from Korea, his mother from the north, his father from the south. His family arrived in California when Choi was two years old. Their entrepreneurial adventure included selling jars of his mother's homemade kimchee out of the trunk of the family car. Choi describes her as having \"flavor in her fingertips,\" a quality he obviously inherited. The family ran several businesses, including a Korean restaurant in Anaheim, CA, which launched and failed during a formative period for Choi. Later, his parents would make their fortune in the jewelry business and move into an upscale suburb in Orange County. Choi's misspent youth, which included some famous addictions -- to drugs, milkshakes, and gambling -- and time spent as a low-rider in Norwalk, is well documented in his memoir/cookbook \u003ca href=\"https://www.amazon.com/L-Son-Life-City/dp/0062202634\" target=\"_blank\">\u003cem>L.A. Son: My Life, My City, My Food\u003c/em>\u003c/a>. He runs a fleet of food trucks and has opened several restaurants across Los Angeles, but his main accomplishment seems to be synthesizing the flavors of his Korean roots with the Mexican street foods of his youth.\u003c/p>\n\u003cp>Innovation is powerfully connected to diversity, which cannot be separated from the global circulation of influences and populations. The CAAMFeast is an annual reminder of how the food we eat expresses where we come from while providing fuel for the way forward.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The CAAMFeast is Saturday, March 4, 2017 at the San Francisco War Memorial Green Room in San Francisco. The 35th annual CAAMFest is March 9-19, 2017 at various Bay Area locations. For \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">tickets and information\u003c/a> visit caamfest.com. \u003c/p>\n\n","blocks":[],"excerpt":"The annual celebration of food and film reveals the centrality of food to culture. The CAAMFeast is Saturday, March 4, 2017 at the San Francisco War Memorial Green Room in San Francisco. The 35th annual CAAMFest is March 9-19, 2017 at various Bay Area locations. ","status":"publish","parent":0,"modified":1493085727,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1186},"headData":{"title":"Tasting the Immigrant Experience at the 2017 CAAMFest 35 | KQED","description":"The annual celebration of food and film reveals the centrality of food to culture. The CAAMFeast is Saturday, March 4, 2017 at the San Francisco War Memorial Green Room in San Francisco. The 35th annual CAAMFest is March 9-19, 2017 at various Bay Area locations. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115571 https://ww2.kqed.org/bayareabites/?p=115571","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/27/tasting-the-immigrant-experience-at-the-2017-caamfest/","disqusTitle":"Tasting the Immigrant Experience at the 2017 CAAMFest 35","path":"/bayareabites/115571/tasting-the-immigrant-experience-at-the-2017-caamfest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My earliest memory of my maternal grandmother is in a kitchen that I can just barely picture. It's far too large and blurry at the walls, which are dim and milky white. The table in front of me comes into focus, along with my grandmother's hands. She is making tortillas, flattening balls of dough with a rolling pin and then quickly transferring a disc of flour and lard from hand to hand before depositing it on a hot plancha. The finished tortilla lands in front of me. My little hands bring it to my mouth as the memory fades. Before disappearing, this brief image has communicated volumes about who I am and where I come from. It is my family's immigrant experience encapsulated in a single tortilla, passed from my grandmother's hands, which repeated these gestures countless times over the decades, preparing the staple that nourished her ten children and, when we were lucky, their children as well. \u003c/p>\n\u003cp>As 88-year-old Eva Hashiguchi prepares the many dishes that populate her annual Japanese New Year party, I couldn't help but flash on the above image of my own grandmother. These rituals are about more than just the acquisition and combination of ingredients, they are a complicated dance that involves the whole body in the offering. In Matthew Hashiguchi's film, \u003cem>Good Luck Soup\u003c/em>, which takes its name from the centerpiece dish of Eva's annual family celebration, this meal is the site of more than just cooking and eating. Matthew and his extended family have been sustained by their matriarch's relentless positivity, but also shaped by a defining trauma without which their family may never have come into existence.\u003c/p>\n\u003cfigure id=\"attachment_115583\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg\" alt=\"Chef Roy Choi\" width=\"800\" height=\"533\" class=\"size-medium wp-image-115583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Roy Choi \u003ccite>(Travis Jensen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goodlucksoupfilm.com/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> is one of just a few food-related films screening at this year's 35th annual \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">CAAMFest\u003c/a>, put on by the Center for Asian American Media, which runs March 9-19, 2017 and features 113 films from around the globe at various Bay Area locations. As usual, the festival is kicked off by the \u003ca href=\"http://caamfest.com/2017/section/caamfeast/\" target=\"_blank\">CAAMFeast\u003c/a>, a celebration of Asian American culinary achievement on March 4, 2017. Each year, the Feast acknowledges the contributions of a trio of chefs and food organizations. This year, alongside the Asian Chefs Association and People's Kitchen Collective, the feast honors chef Roy Choi, whose Kogi fleet of L.A.-based Korean taco trucks is credited with kicking off the current food truck phenomenon. Choi's signature Korean BBQ taco is a quintessentially Los Angeles invention, famously representing the city's diversity through taste and giving voice to a certain part of the immigration experience. \u003c/p>\n\u003cp>The CAAMFeast annually celebrates the centrality of cuisine to culture and identity. This year's food-related selections elaborate the complicated issues surrounding the immigrant experience, taking on added relevance in the current political climate. The kitchen is so often the site where individual flair meets family tradition. Flavors melt but remain distinct. Immigrants may arrive and assimilate other aspects of their original cultures, but taste persists. Food defines.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/azE0SSHFcmI'\n title='//www.youtube.com/embed/azE0SSHFcmI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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>\u003ca href=\"http://caamfest.com/2017/films/good-luck-soup/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> (March 18) begins with a startling admission; the filmmaker remembers yelling \"I don't want to be Japanese\" at his Japanese-American father. As a mixed-race kid growing up in an Irish Catholic neighborhood in Cleveland, Ohio, Hashiguchi felt intense pressure to assimilate. He and his siblings recount the constant requests for definition their looks, their culture and their name inspired. His family belonged to a tight-knit enclave of American citizens of Japanese descent that formed shortly after World War II, when they were released from the infamous internment camps. It is this trauma that worries Eva's progeny. \u003c/p>\n\u003cfigure id=\"attachment_115581\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg\" alt=\"Still from Good Luck Soup\" width=\"640\" height=\"953\" class=\"size-large wp-image-115581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-160x238.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-800x1191.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-768x1143.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-960x1429.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-240x357.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-375x558.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-520x774.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2.jpg 1162w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Good Luck Soup\u003c/figcaption>\u003c/figure>\n\u003cp>Eva is an American citizen, born in Florin, CA to Japanese immigrants. She and her family lost their fruit farm and were interned by the United States government shortly after the bombing of Pearl Harbor. She spent her teenage years in the camps, where she also met her future husband. While Eva freely shares her experiences from that period, she lived her life determined not to let this deep betrayal limit or define her. If anything, the internment clarified many aspects of the American experience for Eva and redoubled her commitment to celebrate her Japanese heritage. \u003c/p>\n\u003cp>Eva's three children married non-Japanese men and women. Today, her grandchildren struggle with their heritage and wonder what will happen when 88-year-old Eva no longer prepares that annual bowl of good luck soup. The film is a heartfelt and personal exploration of what it means to be American, using the preparation of an annual meal to reveal the complicated issues of immigration, race, heritage and assimilation, while exploring the lasting impact of a great injustice the U.S. government committed against a group of its own citizens. \u003c/p>\n\u003cfigure id=\"attachment_115582\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg\" alt=\"Still from Sunday Dinner\" width=\"640\" height=\"360\" class=\"size-large wp-image-115582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-520x292.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Sunday Dinner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/sunday-dinner/\" target=\"_blank\">\u003cem>Sunday Dinner\u003c/em>\u003c/a>, a short included in the program \u003ca href=\"http://caamfest.com/2017/events/eat-chinatown/\" target=\"_blank\">\u003cem>Eat Chinatown\u003c/em>\u003c/a> (March 11) provides an interesting contrast. The film is a loving portrait of a patriarch's prep for his weekly family sit-down. While he cooks Sunday dinner, Kwok Wai Chan briefly describes his escape from Mao's China and professes his admiration for the United States, a land where his hard work has been rewarded -- a place where he has felt free. The film calls into question much of the current rhetoric about immigration in the U.S.\u003c/p>\n\u003cp>CAAMFeast honoree, \u003ca href=\"https://twitter.com/RidingShotgunLA\" target=\"_blank\">Roy Choi's\u003c/a> immigrant experience is best expressed in the flavor of his food. Both Choi's parents are from Korea, his mother from the north, his father from the south. His family arrived in California when Choi was two years old. Their entrepreneurial adventure included selling jars of his mother's homemade kimchee out of the trunk of the family car. Choi describes her as having \"flavor in her fingertips,\" a quality he obviously inherited. The family ran several businesses, including a Korean restaurant in Anaheim, CA, which launched and failed during a formative period for Choi. Later, his parents would make their fortune in the jewelry business and move into an upscale suburb in Orange County. Choi's misspent youth, which included some famous addictions -- to drugs, milkshakes, and gambling -- and time spent as a low-rider in Norwalk, is well documented in his memoir/cookbook \u003ca href=\"https://www.amazon.com/L-Son-Life-City/dp/0062202634\" target=\"_blank\">\u003cem>L.A. Son: My Life, My City, My Food\u003c/em>\u003c/a>. He runs a fleet of food trucks and has opened several restaurants across Los Angeles, but his main accomplishment seems to be synthesizing the flavors of his Korean roots with the Mexican street foods of his youth.\u003c/p>\n\u003cp>Innovation is powerfully connected to diversity, which cannot be separated from the global circulation of influences and populations. The CAAMFeast is an annual reminder of how the food we eat expresses where we come from while providing fuel for the way forward.\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>The CAAMFeast is Saturday, March 4, 2017 at the San Francisco War Memorial Green Room in San Francisco. The 35th annual CAAMFest is March 9-19, 2017 at various Bay Area locations. For \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">tickets and information\u003c/a> visit caamfest.com. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115571/tasting-the-immigrant-experience-at-the-2017-caamfest","authors":["8"],"categories":["bayareabites_2998","bayareabites_50","bayareabites_11028","bayareabites_1593"],"tags":["bayareabites_11455","bayareabites_13014","bayareabites_475","bayareabites_452","bayareabites_335","bayareabites_494","bayareabites_15480"],"featImg":"bayareabites_115580","label":"bayareabites"},"bayareabites_115082":{"type":"posts","id":"bayareabites_115082","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115082","score":null,"sort":[1486509031000]},"guestAuthors":[],"slug":"guide-5-popular-restaurants-south-of-san-francisco-serving-health-conscious-food","title":"Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food","publishDate":1486509031,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>With the New Year, come New Year’s resolutions which more often than not are commitments to make healthier lifestyle choices. Unfortunately, going out to eat while trying to stick to your health-conscious resolutions can be a challenge. Thankfully, the Bay Area is home to numerous restaurants committed to serving a menu of health-conscious dishes prepared with satisfying and nutritious ingredients. Have no fear, food can both be healthy \u003cem>and\u003c/em> full of flavor! Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_115086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxShrimp.jpg\" alt=\"Lime basil shrimp with peanut sauce at Asian Box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lime basil shrimp with peanut sauce at Asian Box. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a fully customizable menu, \u003cstrong>Asian Box\u003c/strong> is a great option for healthy, made-to-order dishes that are inspired by Asian street food. Asian Box is committed to using all natural ingredients free of any additives, antibiotics, hormones, or pesticides. Additionally, all the sauces and marinades are prepared in-house from scratch. Customers can build a rice, salad or noodle bowl to their liking or pick from a selection of specialty boxes. If you’re a vegetarian or just looking for a meat-free option, the Garden Box is a delicious option with tofu and steamed vegetables over brown rice with a sweet and mild coconut curry sauce.\u003c/p>\n\u003cfigure id=\"attachment_115084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxGarden.jpg\" alt=\"The Garden Box at Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Garden Box at Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxInside.jpg\" alt=\"Inside Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">\u003cstrong>Asian Box\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/hQP4bH\" target=\"_blank\">map\u003c/a>]\u003cbr>\n42 Castro St.\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 584-3947\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AsianBoxEats/\" target=\"_blank\">Asian Box\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AsianBox\" target=\"_blank\">@AsianBox\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaBurger.jpg\" alt=\"The Calafia vegetable burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Calafia vegetable burger. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened by the former Executive Chef at Google, Charlie Ayers, \u003cstrong>Calafia Café\u003c/strong> has become a popular neighborhood eatery in Palo Alto. The restaurant has a large menu serving California cuisine and is committed to using organic, locally sourced ingredients. Calafia has an extensive vegetarian menu with entree salads and noodle bowls, as well as sandwiches and other vegetarian specialties. Equally tasty as a vegetarian dish or just a change of pace from the standard hamburger, Calafia’s vegetable burger is prepared with a hearty but wholesome blend of roasted beets, mushrooms, carrots, and lentils. Topped with melted cheddar, grilled onions, roasted mushrooms, and a chunky tomato jam, the hefty burger is filling and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_115088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaInside.jpg\" alt=\"Inside Calafia Café at Town & Country Shopping Center in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Calafia Café at Town & Country Shopping Center in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://calafiapaloalto.com/\" target=\"_blank\">\u003cstrong>Calafia Cafe\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #130 [\u003ca href=\"https://goo.gl/CkKb4t\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-9200\u003cbr>\nHours: Mon-Fri 8:30-10:30am 11am-9pm; Sat-Sun 9am-2:45pm 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CalafiaCafe/?fref=ts\" target=\"_blank\">Calafia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/calafiapaloalto\" target=\"_blank\">@calafiapaloalto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxCaliBowl.jpg\" alt=\"The Cali bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cali bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The newly opened \u003cstrong>Detox Kitchen & Juice Bar\u003c/strong> in Belmont is a perfect destination for anyone committed to healthier eating. The trendy eatery serves a dishes of wholesome and filling bowls prepared with fresh, unprocessed ingredients. For those who are following special diets such as Paleo or Whole 30, which eliminate grains, added sugar and other restrictions, Detox Kitchen offers a number of dishes which cater to those diets. The Cali bowl which features riced cauliflower topped with kale, carrots, radishes, cucumbers, tomatoes, and crunchy sunflower seeds, is an impressively filling and guilt-free option.\u003c/p>\n\u003cfigure id=\"attachment_115091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg\" alt=\"The spaghetti squash bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spaghetti squash bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxKitchenInside.jpg\" alt=\"Inside Detox Kitchen in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Detox Kitchen in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/detox-kitchen-and-juice-bar-belmont\" target=\"_blank\">\u003cstrong>Detox Kitchen & Juice Bar\u003c/strong>\u003c/a>\u003cbr>\n1200 El Camino Real [\u003ca href=\"https://goo.gl/BTMqDb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nPh: (650) 264-8211\u003cbr>\nHours: Mon-Fri 7am-5pm; Sat-Sun 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/detoxkitchen/\" target=\"_blank\">Detox Kitchen & Juice Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutDavy.jpg\" alt=\"The Davy salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Davy salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A healthy menu of large salads, soups, and sandwiches makes \u003cstrong>Sprout Cafe\u003c/strong> a popular lunch option in downtown Palo Alto. Health-conscious customers can build their salad as they chose with a large selection of ingredients such as quinoa and farro, roasted vegetables, and wholesome proteins such as herb crusted salmon and grilled chicken. A large menu of signature salads is also available with plenty of healthy options such as The Davy which features orange and miso-glazed salmon over a bed of arugula with sweet corn, shaved fennel, avocado, red onions, candied walnuts and white cheddar with a sesame ginger dressing.\u003c/p>\n\u003cfigure id=\"attachment_115092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutAutumn.jpg\" alt=\"The autumn salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The autumn salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutCafeInside.jpg\" alt=\"Inside Sprout Café in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sprout Café in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cafesprout.com/home\" target=\"_blank\">\u003cstrong>Sprout Cafe\u003c/strong>\u003c/a>\u003cbr>\n168 University Ave. [\u003ca href=\"https://goo.gl/PdVfH6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 323-7688\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sproutcafe/?fref=ts\" target=\"_blank\">Sprout Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sprout_cafe\" target=\"_blank\">@SproutCafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlChicken.jpg\" alt=\"A hot stone pot with chicken and vegetables at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hot stone pot with chicken and vegetables at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sunny Bowl\u003c/strong> serves a menu of Korean-style hot stone pots and colorful salads, making it a popular and healthy lunch option. The salads are wholesome and filling with a heaping mix of red and green cabbage, steamed rice, shredded carrots, cucumbers, grape tomatoes and kimchi. The salads can be topped with Korean-style rib eye or short ribs, chicken, shrimp, or Hawaiian poke. The signature dish at Sunny bowl is the sizzling hot stone rice bowls which are topped with spinach, carrots and bean sprouts. A fried egg and your choice of meat provide the protein sources.\u003c/p>\n\u003cfigure id=\"attachment_115097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlPoke.jpg\" alt=\"A salad bowl topped with Hawaiian poke at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad bowl topped with Hawaiian poke at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnBowlInside.jpg\" alt=\"Inside Sunny Bowl in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sunny Bowl in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/sunny-bowl-mountain-view\" target=\"_blank\">\u003cstrong>Sunny Bowl\u003c/strong>\u003c/a>\u003cbr>\n1477 Plymouth St [\u003ca href=\"https://goo.gl/nsNb48\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 625-0361\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 12-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sunny-Bowl/105004329542666?fref=ts\" target=\"_blank\">Sunny Bowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating.","status":"publish","parent":0,"modified":1546456257,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":949},"headData":{"title":"Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food | KQED","description":"Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115082 https://ww2.kqed.org/bayareabites/?p=115082","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/07/guide-5-popular-restaurants-south-of-san-francisco-serving-health-conscious-food/","disqusTitle":"Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/115082/guide-5-popular-restaurants-south-of-san-francisco-serving-health-conscious-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the New Year, come New Year’s resolutions which more often than not are commitments to make healthier lifestyle choices. Unfortunately, going out to eat while trying to stick to your health-conscious resolutions can be a challenge. Thankfully, the Bay Area is home to numerous restaurants committed to serving a menu of health-conscious dishes prepared with satisfying and nutritious ingredients. Have no fear, food can both be healthy \u003cem>and\u003c/em> full of flavor! Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_115086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxShrimp.jpg\" alt=\"Lime basil shrimp with peanut sauce at Asian Box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lime basil shrimp with peanut sauce at Asian Box. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a fully customizable menu, \u003cstrong>Asian Box\u003c/strong> is a great option for healthy, made-to-order dishes that are inspired by Asian street food. Asian Box is committed to using all natural ingredients free of any additives, antibiotics, hormones, or pesticides. Additionally, all the sauces and marinades are prepared in-house from scratch. Customers can build a rice, salad or noodle bowl to their liking or pick from a selection of specialty boxes. If you’re a vegetarian or just looking for a meat-free option, the Garden Box is a delicious option with tofu and steamed vegetables over brown rice with a sweet and mild coconut curry sauce.\u003c/p>\n\u003cfigure id=\"attachment_115084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxGarden.jpg\" alt=\"The Garden Box at Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Garden Box at Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxInside.jpg\" alt=\"Inside Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">\u003cstrong>Asian Box\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/hQP4bH\" target=\"_blank\">map\u003c/a>]\u003cbr>\n42 Castro St.\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 584-3947\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AsianBoxEats/\" target=\"_blank\">Asian Box\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AsianBox\" target=\"_blank\">@AsianBox\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaBurger.jpg\" alt=\"The Calafia vegetable burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Calafia vegetable burger. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened by the former Executive Chef at Google, Charlie Ayers, \u003cstrong>Calafia Café\u003c/strong> has become a popular neighborhood eatery in Palo Alto. The restaurant has a large menu serving California cuisine and is committed to using organic, locally sourced ingredients. Calafia has an extensive vegetarian menu with entree salads and noodle bowls, as well as sandwiches and other vegetarian specialties. Equally tasty as a vegetarian dish or just a change of pace from the standard hamburger, Calafia’s vegetable burger is prepared with a hearty but wholesome blend of roasted beets, mushrooms, carrots, and lentils. Topped with melted cheddar, grilled onions, roasted mushrooms, and a chunky tomato jam, the hefty burger is filling and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_115088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaInside.jpg\" alt=\"Inside Calafia Café at Town & Country Shopping Center in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Calafia Café at Town & Country Shopping Center in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://calafiapaloalto.com/\" target=\"_blank\">\u003cstrong>Calafia Cafe\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #130 [\u003ca href=\"https://goo.gl/CkKb4t\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-9200\u003cbr>\nHours: Mon-Fri 8:30-10:30am 11am-9pm; Sat-Sun 9am-2:45pm 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CalafiaCafe/?fref=ts\" target=\"_blank\">Calafia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/calafiapaloalto\" target=\"_blank\">@calafiapaloalto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxCaliBowl.jpg\" alt=\"The Cali bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cali bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The newly opened \u003cstrong>Detox Kitchen & Juice Bar\u003c/strong> in Belmont is a perfect destination for anyone committed to healthier eating. The trendy eatery serves a dishes of wholesome and filling bowls prepared with fresh, unprocessed ingredients. For those who are following special diets such as Paleo or Whole 30, which eliminate grains, added sugar and other restrictions, Detox Kitchen offers a number of dishes which cater to those diets. The Cali bowl which features riced cauliflower topped with kale, carrots, radishes, cucumbers, tomatoes, and crunchy sunflower seeds, is an impressively filling and guilt-free option.\u003c/p>\n\u003cfigure id=\"attachment_115091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg\" alt=\"The spaghetti squash bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spaghetti squash bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxKitchenInside.jpg\" alt=\"Inside Detox Kitchen in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Detox Kitchen in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/detox-kitchen-and-juice-bar-belmont\" target=\"_blank\">\u003cstrong>Detox Kitchen & Juice Bar\u003c/strong>\u003c/a>\u003cbr>\n1200 El Camino Real [\u003ca href=\"https://goo.gl/BTMqDb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nPh: (650) 264-8211\u003cbr>\nHours: Mon-Fri 7am-5pm; Sat-Sun 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/detoxkitchen/\" target=\"_blank\">Detox Kitchen & Juice Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutDavy.jpg\" alt=\"The Davy salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Davy salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A healthy menu of large salads, soups, and sandwiches makes \u003cstrong>Sprout Cafe\u003c/strong> a popular lunch option in downtown Palo Alto. Health-conscious customers can build their salad as they chose with a large selection of ingredients such as quinoa and farro, roasted vegetables, and wholesome proteins such as herb crusted salmon and grilled chicken. A large menu of signature salads is also available with plenty of healthy options such as The Davy which features orange and miso-glazed salmon over a bed of arugula with sweet corn, shaved fennel, avocado, red onions, candied walnuts and white cheddar with a sesame ginger dressing.\u003c/p>\n\u003cfigure id=\"attachment_115092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutAutumn.jpg\" alt=\"The autumn salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The autumn salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutCafeInside.jpg\" alt=\"Inside Sprout Café in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sprout Café in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cafesprout.com/home\" target=\"_blank\">\u003cstrong>Sprout Cafe\u003c/strong>\u003c/a>\u003cbr>\n168 University Ave. [\u003ca href=\"https://goo.gl/PdVfH6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 323-7688\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sproutcafe/?fref=ts\" target=\"_blank\">Sprout Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sprout_cafe\" target=\"_blank\">@SproutCafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlChicken.jpg\" alt=\"A hot stone pot with chicken and vegetables at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hot stone pot with chicken and vegetables at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sunny Bowl\u003c/strong> serves a menu of Korean-style hot stone pots and colorful salads, making it a popular and healthy lunch option. The salads are wholesome and filling with a heaping mix of red and green cabbage, steamed rice, shredded carrots, cucumbers, grape tomatoes and kimchi. The salads can be topped with Korean-style rib eye or short ribs, chicken, shrimp, or Hawaiian poke. The signature dish at Sunny bowl is the sizzling hot stone rice bowls which are topped with spinach, carrots and bean sprouts. A fried egg and your choice of meat provide the protein sources.\u003c/p>\n\u003cfigure id=\"attachment_115097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlPoke.jpg\" alt=\"A salad bowl topped with Hawaiian poke at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad bowl topped with Hawaiian poke at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnBowlInside.jpg\" alt=\"Inside Sunny Bowl in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sunny Bowl in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/sunny-bowl-mountain-view\" target=\"_blank\">\u003cstrong>Sunny Bowl\u003c/strong>\u003c/a>\u003cbr>\n1477 Plymouth St [\u003ca href=\"https://goo.gl/nsNb48\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 625-0361\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 12-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sunny-Bowl/105004329542666?fref=ts\" target=\"_blank\">Sunny Bowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\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/115082/guide-5-popular-restaurants-south-of-san-francisco-serving-health-conscious-food","authors":["5580"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_13746","bayareabites_1245","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_91"],"tags":["bayareabites_310","bayareabites_494","bayareabites_8988"],"featImg":"bayareabites_115089","label":"source_bayareabites_115082"},"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":""},"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_106134":{"type":"posts","id":"bayareabites_106134","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106134","score":null,"sort":[1453425387000]},"guestAuthors":[],"slug":"the-audacious-korean-american-chef-who-mastered-mission-chinese-food","title":"The Audacious Korean-American Chef Who Mastered 'Mission Chinese Food'","publishDate":1453425387,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Fresh Air:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_02.mp3\u003c/p>\n\u003cp>Danny Bowien, the founder of the \u003ca href=\"https://missionchinesefood.com/\">Mission Chinese Food\u003c/a> restaurants, didn't grow up cooking Chinese cuisine. Born in Korea, then adopted by a family in Oklahoma, Bowien was already an adult living in San Francisco when he decided to learn how to cook Szechuanese fare, known for its bold, pungent, spicy flavors.\u003c/p>\n\u003cp>Burned out from working in fine dining establishments, Bowien considered applying to work in a Szechuanese restaurant as a line cook. But since he couldn't speak Chinese, he realized he would have a hard time. Plus, many of the restaurant owners he approached viewed him with suspicion. \"They thought I was crazy,\" Bowien tells \u003cem>Fresh Air's\u003c/em> Sam Briger. \"They thought I was trying to steal recipes.\"\u003c/p>\n\u003cp>Ultimately, Bowien wound up teaching himself how to cook Chinese food. Later, he opened the first Mission Chinese Food — a pop-up restaurant with a punk rock, DIY attitude. Located inside an existing Chinese restaurant in San Francisco's Mission District, it was a hole-in-the-wall takeout joint that drew long lines and rave reviews: Both \u003cem>Bon Appetit\u003c/em> and \u003cem>GQ\u003c/em> magazines named it one of the best new restaurants of 2001.\u003c/p>\n\u003cp>Looking back at his efforts to master his own brand of Chinese cooking, Bowien says, \"It [was] audacious, but at the same time, the whole feeling behind what we were doing just felt very organic, and for me there was no risk.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bowien took that audacious attitude with him when he opened the first Mission Chinese in New York City in a tiny space in the Lower East Side. It, too, earned accolades — one reviewer said Bowien did to Chinese food what Led Zeppelin had done to the blues.\u003c/p>\n\u003cfigure id=\"attachment_106140\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/458373704/the-mission-chinese-food-cookbook\" rel=\"attachment wp-att-106140\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/missionchinesefood.jpg\" alt=\"The Mission Chinese Food Cookbook by Danny Bowien and Chris Ying\" width=\"300\" height=\"375\" class=\"size-full wp-image-106140\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Mission Chinese Food Cookbook\u003cbr>by Danny Bowien and Chris Ying\u003c/figcaption>\u003c/figure>\n\u003cp>But it broke too many rules: In 2013, the New York restaurant was shut down for various violations. Bowien describes it as a devastating blow. But, he recovered. Indeed, later that same year, the James Beard Foundation bestowed Bowien with its prestigious \u003ca href=\"http://www.eater.com/2013/5/6/6438605/winners-2013-james-beard-restaurant-and-chef-awards\">Rising Star Chef\u003c/a> award. And last year, Bowien re-opened Mission Chinese Food in a new New York location.\u003c/p>\n\u003cp>Bowien is now the co-author, with Chris Ying, of \u003cem>The Mission Chinese Food Cookbook.\u003c/em> Highlights from his \u003cem>Fresh Air\u003c/em> interview are below.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the allure of Szechuanese cuisine, and what drove him to learn to cook it \u003c/strong>\u003c/p>\n\u003cp>Szechuanese cuisine was something crazy for me, out of left field, because some of the traits and characteristics of that are like flavor profiles, such as numbing. Like, you eat Szechuan peppercorns and Szechuan peppercorn oil, which causes your mouth to literally — your tongue goes numb, it almost tastes like you've licked a battery. Which doesn't sound pleasant, but it really is. It's really interesting how that combines with the dry heat in Szechuan cooking. ... As a cook who thought I knew everything at the time, I never experienced that flavor profile.\u003c/p>\n\u003cp>A lot of super-fermented flavor profiles ... are really popular now in fine dining. But at the time, eating a piece of tofu that had been fermented for a couple of months was really crazy for me. I hadn't seen that. So I think very pungent, very spicy, very numbing, really loud flavors are what Szechuanese cooking [was] to me. When I first discovered it, I thought that was what the backbone of it was. And the more I dove into Szechuanese cooking, it's really about balance and restraint and not having things be over-the-top spicy, which I learned after my first trip to Chengdu, to the Szechuan province.\u003c/p>\n\u003cfigure id=\"attachment_106136\" class=\"wp-caption alignright\" style=\"max-width: 267px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/unspecified-1-5c918b585a318acb0828e8c09fe7dbbcf6061db1.jpg\" alt=\"The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013.\" width=\"267\" height=\"200\" class=\"size-full wp-image-106136\">\u003cfigcaption class=\"wp-caption-text\">The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013. \u003ccite>(Anthony Bourdain/Ecco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On how the original Mission Chinese Food started in San Francisco \u003c/strong>\u003c/p>\n\u003cp>It was just a pop-up inside of Lung Shan, and then it slowly took over, over time. You could order off two menus — I loved that about it — but the problem was that we'd be running our menu alongside their menu, and their chef was responsible for cooking 154 dishes off their takeout menu, just one guy on this little station. If they got really busy for delivery, which they would, and someone ordered something from their menu, I didn't know how to make their food. ...\u003c/p>\n\u003cp>Then eventually, I think they saw Mission Chinese Food, which was becoming very popular, and we were running out of storage space for two full-sized menus. So they actually were the ones that said, \"Look, we're just going to change it and you guys just do everything, and our chef will work for you and we'll make your food. Just show them how to do it.\"\u003c/p>\n\u003cp>\u003cstrong>On opening a Mission Chinese Food in New York that closed – despite its many accolades – because of structural issues and a sanitary violation \u003c/strong>\u003c/p>\n\u003cp>In retrospect, should we have [had] a structural engineer go through the building with us and everything else? Yeah, probably. We just let our emotions get the best of us. We felt an energy in that space when we walked through it. ... It wasn't legally supposed to even be a restaurant. ... The basement wasn't even legally zoned to be used for any sort of kitchen prep or preparation at all, it was supposed to be a cellar. We opened the restaurant three months after we moved here. ... We didn't do any major construction, nothing structural, we just opened. ...\u003c/p>\n\u003cp>We didn't even have time to actually reflect on and really appreciate all the accolades we had gotten, because when you're working that much, things are just flying back. I didn't even know what \"Restaurant of the Year\" meant, I didn't even know there was an end of the year, restaurant of the year section in \u003cem>The New York Times. \u003c/em>So when people said, \"You won this 'Restaurant of the Year' thing,\" I was like, \"That's amazing! What does that even mean?\" And then I kept cooking. ...\u003c/p>\n\u003cp>[Then] all of the sudden it came to a complete halt, a screeching halt. The restaurant closed. We could've tried to reopen it again, but we knew just as much as everyone else did, we looked into doing it the right way, \"OK, how much would it cost to level the whole entire [building], structurally rebuild it to where it is zoned [so] it will actually pass inspection and be up to code?\" And that costs like three quarters of a million dollars for a 1,000-square-foot space. It just didn't make sense.\u003c/p>\n\u003cp>\u003cstrong>On a bad experience he had working at an upscale Japanese-French restaurant \u003c/strong>\u003c/p>\n\u003cp>It was like a hazing period that never ended. ... There was a lot of physical abuse. There were pans thrown at my head while I was working. I had to dodge that. ... They would hit me. They would force me to do push-ups in the basement while sitting on my back. ... [The chef and sous-chef] would be doing massive amounts of cocaine and drinking beer the whole time. And I was just trying my hardest to keep up with these amazing cooks that were highly stimulated and drunk and super obnoxious.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>That, to me, was really a proving ground for myself. I was like, \"Gosh, is this really what I'm going to be doing?\" I wanted to get better. It made me better in a sense of knowing how far I could be pushed. ... That experience, for me, taught me, really, mostly how not to treat other people.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Born in Korea, raised in Oklahoma, Danny Bowien was an adult when he taught himself to make Chinese food. That DIY vibe to his cooking has made him a rising star. Now he's written a cookbook.","status":"publish","parent":0,"modified":1453425387,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1302},"headData":{"title":"The Audacious Korean-American Chef Who Mastered 'Mission Chinese Food' | KQED","description":"Born in Korea, raised in Oklahoma, Danny Bowien was an adult when he taught himself to make Chinese food. That DIY vibe to his cooking has made him a rising star. Now he's written a cookbook.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"106134 http://ww2.kqed.org/bayareabites/?p=106134","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/21/the-audacious-korean-american-chef-who-mastered-mission-chinese-food/","disqusTitle":"The Audacious Korean-American Chef Who Mastered 'Mission Chinese Food'","nprImageAgency":"Anthony Bourdain/Ecco ","nprStoryId":"462150071","nprApiLink":"http://api.npr.org/query?id=462150071&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/01/21/462150071/the-audacious-korean-american-chef-who-mastered-mission-chinese-food?ft=nprml&f=462150071","nprRetrievedStory":"1","nprPubDate":"Thu, 21 Jan 2016 17:57:00 -0500","nprStoryDate":"Thu, 21 Jan 2016 16:02:00 -0500","nprLastModifiedDate":"Thu, 21 Jan 2016 17:57:59 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_02.mp3?orgId=427869011&topicId=1053&d=763&p=13&story=462150071&t=progseg&e=463832078&seg=2&ft=nprml&f=462150071","nprAudioM3u":"http://api.npr.org/m3u/1463852960-a621db.m3u?orgId=427869011&topicId=1053&d=763&p=13&story=462150071&t=progseg&e=463832078&seg=2&ft=nprml&f=462150071","path":"/bayareabites/106134/the-audacious-korean-american-chef-who-mastered-mission-chinese-food","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_02.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Fresh Air:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_02.mp3\u003c/p>\n\u003cp>Danny Bowien, the founder of the \u003ca href=\"https://missionchinesefood.com/\">Mission Chinese Food\u003c/a> restaurants, didn't grow up cooking Chinese cuisine. Born in Korea, then adopted by a family in Oklahoma, Bowien was already an adult living in San Francisco when he decided to learn how to cook Szechuanese fare, known for its bold, pungent, spicy flavors.\u003c/p>\n\u003cp>Burned out from working in fine dining establishments, Bowien considered applying to work in a Szechuanese restaurant as a line cook. But since he couldn't speak Chinese, he realized he would have a hard time. Plus, many of the restaurant owners he approached viewed him with suspicion. \"They thought I was crazy,\" Bowien tells \u003cem>Fresh Air's\u003c/em> Sam Briger. \"They thought I was trying to steal recipes.\"\u003c/p>\n\u003cp>Ultimately, Bowien wound up teaching himself how to cook Chinese food. Later, he opened the first Mission Chinese Food — a pop-up restaurant with a punk rock, DIY attitude. Located inside an existing Chinese restaurant in San Francisco's Mission District, it was a hole-in-the-wall takeout joint that drew long lines and rave reviews: Both \u003cem>Bon Appetit\u003c/em> and \u003cem>GQ\u003c/em> magazines named it one of the best new restaurants of 2001.\u003c/p>\n\u003cp>Looking back at his efforts to master his own brand of Chinese cooking, Bowien says, \"It [was] audacious, but at the same time, the whole feeling behind what we were doing just felt very organic, and for me there was no risk.\"\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>Bowien took that audacious attitude with him when he opened the first Mission Chinese in New York City in a tiny space in the Lower East Side. It, too, earned accolades — one reviewer said Bowien did to Chinese food what Led Zeppelin had done to the blues.\u003c/p>\n\u003cfigure id=\"attachment_106140\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/458373704/the-mission-chinese-food-cookbook\" rel=\"attachment wp-att-106140\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/missionchinesefood.jpg\" alt=\"The Mission Chinese Food Cookbook by Danny Bowien and Chris Ying\" width=\"300\" height=\"375\" class=\"size-full wp-image-106140\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Mission Chinese Food Cookbook\u003cbr>by Danny Bowien and Chris Ying\u003c/figcaption>\u003c/figure>\n\u003cp>But it broke too many rules: In 2013, the New York restaurant was shut down for various violations. Bowien describes it as a devastating blow. But, he recovered. Indeed, later that same year, the James Beard Foundation bestowed Bowien with its prestigious \u003ca href=\"http://www.eater.com/2013/5/6/6438605/winners-2013-james-beard-restaurant-and-chef-awards\">Rising Star Chef\u003c/a> award. And last year, Bowien re-opened Mission Chinese Food in a new New York location.\u003c/p>\n\u003cp>Bowien is now the co-author, with Chris Ying, of \u003cem>The Mission Chinese Food Cookbook.\u003c/em> Highlights from his \u003cem>Fresh Air\u003c/em> interview are below.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the allure of Szechuanese cuisine, and what drove him to learn to cook it \u003c/strong>\u003c/p>\n\u003cp>Szechuanese cuisine was something crazy for me, out of left field, because some of the traits and characteristics of that are like flavor profiles, such as numbing. Like, you eat Szechuan peppercorns and Szechuan peppercorn oil, which causes your mouth to literally — your tongue goes numb, it almost tastes like you've licked a battery. Which doesn't sound pleasant, but it really is. It's really interesting how that combines with the dry heat in Szechuan cooking. ... As a cook who thought I knew everything at the time, I never experienced that flavor profile.\u003c/p>\n\u003cp>A lot of super-fermented flavor profiles ... are really popular now in fine dining. But at the time, eating a piece of tofu that had been fermented for a couple of months was really crazy for me. I hadn't seen that. So I think very pungent, very spicy, very numbing, really loud flavors are what Szechuanese cooking [was] to me. When I first discovered it, I thought that was what the backbone of it was. And the more I dove into Szechuanese cooking, it's really about balance and restraint and not having things be over-the-top spicy, which I learned after my first trip to Chengdu, to the Szechuan province.\u003c/p>\n\u003cfigure id=\"attachment_106136\" class=\"wp-caption alignright\" style=\"max-width: 267px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/unspecified-1-5c918b585a318acb0828e8c09fe7dbbcf6061db1.jpg\" alt=\"The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013.\" width=\"267\" height=\"200\" class=\"size-full wp-image-106136\">\u003cfigcaption class=\"wp-caption-text\">The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013. \u003ccite>(Anthony Bourdain/Ecco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On how the original Mission Chinese Food started in San Francisco \u003c/strong>\u003c/p>\n\u003cp>It was just a pop-up inside of Lung Shan, and then it slowly took over, over time. You could order off two menus — I loved that about it — but the problem was that we'd be running our menu alongside their menu, and their chef was responsible for cooking 154 dishes off their takeout menu, just one guy on this little station. If they got really busy for delivery, which they would, and someone ordered something from their menu, I didn't know how to make their food. ...\u003c/p>\n\u003cp>Then eventually, I think they saw Mission Chinese Food, which was becoming very popular, and we were running out of storage space for two full-sized menus. So they actually were the ones that said, \"Look, we're just going to change it and you guys just do everything, and our chef will work for you and we'll make your food. Just show them how to do it.\"\u003c/p>\n\u003cp>\u003cstrong>On opening a Mission Chinese Food in New York that closed – despite its many accolades – because of structural issues and a sanitary violation \u003c/strong>\u003c/p>\n\u003cp>In retrospect, should we have [had] a structural engineer go through the building with us and everything else? Yeah, probably. We just let our emotions get the best of us. We felt an energy in that space when we walked through it. ... It wasn't legally supposed to even be a restaurant. ... The basement wasn't even legally zoned to be used for any sort of kitchen prep or preparation at all, it was supposed to be a cellar. We opened the restaurant three months after we moved here. ... We didn't do any major construction, nothing structural, we just opened. ...\u003c/p>\n\u003cp>We didn't even have time to actually reflect on and really appreciate all the accolades we had gotten, because when you're working that much, things are just flying back. I didn't even know what \"Restaurant of the Year\" meant, I didn't even know there was an end of the year, restaurant of the year section in \u003cem>The New York Times. \u003c/em>So when people said, \"You won this 'Restaurant of the Year' thing,\" I was like, \"That's amazing! What does that even mean?\" And then I kept cooking. ...\u003c/p>\n\u003cp>[Then] all of the sudden it came to a complete halt, a screeching halt. The restaurant closed. We could've tried to reopen it again, but we knew just as much as everyone else did, we looked into doing it the right way, \"OK, how much would it cost to level the whole entire [building], structurally rebuild it to where it is zoned [so] it will actually pass inspection and be up to code?\" And that costs like three quarters of a million dollars for a 1,000-square-foot space. It just didn't make sense.\u003c/p>\n\u003cp>\u003cstrong>On a bad experience he had working at an upscale Japanese-French restaurant \u003c/strong>\u003c/p>\n\u003cp>It was like a hazing period that never ended. ... There was a lot of physical abuse. There were pans thrown at my head while I was working. I had to dodge that. ... They would hit me. They would force me to do push-ups in the basement while sitting on my back. ... [The chef and sous-chef] would be doing massive amounts of cocaine and drinking beer the whole time. And I was just trying my hardest to keep up with these amazing cooks that were highly stimulated and drunk and super obnoxious.\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>That, to me, was really a proving ground for myself. I was like, \"Gosh, is this really what I'm going to be doing?\" I wanted to get better. It made me better in a sense of knowing how far I could be pushed. ... That experience, for me, taught me, really, mostly how not to treat other people.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106134/the-audacious-korean-american-chef-who-mastered-mission-chinese-food","authors":["5403"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_10916","bayareabites_34","bayareabites_1807"],"tags":["bayareabites_2386","bayareabites_10984","bayareabites_494","bayareabites_9546","bayareabites_15223"],"featImg":"bayareabites_106135","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":""},"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"},"bayareabites_82542":{"type":"posts","id":"bayareabites_82542","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82542","score":null,"sort":[1403807938000]},"guestAuthors":[],"slug":"5-bites-korean-food-on-temescals-kimchi-row","title":"5 Bites: Korean Food On Temescal's 'Kimchi Row'","publishDate":1403807938,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pyeong5.jpg\" alt=\"Sundubu Jiigae\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82549\">\u003cfigcaption class=\"wp-caption-text\">Sundubu Jiigae at Pyeongchang Tofu Tofu House.\u003c/figcaption>\u003c/figure>\n\u003cp>As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal. There's excellent Korean food elsewhere in the Bay Area, but if you feel like working your way down \"Kimchi Row\" that extends south to \u003ca href=\"http://www.koreatownnorthgate.org/\" target=\"_blank\">Koreatown\u003c/a>, check out the following list. Korean food is known for its fiery spices, diversity of dishes and plentiful portions -- so it's well-suited for communal eating, especially if you have a penchant for cuisine with a spicy kick. And let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82545,82546,82551,82547,82548,82550\"]\u003c/p>\n\u003cp>If you're craving a spicy, bubbling tofu stew that's served piping hot, get your fix at Pyeongchang Tofu House. Sit down at one of the carved wooden tables and choose from a wide array of options, including one for vegetarians. You can't go wrong with their house specialty, the original \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sundubu_jjigae\" target=\"_blank\">sundubu jiigae\u003c/a>, \u003c/em>which is brimming with your choice of beef and pork and soft tofu.\u003cem> (\u003c/em>You can adjust the spiciness to taste as well.) Every entree is accompanied with free \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em>, or a selection of side dishes. The items vary depending on the day, but you'll always find at least one iteration of the Korean national dish of fermented cabbage, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. There's plenty of other traditional items on the menu, including \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Bulgogi\" target=\"_blank\">bulgogi\u003c/a>\u003c/em>, which literally translates to \"fire meat\". The marinated beef will arrive on a sizzling platter, ready to eat with the steamed white rice cooked to perfection in a stone bowl. If you'd like to eat the crunchy rice crust at the bottom of the bowl, you can scrape it out and eat it plain, or your server can add water for a simple but delicious ad hoc soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pyeongchangtofu.com/\" target=\"_blank\">Pyeongchang Tofu House\u003c/a>\u003c/strong>\u003cbr>\n4701 Telegraph Ave. [\u003ca href=\"http://goo.gl/1BBGBs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-9040\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm; 5-10pm; Sun 12-9pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83190,83196,83192,83191,83195,83194,83193\"]\u003c/p>\n\u003cp>This homey spot with leather booths and illuminated photographs of mouth-watering Korean dishes on the walls is a great go-to spot for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jeongol\" target=\"_blank\">jeongol\u003c/a>\u003c/em>, or casseroles, that will simmer away right on your table on a portable hot plate. Don't be surprised if the owner, a kindly \u003ca href=\"http://en.wikipedia.org/wiki/Ajumma\" target=\"_blank\">\u003cem>ajumma\u003c/em>\u003c/a>, personally cooks it for you and fusses over your meal like an attentive Korean auntie. There's a range of meaty versions, and one vegetarian-ish option filled with soft tofu, vegetables and thick udon noodles (the broth is chicken-based; they may be able to accommodate you if you ask for a non-meat stock.) Although you'll be spoiled by the numerous bowls of complimentary \u003cem>banchan\u003c/em> that'll fill your table, try one of the appetizers, too. \u003ca href=\"http://en.wikipedia.org/wiki/Pajeon\" target=\"_blank\">\u003cem>Pa jeon\u003c/em>\u003c/a>, or a large, fried flour scallion pancake that you dip in soy sauce is perfect for sharing with a group. A spicy, shredded beef and sweet potato noodle soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yukgaejang\" target=\"_blank\">yukgaejang\u003c/a>\u003c/em>, will clear your sinuses. Also recommended are their barbecue dishes, such as \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>, or broiled, marinated short ribs and spicy grilled pork, or \u003cem>daeji bulgogi\u003c/em>. And if you fall in love with their housemade \u003cem>kimchi\u003c/em>, you can buy some to take with you -- just ask your server. They have limited parking available behind the restaurant as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n4301 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/txWmV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: 11am-10pm daily, except Sundays 1-10pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83818,83819,83820,83821,83822,83823,83824\"]\u003c/p>\n\u003cp>While the somewhat shabby, windowless brick building on the corner of Telegraph and MacArthur doesn't look too inviting on the outside, don't be fooled by its plain exterior. Seoul Gomtang lives up to its name and offers a delectable variety of soups and other dishes, including its namesake. \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Gomguk\" target=\"_blank\">Gom tang\u003c/a>\u003c/em> is a rich, milky white broth made by gently simmering meat and bones for hours. While the restaurant seems to cater to a primarily Korean clientele, the servers speak English and the menus are bilingual -- though look for the one with images if you're having trouble deciphering what to order. \u003cem>Gori gom tang\u003c/em> is described as a \"thick broth of thoroughly cooked ox tail\" (for images, visit \u003ca href=\"http://www.yelp.com/biz_photos/seoul-gomtang-oakland?select=zwt8GDdy3eNSmRZuTIFVsg#zwt8GDdy3eNSmRZuTIFVsg\" target=\"_blank\">their listing on Yelp\u003c/a> as I neglected to take a photo.) Add scallions and sea salt (canisters of both will already be on your table) to flavor the simple soup filled with chunks of oxtail on the bone. For a cool soup on a hot day, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Naengmyeon\" target=\"_blank\">Mul naengmyeon\u003c/a>\u003c/em> is a fine choice. Described as \"cold noodle with beef\" on the menu, buckwheat noodles swim in a tangy broth garnished with boiled egg, pickled cucumbers and radish as well as shredded beef. Use the mustard and vinegar condiments if you'd like to spice up your soup, and if you find the noodles too long and unwieldy, don't hesitate to use the scissors your server gives to you beforehand. While the \u003cem>banchan\u003c/em> consists of just three kinds of \u003cem>kimchi\u003c/em> -- cucumber, cabbage and radish -- they're all you need to accompany your meal and refills are available upon request. Two tasty side dishes are the plump \u003cem>jin mandoo\u003c/em>, or steamed dumplings stuffed with pork and tofu, and \u003cem>hae mool pajun\u003c/em>, an oversized fried pancake packed with peppers, green onions, oysters and squid. Limited parking is available behind the restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://seoulgomtang.com/\" target=\"_blank\">Seoul Gomtang\u003c/a>\u003c/strong>\u003cbr>\n3801 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zP1Kk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-9989\u003cbr>\nHours: Mon-Fri 9am-11pm; Sat-Sun 7am-11pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83796,83801,83802,83799,83800,83798,83797\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://gogitime.com/#about\" target=\"_blank\">Gogi Time\u003c/a>\u003c/strong>\u003cbr>\n2600 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/7MDnR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-5757\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GogiTime\" target=\"_blank\">Gogi Time\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GogiTime\" target=\"_blank\">@GogiTime\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>If you're seeking a reasonably-priced, DIY Korean BBQ experience, Gogi Time, which translates to \"Meat Time,\" is the place to go if you want to grill your own seafood and meat tableside. For a set price (with a 2 person minimum), you can choose from several sections to assemble your own all-you-can eat meal: appetizers; stews; items for the grill; wraps; condiments; rice. \u003cem>Bulgogi\u003c/em>, pork belly and spicy pork are excellent options, as well as baby octopus. Pace yourself and cook just a few slices at a time over the hot wood coals, or you may find your meat will be done before you're ready to dig in. Top with garlic, chilies and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Doenjang\" target=\"_blank\">doenjang\u003c/a>\u003c/em>, or a mild fermented soybean paste, then wrap it all in lettuce to enjoy as a mini-Korean burrito (or \u003ca href=\"http://en.wikipedia.org/wiki/Ssam\" target=\"_blank\">ssam\u003c/a>). Ask for more servings if you've still got room, if you're not filled up on side dishes like the soft tofu stew (\u003cem>sundubu jigae\u003c/em>) and \u003cem>banchan\u003c/em>. Soon you'll be rolling out the door, perfumed in BBQ smoke, once you finish your lavish feast. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83925,83926,83927,83928,83929,83930,83931,83932\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuyu-za-zang-oakland\" target=\"_blank\">\u003cstrong>Yuyu Za Zang\u003c/strong>\u003c/a>\u003cbr>\n4871 Telegraph Ave. [\u003ca href=\"https://goo.gl/2MZr05\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2288\u003cbr>\nHours: Mon-Sat 11:30am-9:30pm, Sun 12:30-9:30pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While the sign out front declares that Chef Yu / Yuyu Za Zang is a Chinese restaurant, it actually specializes in \u003ca href=\"http://en.wikipedia.org/wiki/Korean_Chinese_cuisine\" target=\"_blank\">Korean-style Chinese\u003c/a> food. Although it does have a separate menu with Kung Pao Chicken, Mongolian Beef and other typical Chinese dishes, go to their newish location on Telegraph Avenue (they moved just up the block from their former spot near MacArthur) for their homemade noodle dishes. The standout is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jajangmyeon\" target=\"_blank\">za zang myun\u003c/a>\u003c/em>: a heaping bowl of wheat flour noodles topped with a salty, sautéed black soybean sauce with pork, onions and other vegetables. It's traditionally served with bright yellow \u003ca href=\"http://en.wikipedia.org/wiki/Takuan\" target=\"_blank\">pickled daikon radish\u003c/a> and diced raw onions for dipping into a small dish of plain black soybean sauce. You can also get the same \u003cem>za zang\u003c/em> sauce over rice with an omelet, and it comes with a small spicy bowl of complimentary \u003cem>jam pong\u003c/em> soup. For a hotter version of sweet-and-sour chicken, \u003cem>gan poong ki\u003c/em> is filled with tender bites of boneless fried chicken in a sugary-spicy glaze. Also highly recommended are the pork and vegetable fried dumplings. While a special, pricier menu of additional Korean-Chinese dishes is only noted on a sign handwritten in Korean on the wall -- including \u003cem>pal bo chae\u003c/em> (a stir-fried seafood & vegetable medley) and \u003cem>hae sam tang\u003c/em> (braised sea cucumber dish) -- ask your server about those dishes if you're curious. \u003c/p>\n\n","blocks":[],"excerpt":"As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.","status":"publish","parent":0,"modified":1444429425,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1480},"headData":{"title":"5 Bites: Korean Food On Temescal's 'Kimchi Row' | KQED","description":"As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"82542 http://blogs.kqed.org/bayareabites/?p=82542","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/","disqusTitle":"5 Bites: Korean Food On Temescal's 'Kimchi Row'","path":"/bayareabites/82542/5-bites-korean-food-on-temescals-kimchi-row","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pyeong5.jpg\" alt=\"Sundubu Jiigae\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82549\">\u003cfigcaption class=\"wp-caption-text\">Sundubu Jiigae at Pyeongchang Tofu Tofu House.\u003c/figcaption>\u003c/figure>\n\u003cp>As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal. There's excellent Korean food elsewhere in the Bay Area, but if you feel like working your way down \"Kimchi Row\" that extends south to \u003ca href=\"http://www.koreatownnorthgate.org/\" target=\"_blank\">Koreatown\u003c/a>, check out the following list. Korean food is known for its fiery spices, diversity of dishes and plentiful portions -- so it's well-suited for communal eating, especially if you have a penchant for cuisine with a spicy kick. And let us know your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"82545,82546,82551,82547,82548,82550","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're craving a spicy, bubbling tofu stew that's served piping hot, get your fix at Pyeongchang Tofu House. Sit down at one of the carved wooden tables and choose from a wide array of options, including one for vegetarians. You can't go wrong with their house specialty, the original \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sundubu_jjigae\" target=\"_blank\">sundubu jiigae\u003c/a>, \u003c/em>which is brimming with your choice of beef and pork and soft tofu.\u003cem> (\u003c/em>You can adjust the spiciness to taste as well.) Every entree is accompanied with free \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em>, or a selection of side dishes. The items vary depending on the day, but you'll always find at least one iteration of the Korean national dish of fermented cabbage, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. There's plenty of other traditional items on the menu, including \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Bulgogi\" target=\"_blank\">bulgogi\u003c/a>\u003c/em>, which literally translates to \"fire meat\". The marinated beef will arrive on a sizzling platter, ready to eat with the steamed white rice cooked to perfection in a stone bowl. If you'd like to eat the crunchy rice crust at the bottom of the bowl, you can scrape it out and eat it plain, or your server can add water for a simple but delicious ad hoc soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pyeongchangtofu.com/\" target=\"_blank\">Pyeongchang Tofu House\u003c/a>\u003c/strong>\u003cbr>\n4701 Telegraph Ave. [\u003ca href=\"http://goo.gl/1BBGBs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-9040\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm; 5-10pm; Sun 12-9pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"83190,83196,83192,83191,83195,83194,83193","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This homey spot with leather booths and illuminated photographs of mouth-watering Korean dishes on the walls is a great go-to spot for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jeongol\" target=\"_blank\">jeongol\u003c/a>\u003c/em>, or casseroles, that will simmer away right on your table on a portable hot plate. Don't be surprised if the owner, a kindly \u003ca href=\"http://en.wikipedia.org/wiki/Ajumma\" target=\"_blank\">\u003cem>ajumma\u003c/em>\u003c/a>, personally cooks it for you and fusses over your meal like an attentive Korean auntie. There's a range of meaty versions, and one vegetarian-ish option filled with soft tofu, vegetables and thick udon noodles (the broth is chicken-based; they may be able to accommodate you if you ask for a non-meat stock.) Although you'll be spoiled by the numerous bowls of complimentary \u003cem>banchan\u003c/em> that'll fill your table, try one of the appetizers, too. \u003ca href=\"http://en.wikipedia.org/wiki/Pajeon\" target=\"_blank\">\u003cem>Pa jeon\u003c/em>\u003c/a>, or a large, fried flour scallion pancake that you dip in soy sauce is perfect for sharing with a group. A spicy, shredded beef and sweet potato noodle soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yukgaejang\" target=\"_blank\">yukgaejang\u003c/a>\u003c/em>, will clear your sinuses. Also recommended are their barbecue dishes, such as \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>, or broiled, marinated short ribs and spicy grilled pork, or \u003cem>daeji bulgogi\u003c/em>. And if you fall in love with their housemade \u003cem>kimchi\u003c/em>, you can buy some to take with you -- just ask your server. They have limited parking available behind the restaurant as well.\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://casserolehouse.com/\" target=\"_blank\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n4301 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/txWmV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: 11am-10pm daily, except Sundays 1-10pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"83818,83819,83820,83821,83822,83823,83824","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the somewhat shabby, windowless brick building on the corner of Telegraph and MacArthur doesn't look too inviting on the outside, don't be fooled by its plain exterior. Seoul Gomtang lives up to its name and offers a delectable variety of soups and other dishes, including its namesake. \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Gomguk\" target=\"_blank\">Gom tang\u003c/a>\u003c/em> is a rich, milky white broth made by gently simmering meat and bones for hours. While the restaurant seems to cater to a primarily Korean clientele, the servers speak English and the menus are bilingual -- though look for the one with images if you're having trouble deciphering what to order. \u003cem>Gori gom tang\u003c/em> is described as a \"thick broth of thoroughly cooked ox tail\" (for images, visit \u003ca href=\"http://www.yelp.com/biz_photos/seoul-gomtang-oakland?select=zwt8GDdy3eNSmRZuTIFVsg#zwt8GDdy3eNSmRZuTIFVsg\" target=\"_blank\">their listing on Yelp\u003c/a> as I neglected to take a photo.) Add scallions and sea salt (canisters of both will already be on your table) to flavor the simple soup filled with chunks of oxtail on the bone. For a cool soup on a hot day, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Naengmyeon\" target=\"_blank\">Mul naengmyeon\u003c/a>\u003c/em> is a fine choice. Described as \"cold noodle with beef\" on the menu, buckwheat noodles swim in a tangy broth garnished with boiled egg, pickled cucumbers and radish as well as shredded beef. Use the mustard and vinegar condiments if you'd like to spice up your soup, and if you find the noodles too long and unwieldy, don't hesitate to use the scissors your server gives to you beforehand. While the \u003cem>banchan\u003c/em> consists of just three kinds of \u003cem>kimchi\u003c/em> -- cucumber, cabbage and radish -- they're all you need to accompany your meal and refills are available upon request. Two tasty side dishes are the plump \u003cem>jin mandoo\u003c/em>, or steamed dumplings stuffed with pork and tofu, and \u003cem>hae mool pajun\u003c/em>, an oversized fried pancake packed with peppers, green onions, oysters and squid. Limited parking is available behind the restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://seoulgomtang.com/\" target=\"_blank\">Seoul Gomtang\u003c/a>\u003c/strong>\u003cbr>\n3801 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zP1Kk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-9989\u003cbr>\nHours: Mon-Fri 9am-11pm; Sat-Sun 7am-11pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"83796,83801,83802,83799,83800,83798,83797","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://gogitime.com/#about\" target=\"_blank\">Gogi Time\u003c/a>\u003c/strong>\u003cbr>\n2600 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/7MDnR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-5757\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GogiTime\" target=\"_blank\">Gogi Time\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GogiTime\" target=\"_blank\">@GogiTime\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>If you're seeking a reasonably-priced, DIY Korean BBQ experience, Gogi Time, which translates to \"Meat Time,\" is the place to go if you want to grill your own seafood and meat tableside. For a set price (with a 2 person minimum), you can choose from several sections to assemble your own all-you-can eat meal: appetizers; stews; items for the grill; wraps; condiments; rice. \u003cem>Bulgogi\u003c/em>, pork belly and spicy pork are excellent options, as well as baby octopus. Pace yourself and cook just a few slices at a time over the hot wood coals, or you may find your meat will be done before you're ready to dig in. Top with garlic, chilies and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Doenjang\" target=\"_blank\">doenjang\u003c/a>\u003c/em>, or a mild fermented soybean paste, then wrap it all in lettuce to enjoy as a mini-Korean burrito (or \u003ca href=\"http://en.wikipedia.org/wiki/Ssam\" target=\"_blank\">ssam\u003c/a>). Ask for more servings if you've still got room, if you're not filled up on side dishes like the soft tofu stew (\u003cem>sundubu jigae\u003c/em>) and \u003cem>banchan\u003c/em>. Soon you'll be rolling out the door, perfumed in BBQ smoke, once you finish your lavish feast. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"83925,83926,83927,83928,83929,83930,83931,83932","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuyu-za-zang-oakland\" target=\"_blank\">\u003cstrong>Yuyu Za Zang\u003c/strong>\u003c/a>\u003cbr>\n4871 Telegraph Ave. [\u003ca href=\"https://goo.gl/2MZr05\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2288\u003cbr>\nHours: Mon-Sat 11:30am-9:30pm, Sun 12:30-9:30pm\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>While the sign out front declares that Chef Yu / Yuyu Za Zang is a Chinese restaurant, it actually specializes in \u003ca href=\"http://en.wikipedia.org/wiki/Korean_Chinese_cuisine\" target=\"_blank\">Korean-style Chinese\u003c/a> food. Although it does have a separate menu with Kung Pao Chicken, Mongolian Beef and other typical Chinese dishes, go to their newish location on Telegraph Avenue (they moved just up the block from their former spot near MacArthur) for their homemade noodle dishes. The standout is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jajangmyeon\" target=\"_blank\">za zang myun\u003c/a>\u003c/em>: a heaping bowl of wheat flour noodles topped with a salty, sautéed black soybean sauce with pork, onions and other vegetables. It's traditionally served with bright yellow \u003ca href=\"http://en.wikipedia.org/wiki/Takuan\" target=\"_blank\">pickled daikon radish\u003c/a> and diced raw onions for dipping into a small dish of plain black soybean sauce. You can also get the same \u003cem>za zang\u003c/em> sauce over rice with an omelet, and it comes with a small spicy bowl of complimentary \u003cem>jam pong\u003c/em> soup. For a hotter version of sweet-and-sour chicken, \u003cem>gan poong ki\u003c/em> is filled with tender bites of boneless fried chicken in a sugary-spicy glaze. Also highly recommended are the pork and vegetable fried dumplings. While a special, pricier menu of additional Korean-Chinese dishes is only noted on a sign handwritten in Korean on the wall -- including \u003cem>pal bo chae\u003c/em> (a stir-fried seafood & vegetable medley) and \u003cem>hae sam tang\u003c/em> (braised sea cucumber dish) -- ask your server about those dishes if you're curious. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82542/5-bites-korean-food-on-temescals-kimchi-row","authors":["2100"],"categories":["bayareabites_13036","bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_13746","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_9970","bayareabites_13485","bayareabites_494","bayareabites_12468","bayareabites_14757","bayareabites_13405","bayareabites_13484","bayareabites_13490"],"featImg":"bayareabites_83197","label":"bayareabites"},"bayareabites_69517":{"type":"posts","id":"bayareabites_69517","meta":{"index":"posts_1591205157","site":"bayareabites","id":"69517","score":null,"sort":[1378336706000]},"guestAuthors":[],"slug":"namu-growing-the-menu","title":"Namu: Growing the Menu ","publishDate":1378336706,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_69525\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_farm.jpg\" alt=\"Namu Farm. Photo courtesy of Kristyn Leach/Namu Farm\" width=\"1200\" height=\"800\" class=\"size-full wp-image-69525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Namu Farm. Photo courtesy of Kristyn Leach/Namu Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Janet McGarry, Volunteer for \u003ca href=\"http://www.cuesa.org/article/namu-growing-menu\">CUESA\u003c/a> (8/16/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/namu\">Namu\u003c/a>, founded by brothers Dennis, David, and Daniel Lee, is known for its creative “New Korean American cuisine,” a blend of Korean, Japanese, and local influences. And its operations are as innovative as its menu: Namu is the only restaurant at the Ferry Plaza Farmers Market that operates its own farm, which yields ingredients for the farmers market menu as well as for its Mission-based restaurant, \u003ca href=\"http://www.namusf.com/\">Namu Gaji\u003c/a>. “During the summer, 80% of the menu has something from our farm,” says Dennis.\u003c/p>\n\u003cfigure id=\"attachment_69529\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_dennis_0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_dennis_0-290x193.jpg\" alt=\"Dennis Lee. Photo courtesy of CUESA\" width=\"290\" height=\"193\" class=\"size-medium wp-image-69529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dennis Lee. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>The idea for the farm was born out of necessity. When the Lees had trouble tracking down a local, sustainable source for Asian vegetables and herbs, they started looking for ways to grow their own. Initially, Dennis convinced two farmers at \u003ca href=\"http://www.cuesa.org/seller/county-line-harvest\">County Line Harvest\u003c/a>, one of Namu’s regular suppliers, to grow Asian produce for them for a season.\u003c/p>\n\u003cp>Meanwhile, Kristyn Leach, a former cook at Oakland’s Camino Restaurant who was managing a lettuce farm, happened to be growing one of the ingredients Namu was seeking: Korean perilla (also known as shiso). The chef at Camino suggested that she meet with the Lee brothers, who shared her enthusiasm for Asian crops.\u003c/p>\n\u003cp>“I had never seen anybody get as excited about perilla as David did. He had a lot of nostalgia about the herb,” she says. The Lees and Kristyn agreed that their common passion was a strong foundation for a farm-to-table collaboration.\u003c/p>\n\u003ch2>Cooking and Farming, Korean Style\u003c/h2>\n\u003cp>\u003ca href=\"http://namufarm.tumblr.com/\">Namu Farm\u003c/a> found a home at \u003ca href=\"http://www.sagecenter.org/sunol-agpark/\">Sunol Ag Park\u003c/a>, 18 acres of farmland in Alameda County managed by \u003ca href=\"http://www.sagecenter.org/sunol-agpark/\">Sustainable Agriculture Education\u003c/a> (SAGE) in partnership with the San Francisco Public Utilities Commission, with the aim of fostering sustainable farming and public education. When Kristyn approached SAGE, she was hoping to lease a small plot, but was delighted to learn that an acre was available.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dennis makes time in his busy schedule to visit the farm frequently, every week in the summer. “When we first started farming, Dennis suggested growing plants that I had never even heard of,” says Kristyn. Their relationship revolves around brainstorming about crops and cooking, and Kristyn’s understanding of Namu’s cuisine helps her come up with suggestions for ingredients.\u003c/p>\n\u003cfigure id=\"attachment_69523\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_farm_kristyn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_farm_kristyn.jpg\" alt=\"On Namu Farm. Photo courtesy of Kristyn Leach/Namu Farm\" width=\"250\" height=\"250\" class=\"size-full wp-image-69523\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Namu Farm. Photo courtesy of Kristyn Leach/Namu Farm\u003c/figcaption>\u003c/figure>\n\u003cp>For example, she grows a miniature Mexican sour gherkin cucumber that looks like a jelly bean because she thought it would be a whimsical addition to a pickle plate on Namu’s menu. Other crops on the farm include Korean melons, Kabocha squash, Dragon’s Tongue beans, and Sansho and Gochu peppers, which add heat to many Korean dishes. Chile peppers were the first vegetables Dennis asked Kristyn to grow. “It’s very difficult to find local, organic chiles,” says Dennis.\u003c/p>\n\u003cp>Kristyn obtains many seeds from the Lee brothers’ mother, who gets them from her hometown in Korea. Other seeds come from Oakland-based \u003ca href=\"http://www.kitazawaseed.com/\">Kitazawa Seed Co.\u003c/a>, the oldest seed company in America specializing in Asian vegetables.\u003c/p>\n\u003cp>“Seeds can be a dangerous addiction,” jokes Kristyn, who delights in experimenting with unusual crops. She grew all of this year’s crops from seeds that she had saved from earlier harvests.\u003c/p>\n\u003ch2>Tradition and Innovation\u003c/h2>\n\u003cp>For Dennis, it was important that the farm employ sustainable methods, in addition to providing a tangible connection to the land for his family and community. “My approach has always been broader than just being a chef,” explains Dennis. “Food ethics and the food system have always been of interest to me, and even more so now that I am a parent.” He often brings his two daughters to visit the farm with him.\u003c/p>\n\u003cfigure id=\"attachment_69524\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_farm_perilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_farm_perilla.jpg\" alt=\"Namu Farm. Photo courtesy of Kristyn Leach/Namu Farm\" width=\"250\" height=\"250\" class=\"size-full wp-image-69524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Namu Farm. Photo courtesy of Kristyn Leach/Namu Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Namu Farm combines biodynamic and permaculture practices with techniques based on traditional Korean peasant farming methods. All work is done by hand, so no fossil fuel is used on the farm. Kristyn’s goal is to build healthy soil with twice as much organic matter as required under organic standards. She fosters the growth of indigenous micro-organisms by incorporating mycorrhizal fungus from the woods into the soil. In addition, she allows cover crops to decompose slowly and makes her own kelp fertilizer.\u003c/p>\n\u003cp>“We want to create a really strong, healthy biology that can self-regulate” Kristyn explains. “We want the farm to subvert the idea that cultivation and wild areas can’t co-exist.” She appreciates that Dennis shares her vision and has given her so much freedom to experiment. “Having a relationship with a person like Dennis is the only way to explore these ideas.”\u003c/p>\n\u003ch2>Widening the Circle\u003c/h2>\n\u003cp>Namu Farm is an extension of the restaurant’s mission to nourish the whole community, not just the diners at their restaurant. “Eating is a communal activity. Cooking is communal,” Dennis says. “Growing food should also be communal.”\u003c/p>\n\u003cp>All of the restaurant employees spend time working on the farm. He continues. \u003c/p>\n\u003cblockquote>\u003cp>“It is part of our development in cultivating skills and awareness of our relationship with food. You don’t look at produce the same way after you’ve grown it yourself.”\u003c/p>\u003c/blockquote>\n\u003cp>Namu Farm reaches out to the larger community by donating produce to the Korean Community Center of the East Bay for victims of domestic violence. Last year, the farm invited the public to participate in a Korean harvest ceremony called \u003ca href=\"http://en.wikipedia.org/wiki/Chuseok\">Chuseok\u003c/a>. This summer the farm is launching a “chef-driven” CSA that will include produce, prepared products such as kimchee and pickles, and cooking tips from Dennis.\u003c/p>\n\u003cp>“We have integrity in the way we do things,” says Kristyn “At the end of the day, no matter how stressful it is, I pick up dirt from the farm and know that positive things are going on. We’re farming in a way that emphasizes people’s relationship with a place that they care about.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Namu can be found at the Ferry Plaza Farmers Market on Saturdays and Thursdays.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Namu is the only restaurant at the Ferry Plaza Farmers Market that operates its own farm, which yields ingredients for the farmers market menu as well as for its Mission-based restaurant, Namu Gaji.","status":"publish","parent":0,"modified":1378337165,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1057},"headData":{"title":"Namu: Growing the Menu | KQED","description":"Namu is the only restaurant at the Ferry Plaza Farmers Market that operates its own farm, which yields ingredients for the farmers market menu as well as for its Mission-based restaurant, Namu Gaji.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"69517 http://blogs.kqed.org/bayareabites/?p=69517","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/04/namu-growing-the-menu/","disqusTitle":"Namu: Growing the Menu ","path":"/bayareabites/69517/namu-growing-the-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69525\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_farm.jpg\" alt=\"Namu Farm. Photo courtesy of Kristyn Leach/Namu Farm\" width=\"1200\" height=\"800\" class=\"size-full wp-image-69525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Namu Farm. Photo courtesy of Kristyn Leach/Namu Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Janet McGarry, Volunteer for \u003ca href=\"http://www.cuesa.org/article/namu-growing-menu\">CUESA\u003c/a> (8/16/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/namu\">Namu\u003c/a>, founded by brothers Dennis, David, and Daniel Lee, is known for its creative “New Korean American cuisine,” a blend of Korean, Japanese, and local influences. And its operations are as innovative as its menu: Namu is the only restaurant at the Ferry Plaza Farmers Market that operates its own farm, which yields ingredients for the farmers market menu as well as for its Mission-based restaurant, \u003ca href=\"http://www.namusf.com/\">Namu Gaji\u003c/a>. “During the summer, 80% of the menu has something from our farm,” says Dennis.\u003c/p>\n\u003cfigure id=\"attachment_69529\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_dennis_0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_dennis_0-290x193.jpg\" alt=\"Dennis Lee. Photo courtesy of CUESA\" width=\"290\" height=\"193\" class=\"size-medium wp-image-69529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dennis Lee. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>The idea for the farm was born out of necessity. When the Lees had trouble tracking down a local, sustainable source for Asian vegetables and herbs, they started looking for ways to grow their own. Initially, Dennis convinced two farmers at \u003ca href=\"http://www.cuesa.org/seller/county-line-harvest\">County Line Harvest\u003c/a>, one of Namu’s regular suppliers, to grow Asian produce for them for a season.\u003c/p>\n\u003cp>Meanwhile, Kristyn Leach, a former cook at Oakland’s Camino Restaurant who was managing a lettuce farm, happened to be growing one of the ingredients Namu was seeking: Korean perilla (also known as shiso). The chef at Camino suggested that she meet with the Lee brothers, who shared her enthusiasm for Asian crops.\u003c/p>\n\u003cp>“I had never seen anybody get as excited about perilla as David did. He had a lot of nostalgia about the herb,” she says. The Lees and Kristyn agreed that their common passion was a strong foundation for a farm-to-table collaboration.\u003c/p>\n\u003ch2>Cooking and Farming, Korean Style\u003c/h2>\n\u003cp>\u003ca href=\"http://namufarm.tumblr.com/\">Namu Farm\u003c/a> found a home at \u003ca href=\"http://www.sagecenter.org/sunol-agpark/\">Sunol Ag Park\u003c/a>, 18 acres of farmland in Alameda County managed by \u003ca href=\"http://www.sagecenter.org/sunol-agpark/\">Sustainable Agriculture Education\u003c/a> (SAGE) in partnership with the San Francisco Public Utilities Commission, with the aim of fostering sustainable farming and public education. When Kristyn approached SAGE, she was hoping to lease a small plot, but was delighted to learn that an acre was available.\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>Dennis makes time in his busy schedule to visit the farm frequently, every week in the summer. “When we first started farming, Dennis suggested growing plants that I had never even heard of,” says Kristyn. Their relationship revolves around brainstorming about crops and cooking, and Kristyn’s understanding of Namu’s cuisine helps her come up with suggestions for ingredients.\u003c/p>\n\u003cfigure id=\"attachment_69523\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_farm_kristyn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_farm_kristyn.jpg\" alt=\"On Namu Farm. Photo courtesy of Kristyn Leach/Namu Farm\" width=\"250\" height=\"250\" class=\"size-full wp-image-69523\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Namu Farm. Photo courtesy of Kristyn Leach/Namu Farm\u003c/figcaption>\u003c/figure>\n\u003cp>For example, she grows a miniature Mexican sour gherkin cucumber that looks like a jelly bean because she thought it would be a whimsical addition to a pickle plate on Namu’s menu. Other crops on the farm include Korean melons, Kabocha squash, Dragon’s Tongue beans, and Sansho and Gochu peppers, which add heat to many Korean dishes. Chile peppers were the first vegetables Dennis asked Kristyn to grow. “It’s very difficult to find local, organic chiles,” says Dennis.\u003c/p>\n\u003cp>Kristyn obtains many seeds from the Lee brothers’ mother, who gets them from her hometown in Korea. Other seeds come from Oakland-based \u003ca href=\"http://www.kitazawaseed.com/\">Kitazawa Seed Co.\u003c/a>, the oldest seed company in America specializing in Asian vegetables.\u003c/p>\n\u003cp>“Seeds can be a dangerous addiction,” jokes Kristyn, who delights in experimenting with unusual crops. She grew all of this year’s crops from seeds that she had saved from earlier harvests.\u003c/p>\n\u003ch2>Tradition and Innovation\u003c/h2>\n\u003cp>For Dennis, it was important that the farm employ sustainable methods, in addition to providing a tangible connection to the land for his family and community. “My approach has always been broader than just being a chef,” explains Dennis. “Food ethics and the food system have always been of interest to me, and even more so now that I am a parent.” He often brings his two daughters to visit the farm with him.\u003c/p>\n\u003cfigure id=\"attachment_69524\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_farm_perilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/namu_farm_perilla.jpg\" alt=\"Namu Farm. Photo courtesy of Kristyn Leach/Namu Farm\" width=\"250\" height=\"250\" class=\"size-full wp-image-69524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Namu Farm. Photo courtesy of Kristyn Leach/Namu Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Namu Farm combines biodynamic and permaculture practices with techniques based on traditional Korean peasant farming methods. All work is done by hand, so no fossil fuel is used on the farm. Kristyn’s goal is to build healthy soil with twice as much organic matter as required under organic standards. She fosters the growth of indigenous micro-organisms by incorporating mycorrhizal fungus from the woods into the soil. In addition, she allows cover crops to decompose slowly and makes her own kelp fertilizer.\u003c/p>\n\u003cp>“We want to create a really strong, healthy biology that can self-regulate” Kristyn explains. “We want the farm to subvert the idea that cultivation and wild areas can’t co-exist.” She appreciates that Dennis shares her vision and has given her so much freedom to experiment. “Having a relationship with a person like Dennis is the only way to explore these ideas.”\u003c/p>\n\u003ch2>Widening the Circle\u003c/h2>\n\u003cp>Namu Farm is an extension of the restaurant’s mission to nourish the whole community, not just the diners at their restaurant. “Eating is a communal activity. Cooking is communal,” Dennis says. “Growing food should also be communal.”\u003c/p>\n\u003cp>All of the restaurant employees spend time working on the farm. He continues. \u003c/p>\n\u003cblockquote>\u003cp>“It is part of our development in cultivating skills and awareness of our relationship with food. You don’t look at produce the same way after you’ve grown it yourself.”\u003c/p>\u003c/blockquote>\n\u003cp>Namu Farm reaches out to the larger community by donating produce to the Korean Community Center of the East Bay for victims of domestic violence. Last year, the farm invited the public to participate in a Korean harvest ceremony called \u003ca href=\"http://en.wikipedia.org/wiki/Chuseok\">Chuseok\u003c/a>. This summer the farm is launching a “chef-driven” CSA that will include produce, prepared products such as kimchee and pickles, and cooking tips from Dennis.\u003c/p>\n\u003cp>“We have integrity in the way we do things,” says Kristyn “At the end of the day, no matter how stressful it is, I pick up dirt from the farm and know that positive things are going on. We’re farming in a way that emphasizes people’s relationship with a place that they care about.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Namu can be found at the Ferry Plaza Farmers Market on Saturdays and Thursdays.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/69517/namu-growing-the-menu","authors":["5484"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_63","bayareabites_12276","bayareabites_1874","bayareabites_95","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_12320","bayareabites_500","bayareabites_335","bayareabites_494","bayareabites_12319","bayareabites_11738"],"featImg":"bayareabites_69529","label":"bayareabites"},"bayareabites_61224":{"type":"posts","id":"bayareabites_61224","meta":{"index":"posts_1591205157","site":"bayareabites","id":"61224","score":null,"sort":[1367606408000]},"guestAuthors":[],"slug":"chef-edward-lee-adds-korean-spice-to-southern-comfort-food","title":"Chef Edward Lee Adds Korean Spice To Southern Comfort Food","publishDate":1367606408,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61228\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/edward-lee-headshot.-credit-dan-dry_sq-fe199e159820705d851853e5ef3b6ebaf217fc56-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/edward-lee-headshot.-credit-dan-dry_sq-fe199e159820705d851853e5ef3b6ebaf217fc56-s40.jpg\" alt=\"Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine. Photo: Dan Dry/Artisan Books.\" width=\"1120\" height=\"1121\" class=\"size-full wp-image-61228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine. Photo: Dan Dry/Artisan Books.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130503_me_19.mp3\"] \u003c/p>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">The Salt at NPR Food\u003c/a> (05/03/13)\u003c/p>\n\u003cp>Korean and Southern food may not seem like a natural pair. But now it's one more example of traditions emulsifying in the great American melting pot. Korean-American chef \u003ca href=\"http://chefedwardlee.com/bio/\">Edward Lee\u003c/a> makes that case with his new cookbook \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen\u003c/em>.\u003c/p>\n\u003cp>Fusion cooking comes naturally to Lee: He grew up in an immigrant neighborhood of Brooklyn surrounded by Jamaicans, Indians, Iranians and Jews.\u003c/p>\n\u003cp>\"When they immigrated to America, my parents deliberately decided they weren't going to live in the big Korean enclaves,\" Lee tells \u003cem>Morning Edition\u003c/em> host David Greene. \"They wanted to spread out and be amongst other people. That education in cuisine, ranging from so many different immigrant groups probably left more of a lasting impression on me in cuisine than anything else.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Their whole thing was 'You're an American. Be an American,' \" Lee says.\u003c/p>\n\u003cp>But Korean food was a way Lee connected with his grandmother. She rarely spoke of Korea because she didn't have very happy memories, he says, but \"food was the one thing that was kind of sacred and pure and hadn't been torn apart.\"\u003c/p>\n\u003cfigure id=\"attachment_61229\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\" alt=\"Edward Lee's first cookbook, <em>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, </em>features Korean-southern comfort food. <br /><figcaption class=\" wp-caption-text>Photo: Artisan Books\" width=\"250\" class=\"size-full wp-image-61229\" />\u003c/a> Edward Lee's first cookbook, \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, \u003c/em>features Korean-southern comfort food. \u003cbr>Photo: Artisan Books.\u003c/figure>\n\u003cp>As a kid, Lee says he would hang out with her in the kitchen, and at first, she ignored him. \"I would, little by little, start helping her with things,\" he says. \"She got very annoyed by that at first. She's like, 'You're a man. You're not supposed to be here learning how to make kimchi — that's women's work.' \"\u003c/p>\n\u003cp>Over the years, he says, they developed a strong bond that relied on few words.\u003c/p>\n\u003cp>Korean food was also how Lee established himself as a chef. In 1998 he opened a restaurant in Manhattan called Clay, which attracted a clientele that included plenty of celebrities. But the excitement wore off quickly.\u003c/p>\n\u003cp>\"Everything seemed right on paper: Korean kid opens Korean restaurant,\" he says. \"But it just didn't feel right to me, and I wasn't incredibly proud of the food. I felt like it was just an extension of what I thought people wanted me to cook.\"\u003c/p>\n\u003cp>He started to re-evaluate things and decided to travel around the country. The farthest his family had traveled in his childhood was New Jersey. \"That was huge for us,\" he says. \"Although I grew up in America and I was influenced by all of the things that other Americans are, I had no idea what America was. It was this vast unknown beyond New Jersey.\"\u003c/p>\n\u003cp>So in 2001 Lee went to places like Wisconsin and Washington, D.C., for the first time. And it was in Louisville at the Kentucky Derby that he fell in love with the South.\u003c/p>\n\u003cp>Within a year he had moved there to take over a restaurant called \u003ca href=\"http://610magnolia.com/\">610 Magnolia\u003c/a> and the fusion instinct kicked in. He started mixing Korean spice with Southern comfort food.\u003c/p>\n\u003cp>\"Southern food tends to be a little bit on the sweeter side. Asian food tends to be a little bit on the saltier, kind of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=16066892\">umami\u003c/a> side,\" Lee says. \"When they work and you put them together, they are actually are a wonderful marriage.\"\u003c/p>\n\u003cp>Grits, for example, reminded Lee of congee, a rice porridge Koreans usually eat with soy sauce and seafood. So Lee came up with a recipe for lamb braised in soy sauce and served over grits, transforming the sweet taste of the corn into something new.\u003c/p>\n\u003cp>Or take fried chicken. Koreans actually have a long tradition of frying chicken, Lee says. They just have a slightly different method of preparing the chicken for frying. \"The results are almost similar, but it's just different pathways to the same place,\" he says. \"And I find that a lot in Asian cuisine and Southern cuisine.\" \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/03/180588273/recipes-from-smoke-pickles\">Recipes from \u003cem>Smoke & Pickles\u003c/em>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Edward Lee's culinary education spans the multi-ethnic immigrant neighborhood of Brooklyn where he grew up to his Korean grandmother's kitchen. His cookbook showcases recipes like lamb braised with soy sauce served over grits and Korean fried chicken.","status":"publish","parent":0,"modified":1367634633,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":752},"headData":{"title":"Chef Edward Lee Adds Korean Spice To Southern Comfort Food | KQED","description":"Edward Lee's culinary education spans the multi-ethnic immigrant neighborhood of Brooklyn where he grew up to his Korean grandmother's kitchen. His cookbook showcases recipes like lamb braised with soy sauce served over grits and Korean fried chicken.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"61224 http://blogs.kqed.org/bayareabites/?p=61224","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/03/chef-edward-lee-adds-korean-spice-to-southern-comfort-food/","disqusTitle":"Chef Edward Lee Adds Korean Spice To Southern Comfort Food","nprByline":"Lydia Zuraw","nprStoryId":"180334026","nprApiLink":"http://api.npr.org/query?id=180334026&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food?ft=3&f=180334026","nprRetrievedStory":"1","nprPubDate":"Fri, 03 May 2013 12:14:00 -0400","nprStoryDate":"Fri, 03 May 2013 04:00:00 -0400","nprLastModifiedDate":"Fri, 03 May 2013 12:14:16 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130503_me_19.mp3?orgId=1&topicId=1053&ft=3&f=180334026","nprAudioM3u":"http://api.npr.org/m3u/1180755989-590080.m3u?orgId=1&topicId=1053&ft=3&f=180334026","path":"/bayareabites/61224/chef-edward-lee-adds-korean-spice-to-southern-comfort-food","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130503_me_19.mp3?orgId=1&topicId=1053&ft=3&f=180334026","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61228\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/edward-lee-headshot.-credit-dan-dry_sq-fe199e159820705d851853e5ef3b6ebaf217fc56-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/edward-lee-headshot.-credit-dan-dry_sq-fe199e159820705d851853e5ef3b6ebaf217fc56-s40.jpg\" alt=\"Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine. Photo: Dan Dry/Artisan Books.\" width=\"1120\" height=\"1121\" class=\"size-full wp-image-61228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine. Photo: Dan Dry/Artisan Books.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130503_me_19.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">The Salt at NPR Food\u003c/a> (05/03/13)\u003c/p>\n\u003cp>Korean and Southern food may not seem like a natural pair. But now it's one more example of traditions emulsifying in the great American melting pot. Korean-American chef \u003ca href=\"http://chefedwardlee.com/bio/\">Edward Lee\u003c/a> makes that case with his new cookbook \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen\u003c/em>.\u003c/p>\n\u003cp>Fusion cooking comes naturally to Lee: He grew up in an immigrant neighborhood of Brooklyn surrounded by Jamaicans, Indians, Iranians and Jews.\u003c/p>\n\u003cp>\"When they immigrated to America, my parents deliberately decided they weren't going to live in the big Korean enclaves,\" Lee tells \u003cem>Morning Edition\u003c/em> host David Greene. \"They wanted to spread out and be amongst other people. That education in cuisine, ranging from so many different immigrant groups probably left more of a lasting impression on me in cuisine than anything else.\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>\"Their whole thing was 'You're an American. Be an American,' \" Lee says.\u003c/p>\n\u003cp>But Korean food was a way Lee connected with his grandmother. She rarely spoke of Korea because she didn't have very happy memories, he says, but \"food was the one thing that was kind of sacred and pure and hadn't been torn apart.\"\u003c/p>\n\u003cfigure id=\"attachment_61229\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\" alt=\"Edward Lee's first cookbook, <em>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, </em>features Korean-southern comfort food. <br /><figcaption class=\" wp-caption-text>Photo: Artisan Books\" width=\"250\" class=\"size-full wp-image-61229\" />\u003c/a> Edward Lee's first cookbook, \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, \u003c/em>features Korean-southern comfort food. \u003cbr>Photo: Artisan Books.\u003c/figure>\n\u003cp>As a kid, Lee says he would hang out with her in the kitchen, and at first, she ignored him. \"I would, little by little, start helping her with things,\" he says. \"She got very annoyed by that at first. She's like, 'You're a man. You're not supposed to be here learning how to make kimchi — that's women's work.' \"\u003c/p>\n\u003cp>Over the years, he says, they developed a strong bond that relied on few words.\u003c/p>\n\u003cp>Korean food was also how Lee established himself as a chef. In 1998 he opened a restaurant in Manhattan called Clay, which attracted a clientele that included plenty of celebrities. But the excitement wore off quickly.\u003c/p>\n\u003cp>\"Everything seemed right on paper: Korean kid opens Korean restaurant,\" he says. \"But it just didn't feel right to me, and I wasn't incredibly proud of the food. I felt like it was just an extension of what I thought people wanted me to cook.\"\u003c/p>\n\u003cp>He started to re-evaluate things and decided to travel around the country. The farthest his family had traveled in his childhood was New Jersey. \"That was huge for us,\" he says. \"Although I grew up in America and I was influenced by all of the things that other Americans are, I had no idea what America was. It was this vast unknown beyond New Jersey.\"\u003c/p>\n\u003cp>So in 2001 Lee went to places like Wisconsin and Washington, D.C., for the first time. And it was in Louisville at the Kentucky Derby that he fell in love with the South.\u003c/p>\n\u003cp>Within a year he had moved there to take over a restaurant called \u003ca href=\"http://610magnolia.com/\">610 Magnolia\u003c/a> and the fusion instinct kicked in. He started mixing Korean spice with Southern comfort food.\u003c/p>\n\u003cp>\"Southern food tends to be a little bit on the sweeter side. Asian food tends to be a little bit on the saltier, kind of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=16066892\">umami\u003c/a> side,\" Lee says. \"When they work and you put them together, they are actually are a wonderful marriage.\"\u003c/p>\n\u003cp>Grits, for example, reminded Lee of congee, a rice porridge Koreans usually eat with soy sauce and seafood. So Lee came up with a recipe for lamb braised in soy sauce and served over grits, transforming the sweet taste of the corn into something new.\u003c/p>\n\u003cp>Or take fried chicken. Koreans actually have a long tradition of frying chicken, Lee says. They just have a slightly different method of preparing the chicken for frying. \"The results are almost similar, but it's just different pathways to the same place,\" he says. \"And I find that a lot in Asian cuisine and Southern cuisine.\" \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/03/180588273/recipes-from-smoke-pickles\">Recipes from \u003cem>Smoke & Pickles\u003c/em>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61224/chef-edward-lee-adds-korean-spice-to-southern-comfort-food","authors":["byline_bayareabites_61224"],"categories":["bayareabites_2998","bayareabites_63","bayareabites_2090","bayareabites_4084","bayareabites_10916","bayareabites_34","bayareabites_61"],"tags":["bayareabites_2835","bayareabites_11662","bayareabites_11663","bayareabites_494","bayareabites_422"],"featImg":"bayareabites_61249","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? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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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. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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