Korean-Mexican tacos for lake days.

12-hour short rib, kimchi slaw, gochujang aioli, toasted sesame, lime. The one people cross town for.

Crispy rendered pork belly, pickled red onion, chili crisp, toasted sesame, cilantro.

Chile-marinated pork, grilled pineapple, white onion, cilantro, a swipe of gochujang.

Shatter-crisp Korean fried chicken, pickle slaw, honey-gochujang, sesame.

Gochujang-glazed tofu with blistered edges, cabbage slaw, scallion, peanut crunch.

Crunchy shrimp, yuzu kewpie, shredded cabbage, furikake, a squeeze of lime.

Steamed rice, bulgogi, house kimchi, fried egg, gochujang, sesame. Steam optional. Delicious required.

Charred steak, rice, kimchi, pickled onion, cilantro, sesame, fried egg on top.

Brown rice, blistered broccoli, glazed tofu, sweet pepper, scallion, toasted sesame.

Crispy fries, melted cheese, chopped kimchi, scallion, sriracha, crema. A late-night religion.

Charred corn kernels, mayo, chili, lime, crumbled cotija, cilantro. Off the cob, on purpose.

House napa kimchi, pickled daikon, sesame cucumber. The little plates that make the meal.

Cinnamon-sugar churro pieces with a ramekin of dark gochujang caramel. Share if you must.

House-brewed hibiscus, yuzu, lime, lightly sweet. The pink drink that actually tastes like fruit.

Toasted rice, cinnamon, vanilla, served over ice. Creamy, cold, made this morning.