K-Town Bubbling Egg Custard
A classic South Korean savory custard that can be eaten for breakfast, lunch, and dinner. Rich and creamy, with a texture that makes it impossible to take just one bite.
The be-all end-all banchan
“I used to run a small Korean barbecue joint, and it was some of the most fun I’ve had as a chef. One of the best parts was making all the banchan, and this was by far my favorite. It’s incredibly simple—just salt, eggs, water, and a few spices. But it’s oh so delicious.”
-Deuki Hong
Spices in this Recipe Card
Gochugaru Chile
Smoky and sweet, with a mild earthiness, crunchy texture, and moderate, pleasant heat. An essential ingredient in many Korean dishes, including the iconic sauce Gochujang.
These chiles are such a key part of Korean cuisine, their name is a generic noun. Call it the kleenex effect: gochugaru literally translates as “chile powder.”
The Sunday Family
Meet
Deuki Hong
Deuki is a Korean-American chef who moved to the U.S. at the age of 1. Deuki was the Executive Chef of the smash-hit Baekjeong NYC in Manhattan’s Koreatown, and is also the co-author of the New York Times best seller, Koreatown: A Cookbook. In 2017, Deuki launched Sunday Hospitality Group in San Francisco, which has concepts such as Sunday Bird, Sunday Gather, and Sunday at the Museum inside the Asian Art Museum.
Spam right out of the can, fresh kimchi and white rice. Don’t judge me.
Salt. Salt your damn food, people.
Perilla. It’s the only one we Koreans have.
Jesus. With the whole water to wine thing, the 5 loaves 2 fish bonanza, and all that Bread of Life talk… he was for sure a great chef, or at the bare minimum a serious foodie.
All the spice, twice as nice
(Because bulk isn't always bettter)
Late Nite Koreatown
Keep the party going with shareable snacks and sides that epitomize Korean comfort food. From classic favorites to modern twists, there’s something for every craving.