Sia Fusion Eatery's chefs dole out a hearty menu of Korean and American classics, served separately or fused together for artful sandwiches. Dive into a large serving of Korean-style fried chicken, which includes six drumsticks, 12 wings, and a choice of regular, soy-garlic, or spicy sauce for bites to dunk in and practice their cannonballs ($13.99). The tender, marinated beef of a bulgogi cheesesteak sandwich ($6.49) draws inspiration from Philadelphia and Seoul, and the classic third-pound bacon cheeseburger ($6.49) hearkens back to America's golden years. Plates piled with rice and veggies afford diners choices of spicy pork ($7.99) or chicken katsu ($7.99), which pair well with a shared milk shake ($2.99) or a diatribe about the no-good greasers.
Each of the soft-tofu soups at Kang Nam comes with a DIY component: a raw egg that diners crack into the bowl to cook in the piping hot broth. If soup isn’t enough to fill you, try a whole pan-grilled king fish (just be sure to save room for the free soft-serve ice cream).
The barbecue masters at CJ BBQ Restaurant serve up slow-cooked meats including ribs, hot links, and pulled pork. They slather four types of ribs in housemade sauce, allowing guests to choose from pork, beef, baby back, and Korean-style versions. Other Korean specialties on the menu include kimchi ramen, hot spicy chicken, and bibimbap.
SGD’s specialty soft-tofu soups are completely customizable, right down to the level of spice. Varieties include seafood, dumpling, ham and sausage, and ramen. If you’re still not feeling warm and fuzzy enough inside, the shop serves various distilled Korean beverages, including soju and a “therapeutic” wine known as sasachun.
From bowls of vegetable-filled bibimbap to sizzling platters of marinated beef bulgogi, the hefty portions that Korea House piles onto plates leave diners stuffed with the peninsula’s most authentic tastes. Chefs show off techniques learned here and abroad, marinating Korean-style short ribs in a barbecue sauce and serving broiled eel over smoldering coals. Their signature hot pots pair morsels of crab and pork with squirts of hot sauce and kimchi. Although meat often plays a leading role in the dishes, the Sunnyvale eatery also caters to vegetarians by slicing and dicing fresh ingredients into traditional mung-bean pancakes and frying vegetables into the shape of the letter V.
Roll House celebrates the spicy, tangy, and savory flavors of Korean cuisine in a casual, low-key setting. Chefs roll rice with ingredients such as barbecue and kimchee, encasing the snack with nori and then slicing it into bite-size morsels. They also simmer ramen noodles, pack seafood hot pots with flavorful components, and prepare bi bim bab?a rice-based specialty that's nearly as fun to pronounce as it is to eat.