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.
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.
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.
Lucky for MoGo BBQ Inc. and its fleet of Korean food trucks, MoGo—a portmanteau of mobile and gourmet—also happens to be Korean for to eat. Proudly displaying this play on words in their metallic exteriors and everybody else’s car horns, the vehicles take to the streets of the Bay Area and open their awnings to release succulent wafts of a menu filled with Asian fusion specialties. Korean–style tacos hold piles of chicken, pork, short ribs, or tofu beneath a barbecue marinade and hand-cut slaw as massive burritos wrap around a half-pound of the same proteins with the aid of kimchi-fried rice and a chipotle sauce. Meanwhile, 100% beef hot dogs and spicy pork quesadillas pair up with tangy kimchi, and Hawaiian–inspired sliders brim with a combination of short ribs, spam, slaw, and jack and cheddar cheese.
Though U Pick Cuisine specializes in Vietnamese food, its expansive menu covers many pan-Asian favorites, from Hong Kong?style rice porridge to mongolian beef. Diners or large groups can gather together to indulge in a hot pot or traditional Vietnamese pho?broth filled with noodles, meat, and veggies?or opt for one of many seafood, rice, or fried noodle dishes. The authentic Asian cuisine doesn't stop at entrees; U Pick Cuisine also prepares Thai iced tea, Vietnamese coffee, and mango with sweet, sticky rice for dessert.
If you stop by Harumi Sushi between Monday and Thursday, you can get a sake bomb with your monkey brain. Both names might sound a tad alarming, but they're hardly literal: the sake bombs consist of a shot of sake dropped into a cup of beer, and the monkey brain is an appetizer of mushrooms, each deep-fried and stuffed with spicy tuna.
Other names on the menu are more honest. The rainbow roll, for example, does indeed flaunt several colors—its snow crab and avocado filling is decorated with different slices of raw fish. The staff arranges the orange blossom roll into the shape of a blooming flower, while the salmon wrapped around the rice lends orange to the presentation. And, the flaming dragon roll's combination of yellowtail, snow crab, shrimp, and tuna is actually cooked in fire, rather than simply tricked out in racecar flame decals.
Besides its rolls, the restaurant also cooks up Japanese dishes such as udon soups and teriyaki-flavored meats. Its bento boxes allow guests to sample a bit of everything, with compartments for chicken teriyaki, tempura vegetables, and sashimi or a California roll.