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.
Sudachi Sushi & Korean BBQ’s menu brims with classic teriyaki and bulgogi as well as eclectic variants such as chicken katsu quesadillas and vegetable teriyaki burritos. Chefs assemble a slate of premium sushi rolls with names such as the Rodeo Roll, What the Heck Roll, and Las Vegas Roll.
Ahn Sushi & Soju stocks barren bellies with fresh Japanese and Korean menu items reeled in from all corners of the oceanic fish bowl, and slakes gullets with sake and signature soju cocktails, colossal libations mixed in hollowed fruits. The unagi sushi's barbecue-infused eel ($5) seduces taste buds while a quintet of toro sashimi ($25.95) softly croons melodies of the seafaring life. Take piscatorial matters into your own hands with the bento box combo dinner, which cordons off a trio of customer-culled fare, such as a crab-stuffed california roll, tangy chicken teriyaki, or a spicy tuna roll ($17.95). Chefs draw upon Korean muses to craft the boneless beef jumuluck kalbi, bathed in a special house sauce ($19.95), or the saeng kalbi, charcoal barbecued short ribs ($19.95).
Stone's proprietors set out to share Korean dishes inspired by their families' familiar recipes. All food is prepared in-house, including dumplings made by hand every morning and kalbi marinated overnight, every night. Warm up appetites for dinner with Stone fried chicken wings tossed in a house sauce ($7) or crispy tofu, fried and served with a sweet garlic soy sauce ($5). Entrees are as plentiful and diverse as a raging Technicolor snowstorm. Try the hwae dup bap, the local fish of the day served sashimi style with tobiko, fresh greens, and veggies over steamed rice ($14.50). Noodles swim in the ja jang myun's bean sauce, served with pork, zucchini, onions, and cucumbers ($10.50). Keeping in line with traditional values, Stone Korean Kitchen's chefs use only the freshest local produce and highest-quality meats.