At street fairs, Korean chef Martin Kim has already proven how delicious his dishes are — a mix of family recipes and contemporary research. The menu is small but highly creative, featuring highlights like the traditional bibimbap (served with rice, assorted vegetables, cold mushrooms, soft egg yolk, and gochujang chili paste), with options of beef, pork, or soy protein.
Another standout is the Korean mini corn dog, battered and finished with sugar, ketchup, and mustard, along with drinks like the Korean spirit soju.
The Kimchi Balls — spicy rice balls with shredded pork — are excellent, as are the fried chicken drumettes glazed in an orange and ginger sauce.