Fried twice. Blistered hot.

Korean BBQ beef, mozzarella, scallion, toasted sesame, gochujang drizzle.

Pepperoni on a spicy gochujang tomato base, finished with a honey drizzle.

Aged kimchi, bacon, cream base, soft egg, mozzarella.

Spicy marinated pork, sweet onion, mozzarella, fresh cilantro.

Braised short rib, caramelized onion, mozzarella, scallion.

Kimchi, roasted seasonal vegetables, mozzarella, toasted sesame.

Double-fried and tossed in a glossy soy-garlic glaze.

Yangnyeom-style, coated in a sticky gochujang chili glaze.

Sweet-and-salty honey butter, the crowd favorite.

Classic buffalo crossed with gochujang for a Korean kick.

Just the double-fried crunch — dipping sauce on the side.

Twelve wings, two sauces — pick any two of your favorites.

The classic — pepperoni and mozzarella on house tomato sauce.

Fresh mozzarella, basil, and San Marzano-style tomato.

A three-cheese mozzarella blend done right.

Pepperoni, sausage, bacon, and bulgogi beef.

Crispy fries loaded with melted cheese, kimchi, scallion, and gochu-mayo.

Six knots brushed with garlic butter and parmesan.

Chewy rice cakes in a spicy-sweet gochujang sauce.

Sweet corn baked with mozzarella and butter.

Six golden sticks with a side of marinara.

Crispy tots with cheese, kimchi, and scallion.

Crisp greens with a sesame soy vinaigrette.

Korean fried chicken over greens with gochu-ranch.

Korean milk soda — creamy and lightly fizzy.

The classic marble-top Japanese soda.

Refreshing yuja (citron) iced tea.

Ice-cold Coca-Cola.

Crisp lemon-lime soda.

Still spring water.

Warm cinnamon-sugar churros with a honey butter dip.

Three assorted mochi ice cream pieces.

Our garlic knots gone sweet — cinnamon sugar, warm from the oven.