Jang Su Jang’s broad menu includes Korean barbecue classics, gigantic dumplings ($21) and a crustacean-heavy seafood soup ($23) with toothy hand-cut noodles. The fount of banchan flows plentifully here, with morsels like daikon kimchi and steamed eggplant on deck. Open for indoor dining, steele maiden fashion travel lifestyle based in nyc takeout and delivery at its Santa Clara and Milpitas locations. In 2019, Clara Lee and Eddo Kim opened Queens, an Inner Sunset superette where customers could find heirloom Asian produce, Korean-roasted coffee and ready-to-eat banchan like tomato kimchi and shredded soy-braised brisket.
The Inner Sunset restaurant occupies a prime spot near Golden Gate Park, so you’re in a good position to walk off its well-portioned dinners. The restaurant’s dolsot bibimbap ($15.99), offered in vegetarian, beefy and pescatarian variations, is a comforting rendition of a classic dish. As the rice sears in the hot stone bowl, it takes on a tooth-sticking tackiness. Another highlight is the kimchi fried rice ($13.99), cooked with an appetizing undertone of smokiness.
Overall I enjoyed the experience a lot and definitely will come back. Maum’s food, atmosphere, and hospitality is a full of heart that its name in Korean connotes. The menu is lovingly crafted by chefs Michael and Meichih Kim who between them got their formidable chops at Per Se, Benu, RN74, SPQR, Namu Gaji, and Craft.
“Galbi” – The final savory course was Korean BBQ style, with wagyu served ssam style with lettuce wraps, pickles, and jang . The wagyu was amazingly fatty and tender in the best way. This was accompanied by an oxtail stew rice that might be my favorite rice dish I’ve had – the depth of flavor was unbelievable! I’m a fan of savory ingredients in a traditionally sweet medium, and the first couple desserts were of that style. While dessert was probably the weakest link here, I appreciated the continuation of Korean ingredients.
Michael and Meichih Kim, now the former Maum co-chefs, photographed in 2018 at the Los Altos Hills farm that grew produce for the Korean restaurant. Two months after pivoting to a retail operation and a year after winning their first Michelin star, the co-chefs of Maum in Palo Alto, Meichih and Michael Kim, decided to “part ways” with the Korean fine-dining restaurant. Two fine-dining chefs collaborate on an offbeat Korean menu in the Fillmore neighborhood. The 16-seat Palo Alto restaurant may just be the start for the owners. Charles Chen, a restaurant consultant with experience at top San Francisco restaurants, is on board to help develop “lifestyle” and restaurant concepts down the line, Kim said.