A juicy beef burger marinated in bulgogi sauce, served with lettuce and tomato.

Bulgogi Burger

Spicy rice cakes stir-fried with fish cakes and vegetables.

Tteokbokki

Grilled chicken marinated in Korean BBQ sauce, served with rice.

Korean BBQ Chicken

Fried rice stir-fried with kimchi, vegetables, and your choice of protein.

Kimchi Fried Rice

Top tier Korean food made in the family for your culinary delight

A & K Diner

Carryout Hours

Grilled Chicken Salad

Onion Rings

Classic cheesecake served with strawberry sauce.

Cheesecake

French Fries

Choice of Coke, Diet Coke, Sprite, or Root Beer.

Soda

Coffee

Soft Drink

Marinated chicken breast grilled to perfection.

Grilled Chicken Sandwich

Vanilla ice cream topped with chocolate syrup and nuts.

Ice Cream Sundae

Rich chocolate cake with chocolate frosting.

Chocolate Cake

A beef patty topped with cheese, lettuce, tomato, and onion.

Cheeseburger

Mozzarella Sticks

Choice of sauce: BBQ, Buffalo, or Teriyaki.

Chicken Wings

Business Hours

In a bowl, combine the bulgogi marinade, garlic powder, and black pepper. Stir until well mixed.

Mix the Marinade

In a large mixing bowl, add the ground beef and the marinade mixture. Mix gently until the beef is fully coated. Cover and let it marinate in the refrigerator for at least 30 minutes.

Marinate the Beef

After marinating, divide the beef mixture into 4 equal portions and shape each into a patty.

Shape the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they reach your desired doneness.

Grill the Patties

Slice the tomato into thick rounds and wash the lettuce leaves.

Prepare the Toppings

On the bottom half of each burger bun, place a lettuce leaf, followed by the grilled bulgogi patty, a slice of tomato, and then top with the other half of the bun.

Build the Burger

Ground beef

Bulgogi marinade

Garlic powder

Black pepper

Lettuce leaves

Tomato

Burger buns

Soak the Korean rice cakes in warm water for about 10-15 minutes if they are hard. Slice the fish cakes into bite-sized pieces, chop the cabbage into strips, slice the green onions, and julienne the carrot.

Prepare the Ingredients

In a bowl, combine the gochujang, gochugaru, soy sauce, sugar, and minced garlic. Mix well to create a thick paste.

Make the Sauce

In a large pan or wok, bring the 400 ml of water to a boil. Add the soaked rice cakes and cook for about 5 minutes until they start to soften.

Stir-Fry the Ingredients

Add the sliced fish cakes, cabbage, carrot, and the prepared sauce to the pan. Stir well to coat everything in the sauce.

Add Vegetables and Fish Cakes

Continue to cook for an additional 5-7 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender. Add the sliced green onions just before serving.

Finish Cooking

Korean rice cakes (tteok)

Fish cakes

Cabbage

Green onions

Carrot

Gochujang (Korean chili paste)

Gochugaru (Korean chili flakes)

Soy sauce

Sugar

Garlic, minced

Water

In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, chopped green onions, and red pepper flakes. Stir until the sugar is dissolved and all ingredients are well mixed.

Mix Marinade Ingredients

Add the chicken thighs or breasts to the marinade, making sure they are completely coated. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.

Marinate Chicken

Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.

Rinse and Cook Rice

Once cooked, remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Fluff Rice

Preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.

Preheat the Grill

Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.

Grill Chicken

Serve the grilled chicken over a bed of jasmine rice. Sprinkle sesame seeds and additional chopped green onions on top for garnish.

Plate the Dish

soy sauce

brown sugar

sesame oil

garlic cloves, minced

ginger, minced

green onions, chopped

red pepper flakes

chicken thighs or breasts

jasmine rice

water

sesame seeds

additional green onions, chopped

Ensure that you have cooked rice ready. Day-old rice works best as it is drier and will fry better.

Prepare the Rice

Finely chop the green onions, carrots, and any chosen protein (tofu, chicken, or shrimp).

Chop Vegetables

If using whole kimchi pieces, chop them into smaller pieces for even distribution.

Prepare Kimchi

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped carrots and sauté for about 2-3 minutes until they start to soften.

Stir-Fry Vegetables

If using protein, add it to the skillet and cook until fully cooked (about 4-5 minutes for chicken or shrimp, or until tofu is golden).

Add Protein

Add the chopped kimchi to the skillet and stir-fry for another 2-3 minutes, allowing it to heat through.

Add Kimchi

Add the cooked rice to the skillet, breaking up any clumps. Pour in the soy sauce and stir well to combine all ingredients.

Add Rice

Push the rice mixture to one side of the skillet, crack the eggs into the empty side, and scramble them. Once cooked, mix the eggs into the rice.

Cook the Eggs

Drizzle sesame oil over the fried rice. Season with salt and black pepper to taste. Stir everything together, ensuring even flavor distribution.

Season the Rice

Top the fried rice with chopped green onions before serving. Enjoy your kimchi fried rice hot!

Garnish and Serve

Cooked rice

Kimchi

Vegetable oil

Eggs

Carrots

Frozen peas

Tofu

Chicken breast

Shrimp

Sesame oil

Salt

Place the Korean rice in a fine mesh strainer and rinse under cold water until the water runs clear, about 2-3 minutes.

Rinse the Rice

In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18-20 minutes until the water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.

Cook the Rice

In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and ginger, sautéing for 1-2 minutes until fragrant. Add the julienned carrots and cook for another 3-4 minutes until tender.

Sauté the Vegetables

Stir in the blanched spinach and chopped green onions, cooking for an additional 2-3 minutes until everything is well mixed and heated through.

Add the Spinach

In a separate non-stick skillet, heat 1 tablespoon of sesame oil over medium heat. Crack the eggs into the skillet, cooking sunny side up or to your desired doneness. Season with a pinch of salt if desired.

In a large mixing bowl, combine the cooked rice with the sautéed vegetables. Add soy sauce and gochujang, mixing thoroughly to ensure everything is well-coated.

Mix the Rice and Vegetables

Divide the rice and vegetable mixture into serving bowls. Top each bowl with a cooked egg and sprinkle with toasted sesame seeds for garnish.

Serve the Dish

Korean rice

Ginger, minced

Green onions, chopped

Carrots, julienned

Spinach, blanched

Korean chili paste (gochujang)

Toasted sesame seeds

Our carryout service is available every day of the week.

Carryout Service

You can place your carryout orders from 6:30 AM to 1:30 PM.

Operating Time

Carryout hours are valid for Monday through Sunday.

Days of Operation

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Preheat your grill to medium-high heat. While the grill is heating, rub the chicken breasts with 1 tablespoon of olive oil, and season with salt and black pepper. Once the grill is hot, place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing.

Grill the Chicken

In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently to mix the ingredients.

Prepare the Salad Base

Slice the grilled chicken breasts into strips and add them on top of the salad. Crumble the feta cheese over the salad.

Add the Chicken and Cheese

In a small bowl, whisk together the remaining tablespoon of olive oil and balsamic vinegar. Drizzle this dressing over the salad and toss gently to combine all the ingredients.

Dress the Salad

Serve the salad immediately, garnished with additional black pepper if desired.

Serve

Boneless chicken breasts

Olive oil

Lettuce (mixed greens)

Cherry tomatoes

Cucumber

Red onion

Feta cheese

Balsamic vinegar

Peel the onions and slice them into 1/4 inch thick rings. Separate the rings from each other and set aside.

Slice the Onions

In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, paprika, and black pepper. Whisk together until well combined.

Mix Dry Ingredients

Gradually add the cold sparkling water to the dry ingredients, whisking until the batter is smooth and free of lumps. The batter should be thick enough to coat the onion rings.

Add Sparkling Water

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each onion ring into the batter, ensuring it is fully coated. Allow excess batter to drip off.

Coat the Onion Rings

Carefully place the coated onion rings into the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes or until golden brown, turning occasionally.

Fry the Onion Rings

Using a slotted spoon, remove the fried onion rings from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

Large onions

All-purpose flour

Cornstarch

Baking powder

Paprika

Cold sparkling water

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.