Bottled water

Naked wings tossed in our Bulgogi signature sauce blend.

15 count

10 count

Jumbo wings fried naked and tossed in our signature blend of sauces.

6 count

Crispy tofu in a bulgogi marinade topped with kimchee and various veggies and our signature bulgogi BBQ and Blasian white sauce.

Tofu bulgogi

Japchae

Add-on dumplings

Mac & Cheese (Saturdays)

Rice

Seasoned fries

A crispy chicken tossed in our sticky sauce served with our kimchi slaw, veggies, and smack sauce.

Korean Fried Chicken Tenders

A crispy chicken tossed in our signature sticky sauce topped with our homemade kimchi slaw, and our Smack sauce.

Korean Fried Chicken Sandwich

Blasian Wings (Bulgogi BBQ BLEND or Caribbean Jerk Bulgogi BBQ)

2 flaky tacos with our steak (seoulgogi) and various veggies including kimchee and blended sauces.

Seoulgogi

Fried dumplings with a cup of dipping sauce.

Yaki Mandu

Crispy fried chicken tenders and tossed in our signature sticky sauce.

Korean Fried Chicken

Carrots, Red cabbage, Green onions, kimchee (fermented cabbage, if available)

Veggie only

Enjoy our Salmon cooked to perfection in our Cajun/bulgogi blend marinade.

Cajun Salmon Bulgogi

Veggie bowl

Seoulgogi (Steak)

Chicken bulgogi

These tender Korean short ribs will give you a burst of flavor.

Galbi (Korean Beef Short-rib)

If using a reusable bottle, wash it thoroughly with warm soapy water and rinse well. If using a single-use sealed bottle, ensure the seal is intact and the bottle is clean on the outside.

Prepare bottle

Pour or transfer 0.5 liters of cold filtered water into the bottle. If using a sealed single-use bottle, simply open it by twisting off the cap.

Fill with water

If you prefer chilled water, add up to 4 ice cubes into the bottle (if the bottle mouth is large enough). Alternatively, chill the filled bottle in the refrigerator for 30–60 minutes.

Add ice (optional)

Drop 1 thin slice of lemon or lime into the bottle for a subtle flavor. Gently invert the bottle once or twice to distribute flavor.

Add citrus (optional)

Tightly screw the cap back on (or close the bottle if using a reusable flip-top). Serve immediately or store chilled in the refrigerator. Consume within 24–48 hours for best freshness if water is flavored or opened.

Seal and serve

cold filtered water

ice cubes (optional)

slice of lemon or lime (optional)

bottle (reusable or single-use)

Pat the 15 chicken wings dry with paper towels. If not already split, separate wings into drumettes and flats and remove wing tips if desired.

Prepare wings

In a large bowl, toss wings with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tablespoon baking powder until evenly coated. The baking powder helps crisp the skin when baked. Drizzle 2 tablespoons vegetable oil and toss to ensure an even light coating.

Season and coat

Preheat oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack with space between pieces for airflow.

Arrange for cooking

Bake wings on the middle rack for 25–30 minutes, then flip each wing and bake an additional 8–12 minutes, until skin is deeply golden and crisp and the internal temperature reaches 165°F (74°C). For extra crispiness, broil 1–2 minutes at the end while watching closely.

Bake until crisp

While the wings bake, whisk together 6 tablespoons low-sodium soy sauce, 2 tablespoons packed brown sugar, 1 tablespoon gochujang, 1 tablespoon sesame oil, 2 tablespoons mirin, 2 tablespoons grated Asian pear (or Fuji apple), 2 teaspoons minced garlic, 1 teaspoon grated fresh ginger and 1 tablespoon rice vinegar in a small saucepan or bowl. Add 2 tablespoons water to loosen, if needed.

Combine sauce ingredients

If you prefer a slightly thickened, glazed sauce, place the mixture in a small saucepan over medium-low heat and simmer gently for 4–6 minutes, stirring occasionally, until slightly reduced and glossy. Remove from heat and stir in 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced green onion. Taste and adjust sweetness or salt (add up to 1 tsp sugar or 1 tsp soy sauce) or heat (add more gochujang) as desired.

Simmer and reduce (optional)

When wings are hot and crisp, transfer them to a large clean bowl. Pour the warm Bulgogi signature sauce over the wings and toss gently but thoroughly to coat each piece. Work in batches if necessary to ensure even coverage.

Toss wings in sauce

Transfer sauced wings to a serving platter. Sprinkle with extra toasted sesame seeds (1 tsp) and 1 tablespoon thinly sliced green onion. If you want extra heat or color, dust lightly with 1 teaspoon gochugaru.

Plate and garnish

Serve immediately while hot and crispy. Provide napkins — these are saucy and delicious.

Serve

whole chicken wings (split into drumettes and flats)

kosher salt

freshly ground black pepper

baking powder (aluminum-free)

vegetable oil (for tossing and baking)

soy sauce (low-sodium preferred)

brown sugar (packed)

gochujang (Korean chili paste)

sesame oil

mirin (or dry sherry)

grated Asian pear or Fuji apple

minced garlic (about 2 cloves)

grated fresh ginger

rice vinegar

toasted sesame seeds

green onions (thinly sliced, for sauce and garnish)

water (to adjust consistency)

toasted sesame seeds (extra)

thinly sliced green onion

optional: gochugaru (Korean chili flakes) for heat

Pat the 10 chicken wings dry with paper towels. This helps them brown and allows the sauce to cling. Lightly season all sides with 1 tsp kosher salt and 1 tsp black pepper.

Toss the seasoned wings with 1 tablespoon neutral oil to coat evenly. Let rest 10 minutes at room temperature while you prepare the sauce (or refrigerate up to 1 hour).

In a medium bowl combine 3 tbs soy sauce, 2 tbs brown sugar, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp sesame oil, and 1 tbs mirin. Whisk until sugar is mostly dissolved.

If you want a touch of heat and deeper flavor, whisk in 1 tsp gochujang. For a more authentic sweet-savoury bulgogi profile, add 2 tbs grated Asian pear or apple. Stir in 1 tsp toasted sesame seeds and 1 tbs thinly sliced green onion.

Taste the sauce and adjust: add a pinch more sugar for sweetness, more soy for saltiness, or 1/2 tsp water to thin if too viscous. Set aside.

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer spaced slightly apart. Roast for 20–25 minutes, flipping once at 12–14 minutes, until internal temperature reaches 165°F (74°C) and skin is golden and slightly crisp.

Oven Method

Heat a large skillet over medium-high heat. Add 1 tsp neutral oil if needed. Add wings in a single layer (cook in batches if necessary). Sear 5–7 minutes per side, reducing heat as needed, until cooked through and nicely browned. Finish with a lid on for 2–3 minutes to ensure doneness.

Stovetop / Pan-Sear Method

Preheat grill to medium-high. Oil grates. Grill wings 4–6 minutes per side with lid closed, moving to indirect heat if they begin to char, until cooked through and glazed-looking.

Grill Method

Regardless of cooking method: when wings are cooked, transfer them to a large mixing bowl while hot.

Pour the prepared Bulgogi Signature Sauce over the hot wings in the bowl. Toss vigorously with tongs or a large spoon until each wing is evenly coated and the sauce clings and slightly caramelizes from the residual heat (about 1–2 minutes). If you prefer a thicker glaze, return coated wings to a hot skillet or baking sheet for 1–2 minutes to reduce and set the sauce.

Transfer wings to a serving plate. Garnish with 1 tsp additional toasted sesame seeds and 1 tbs thinly sliced green onion. Serve immediately with lime wedges if desired.

chicken wingettes and drumettes (naked, skin on)

black pepper

neutral oil (for roasting/grilling)

soy sauce (preferably low-sodium)

brown sugar

garlic, minced

ginger, grated

mirin or rice wine

gochujang (Korean chili paste) - optional for heat

Asian pear or apple, grated (for authentic bulgogi sweetness) - optional

green onion, finely sliced

additional toasted sesame seeds (for garnish)

thinly sliced green onion (for garnish)

fresh lime wedges (optional)

Rinse or pat the 6 jumbo wing pieces dry with paper towels until surface moisture is removed. Season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest for 10 minutes at room temperature while preparing the frying oil and sauce.

Pat dry and season

Lightly toss the seasoned wings with 2 tbsp cornstarch to create a thin coating. Shake off any excess cornstarch so coating is even but not clumpy.

Pour about 1 cup of vegetable oil into a heavy-bottomed skillet or a small Dutch oven so it fills the pan approximately 1 to 1.5 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of cornstarch — it should sizzle immediately.

Heat oil

Carefully add the wings to the hot oil in a single layer, working in a single batch so they don't overcrowd (all 6 should fit in a small pan). Fry for 8–10 minutes, turning occasionally with tongs, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165–170°F (74–77°C).

Fry wings

Using tongs, transfer the wings to a wire rack set over a rimmed baking sheet or to a plate lined with paper towels. Let rest 2–3 minutes to drain excess oil.

Drain

In a small saucepan or sauté pan over low heat, melt 3 tbsp unsalted butter. Add 4 tbsp Frank's-style hot sauce, 1 tbsp honey, 1 tsp brown sugar, 1 tsp soy sauce, 1 tsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp smoked paprika and 1/4 tsp crushed red pepper flakes (if using). Stir constantly until the butter is fully incorporated and the sugar has dissolved, about 1–2 minutes. Taste and adjust balance: add a pinch more sugar for sweetness, a few drops more vinegar for tang, or more hot sauce for heat. Keep warm on the lowest heat.

Make the sauce

Place the drained hot wings into a medium mixing bowl. Pour the warmed signature sauce over the wings. Using tongs or a large spoon, toss vigorously until every wing is evenly coated with sauce, about 20–30 seconds.

Toss the wings

Transfer the sauced wings to a serving plate. Sprinkle 1 tbsp chopped fresh parsley over the top if desired. Serve immediately with 1/4 cup blue cheese or ranch dressing and lemon wedges on the side.

If not serving immediately, keep wings in a warm oven (200°F / 95°C) on a rack to preserve crispness for up to 15–20 minutes, but for best texture serve right away.

jumbo chicken wing pieces (drumettes and flats), skin on

Kosher salt

vegetable oil (for deep frying)

cornstarch

unsalted butter

Frank's-style hot sauce (or preferred cayenne-based hot sauce)

honey

brown sugar (light, packed)

soy sauce

apple cider vinegar

Worcestershire sauce

garlic powder

smoked paprika

crushed red pepper flakes (optional, for heat)

chopped fresh parsley (optional)

blue cheese or ranch dressing (for dipping)

lemon wedges (optional)

Drain the 14 oz block of extra-firm tofu, wrap in a clean towel or paper towels, and press with a flat weight for 15–30 minutes to remove excess moisture. After pressing, slice the tofu into 1/2-inch thick slabs or 1/2-inch cubes depending on preferred presentation.

Press and prepare tofu

In a shallow bowl combine 4 tbs soy sauce, 2 tbs brown sugar, 1 tbs sesame oil, 3 tsp minced garlic, 1 tsp grated ginger, 1 tbs gochujang, 1 tbs mirin, and 1/2 tsp black pepper. Whisk until sugar dissolves and gochujang is evenly distributed.

Make bulgogi marinade

Toss the pressed tofu pieces gently with half of the marinade (reserve remaining marinade for sauce or extra tossing) so each piece is coated. Let sit 15–20 minutes to absorb flavor. If time allows, marinate up to 1 hour in the fridge.

Marinate tofu

Lightly dust the marinated tofu pieces with 3 tbs cornstarch, shaking off excess. The cornstarch creates a crispy exterior when pan-fried.

Coat tofu for crisping

Heat a large nonstick or cast-iron skillet over medium-high heat and add 3 tbs neutral oil. When oil shimmers, add tofu in a single layer (work in batches if needed). Fry 3–4 minutes per side until deep golden and crisp. Transfer to a paper-towel-lined plate. If desired, finish by brushing the reserved marinade over tofu in the last minute of cooking and allow it to caramelize slightly.

Pan-fry tofu

While the tofu marinates or fries, prepare the toppings: drain and chop 3/4 cup kimchi, julienne 1/2 cup cucumber and 1/2 cup carrot, thinly slice 2 tbsp green onions, and chop 2 tbsp cilantro if using. Toast 1 tsp sesame seeds in a dry skillet over low heat for 1–2 minutes until fragrant. Set all toppings aside.

Whisk together 2 tbs soy sauce, 1 tbs brown sugar, 1 tsp sesame oil, 1 tsp minced garlic, 2 tsp grated pear or apple (optional), and 1/2 tsp gochujang (optional). Taste and adjust sweetness or heat. Warm briefly in a small pan over low heat for 1–2 minutes to meld flavors, then remove from heat.

In a small bowl combine 1/4 cup mayonnaise, 2 tbs plain yogurt or sour cream, 1 tsp lime juice, 1/2 tsp honey, 1/4 tsp garlic powder, 1/4 tsp black pepper, and 1 tsp water to thin. Stir until smooth and taste-adjust. Refrigerate until ready to use.

Prepare base: divide 2 cups cooked rice (or lettuce leaves) between two bowls or plates.

Arrange tofu: place the crispy tofu on top of the rice/lettuce. Drizzle 1–2 tbs of the warmed Bulgogi BBQ sauce over the tofu (or toss tofu briefly in sauce before plating for more coverage).

Add toppings: top the tofu with 3/4 cup chopped kimchi, julienned cucumber, julienned carrot, and sprinkle sliced green onions and toasted sesame seeds. Add chopped cilantro if using.

Finish with Blasian white sauce: drizzle desired amount (about 1–2 tbs per bowl) of the Blasian white sauce over the assembled bowl for creaminess and balance.

Garnish and serve: finish with a light drizzle of 1/2 tsp sesame oil, extra sesame seeds, and lime wedges on the side. Serve immediately while tofu is hot and crispy.

extra-firm tofu

soy sauce (or tamari)

garlic (minced)

ginger (fresh, grated)

Mirin (or dry sherry)

neutral oil (for frying, e.g., canola)

kimchi (drained and chopped)

cucumber (julienned)

carrot (julienned)

green onions (thinly sliced)

sesame seeds (toasted)

fresh cilantro (optional, chopped)

grated pear or apple (optional, for sweetness)

gochujang (optional, for heat)

mayonnaise

plain yogurt or sour cream

lime juice

water (to thin)

cooked rice or lettuce leaves (for serving)

sesame oil (optional finishing)

toasted sesame seeds (for garnish)

lime wedges (optional)

Bring a large pot of water to a rolling boil. Add the sweet potato glass noodles and cook according to package instructions (usually 6–8 minutes) until tender but slightly chewy. Stir occasionally to prevent sticking.

Cook noodles

Drain the noodles and rinse briefly under cold running water to stop cooking. Cut the noodles 6–8 times with kitchen shears or a knife to shorten them for easier eating. Toss with 1 teaspoon sesame oil to prevent sticking and set aside.

In a small bowl, combine soy sauce (6 tbs), sugar (2 tbs), sesame oil (1 tbs of the 2 tbs reserved), minced garlic (1 tsp), gochugaru (1 tsp), and 2 tbs water. Stir until sugar dissolves. Taste and adjust salt or sweetness if desired. Reserve toasted sesame seeds to finish.

Make sauce

Julienne the carrot and red pepper into thin matchsticks. Slice onion thinly. Clean and slice mushrooms. Trim and thinly slice green onions. Rinse spinach and drain well or spin dry.

Prepare vegetables

Heat 1 tablespoon neutral oil in a large wide skillet or wok over medium-high heat. Add carrots and stir-fry 1–2 minutes, then add onions and red pepper and cook another 2 minutes until vegetables are tender-crisp. Push vegetables to one side. Add another 1 teaspoon oil if needed and add mushrooms; stir-fry until mushrooms release moisture and are softened, about 2–3 minutes. Season vegetables lightly with 1/4 tsp salt and 1/8 tsp black pepper. Transfer cooked vegetables to a bowl and set aside.

Cook carrots, onion, bell pepper, mushrooms

In the same pan, add a quick splash of oil if needed and add spinach with a pinch of salt and 1/2 clove minced garlic. Stir just until wilted, about 30–45 seconds. Remove and squeeze out excess moisture with a spoon or towel. Season with a few drops of sesame oil and set aside with other vegetables.

Cook spinach

If using eggs, beat 2 eggs lightly with a pinch of salt. Heat a small nonstick pan with a little oil, pour in beaten eggs to make a thin omelet, cook until set, flip briefly, then transfer to a board. Roll and slice into thin strips (julienne) to use as garnish.

Prepare eggs

If using thinly sliced beef: season 6 oz beef with 1 tbsp soy sauce and 1/2 tsp sugar (optional). Heat 1 tsp oil in the skillet over high heat and cook beef quickly until just browned, about 1–2 minutes. If using tofu: press, slice thinly and pan-fry until golden on both sides. Set protein aside.

Cook beef or tofu

Reheat the large skillet or wok over medium-high heat and add remaining 1 tablespoon neutral oil. Add the drained noodles and pour the prepared sauce over them. Toss and stir continuously for about 1–2 minutes so the noodles absorb the sauce and warm through.

Bottled Water

15 Count

10 Count

6 Count

Tofu Bulgogi

Japchae

Add-on Dumplings

Mac & Cheese (saturdays)

Rice

Seasoned Fries

Korean Fried Chicken Tenders

Korean Fried Chicken Sandwich

Naked Wings Tossed In Our Bulgogi Signature Sauce Blend.

Blasian Wings (bulgogi Bbq Blend Or Caribbean Jerk Bulgogi Bbq)

Seoulgogi

Yaki Mandu

Korean Fried Chicken

Veggie Only

Cajun Salmon Bulgogi

Veggie Bowl

Seoulgogi (steak)

Chicken Bulgogi

Galbi (korean Beef Short-rib)