Served with Soho slaw house made Katsu sauce

Katsu

Grilled Kalbi

Sauteed vegetables, Garlic butter, and soy topped with parmesan cheese

Garlic Noodles

Spicy Chicken Bulgogi

Chicken or Pork Katsu

Spicy Jjampong Ramen

Chewy noodles simmered in house made broth, Kamaboko and Scallions

Kimchi Udon with Shrimp Tempura

Fried Rice

Spicy Chicken Bulgogi baked with Mozzarella. With Macaroni

Bulmack (Buldak) with Macaroni

Shrimp / Vegetable Mixed shrimp and vegetable

Tempura

Savory Beef Patty, Provolone Cheese, Stir-fried Kimchi, Lettuce and Spicy Mayo

Kimchi Burger

Chicken wings / Fried Shrimp with Gochujang Honey

Firecracker

Spicy Pork served with our house made roasted tomato salsa.

K Street Tacos

Marinated and grilled Shrimp Lemongrass, Coconut milk, Garlic and Cilantro tossed with melted butter. With Garlic Rice

Grilled Lemongrass Shrimp With Garlic Rice

Marinated and grilled Shrimp Lemongrass, Coconut milk, Garlic and Cilantro tossed with melted butter.

Grilled Lemongrass Shrimp

Soy bean pods tossed with Chilies and Soy

Angry Edamame

Meat Jun

Spicy Pork Bulgogi

Chicken Bulgogi

Beef Bulgogi

Loco Moco

Chicken Hibachi

Mochiko Chicken

Chicken Teriyaki

Pound the chicken, pork, or tofu slices to an even thickness of about 1/2 inch. Season both sides with salt and pepper.

Prepare the Protein

Coat each piece first in flour, then dip into beaten eggs, and finally dredge in panko breadcrumbs until evenly coated.

Bread the Protein

Heat a frying pan over medium heat with enough oil to shallow-fry. Once the oil is hot (about 350°F / 175°C), place the breaded pieces into the oil. Fry until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on a paper towel-lined plate.

Fry the Katsu

Allow the katsu to rest for 2-3 minutes, then slice into strips just before serving.

Slice and Set Aside

In a bowl, mix together Worcestershire sauce, ketchup, soy sauce, sugar, and a pinch of ground ginger. Stir until sugar is dissolved and the sauce is smooth.

Combine Sauce Ingredients

Taste and adjust with more soy sauce or sugar as needed to balance flavor. Set aside until ready to serve.

Adjust Seasoning

Shred green and red cabbage thinly. Julienne carrots and slice scallions. Combine all the vegetables in a large mixing bowl.

Prepare the Vegetables

In a separate bowl, whisk together rice vinegar, sesame oil, a small amount of soy sauce, sugar, and a pinch of salt. Mix until sugar is dissolved.

Make the Dressing

Pour the dressing over the vegetables and toss thoroughly to coat. Let sit for 10-15 minutes for flavors to blend before serving.

Toss the Slaw

Place a portion of Soho slaw on a plate. Arrange the sliced katsu over or beside the slaw. Drizzle house made katsu sauce on top or serve on the side for dipping.

Assemble the Dish

Salt

Pepper

Sugar

Boneless chicken cutlets

Flour

Eggs

Panko breadcrumbs

Vegetable oil

Shredded cabbage

Carrot (julienned)

Green onions (sliced)

Rice vinegar

Sesame oil

Mayonnaise

Worcestershire sauce

Ketchup

Soy sauce

Mirin

Garlic (minced)

Ginger (grated)

In a large bowl, combine soy sauce, brown sugar, chopped green onions, minced garlic, sesame oil, black pepper, grated ginger, and water. Mix well until the sugar is dissolved.

Prepare the Marinade

Add the beef short ribs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Ribs

Preheat the Grill

Remove the ribs from the marinade and shake off excess liquid. Grill the short ribs for about 5-7 minutes on each side, or until they are nicely charred and cooked to your desired doneness.

Grill the Ribs

Remove from the grill, let rest for a few minutes, then slice and serve with rice and your favorite side dishes.

Serve

beef short ribs

soy sauce

brown sugar

green onions, chopped

garlic, minced

sesame oil

black pepper

ginger, grated

water

In a large pot of boiling salted water, cook the spaghetti or egg noodles according to the package instructions until al dente. Drain and set aside.

Cook the Noodles

In a large skillet, melt the butter over medium heat. Add the mixed vegetables and sauté for about 5-7 minutes until they are tender.

Sauté the Vegetables

Add the minced garlic to the skillet with the vegetables and sauté for an additional 2 minutes until fragrant. Pour in the soy sauce and stir to combine.

Add Garlic and Soy Sauce

Add the cooked noodles to the skillet and toss everything together. Season with salt and black pepper to taste.

Combine Noodles and Season

Remove from heat, top with grated parmesan cheese and chopped green onions, and serve immediately.

spaghetti or egg noodles

butter

parmesan cheese, grated

mixed vegetables (bell peppers, broccoli, carrots, etc.)

salt

In a large bowl, combine gochujang, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Add chicken thighs and mix until well coated. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight.

Marinate the Chicken

In a large skillet or grill pan, heat vegetable oil over medium-high heat. Remove chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and slightly charred.

Cook the Chicken

In a small saucepan, melt butter over low heat. Stir in 1 tablespoon of gochujang and mix until well combined. Adjust seasoning with salt and more gochujang to taste.

Prepare Gochujang Butter

Slice the cooked chicken and serve on a platter. Drizzle with gochujang butter, and garnish with chopped green onions and toasted sesame seeds.

Chicken thighs, boneless and skinless

Gochujang (Korean chili paste)

Brown sugar

Garlic, minced

Ginger, grated

Green onions, chopped

Sesame seeds, toasted

Butter

Season the chicken breasts or pork loin with salt and black pepper.

Prepare the Chicken or Pork

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Breading Setup

Dredge the meat in flour, then dip it in the eggs, and finally coat it with panko breadcrumbs, pressing to adhere.

Bread the Meat

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded meat and fry for about 4-5 minutes on each side, or until golden brown and cooked through.

Remove the katsu from the skillet and let it rest on a paper towel-lined plate. Once slightly cooled, slice into strips.

Rest and Slice

Chicken breasts or Pork loin

Black pepper

All-purpose flour

In a large pot, bring 4 cups of water to a boil. Add 2 tablespoons of gochugaru (Korean red pepper flakes) and 1 tablespoon of soy sauce. Stir well and let it simmer for about 5 minutes.

Prepare the Broth

Add the shrimp, mussels, and clams to the broth. Cook for about 5-7 minutes until the seafood is cooked through and the mussels are opened.

Cook the Seafood

In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.

In the same pot used for the seafood broth, crack the eggs gently into the broth, one at a time. Cover and let them poach for about 3-4 minutes, until the whites are set but the yolks remain runny.

Poach the Eggs

Divide the cooked ramen noodles into bowls. Ladle the seafood broth with shrimp, mussels, and clams over the noodles. Top with poached eggs and serve immediately.

Shrimp, peeled and deveined

Mussels, cleaned

Clams, cleaned

Ramen noodles

In a pot, combine the dashi stock, soy sauce, mirin, and sesame oil. Bring to a gentle simmer and let it cook for about 10 minutes.

In another pot, cook the udon noodles according to package instructions. Once cooked, drain and set aside.

Cook Udon Noodles

In a bowl, mix the all-purpose flour, cold water, baking powder, and salt until just combined. Do not overmix.

Prepare Tempura Batter

Heat oil in a deep pan. Dip the shrimp in the batter and fry until golden brown. Remove and drain on paper towels.

Fry Shrimp Tempura

In serving bowls, add the cooked udon noodles, pour the broth over the noodles, and top with sliced kamaboko, kimchi, shrimp tempura, and chopped scallions.

Udon noodles

Shrimp

Kamaboko (fish cake)

Scallions

Kimchi

Gather and prepare all the ingredients. Make sure the rice is cold and cooked for best results.

Prepare the Ingredients

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and calamari, cooking until the shrimp turns pink and the calamari is opaque, about 3-4 minutes. Remove from the skillet and set aside.

Cook the Shrimp and Calamari

In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and jalapenos, sautéing for about 1 minute until fragrant.

Sauté Vegetables

Add the cold cooked rice to the skillet. Stir-fry for about 5 minutes, breaking up any clumps and ensuring it is heated through.

Add Rice

Return the shrimp and calamari to the skillet. Add soy sauce, salt, and black pepper. Stir to combine. Push the rice to one side of the skillet.

Combine and Season

Pour the beaten eggs into the empty side of the skillet and scramble until fully cooked. Mix the eggs into the rice.

Scramble the Eggs

Finally, add chopped green onions, mix well, and cook for an additional 1-2 minutes before serving.

Finish with Green Onions

cooked rice

shrimp, peeled and deveined

calamari, cleaned and sliced

jalapenos, sliced

vegetable oil

egg, beaten

Bring a pot of salted water to a boil. Cook macaroni according to package instructions until al dente. Drain and set aside.

Cook the Macaroni

In a large bowl, combine diced chicken, gochujang, soy sauce, sugar, minced garlic, grated ginger, sesame oil, salt, and pepper. Mix well until the chicken is evenly coated. Let it marinate for at least 30 minutes.

Prepare the Chicken Marinade

Preheat a skillet over medium heat. Add the marinated chicken and cook until fully cooked and slightly caramelized, about 7-10 minutes.

In a large baking dish, combine the cooked macaroni and the cooked chicken. Mix well to combine.

Combine Ingredients

Top the macaroni and chicken mixture with shredded mozzarella cheese.

Add Cheese

Preheat the oven to 375°F (190°C). Bake the dish for 15-20 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions and serve warm.

Garnish and Serve

Macaroni

Chicken breast, diced

Korean chili paste (Gochujang)

Mozzarella cheese, shredded

In a mixing bowl, combine the tempura flour and salt. Gradually add the ice cold water to the flour, mixing gently with chopsticks or a fork until just combined. Do not overmix; small lumps are okay.

Prepare the Tempura Batter

Prepare the shrimp and vegetables by ensuring they are clean and cut into appropriate sizes for frying.

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). You can test the oil temperature by dropping a small amount of batter into it; if it sizzles and floats to the surface, it's ready.