StoneKorean

Anju is the Korean word for bar food, and it's lighter and healthier than nachos, fries, onion rings and their ilk. Korean bar noshers eat such things as chicken skewers with veggies, fried mung bean pancakes, egg-battered zucchini or fish, pork wrapped in fresh leaves with kimchi and other small bites that offer more sustenance than grease.

It's cold outside in San Francisco! Visit us for something warm and deliciouslike a Dol Sot Bi Bim Bap.

San Jose local and Korean baseball hero Eric Thames is back in the MLB with the Brewers! Welcome back slugger!

Did you know? It's traditional for Koreans to eat Seaweed Soup on their birthdays

Thank you for supporting small businesses!

Happy Thanksgiving!

Korea is the largest consumer of garlic. It is used in almost every appetizer, soup, entrée, and side dish.

Making "kimchi" is a very labor-intensive job which usually takes most of the day. The Korean cabbage is combined with julienned carrots and Korean radish, spring onions, and a LOT of crushed red pepper. Traditionally, it is then placed in a large ceramic pot and buried underground to ferment.

"Vacuum-packed kimchi is highly recommended for travelers planning to take kimchi with them to pass stringent customs and prevent any leaks"

Rough election night? Join us for happy hour from 5 to 7pm tonight!

Enjoy our hwae dup bap (sashimi rice salad) for lunch! ahi tuna sashimi style with tobiko, fresh greens, avocado, and vegetables over steamed rice

Gochu-jang is Korea’s traditional fermented condiment. If you run across a brand with varying degrees of spiciness, know the ‘GHU’ (Gochu-jang Hot taste Unit) you desire - ranging from 1 to 5. The higher the unit, the stronger the spiciness.