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THE RESTAURANT

Yangban draws inspiration from Korean flavors and influences, regional California ingredients, as well as aspects of deli culture informed by Katianna’s childhood memories frequenting New York delis. Together, Katianna & John craft dishes that reveal their distinct perspectives and upbringings as Korean Americans, as well as their nuanced culinary approach, refined from their shared time at The Restaurant at Meadowood, The Charter Oak and Mélisse.

PLEASE NOTE THIS IS A SAMPLE MENU AND THE ACTUAL MENU MAY BE SUBJECT TO CHANGE.

DELI

Soy Eggs
Jammy on the inside. Bathed in soy, mirin, onion, garlic, assorted mushrooms

“Danmuji” Pickle
Korean radish, cauliflower florets, bay leaf, black peppercorn, turmeric, garlic

Deli Pickles
chopped cucumbers, brown rice vinegar, white soy, dill, perilla leaf, celery seed, garlic chives

Blistered Snap Peas
everything bagel seasoning, soy, lemon

Honey Walnut Carrots
garlic, soy & honey glaze, gochu-candied walnuts

Mushroom “Namul” with Bracken Fern
mushrooms & bracken fern roasted in doenjang oil

Chilled “Dotori” Acorn Noodles
roasted korean seaweed, fried garlic, scallions, pickled perilla seed, shirodashi vinaigrette

Twice Fried Magic Myrna Potatoes
smashed and fried, seasoned with brown butter fish sauce caramel, cilantro, fried shallots, lemon juice, scallions

Kimchi “Ppang”
baked in a cast iron pan with california olive oil and kimchi “marinara”

Chilled “Dotori” Acorn Noodles
roasted korean seaweed, fried garlic, scallions, pickled perilla seed, shirodashi vinaigrette

Coal Roasted Cabbage and Grapefruit Slaw
Dressed in a Ssamjang Vinaigrette

SPREADS & SCHMEARS

Hot Smoked Trout Schmear
Ocean trout, fresh horseradish root, pea leaves, crème fraiche, and lemon.

SALADS

Pea Shoot and Chive
Soy dashi apple vinaigrette, toasted crumbs, Korean chili flakes

Kimchi Ppang “Panzanella”
fried ppang croutons, basil, arugula, red onion, house made bacon, kimchi vinaigrette

KITCHEN SPECIALS

Braised Beef Short Rib, Roasted Mushrooms
Served with sauce and golden millet rice

12 oz Prime Deli Ribeye
dry aged ribeye roasted in cast iron served with k1 sauce

Baked Sea Bream
sea bream, chili daikon paste, toasted breadcrumbs

Avocado and Pear
yangban rice seasoning, toasted almonds, hot mustard vinaigrette

Gwangjang Market Rice Bowl
golden millet rice, broccolini, napa cabbage, greens, gochujang sauce.
Choice of: shredded chicken or marinated tofu.

Black Bean “Jajang” Bolo Rice
ragu of ground beef & pork, red & white wine, served over rice with cucumber & scallions

Biscuits and “Kare” Gravy
Buttermilk biscuits, korean curry gravy with ground beef & ground pork, carrots, onions

Congee Pot Pie
Roasted chicken stock, short grain rice, ginger, white pepper

Yangban Wings
Twice fried, dressed in a soy-garlic glaze

Pork Belly and Roasted Kimchi Fried Rice
Pork Belly, roasted kimchi, egg, sesame leaf, garlic chive, toasted nori

EXTRAS

Griddled Potato Bread
griddled in clarified butter

Garlic “Buchu” Fries
tossed in garlic chive “buchu” butter. finished with parmesan cheese

Golden Millet Rice
Short grain rice, ki jang millet

Ggim Packet
Sheets of seasoned roasted seaweed. great for wrapping!

Kimchi Hot Sauce

Gochujang Sauce

K-ranch

K1 Sauce

Regis Ova Supreme Caviar

Cured Trout Roe

SWEETS

Soft serve from double 8 dairy
Buffalo milk from Petaluma, ca

TOPPINGS
The Works:
Nurungji puffed rice
Doenjang caramel
Chocolate Inejolmi

Fried Potato Doughnuts
Dusted in powdered sugar

A 4% service charge will be added to each guest check to ensure competitive industry compensation, as well as health and medical benefits, for all of our valued full time team members.
In support of this initiative, the entirety of the charge is retained by the company.
If you would like this charge removed, please let our staff know.
Thank you for dining with us and supporting our staff.

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