Popular NYC Pop-Up Doshi hits the Bay Area with Korean packed lunches from chef Susan Kim
Chef Susan Kim was looking to bring doshirak, or Korean packed lunches, to the United States after being inspired by a trip to Korea, but with her own flair. Kim was thinking about the concept before the pandemic, she told Thrillist, eventually launching her Doshi pop-up in August 2020. The specialty is the non-traditional take on packaged meals, inspired by the food she grew up eating. and using his experience cooking in the kitchens of Chez Panisse and New York restaurants Agern and Insa. Now Kim is the latest to take over Turntable from Lord Stanley, bringing her Korean food-focused pop-up to San Francisco for the month of November.
It’s a kind of homecoming for Kim, who was born in Seoul and raised in California, but now resides in New York. Kim first worked in the restaurant business, hosting and serving tables in college, before becoming involved in restaurant operations in Los Angeles; she wanted to switch to cooking and, despite some discouragement of the idea from her friends and family. She did it anyway and eventually landed at Chez Panisse, first as a food pantry, then as a grill station manager. Kim credits the Berkeley Restaurant as “fundamental” to her culinary approach.
Kim’s approach is to cook a meal she hopes ‘will be like opening a present’ – ‘I consider it a huge privilege to feed people,’ Kim said in an advert for the Turntable pop-up . “The actual act of taking something from your hand and putting it in someone else’s mouth is extremely intimate.” At Lord Stanley, there will be both a full tasting menu available for $125 and a small menu for $70, as well as “Doshi Box” options for take-out. Expect dishes such as raw halibut in chilled soy broth and watercress; pan-fried tteok, or rice cakes, with halloumi cheese, egg confit and brown butter gochu; or blood sausage sundae served with chanterelles sauce and gluten-free short grain rice and sweet potato noodles.
Meanwhile, the take-out Doshi Box is branching out in its own way, with a number of fermented and marinated items to accompany a main course of marinated tofu for a vegetarian option, or marinated skirt steak with crumble. of anchovies for a meatier can. Both will come with sesame oil pickles, potato salad, Napa cabbage kimchi, braised namu vegetables, and pine nut and tofu vinaigrette. Kim’s residency runs November 2 through December 3, and reservations and takeout can be arranged through Tock; meanwhile, takeout orders can also be placed through the bright pink Broadway window between 12 p.m. and 9 p.m. Tuesday through Saturday.