Bay Area Banchan
Chef Steve Joo’s banchan set features fresh tofu accompanied by market-driven flavors at Jooboodoo.
“[Making banchan] is time consuming and labor intensive, it is a way of communicating love and care. It’s what Korean moms make for their children,” says Steve Joo of the Oakland tofu and banchan concept, Joodooboo. Joo, a Chez Panisse alum, adds a California ethos, making seasonal, market-driven banchan and other plated dishes utilizing classic Korean flavors and techniques. The banchan at Joodooboo are typically served alongside Joo’s lunch plates and bowls, although many customers opt to buy more. “Often folks will come in for the first time, sit down with a meal, and before they finish will ask for a small container of this and that,” says Joo. “Having that aspect of taking it home, it’s that extra sale that’s already marketed by what’s on the tray. Restaurants always talk about selling that extra cocktail, but this is how we’ve been doing it so far.” Made to complement Joo’s silky, flavorful tofu (which he spent over a year in Korea mastering), his banchan set is a model of harmonious flavors and textures powered by seasonal ingredients.