Check out our latest arrivals: Tenderloin Steak Tips, Froot Loops Waffles, Kogi Orange Sauce, Cinnamon Toast Crunchâ„¢ and Trixâ„¢ Muffins, Kogi Orange Sauce, and don’t forget to keep your kitchen spotless with Orange Citrus Cleaner and Heavy Duty Oven Cleaner.
Creamy chickpea hummus blended with garlic, serrano peppers and spices. Served with crunchy pita chips.Â
Homemade Pork Fried Jiaozi, fried and drizzled with Salsa Roja, and served with a side of fresh Secret Weapon Slaw.Â
Ground chuck grilled beef patty topped with cheddar cheese, jalapeno sausage, kalbi marinated bacon, grilled onions, house-made pickles, tomato and lettuce on a toasted sesame seed bun with serrano chili mustard.
Battered fish fillets served with fries, coleslaw and homemade serrano chili aioli.Â
Seared calamari rings and tentacles, soaked in rice wine, fried in peanut oil with sliced baby corn, scallions, peppers coated in Kogi secret weapon sauce.Â
A spicy twist on a classic favorite. Homemade sriracha aioli, under a grilled hot dog, topped with napa ponzu slaw and finished with a drizzle of Kogi salsa roja.Â
Fried oysters on a toasted crostini. Topped with Kogi garlic serrano sauce, bacon, tomato and microgreens.Â
Pickled Brine Chicken on a brioche bun with tangy citrus slaw, Kogi serrano chili garlic aioli and bread and butter pickles. Served with tater tots with Kogi salsa roja.Â
Wok charred sirloin steak tips marinated in Kogi Kalbi Marinade served over jasmine rice with woke charred brussels sprouts, bacon and red onion toss in Kogi Serrano Chili Sauce.Â
Jumbo sea scallops pan seared glazed with secret weapon sauce served on a bed of garlic spinach.Â
Curious about the name? Well, the use of naan bread to create a taco equals – naco – naturally! Cafe H, Korean BBQ Beef is the perfect catalyst for an easy and flavorful twist on a traditional taco. This recipe uses naan in place of tortillas or shells, a warm and soft handheld alternative to its corn-based counterpart.
A savory breakfast of smoked garlic serrano beef brisket, spicy cheesy grits and fried eggs.Â
Large breaded pork cutlet served with serrano chili cream gravy, garlic mashed potaotes and secret weapon grilled vegetables.
Ground chuck grilled beef patty top with pepper-jack, cheddar cheese, chorizo sausage, grilled onions, avocado, tomato and lettuce on a toasted sesame seed bun with garlic serrano aioli.Â
Deep fried tater tots, topped with cheddar cheese, applewood bacon, and chives. Baked, and finished with a drizzle of the Kogi salsa roja.
Fried chicken topped with pepper jack cheese, grilled onions, house-made pickles, lettuce, garlic serrano cream gravy, garlic serrano mustard and salsa roja aioli on a toasted sesame seed bun.
Seared ribeye steak caramelized in Kogi OG kalbi marinade, served in corn tortillas with fresh cilantro, diced tomatoes and Kogi salsa roja.
Pasta tossed with peppered bacon and salsa roja cream sauce. Topped with panko bread crumbs and baked.Â
Pan-seared red snapper topped with salsa roja on a bed of roasted summer vegetables with secret weapon sauce and garlic mashed potatoes.Â
Savory salsa roja chicken served on grilled flour tortilla with jalapenos, lime, tomatoes, cilantro, cheddar jack cheese and smoky bacon.Â
Fresh fried chips layered with pulled pork, bacon, sausage, slaw, pickles and cheese. Baked and drizzled with salsa roja and ranch dressing.Â
Fresh fried chips layered with pulled pork, bacon, sausage, slaw, pickles and cheese. Baked and drizzled with salsa roja and ranch dressing.Â
Fresh Kalbi marinated and seared cauliflower grilled until tender and served on a bed of greens. Finished with Ken’s Boom Boom Sauce and cilantro.
Fried tater tots with Kogi Salsa Roja, grilled carne asada, fresh jalapenos, tomatoes, green onions, cilantro and drizzled with Salsa Roja.Â
