Crazy for Korean
A few years ago, the Korean taco, a stupendous combination of garlicky charred beef and chili-soy shredded cabbage folded
up in a corn tortilla, broke open what was possible for Korean-American food. Now, at their two restaurants Revel and Joule,
Rachel Yang and her husband, Sief Churchi, are pushing the boundaries in their own way. If you have to pick one, hit up Joule—recently
reborn as a Korean steakhouse inside the new Fremont Collective—for surprising combos like short ribs with grilled kimchi
and, for brunch, oatmeal-stuffed porchetta and sesame waffles.