Ohsun Banchan Korean Deli Is Opening in Seattle’s Pioneer

Wildly preferred Seattle Korean pop-up Ohsun Banchan is opening a Pioneer Sq. deli and cafe in October serving noodles, soups, stewed meats — and what will almost certainly be the greatest selection of banchan at any Korean cafe in the Seattle space.

Ohsun Banchan operator Sarah Upshaw, a Korean cookbook creator and blogger, started out doing Korean food stuff pop-ups underneath the identify Jinjia final year. Although she’d been performing in Nordstrom’s picture office for 10 years, she soon realized she required to do the job in food stuff complete time. (Beforehand, she’d created a Korean barbecue cookbook and maintained a Korean foods blog referred to as Kimchi Halfie, a reference to her half-Korean identification, even though working at Nordstrom.) That is when she rebranded and turned her concentrate to banchan, the side dishes served with rice in most Korean foods, frequently kimchi or other pickled greens.

Although Upshaw says she’s joyful to see Korean barbecue and hotdogs grow to be preferred in the U.S. in the last several decades, she wishes diners to learn a lot more about other sides of Korean cuisine. She even desires to assist introduce men and women who are rather acquainted with Korean delicacies to new varieties of banchan.

Eight vegetable side dishes surrounding a bowl of rice.

Some of the banchan from Ohsun Banchan.
Sara Upshaw

“Whatever’s in time, we’ll both pickle it or make it into kimchi,” Upshaw claims. “We’re so excited to demonstrate folks items apart from the normal Napa cabbage spicy kimchi.”

A spotlight of the house, just a handful of blocks north of Lumen Discipline at 221 1st Avenue South, will be a deli circumstance exhibiting about 10 banchan just about every working day. Beyond rotating seasonal kimchi (imagine garlic scapes in late spring and apples in the fall), there will be some standbys together with a vegan Napa cabbage kimchi.

She’ll also provide diverse soups, like kimchi jigae, bean sprout soup, and seaweed soup, every day. “A regular Korean meal is a bowl of rice, 3 to five banchan, then a bowl of soup,” she suggests.

The lunch menu will contain noodle bowls with fresh new veggies. And nevertheless she’s striving to maintain the menu at least 50 % vegan, there will be specials with dishes like galbijjim (braised shorter ribs), bo ssam (sliced pork with fresh new herbs and veggies), and stewed pork tummy. Pajeon (Korean pancake) may also be released in the future, depending on kitchen ability. Upshaw claims she’ll take occasional catering requests for particular dishes as nicely.

At night, Upshaw sees the space turning into somewhere men and women can consume community gluten-absolutely free beer, cider, wine, and gluten-free of charge soju, even though she serves Korean snacks and meal dishes.

The ethereal deli place, which was previously a Quiznos and a kebab place, will have close to 35 indoor seats, with a bar future to the kitchen area for individuals who want to chat with the staff members. Upshaw is also developing a patio space on 1st Avenue. The service will be fast-relaxed.

A round metal platter covered in sliced pork, perilla leaves, lettuce leaves, with some banchan on the side.

The bo ssam with mushrooms from Ohsun Banchan
Sara Upshaw

Noodles in a metal bowl with mushrooms, sliced radish, and sliced cucumber.

A noodle dish from Ohsun Banchan.
Sara Upshaw

Upshaw states that her concentration on vegan dishes usually make people query the authenticity of her cooking. At the similar time, becoming a fifty percent-Korean girl, she says she’s been instructed all her existence that “you’re actually not that Korean.” But she likes to remind people of Korea’s vegan Buddhist culinary tradition, in which monks have been building kimchi devoid of shrimp or fish sauce for hundreds of years. Also, Korean cooking is assorted, and she suggests people today frequently equate tradition with their mothers’ cooking, even when their mothers use modern substances like Sprite to marinate their meats.

“If you question me, it’s Korean foodstuff,” Upshaw claims.

When the meals at Ohsun Banchan will be authentic to Upshaw’s upbringing and ancestry, she’s using care to get the kitchen area qualified gluten-absolutely free, and applying only gluten-free of charge substances, due to the fact she needed to produce a protected area for her gluten-no cost pals to dine-out and enjoy Korean foods. “I want this to be someplace folks can occur and feel ease and comfort,” she claims — the cause she named the organization after her grandmother’s very first title. “Come in, question inquiries, converse to us,” Upshaw suggests.

Whilst she is effective on getting the deli open, Upshaw is however carrying out Ohsun Banchan pop-ups, albeit a very little significantly less usually. Continue to keep current on Ohsun Banchan’s Instagram.