▶ Bibimbap, one of Seoul Food’s specialties, is a large bowl of sticky rice topped with mixed baby greens, carrots, daikon and red radish, a cage-free sunny-side-up egg and a choice of meat or tofu.
▶ Korean Superbowl, another popular menu item, is made of sticky rice topped with a choice of meat or tofu, jalapeno and serrano relish, caramelized kimchi, scallion, queso fresco, cheddar and Korean salsa roja.
▶ Burrito Bowls are made of sticky rice topped with avocado and fresh kimchi with a choice of meat or tofu.
Meet the Gorees
Anna Goree’s culinary sensibilities have been shaped over her lifetime. The influence of her South Korean upbringing is easy to taste in her creations. She graduated from Sogong Loyola University in Seoul and then from L’Academie de Cuisine. She interned as a pastry chef at the Ritz-Carlton Hotel and worked as a pastry chef at Whole Foods Market, where she met her husband, Jon.
Jon Goree grew up on the shores of Lake Superior, hunting, fishing and working as a chef and meat cutter. As a student at the University of Wisconsin, he developed an appreciation for sustainable land use and a profound respect for nature. These passions are evident in the way he does business.