haenyo is returning to PekoPeko Ramen for a repeat of last year’s month long pop-up series. Every Monday in October, we’ll takeover the kitchen and serve dinner from 5 to 10 p.m. The menu will be built around fall dishes like kimchi-jjigae (kimchi + pork stew), sullentang (white beef stew), spicy soondubu-jjigae (soft tofu stew) and others, always using homemade ferments and meat, vegetables and mushrooms from Maryland growers. The haenyo team is a year wiser but just as eager to share our Korean food. Last year you made us feel good, so warm, so VERY ALIVE and we can’t wait to do it again -- better and more harder.
For two consecutive nights, we’re serving Korean food at our favorite cocktail bar in Fells Point. Each night dinner service will run from 6 to 10 p.m. and we’ll offer an a la carte menu of small plates with dishes like yukhoe (beef tartare), shrimp + kimchi mandu and spicy tteokbokki to fill your belly.
We’re taking our rental van to Big Bear Cafe in Bloomingdale for pop-up dinners every Wednesday and Thursday this June. We’ll serve Korean food prepared with the late spring and early summer harvest out of their cozy kitchen. And every week we’ll tweak the experience and add some dishes to keep you interested (very interested). The first week we’ll bring in Korean beers, the second week more noodles, then a heavy seafood offering and royal cuisine for the final stand. The run will be capped with a blowout finale (food ‘n drinks and maybe after hours karaoke) on Friday, June 29th. This is a really exciting for us because we’re from a small town called Baltimore and we want to impress you. Dinner starts at 5:30 and goes until 10 or until we sell out.
We are making our D.C. debut on Tuesday, April 17th, throwing a one-night only dinner at Big Bear Café (1700 1st St NW) in the beautiful neighborhood of Bloomingdale. The smell of sesame oil will overtake coffee as we prepare our menu of Korean dishes built with Maryland-grown meats, seafood and vegetables. Our climate and seasonal rhythm is similar to that of Korea and so springtime yields some of the best dishes. And we’re excited to share them with you.
On April 2nd, in partnership with Everyman Theatre, we’re turning Forno (17 N Eutaw St.) into a Korean kitchen. Through our menu, we look to add even more life to Everyman’s production of Aubergine, serving dishes referenced in the play. We hope tasting the as-seen-on-stage muguk, mandu and roasted fish will allow guests to connect with the play on a new and interesting exciting level. We’ll also offer other dishes commonly served in Korean-American homes and some lesser known things we like to eat. Food and family are the best things going and this night will be a celebration of just that.
We are recommitting to travel and taking our food and crew to Brooklyn, NY for two-nights of Maryland-grown Korean food. On March 21st and 22nd, we’ll move into egg (109 N 3rd St.), a Brooklyn institution and ‘pioneers of local & sustainable sourcing,’ to share Baltimore’s harvest with some new faces. egg and haenyo share a lowercase name and a view on food: Get the best raw ingredients from people who care. So we’re doing Korean classics like firefly squid bokkeum, clam pajeon and tteokgalbi and some new stuff, always with that underlying view in mind. Plenty of early spring vegetables, Mid-Atlantic seafood and tasty K-style meats to be eaten in egg’s neat 'n orderly dining room.
We’re lucky to partner with Dylan’s Oyster Cellar for our first pop-up of the New Year. On January 15th from 5-10 p.m., we’ll drop our floats in the heart of Hampden and go heavy on Mid-Atlantic seafood. Dylan’s the guy with the freshest stuff and, as his guests, we won’t mess with what he’s built. We’ll serve dishes like Korean spicy crab soup, clam pajeon, broiled mackerel and more. We know wintertime can be cold and hard, but despite below freezing temps, we’re excited to gather our friends and celebrate the pleasures only cold can bring. From icy waters come the most comforting things.
When you come to see us, you can place your order at the counter, grab a table and your food will follow. No reservations necessary and dishes will range from $8-20.
Our team will set up at Village Square Cafe (Cross Keys) for an end of season harvest dinner, with a menu prepared Korean Tradition. Service will begin at 5 p.m. and wrap up at 10 p.m. with the evening’s offering enhanced by beer and wine. This is a new and exciting wrinkle for us. With the recent frost, we’re reflecting on the year’s yield and the dishes it made possible. We saw abundance of tomatoes and eggplant, but hoped for more beans and spicy peppers to experiment with. We made use of what was available and will wait patiently for what spring brings us. Despite the cold, we still have access to flavorful winter crops from local growers yet. Vegetables we want to share.
We’re going back to Café Andamiro on November 20th and 27th for a two-night dinner series. We’ll huddle together in Ran and Bomin’s cozy space and eat warm rice porridge called ‘juk’, a wintertime tradition and a dish of increasing popularity in Korea. To make it, we’ll simmer rice in homemade bone and vegetable broths until smooth and consistent. Bowls will be topped with oysters, beef, and colorful winter veggies among others. It’s cold now and because we can’t wrap everyone in blankets (we can still try, anyway), we’ll serve warm juk – the next best thing.
Dinner service will run from 5-10 p.m. each Monday and reservations will not be necessary. We will take orders at the counter and call your name when your food is up – tables first come, first serve. As always, there will be vegetarian and gluten-free options.
Starting on November 13th, we’ll begin our second weeklong stay at R. House in Remington. We’re modeling our menu and look after the no-nonsense pajeon houses of Seoul. These shops primarily sell crispy plate-sized pancakes, known as pajeon, (and maybe a few other things) because that’s what the people want. All week in stall #8, Irvin and crew will mix batter for kimchi, seafood and vegetable pancakes and flip them in Pennsylvania grown and processed canola. And he wants you to break up bites of pajeon with refreshing homemade banchan – side dishes like stewed greens, marinated tofu, and radish kimchi. This is where Karma Farm’s winter produce gets the Korean treatment.
Starting Monday, October 2nd and continuing every Monday in October, we’ll turn PekoPeko Ramen, our favorite Ramen shop in the city, into a Korean Stewhouse. Korean cuisine is balanced by the seasons -- stews tastes best in cooler weather and vegetables that grow in cooler weather taste best in stew -- so during our stay, we’ll do seolleontang (white beef stew), miyeok-guk (seaweed stew), sundubu-jjigae (soft tofu stew) and beoseot-tang (local mushroom stew) for health and clarity. Dishes other than stew, like bossam and pajeon, will be available too. Karma Farm will supply us with all manner of fall produce including winter squash, garlic, turnips, herbs and radishes and meat will come from local growers. All stews will be fortified with sustainably harvested seaweed from Salt Point Seaweed in California. Service will run from 5 to 10 p.m each week.
Philadelphia pt. II is happening Saturday, September 23rd. Join us from 5 to 10 p.m for a one-night BYOB dinner at Girard (300 E. Girard Avenue) in Philly’s Fishtown neighborhood. Girard’s team nails classic brunch dishes, so it’s fitting that we serve Korean pancakes called ‘jeon’ and others that highlight the fall harvest. Favorites like kimchi pajeon, haemulpajeon, and danhobak all make the cut. And because our pancakes pair better with beer than syrup, they’re the obvious choice for our first-ever Saturday evening outing. Produce will be sourced from our Pennsylvania-based farmer friends.
This September, haenyo will travel north on I-95 for our first pop-up in Philadelphia. Join us at West Philly’s Pentridge Station Beer Garden (5116 Pentridge St.) for three nights of Korean food, Baltimore hospitality and Pennsylvania produce. Our stay begins on Wednesday, September 6th with service continuing on Thursday the 7th and Friday the 8th. Dinner will run from 5 to 10 p.m. each night and we’ll offer a menu to match the beer garden’s lively atmosphere – mandu, gimbap and marinated and grilled chicken skewers called dak-kkochi are all on the list. Service will be simple -- come say “what’s up” and we’ll take care of you.
The Gnocco team (3734 Fleet Street) will graciously host haenyo for a casual, reservation-free pop-up dinner on August 21st. Pasta and seafood are the pride of Gnocco’s chef Brian Lavin’s menu, so our one-night menu will include our favorite Korean equivalents. Expect noodles -- wide and skinny, spicy and mild, warm and cold – and a flatboat’s haul of fresh seafood. Kal-gusku and bibim-guksu are definitely happening, as well as a gnocchi-like dish known as tteokbokki. And our people at Karma Farm will make sure our dishes are full of beautiful, late-summer produce.
Beginning July 17th, join haenyo, a Baltimore-based pop-up, for their weeklong stay at R. House. haenyo will merge Korean tradition with the local harvest to recreate popular street food dishes like hobakjeon, a savory summer squash pancake, and lettuce wraps known as gogi ssam. Karma Farm to supply the bulk of the fresh vegetables including garlic, lettuce, scapes, tomatoes, chili peppers and chives. Other dishes to include kimchijeon, banchan plate and a tossed summer salad.
On July 10th, we head to sunny Café Andamiro in Mt. Vernon for our second pop-up dinner. The evening’s offering will be refreshing and traditional with special focus on chilled beef and vegetable broths. Think air-conditioning in a bowl with noodles and summer vegetables. Chef Irvin will prepare Mul-Naengmyun, Dongchimi Guksu, Gimbap (and more) with Korean tradition and the local harvest in every dish. And because recipes are only as good as the raw ingredients, our vegetables, fruit and flowers will come direct from Karma Farm, harvested only days before service. Reservations not needed.
On May 29th, join haenyo, a Baltimore-based pop-up experiment, for a one-night takeover of Holy Crepe Café on Canton Square. We’re excited to share colorful street food with our friends, family and neighborhood. Korean pancakes are the backbone of our menu, which includes ‘haemulpajeon’ – a seafood pancake and nod to the haenyos of Jeju Island and our gracious hosts. We will also serve standards like banchan, lettuce wraps and a late spring salad. And to honor the changing season, we’ll source cared for produce from Baltimore’s Karma Farm.