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.