Barn Joo’s Tapas Concept
Barn Joo has chosen tapas as the restaurant’s specialty cuisine style and we have assembled a wide variety of appetizers, snacks, finger food and meals to fit our savvy menu theme. Barn Joo believes that having a wide range of options and portions is a great thing. The tapas concept allows Barn Joo’s patrons to share their dishes and to find unique dish combinations that best suits their cravings. Barn Joo is a gastropub that couples drinks and tapas into a delightful experience.
[Pictured Above: Ojinguh Tweegim – crispy calamari]
Origins of Tapas
The Spaniards are credited with the concept of tapas and they have established a proud history of preparing tapas variations. The word “tapas” is derived from the Spanish verb tapar, “to cover”. The idea would be to cover the table with an assortment of tapas that is intended to be shared and enjoyed by a group of friends or family. We have adopted this theme to create Barn Joo as a tapas restaurant.
Interesting Fact about the Origins of Tapas:
King Alfonso X, el Sabio or “the Wise One” advised Castilian taverns to serve wine accompanied by something to eat, so that the clients would not become swiftly drunk.
[Pictured Above: BJ‘CHICK’ Bokki, a Barn Joo favorite]
Adding the Korean Flavor
Barn Joo has developed a modernized culinary style that integrates westernized flavors into Korean-inspired tapas dishes. Barn Joo strives to be more than a traditional Korean restaurant and we are always looking to prepare innovative dishes that are unique to our restaurant. Organic ingredients of a high quality, also play a significant role in bringing out the desired taste that we want to provide for our restaurant’s guests.
[Pictured Above: Samgyubsal Jjim – berkshire pork belly confit]
Establishing a Korean Gastropub
The Korean concept of “Anju” entails a type of food that complements the consumption of alcohol. Barn Joo’s offerings combines the very best of the Korean Anju with the Westernized ideas of tapas to create an outstanding dining and drinking experience.
Acquire a Growing Appreciation for Aged Kimchi
Demand for Kimchi is rising and consumers are scouring Korean Restaurants, local food markets and Korea Towns of major cities in search of the best Kimchi. Furthermore Kimchi is frequently appearing in new dishes as well as more traditional Korean cuisines. Aged Kimchi as opposed to ripe Kimchi, produces a unique flavor and impacting taste that can only be produced with the intricate execution of exceptional techniques and artisanship of Kimchi fermentation.
The Artisanship of Fermentation
The Kimchi specialists of Muk Eun Ji explain that the flagship taste of aged Kimchi derives from patience, as Muk Eun Ji Kimchi goes through an extensive fermentation and preservation process. After a year of maturation in low temperature settings, the Muk Eun Ji Kimchi adopts a relish that is well appreciated by our restaurant’s Kimchi enthusiasts.
Our expertise and preservation techniques allow our aged Kimchi to retain freshness without forming unwanted molding or off tastes.
Exclusive to Muk Eun Ji
With over 400 varieties of Kimchi, Muk Eun Ji‘s aged Kimchi is inspired by the classical taste and traditions of Kimchi‘s 3000 year old history. Muk Eun Ji is proud to serve an exceptional form of Kimchi that excels in quality and flavor. You can enjoy Muk Eun Ji‘s aged Kimchi through our Kimchi menu section or you can even purchase a packages of our Kimchi to enjoy from home.