For the office that has eaten everything else
Offices that cater regularly hit the same wall: the rotation runs out and every Tuesday tastes like the last one. Korean is the board we send to break it, and it works because it is unfamiliar in an interesting way rather than a difficult one.
Korean fried chicken wings and bulgogi sliders need no introduction to anyone. Around them, japchae, kimchi fried rice and a banchan spread give the meal genuine variety without asking a colleague to be adventurous at their desk at half twelve.
All beef and chicken, zabiha-sourced, with no pork anywhere — which for Korean food specifically is what almost no other caterer in Los Angeles can offer an office.
- Korean fried chicken wings and bulgogi sliders — the two that need no selling
- Bulgogi marinated beef, dak galbi spicy chicken, galbi short ribs
- Japchae glass noodles, kimchi fried rice, steamed rice and banchan
- Mandu dumplings and a mochi assortment
A bibimbap bar is a team lunch that does something
Where the point of the lunch is that people talk to each other — an onboarding week, a team that has just merged, a day with remote staff in the office — a build-your-own bibimbap bar does more work than a tray.
Guests assemble their own bowl, which spreads the queue out, gives people a reason to stand next to someone they do not know, and handles the dietary spread without a separate arrangement. It needs an attendant, and that attendant is added to the crew rather than replacing part of it.
Banchan makes a modest order look generous
A Korean spread reads as abundant because of the number of small dishes, not the size of the portions — which is a genuinely useful property when the budget per head is fixed and visible.
We widen the banchan rather than the protein for exactly that reason. It is the cheapest way to make an office table look like somebody thought about it.
