For the couple who want the food talked about
Most wedding catering is chosen defensively — what will not upset anyone. Korean is chosen by couples who want the meal to be part of what people remember about the day, and it delivers that without asking guests to be adventurous.
Galbi short ribs are the celebratory cut and they look like it on a table. Around them, Korean fried chicken wings and bulgogi sliders are immediately legible to any guest of any age, and japchae, kimchi fried rice and steamed rice with banchan give the meal a proper base.
All beef and chicken, zabiha-sourced, with no pork anywhere on our menus — which for Korean food specifically is the thing almost no other caterer in Los Angeles can offer.
- Galbi short ribs — the cut that carries a celebration
- Bulgogi marinated beef, dak galbi spicy chicken, Korean BBQ
- Korean fried chicken wings and bulgogi sliders, which need no explaining
- Japchae, kimchi fried rice, steamed rice and a wide banchan spread
Banchan is the abundance, and it is the cheapest part
A Korean table looks generous because of the number of small dishes on it, not because of the size of the portions. That is a genuinely useful fact at a wedding: the visual abundance costs a fraction of what the equivalent in protein would.
So we push the banchan wider than most caterers would and let it do the work. The couples who trim it to save money end up with a table that photographs thin, which was the opposite of the intention.
A bibimbap bar for the hour before dinner
Where there is a long gap before the seated meal, a build-your-own bibimbap bar fills it better than passed canapés: guests assemble a bowl, it occupies the part of the evening where nothing is happening, and it handles the dietary spread without a separate arrangement.
The heat lives in the sauces at the end rather than through the dish, so a guest who wants it plain gets it plain from the same line.
