Daeho Kalbijjim & Beef Soup opened its first location in Japantown in February 2019, centered on two dishes: kalbijjim, braised beef short ribs drawing on royal recipes from the Joseon Dynasty, and a beef soup. The kitchen uses prime-grade beef and measures ingredients carefully to keep the flavor consistent.
The kalbijjim comes to the table in a hot stone bowl, often finished with a tableside pour of melted cheese, and can be customized with spice levels, add-ons like rice cakes, and a choice of white or purple rice. The short ribs are cooked long enough to pull cleanly off the bone.
The Japantown restaurant was the first in what has grown into a small chain of Daeho locations across California and beyond, built on a family history of operating Korean restaurants in San Francisco that stretches back decades.
The kalbijjim comes to the table in a hot stone bowl, often finished with a tableside pour of melted cheese, and can be customized with spice levels, add-ons like rice cakes, and a choice of white or purple rice. The short ribs are cooked long enough to pull cleanly off the bone.
The Japantown restaurant was the first in what has grown into a small chain of Daeho locations across California and beyond, built on a family history of operating Korean restaurants in San Francisco that stretches back decades.