Gonzo pop-up dishes continue at Daikaya this month

Were you bummed to have missed Daikaya chef Katsuya Fukushima's guest appearance at last week's Anju pop-up at Mandu? Good news: Some of Fukushima's dishes (alas, not the mapo tofu Frito pie) will be coming back as specials at Daikaya throughout the month.

The Anju pop-up's kimchi bolongese (Maura Judkis/for The Post)

Fukushima's dishes that will be making a repeat appearance include:

The Anju pop-up's "Krazy Korean." (Maura Judkis/for The Post) The Anju pop-up's "Krazy Korean." (Maura Judkis/for The Post)
  • Mandu + Manti= Mandi: mini pork dumplings, Greek yogurt, spice blend.
  • Late-Nite Ramen: Cup of ramen, Thai basil, cherry tomato, cheese
  • Soondae Sando: blood sausage, french fries, egg, ciabatta
  • Kimchi Bolognese: Rice cakes, parmesan reggiano, onsen egg
  • Krazy Korean: Corn, cotija, otogi mayo, gochugaru

The Kimchi bolongese, in particular, is worth a try. With mochi taking the place of noodles, and a mostly Asian roster of ingredients rounding out the rest of the dish, it deftly straddles both cultures. Same with the Krazy Korean, a take on elote, the Mexican street-food favorite. The specials will rotate, so call ahead if you want to make sure your favorite is on the menu. Unfortunately, some of the favorites from last Friday -- like a delightfully stonerrific mapo tofu frito pie and a ramen kimchi quesadilla -- won't be making a return appearance. If you want to see what you missed, the full menu is here.

The once-a-month Anju pop-up is the brainchild of Mandu co-owner Danny Lee, with invited collaborators like Jonah Kim, formerly of Pabu in Baltimore, offering late-night Korean bar snacks from 10 p.m. to 1 a.m. on the first Friday of every month.

Correction: A previous version of this story gave credit for the origin of Anju to chef Jonah Kim. It was Mandu co-owner Danny Lee's idea.

Maura Judkis covers culture, food, and the arts for the Weekend section and Going Out Guide.



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