"Dooriban was started by five Korean and Mexican women who sold their own kimchi. It opened in 2021 as a corner spot in the Roma Norte neighborhood, serving hearty dishes like bibimbap and kimchi fried rice seasoned with gochugaru, a Korean paste made from Mexican guajillo chiles. “Mexican and Korean cuisine may be different, but they also have many similarities that we celebrate, like the heavy use of heat, fermentation, and ancestral beverages,” says Sofia Acuña, one of the cofounders. Recently, Acuña and her team started producing a fermented milky rice drink, makgeolli, under the brand name Haru Haru." - Travel + Leisure Editors
