Jeju Kitchen

How Carmel’s Only Korean Restaurant Jeju Kitchen Kicked Its Dining Scene Up a Notch | Eater SF

"The dining room hums with the sounds of sizzling stone bowls of bibimbap and the slurping of dark black, savory jajangmyeon noodles; it’s a casual, stylish spot in the heart of buzzy Carmel Plaza that infuses Korean flavors into bar bites and upscale dishes. Ashley Wolff opened the restaurant in December 2023 and, as the only Korean restaurant in Carmel, has become an ambassador of sorts for the cuisine—locals adopted it quickly and it has since been recommended by Michelin, the New York Times, and Forbes. Wolff’s menu features signature creations such as gochujang-loaded tater tots, Korean barbecue wings, and kimchi macaroni and cheese, while a fan favorite is the crispy arancini filled with kimchi fried rice and molten cheese; the review notes the “initial crunch from the exterior, the chewiness of the rice, and the gooeyness of the cheese,” with kimchi adding “some freshness and funkiness.” Several dishes highlight technical care and cross-cultural technique: kimchi is made from scratch (a lengthy process Wolff calls out), a forthcoming Korean smash burger is described as “the baby of kimchi mac and cheese and a Big Mac,” and fusion plates include a cloud-like, aromatic Thai tea tiramisu and a creamy miso cacio e pepe made with mafaldine, miso butter, soy sauce, and sesame oil. Reflecting her upbringing, Wolff—born in Seoul but raised in the U.S.—says, “I wanted to go hard on Korean,” and adds, “We’ve learned twice that people gravitate toward it.” She frames the concept as personal fusion: “I’m not a Korean restaurant, I’m Korean fusion. I really want [the restaurant] to mirror me.” The restaurant’s roots trace to Wolff’s mother, who ran Carmel Coffee and Cocoa Bar and later bought Grill on Ocean Avenue, adding Korean short ribs, kimchi stew, and glass noodles; Wolff recalls being surprised that dishes like kimchi stew sold well for breakfast and credits those family experiences with inspiring her own venture. Her mother helps at the restaurant—making the kimchi and tropical fruit drinks such as strawberry lemonade and mango pineapple punch—and imparts lessons about minimizing waste and hard work; Wolff reflects, “There’s so much food that’s on our menu that I got made fun of for as a kid,” says Wolff, “My mom would pack kimchi soup for my lunch. Now, everyone thinks it’s cool — everyone is eating kimchi because it’s a probiotic.” Still in its early stages—the sign just went up this April—Wolff says the project is deeply personal: “This is my kid,” says Wolff, “I tell people, ‘We have our two front teeth now.’” The restaurant is open 11 a.m. to 8 p.m. daily." - Octavio Peña