Joodooboo

"Steve Joo’s ode to dooboo and banchan is a sight to behold, especially given that the two foods typically get co-star status to other dishes. At Joodooboo, the attention is placed front and center on those items, with subscription worthy banchan made of seasonal ingredients and tofu that can only really be described as “pillow-soft.” Dig into a farmer’s bowl featuring the latest banchan selections over rice, with an added side of dooboo, and you’ll most likely find yourself heading back to the counter to take some extra servings of the banchan and tofu home." - Dianne de Guzman, Eater Staff

"The Dragon Boat Festival is a Chinese holiday that lands on the fifth day of the fifth month, according to the Chinese lunar calendar — this year it begins on Monday, June 10 — and a trio of local chefs will hold a pop-up on Sunday, June 9 in celebration. From 11 a.m. to 3 p.m. Jessica Fu, Henry Hsu, and Nancy Lau will take over Oakland’s Joodooboo to sell plenty of treats for the occasion. Feast on zongzi, bao, cake, and more, all carefully prepped for your eating — and festival — needs. If you’re looking to score the whole menu, arrive on the earlier side, as this pop-up should be a popular one." - Paolo Bicchieri

"Holder’s House, the pop-up chef Sara Kirnon launched after closing her Caribbean restaurant Miss Ollie’s, will take up a short residency at Oakland Korean deli Joodooboo in June. On Sunday, June 4 and 18, fans can catch Kirnon at 4201 Market Street." - Lauren Saria

"We now have a spot dedicated to surprisingly creamy tofu and banchan—and it will satisfy even the pickiest Bay Area soybean and fermentation heads. This Korean deli in North Oakland is pumping out seasonal banchan that changes weekly, and is ideal if you like lunches that are refreshing, pickled, and quick. Right now, you’ll find things like kabocha squash with toasted seeds, dooboo and wild nettles, and potatoes with green garlic and leeks. Whether you get the four- or six-banchan pack, get some extras to round out the meal: rice, a cup of ginger-soy-sesame sauce, and some tofu they make fresh each day. Devour it at home or at a table outside, and repeat for lunch next week. Joodooboo is operating on limited hours and with a limited menu, but they already have us hooked." - Lani Conway

"Steve Joo is about to debut his hotly anticipated Korean deli Joodooboo in Oakland with an expected opening on January 12. The deli will offer banchan and tofu, along with meals including protein, rice or soup, banchan, and kimchi on-site." - Lauren Saria