Mokyo
Korean restaurant · East Village ·
Korean-inspired tapas with global influences, inventive small plates
Korean-inspired tapas with global influences, inventive small plates
"If you’re looking to recreate the experience of snacking on small plates and drinking cocktails at home, try ordering a few Korean dishes from this casual East Village spot from the people behind Thursday Kitchen. None of them cost more than $15, and they all involve ingredients you’ve probably never had before like corn dumplings with truffle salsa verde or pork jowl with kabayaki butter. Mokyo also has alcoholic light-up Capri Suns (which you might recognize from the menu at Thursday Kitchen) available for takeout and delivery." - nikko duren
"St. Marks Place became one of the city’s great boulevards for outdoor dining last year, especially on weekend evenings, when tables were set up on the sidewalk and skateboarders ground up and down the street. This antic scene will only heat up this summer, and there are few better places to take it in than this deceptively sophisticated little Korean tapas spot run by the talented chef Kay Hyun. Hyun offers two selections of Wagyu, which is not an ingredient commonly seen in this part of town; sticks of plantain fried like pork katsu in clouds of panko; and fat little dumplings folded with deposits of sweet-corn purée. And there are plenty of fine sakes and Korean spirits with names like Seoul Night and Golden Barley. —Adam Platt" - Eater Staff
"None of the Korean small plates at Mokyo, a casual East Village spot from the people behind Thursday Kitchen, cost more than $15. Each of them involve ingredients you wouldn't typically find mingling together, like truffle salsa verde or pork jowl with kabayaki butter. Mokyo also has alcoholic light-up Capri Suns (which you might recognize from the menu at Thursday Kitchen) available for limited indoor dining, outdoor dining, takeout, and delivery. photo credit: Alex Staniloff" - Nikko Duren
"Chef Kyungmin Kay Hyun’s Korean tapas destination Mokyo has added new winter menu items, including rice with octopus, gumbo, and cauliflower served with raisin labneh." - Tanay Warerkar
"I note that Mokyo, the well-received second restaurant from chef Kyungmin Kay Hyun, has debuted a new fall and winter menu that includes cauliflower with gochujang glaze and braised octopus with sweet congee." - Tanay Warerkar
