After two successful years in downtown San Jose, HOM Korean Kitchen has branched out to the Peninsula.
Owner-chef Konan Pi’s second site is in another rapidly evolving downtown, Redwood City’s, at the corner of Broadway and El Camino Real. During the soft opening, the team has been serving downtown employees and students from nearby Sequoia High School on weekdays, and a different clientele, parents with kids, on weekends.
The quick and customized model rules at HOM, which uses no MSG and no preservatives and cooks fresh several times daily. You pick your base (toasted, mixed grains or steamed white rice, or salad greens), then your protein (braised short ribs, firecracker pork, barbecue chicken, Korean steak, organic tofu) and three sides (banchans) from a dozen vegetable choices. If you like, add an organic egg on top.
The steak — it’s well-marbled black Angus — is the top seller, Pi said, followed by the chicken. Sides include bone broth soup and nori chips. The ginger ale is made inhouse with organic raw sugar.