Strawberry marmalade, Greek yogurt, coconut granola. Creamy overnight oats layered with fruit, yogurt, and crunchy granola.
Korean Week
November 10, 2025
Inspired by the bold, balanced flavors of Korean cuisine — this week’s menu features fermented staples, bright pickled vegetables, and savory-sweet depth. It’s a nod to tradition, built to fuel both body and mind.
Strawberry Pandan Overnight Oats
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
42 | 46 | 9 |
Lemon Grass Chicken
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
48 | 45 | 8 |
Lemon grass and turmeric chicken, steamed rice & kimchi, pickled shiitake & snap peas, gochujang egg
A balanced, protein-packed bowl with fermented sides and punchy aromatics.
Beef Bulgogi
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
40 | 40 | 13 |
Bulgogi beef & pad see ew noodles, bulgogi sauce, bok choy, spinach, & scallion, pickled enoki
Savory noodles with tender beef, greens, and house-pickled mushrooms.
Reheat Instructions
Microwave on high for 2 minutes with the lid slightly open.