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Staff Pick: Cup Story

Staff Pick: Cup Story


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A taste of good authentic Korean food warrants a trip to Oakland Koreatown, which is not really an option for a student with no car and little patience for a forty-minute bus ride. Very few viable options exist in Berkeley, and my personal mission to satisfy my spicy Korean food cravings eventually led me to Cup Story, a hidden gem squeezed between Big Al’s Smoke & Gifts and Bill’s Footwear. Overshadowed by the more well-known options on Telegraph Ave., Cup Story is easy to miss for those who do not know about it.

Photo by Laura Lim

Cup Story is not your regular sit-down Korean restaurant. The establishment has limited seating, and the food is served in cups (small, medium or large). Although it does offer rice bowls, it is purely a food-on-the-go kind of place. Cup Story is a boon shik jum, an after-school cafeteria for busy students who are looking for a quick fix for their hunger and cravings, with options ranging from fried rice to ramen.

Photo by Laura Lim

The ultimate symbol of a boon shik jum istteokbokki (spicy rice cakes), and I ordered some in a small cup hoping that it would be spicy enough for my neglected Korean palate. Not only did the spiciness appease my Korean food cravings, but I was pleasantly surprised by the portions. At first, I was a little skeptical of how full I would be from food served in a cup (small girl with a big stomach here), but a surprisingly large amount can fit inside a cup; the server was also very generous with the portions.

Depending on the size, prices range from $3 to $8, but even a small cup is enough for a hungry college student in a rush. For those unfamiliar with Korean cuisine and wary of spicy food, the various fried rice options (beef, shrimp, kimchi) are good, safe choices that won’t be too far out of anyone’s comfort zone.

Cup Story is a quick and satisfying option that will not disappoint, especially if you are in need of some spiciness.

Location: 2384 Telegraph Ave. Berkeley, CA 94704
Hours of Operation: Visit in person to see!

View the original post, Staff Pick: Cup Story, on Spoon University.

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Remember onion-soup-mix dip? This is similar, but infinitely better. In 1954, when an unknown California cook combined sour cream with onion soup mix, the recipe became so popular that Lipton soup company began to print it on its packages. We gave the dip a Hawaiian accent. Make it a couple of hours ahead of time to let flavors develop, and serve with lots of potato chips.

This recipe is from Dory Ford, former executive chef at Portola Restaurant at the Monterey Bay Aquarium. Seafood Watch, the aquarium’s guide to sustainable seafood, recommends farmed oysters, which can be grown in protected areas and harvested with minimal environmental impact.


Remember onion-soup-mix dip? This is similar, but infinitely better. In 1954, when an unknown California cook combined sour cream with onion soup mix, the recipe became so popular that Lipton soup company began to print it on its packages. We gave the dip a Hawaiian accent. Make it a couple of hours ahead of time to let flavors develop, and serve with lots of potato chips.

This recipe is from Dory Ford, former executive chef at Portola Restaurant at the Monterey Bay Aquarium. Seafood Watch, the aquarium’s guide to sustainable seafood, recommends farmed oysters, which can be grown in protected areas and harvested with minimal environmental impact.


Remember onion-soup-mix dip? This is similar, but infinitely better. In 1954, when an unknown California cook combined sour cream with onion soup mix, the recipe became so popular that Lipton soup company began to print it on its packages. We gave the dip a Hawaiian accent. Make it a couple of hours ahead of time to let flavors develop, and serve with lots of potato chips.

This recipe is from Dory Ford, former executive chef at Portola Restaurant at the Monterey Bay Aquarium. Seafood Watch, the aquarium’s guide to sustainable seafood, recommends farmed oysters, which can be grown in protected areas and harvested with minimal environmental impact.


Remember onion-soup-mix dip? This is similar, but infinitely better. In 1954, when an unknown California cook combined sour cream with onion soup mix, the recipe became so popular that Lipton soup company began to print it on its packages. We gave the dip a Hawaiian accent. Make it a couple of hours ahead of time to let flavors develop, and serve with lots of potato chips.

This recipe is from Dory Ford, former executive chef at Portola Restaurant at the Monterey Bay Aquarium. Seafood Watch, the aquarium’s guide to sustainable seafood, recommends farmed oysters, which can be grown in protected areas and harvested with minimal environmental impact.


Remember onion-soup-mix dip? This is similar, but infinitely better. In 1954, when an unknown California cook combined sour cream with onion soup mix, the recipe became so popular that Lipton soup company began to print it on its packages. We gave the dip a Hawaiian accent. Make it a couple of hours ahead of time to let flavors develop, and serve with lots of potato chips.

This recipe is from Dory Ford, former executive chef at Portola Restaurant at the Monterey Bay Aquarium. Seafood Watch, the aquarium’s guide to sustainable seafood, recommends farmed oysters, which can be grown in protected areas and harvested with minimal environmental impact.


Remember onion-soup-mix dip? This is similar, but infinitely better. In 1954, when an unknown California cook combined sour cream with onion soup mix, the recipe became so popular that Lipton soup company began to print it on its packages. We gave the dip a Hawaiian accent. Make it a couple of hours ahead of time to let flavors develop, and serve with lots of potato chips.

This recipe is from Dory Ford, former executive chef at Portola Restaurant at the Monterey Bay Aquarium. Seafood Watch, the aquarium’s guide to sustainable seafood, recommends farmed oysters, which can be grown in protected areas and harvested with minimal environmental impact.


Remember onion-soup-mix dip? This is similar, but infinitely better. In 1954, when an unknown California cook combined sour cream with onion soup mix, the recipe became so popular that Lipton soup company began to print it on its packages. We gave the dip a Hawaiian accent. Make it a couple of hours ahead of time to let flavors develop, and serve with lots of potato chips.

This recipe is from Dory Ford, former executive chef at Portola Restaurant at the Monterey Bay Aquarium. Seafood Watch, the aquarium’s guide to sustainable seafood, recommends farmed oysters, which can be grown in protected areas and harvested with minimal environmental impact.


Remember onion-soup-mix dip? This is similar, but infinitely better. In 1954, when an unknown California cook combined sour cream with onion soup mix, the recipe became so popular that Lipton soup company began to print it on its packages. We gave the dip a Hawaiian accent. Make it a couple of hours ahead of time to let flavors develop, and serve with lots of potato chips.

This recipe is from Dory Ford, former executive chef at Portola Restaurant at the Monterey Bay Aquarium. Seafood Watch, the aquarium’s guide to sustainable seafood, recommends farmed oysters, which can be grown in protected areas and harvested with minimal environmental impact.


Remember onion-soup-mix dip? This is similar, but infinitely better. In 1954, when an unknown California cook combined sour cream with onion soup mix, the recipe became so popular that Lipton soup company began to print it on its packages. We gave the dip a Hawaiian accent. Make it a couple of hours ahead of time to let flavors develop, and serve with lots of potato chips.

This recipe is from Dory Ford, former executive chef at Portola Restaurant at the Monterey Bay Aquarium. Seafood Watch, the aquarium’s guide to sustainable seafood, recommends farmed oysters, which can be grown in protected areas and harvested with minimal environmental impact.


Remember onion-soup-mix dip? This is similar, but infinitely better. In 1954, when an unknown California cook combined sour cream with onion soup mix, the recipe became so popular that Lipton soup company began to print it on its packages. We gave the dip a Hawaiian accent. Make it a couple of hours ahead of time to let flavors develop, and serve with lots of potato chips.

This recipe is from Dory Ford, former executive chef at Portola Restaurant at the Monterey Bay Aquarium. Seafood Watch, the aquarium’s guide to sustainable seafood, recommends farmed oysters, which can be grown in protected areas and harvested with minimal environmental impact.


Watch the video: Γιατί η Ελλάδα σπεύδει να σηκώσει πρώτη το βάρος της πράσινης ανάπτυξης; (May 2022).


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