Post on : February 16, 2026

A bold blend of ground chuck and short rib, kickstarted by ginger, garlic, shiitake, and a fearless gochujang edge. A crown of crispy pork belly and gooey Gruyère sits atop, while dashi-pickled cabbage, jalapeño heat, arugula, and toasted sesame aioli light it up on a black sesame bun. It’s sleek, savage, and unapologetically delicious.

$25