Soy Seasoned Korean Fishcakes
Soy Seasoned Korean Fishcakes
Soy Seasoned Korean Fishcakes
Soy Seasoned Korean Fishcakes

Soy Seasoned Korean Fishcakes


The Aisle

No Korean meal is complete without Banchan. Helps to complement, contrast, and complete your favorite Korean dishes.

Banchan is traditionally made to make meals personalized for your own ideal taste and texture. Perfect for accompanying your main course, mixing into your bibimbap, or snacking straight from the container(we won’t tell if you won’t).

Soy Seasoned Korean Fishcakes: Tender fish cakes sautéed in an aromatic soy sauce. Umami, salty, and savory.

Bream, Onion, Carrot, Soy Sauce, Wheat Flour, Soybean, Soybean Oil, Starch, Red Pepper Powder, Garlic, Sugar, Sesame Oil, Sesame Seeds, Canola Oil

The Korean Restaurant in San Francisco

Swimming in accolades from busy San Franciscan’s, Hwaro has made a name for itself in the Bay Area Korean food scene. Ina Lee moved from Korea 2010 to work in the city and soon realized how much she missed the homestyle Korean cuisine from her childhood. In 2013 she started her first fast-casual Korean restaurant, and in 2017 moved her mother, An and her brother Ryan over to help create the delicious dishes that comprise Hwaro. Hwaro’s food invites you into a traditional Korean home, where mom cooks flavorful classics with love and care.

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