mŏkbar's New Prospect Heights Location Now Serving Traditional Korean Cuisine

PROSPECT HEIGHTS, BROOKLYN — Chelsea Market's mŏkbar officially made the jump over to Brooklyn this week, as chef and restauranteur Esther Choi opened her new location at 212 Flatbush Ave. on Wednesday.

Choi, chosen in 2015 as one of Zagat's "30 Under 30" chefs to watch, explained that her new locaiton is offering more than the ramen-centric fare of mŏkbar's Manhattan spot.

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Chelsea Market is packed with tourists and folks on the go, so the menu there was "very easy for people to understand," Choi said.

But in Prospect Heights, mŏkbar offers a more diverse menu (embedded below) served in the style of traditional Korean dining.

Orders of "jip bap" bring together a tray combing proteins, colors and textures, Choi said. For example, guests can order beef, pork, fish or tofu, and mix it with Korean-style vegetables, rice and soup, all elements of the "very healthy diet" the culture prizes.

mŏkbar on Flatbush Avenue.

Then there's the selection of "anju," or small plates like spiced edamame; lentils served with bacon, kimchi, beansprouts, onion and scallions; and brown butter rice cakes with bacon, pork, kimchi and a poached egg.

Choi said anju dishes are like bar food, and complement Korea's drinking culture. As soon as the restaurant's liquor license arrives, she said, mŏkbar will be serving guests beer and Korean alcohol known as "soju," which Choi says she's getting from local brewers — a new development in the city's restaurant scene. (Those locals are producing a very smooth product, she said, meaning it can be savored, rather than taken as a shot.)

The dessert menu is coming together, Choi said, and will include Korean ice cream in flavors like ginger and toasted rice. And over time, Choi said she plans to add lunch and brunch, which would include offerings like sausage, egg and cheese ramen and mochi waffles.

For those unfamiliar with Korean cuisine, Choi recommended starting with an order of "bibimbap" ramen, which combines pork broth, pork, bean sprouts, shiitake mushrooms, spinach, and scallions. She also loves the restaurant's short ribs and fish of the day, which will be rotated depending on the season.

mŏkbar is currently open from 5 p.m. to 10 p.m. seven days per week, but will be open until about 2 a.m. on Fridays and Saturdays when its liquor license comes through, Choi said.

The business is still hiring for all positions. Those interested can drop by through Friday between 1 p.m. and 3 p.m. to fill out an application.

Pictured at top: Esther Choi in mŏkbar. Photos by John V. Santore