Acorn Chef Fuses Korean, Southern Barbecues for Injoi at Zeppelin Station

Injoi Korean Kitchen is the latest to join Zeppelin Station’s roster of international “street food” vendors.

Developed by Acorn chef Bill Espiricueta, Injoi will bring Korean barbecue and Southern fusion to the food hall and coworking space set to open later this year at 3501 Wazee Street.

Korean fried chicken, bibimbap with kimchi, and bulgogi with Korean barbecued brisket are a few items from Injoi’s small menu. Though well-versed in Japanese and Vietnamese cooking, Espiricueta said he just recently started working with Korean flavors. He has been perfecting his own version of traditional sauces such as gochujang to be paired with the smoked meats on the menu.

“The whole concept is based around these sauces,” Espiricueta says.

Meanwhile diners will soon see more of Espiricueta’s meats at Smok BBQ restaurant, his regional Southern barbecue spot set to open at The Source Hotel in early 2018.

Espiricueta has been previewing brisket and Nashville-style hot chicken during popups at The Source’s RiNo Yacht Club. From Nov. 16 to 18, starting at 5 p.m., he’ll debut a handful of Injoi’s menu items there as well.

Zeppelin Station’s 200-seat food hall already includes Au Feu smoked meats, Vinh Xuong Bakery, Aloha Poke Co., Fior Gelato, Dandy Lion Coffee, and Mister Oso. A few additional food vendors, along with a full-service restaurant, remain to be announced.

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