The Korean fried chicken sandwich was the food trend of 2018 through about 2022. Every American city got one. Most cities got several. The good versions are an interrogation of the form — what fat does the slaw use, what's the bun's structural integrity, how spicy is the gochujang aioli before it starts to drown the meat.
Edwin Bayone is the executive chef at Cavana in San Francisco and was formerly at Um.Ma SF, both of which sit in the Korean-American culinary lineage that San Francisco built across the 2010s. He is the kind of chef who has tasted forty versions of this sandwich before designing his.
Bobby brought a competing sandwich. Per the room, it was a sandwich. Bayone's was a sandwich with a point of view.