Yoli Korean Cuisine

Kalbi short rib lettuce wrap with an array of banchan and kimchi.

Is Korean the first fare that comes to mind when I think gluten-free? Not until I tried Yoli here in Bend, a new offering on the restaurant scene. Just a few work-arounds have rendered nearly the entire menu GF. Yoli has found a way to welcome us all!

Launched by Joe and Laura Kim (former chef and front-of-house manager at 5 Fusion), Yoli, which means cuisine in Korean, serves traditional flavors from the chef’s childhood as well as innovative riffs on modern Korean fare. Already a challenge, but to give us so many of these in gluten-free form? I can only say, thank you from the bottom of my heart! Laura told us she herself is gluten-intolerant, always a trust-building tidbit to hear for a hesitant patron like me.

Classy yet casual design.

The first taste was with my daughter and son-in-law. We loved the smart, hip feel of the place and found the staff to be gracious and, most importantly for the GF diner, well-informed. Our server told us there are only two items with gluten on the menu and only tamari (GF soy sauce) in the house.

Since the menu is generous, choices are really down to individual taste. Here are several my posse and I have tried over several visits and recommend highly.

Appetizers

Korean fried cauliflower, crisp and spicy.

• Korean Fried Cauliflower, crispy rice-flour encrusted cauliflower drizzled with just-right spicy gochujang sauce. Definitely a hit every time.

• Raw starter Chamchi Yukhoe, tuna tartare, a tangy combo of tuna, pine nut and pear in wasabi crème fraiche.

• Japchae, yam starch noodles and veggies, packed with umami.

Japchae, noodles and veggies.

Ssam (Lettuce Wraps)

We've tried three but there are more.

• Kalbi, grilled marinated boneless short rib

• Dubu, spicy tofu

• Bulgogi, thinly sliced marinated beef

Dubu spicy tofu lettuce wrap.

All include a generous variety of banchan (side-dish specialities) kimchi (spicy pickled veggies) and dried seaweed — bright and surprising to both the eye and tastebuds.

Entree

Of course we couldn't leave without trying the Korean specialty, bibimbap, a stone pot with sizzling rice, kimchi, runny egg and your choice of protein.

Yoli's Dolsot Bibimbap, chock-full in a sizzling stone pot.

Desserts

Black sesame ice cream with yuja and brittle.

We chose the black sesame chocolate ice cream made with yuja (an Asian citrus fruit) and pear sherbet with yummy pine-nut brittle, and the tangy Gwapyeon, Korean-style panna cotta with honey cake.

Gwapyeon, Korean panna cotta with honey cake.

Wow, in writing this post I’m just realizing what a master class Joe and Laura Kim are giving in Korean cuisine. Plus, the artful and whimsical drinks, dishes and design at Yoli make for a genuinely fun eating experience.

Reservations recommended. We’ve been coming in at 5 p.m., because we’re a little COVID shy, but by the time we leave, the place is always packed.

1133 NW Wall St #100, Bend, OR 97703, 541-323-0480

Go to yolibend.com for reservations