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    Chef Chris Oh Partners with Dog Haus, Launching New KPOP Wagyu Burger

  • Industry News November 1, 2018
    Dog Haus
    Chris Oh closes out Dog Haus’ chef collaboration series.

    Dog Haus is teaming up with LA-based chef, TV personality, and founder of Seoul Sausage Co., Chris Oh to introduce the KPOP burger. This marks the 2018 finale of Dog Haus’ year-long collaboration series in partnership with No Kid Hungry. KPOP is made up of two griddle-smashed wagyu beef patties covered in kalbi glaze and topped with white American cheese & kpop 1000 island, served on a grilled King’s Hawaiian bun. The special burger will be available at locations nationwide from November 1–December 31, with $1 from each purchase benefitting No Kid Hungry.

    “Chris Oh is a master of bringing together different flavors you wouldn’t expect and creating vibrant, crowd-pleasing dishes, so it was a no-brainer to finish out the year with Chris,” says Hagop Giragossian, Dog Haus Partner. “With the KPOP, he’s taking the beef patty to the next level using wagyu and bringing his endless creativity and knowledge of traditional Korean flavors.”

    Chris’ passion for creating new culinary traditions by combining a diverse range of flavors works seamlessly with Dog Haus’ twists on hot dog and burger classics. Oh and the Dog Haus culinary team have collaborated closely to craft the KPOP, available through the end of the year.

    “Dog Haus and I share a passion for creating ambitious, flavorful dishes that show people new ways of eating old favorites,” says Oh. “Their openness to collaboration has allowed me to showcase who I am and my flavors using their high-quality ingredients. I can’t wait for people to try it."

    Oh closes out Dog Haus’ chef collaboration series, which has featured chefs including Top Chef winner Brooke Williamson, James Beard Award winning chef Alex Seidel, along with Food Network regular and Würstmacher Adam Gertler and Top Chef winner Ilan Hall, who are official members of the Dog Haus team.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.