SYS: ONLINE FERM.QUEUE: 47 JARS KIMCHI BATCHES: 12 ACTIVE MAKGEOLLI: BREWING / DAY 04 DOENJANG: AGING / Y2 SHIFT: DINNER / 18:00 — 22:00 LOC: HOUSTON HEIGHTS, TX OUTDOOR: 72°F · CLEAR SYS: ONLINE FERM.QUEUE: 47 JARS KIMCHI BATCHES: 12 ACTIVE MAKGEOLLI: BREWING / DAY 04 DOENJANG: AGING / Y2 SHIFT: DINNER / 18:00 — 22:00 LOC: HOUSTON HEIGHTS, TX OUTDOOR: 72°F · CLEAR

// REC 0421-A --:--:-- CDT BUILD v1.0.4

BANCHAN LAB반찬 연구소

TWELVE BANCHAN · ONE CONVERSATION

[ 12 SMALL PLATES · HOUSTON HEIGHTS · TX · 2026 ]

[ MENU ] [ RESERVE ] [ FERM.LAB ]

user@banchanlab:~$ _

SYSTEM_SUMMARY

/ live · sampled every 60s

[ FERM_01 / JARS ]

ACTIVE · ALL VESSELS

+ 3 SINCE TUESDAY

[ FERM_02 / KIMCHI ]

BATCHES · 5 VARIETALS

PEAK DAY 14 / 28°C

[ FERM_03 / SAUCE ]

JANG · IN AGE

Y2 / DOENJANG: HOT

[ FERM_04 / GUEST ]

SEATS · TONIGHT

06 REM. / 19:00 SLOT

THE_MENU

$ ls -la /menu · sorted by code

IDX	CODE	NAME	KR · 한국어	PRICE	FERMENT_REF
01	BNL-01	SMOKED-JANG EGG	간장계란	$8	FERM-04 / 7d / 18°C
02	BNL-02	CHAYOTE KIMCHI	차요테 김치	$9	FERM-02 / 14d / 28°C
03	BNL-03	CHIMCHURRI-DOENJANG	된장 치미추리	$11	FERM-03 / Y2 / 12°C
04	BNL-04	GRILLED OKRA, GOCHUJANG	오크라 구이	$10	FERM-03 / Y1 / 14°C
05	BNL-05	CARROTS, SESAME-AMINO	당근 무침	$12	FERM-05 / 21d / 20°C
06	BNL-06	ASPARAGUS, DEONJANG CREAM	아스파라거스	$14	FERM-03 / Y2 / 12°C
07	BNL-07	PORK BELLY, KOJI-RUB	삼겹살 코지	$22	FERM-06 / 5d / 4°C
08	BNL-08	BLACK COD, MISO-JANG	은대구	$24	FERM-03 / Y2 / 12°C
09	BNL-09	RICE PORRIDGE, NAMUL	나물 죽	$13	FERM-01 / FRESH
10	BNL-10	RADISH, AGED-VINEGAR	무 절임	$9	FERM-07 / 60d / 16°C
11	BNL-11	MAKGEOLLI SORBET	막걸리 셔벗	$8	FERM-08 / D04 / 22°C
12	BNL-12	SOY-CARAMEL, BUCKWHEAT	간장 카라멜	$10	FERM-04 / 7d / 18°C

FERM_PROGRAM · 2026 / 04

/ mission-control / 4 specimens

SPECIMEN F-01: KIMCHI

VARIETALS	05 / NAPA, CHAYOTE, RADISH, GREEN-T, OKRA
AGED	02 — 180 d
ACTIVE JARS	47
STOCK	NOMINAL

LAST_SAMPLE: 14:22:07OK

SPECIMEN F-02: JANG

DOENJANG	Y2 · 14°C · pH 5.1
GANJANG	Y1 · 18°C · pH 4.7
CHEONGGUK	3d · 42°C · ACTIVE
STATUS	FLAGGED · TASTE Y2 EARLY

LAST_SAMPLE: 13:08:44REVIEW

SPECIMEN F-03: MAKGEOLLI

RICE	SHORT-GRAIN · KOJI-INOC
STAGE	DAY 04 / 06
TEMP	22°C · STABLE
YIELD (est.)	11.5 L

LAST_SAMPLE: 10:14:01BREWING

SPECIMEN F-04: VINEGAR

MOTHERS	03 · APPLE, MAKGEOLLI, BARLEY
AGE RANGE	06 — 60 d
pH MEAN	3.2
USE	BNL-10 / BNL-12

LAST_SAMPLE: 09:47:30OK

$cat CHEF_LOG · 2026 / 04 / 14 · 14:22:07

"Logging the kimchi at day fourteen. Five varietals this batch — the chayote is unexpected; it gives a clean snap where the napa goes soft. Doenjang Y2 is reading hot, so we'll pull a teaspoon before service and decide together. The makgeolli on bench three is calmer than yesterday, which is what we wanted. A quiet day in the lab. The room smells like rice and small animals. Twelve plates tonight."

— Jamie Han, chef

$ END_LOG.

VISIT

/ houston heights · open 6 nights

banchanlab.location

ADDRESS418 W 19th St, Houston Heights, TX 77008

HOURSTUE — SUN · 17:30 — 22:30 / CLOSED MON

SEATING48 SEATS · 12-SEAT BAR · 2 SEATINGS NIGHTLY

RESERVEopentable.com/banchanlab (mock)

PHONE+1 713 555 0144 (mock)

PARKING19th St lot · 200 ft west · free after 17:00

TRANSITMETRO 56 / HEIGHTS BLVD STOP