Korean fusion has been a hot label in recent years, thanks in no small part to several food trucks and market vendors dishing out bulgogi tacos and the like. Continuing in that trend, New Jersey-based Kimchi Smoke—who've been showing up at area food markets—will be bringing their version of "Southern Korean BBQ" to the Old Bowery Station at 168 Bowery beginning today at 4 p.m.

Kimchi Smoke's Rob Cho tells us they specialize in Southern-style smoked meats (think brisket, ribs, etc.) served with regular or smoked kimchi. Each day of their six day residency will feature three to four different menu items, from their best selling Austin Cho (Smoked Brisket, Smoked Kimchi, Fatboy Sauce, Pickled Onion on Brioche) to kimchi-filled empanadas and a spaghetti with Korean vodka sauce.

Their special smoked kimchi (courtesy Kimchi Smoke)

The pop-up will run from 4 p.m. to 10 p.m. starting today, running Wednesdays, Thursdays and Fridays through January 23rd. Dishes run between $8 and $13, depending on the dish; follow them on Twitter for menu updates as they're released. Here's a tentative schedule for the residency:

Wednesday, January 14th
Featured Item: Austin Cho (Smoked Brisket, Smoked Kimchi, Fatboy Sauce, Pickled Onion on Brioche)
Korean Redneck Tacos

Thursday, January 15th
Featured Item: Cho Lander Fries: French Fries with Smoked Kimchi, Cheddar Cheese, Pulled Pork, Fatboy Sauce)
Fat Gangnam Boy (Bulgogi, Fatboy Sauce, American Cheese, Kimchi on Hero)

Friday, Jananuary 16th
Feature Item: ChoLander Empanada (Smoked Kimchi, Pulled Pork, Cheddar Cheese filling)
Kale Jap Chae

Wednesday, January 21st
Feature Item: Spicy Noodle Night
1. Smoked Kimchi Ramen w Pulled Taji
2. Kale Jap Chae (gluten free)
3. Smoked Korean Fried Chicken
4. Bad as Texas Brisket

Thursday, January 22nd
Feature Item: Pork Flight with 3 Sauces
1. Char Siu Lollipops (Guangzhou Glaze)
2. Memphis Dry St. Louis Ribs (Fatboy Bourbon Chipotle Sauce)
3. Smoked Korean Pork Shoulder (Kimchi Smoke Gochujang BBQ Sauce)

Friday, January 23rd
Theme: Korean BBQ 2.0