It’s not strictly traditional but Biergarten’s hefty gastropub fare is a quarantine party-starter, with the standout kalbi poutine and Korean fried chicken with radishes primed for takeout. They’re also offering beers (including some buy-one-get-one deals) to-go. Don’t forget to call their direct line.

HK Chicken is a cash-only stall inside the HK Supermarket serving only the foods that warm a certain Korean Eater writer’s heart. The menu is simple, a dose of Korean hygge in the form of un-sauced fried chicken wings, boonguh-bbang (red-bean-filled taiyaki/waffles shaped like a fish) and roasted sweet potatoes.

The runaway hit kalguksu purveyor is putting out its satisfying bowls of knife-cut noodle soup via takeout.

Chakan Sul Lung Tang makes some of the cleanest tasting beef broth around. They offer their usual stellar rendition of seollungtang (Korean beef noodle soup) and the refrigerator also has pre-made, ready-to-heat sullungtang available for purchase; after all, seollungtang cravings don’t always coincide with takeout-friendly hours.

They won’t let diners take the dolsot (stone pot) home with them, but the purveyor of some of the city’s most tender galbi-jjim (soy-braised short rib) and godeungeo (mackerel) dishes is ready to roll out the to-go boxes. And, of course, do not come home without the pan-fried haemul pajeon.

OB Bear’s chicken wings continue to be a source of comfort in uncertain times. Don’t sleep on their great pajeon and pan fried spicy octopus, the latter which comes with a bed of noodles for mixing.

Few dishes encapsulate Korean revelry like sundae (pronounced SOON-day). The fresh-steamed blood sausage itself is a staple of the pojangmacha (street food tents), and sundaeguk, a soup that incorporates the blood sausage into a hangover-curing elixir.

Sabores Oaxaqueños comes from Valentín and Germán Granja serving not only classic Valles Centrales dishes, but also some harder to find flavors from Oaxaca’s Costa region. Order mole, tlayudas, and memelas to take home.

Bossam is a classic takeout dish in Korean cuisine and Jang Teo Bossam’s is plenty solid. Offered in multiple sizes (the small feeds two and the large feeds a very hungry two to four), make sure to ask for extra saeujeot, or fermented salted shrimp sauce.

The ganjang-gyejang (marinated raw crab) to rival (or according to some, outright surpass) Soban’s offering is on this humble little storefront off Vermont. Sashimi and marinated crabs are classic get-together fare in many Korean households.

From the galbitang to the kimchijjigae to even the bulgogi, Park’s BBQ is slinging all the hits via takeout.

Soondubu-jjigae is not the most common takeout food but it certainly travels well; the boiling hot jjigae and accoutrements can always be reheated to bubbling hot, the way it comes out at Surawon.

The city’s standard-bearer forKorean-style sliced pork trottersis bustling with takeout orders. Call ahead direct and resist the temptation to steal a couple slices on the way home.