C&C Breakfast & Korean Kitchen

Our to-go spicy pork bibimbap, a fair $13 for a huge portion, rates good for the standard rice-bowl dish. 

You’ll remember C&C from the pandemic’s early days, as their Castle Rock location defied state orders and opened on Mother’s Day, setting in motion a highly political chain of events that included crowdfunding efforts and eventual closure.

There’s still an edge of tension here, as signage invites those who are uncomfortable to either use the drive-thru or visit “another business that has less medically restricted staff.” Our cashier shares that she left her previous job due to trouble breathing through a mask with asthma.That aside, she explains that owner Jesse Arellano’s mom is Korean, which explains that half of the menu which otherwise features American breakfast staples.

Our to-go spicy pork bibimbap, a fair $13 for a huge portion, rates good for the standard rice-bowl dish. Its charred, chewy meat’s salty, sweet and spicy, nailing layered umami with sesame and scallion garnish. Kimchi items lend tanginess, wilted spinach some green goodness, a fried egg a gooey yolk gift, and gochujang sauce delicious chile flavor. I don’t dig expiring raw carrot threads and graying bean sprouts though.

But we love the Mayan Mocha we order with oat milk and half sweet (three shots down from seven between chocolate and vanilla syrups). It finishes non-cloying, rich with cacao flavor and seriously spicy from ample cayenne dust. Beans are roasted somewhere in Denver, we’re told.

Food & Drink Editor

Matthew Schniper is the Food and Drink Editor at the Colorado Springs Indy. He began freelancing with the Indy in mid-2004 and joined full-time in early 2006, contributing arts, food, environmental and feature writing.