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Found 15 results

  1. What is currently the "best" Korean BBQ? I have heard that Honey Pig is not what it once was? Thoughts?
  2. Went here last night for dinner. Hadn't been in probably over 10 years. I was happy that it looks like they have done a slight remodel (new paint and carpet). My wife and I ordered from the korean menu. I had Sashimi Dub Bap and my wife had Dolsot Seafood Bim Bim Bap. Both were very tasty (well mine was at least, the wfie didn't complain which means she liked it). Mine was a mixture of sashimi on a bed of lettuce, including tuna, salmon, flounder, squid, imitation crab, yellow tail, and flying fish eggs. There was also some seaweed salad. They brought us some banchan which were pretty run of the mill. At the table next to us there were to older Korean men drinking soju and beer, they had a huge assortment of banchan, got some sort of whole crab dish and then a huge sahsimi platter that made me jealous. I need to go back and get that sashimi platter!
  3. We ordered stuff from Gah Rham (Korean place in Beltsville). It's been too long since we had their food. It was probably 2 good entrees (two different bibimbaps), a decent dumpling starter (mandu) and then something from their Japanese/Chinese etc part of the menu that was a hot mess (boneless chicken in a spicy sweet sauce (way, way way overcooked chicken swimming in way, way too sweet (to the point of the sugar still being in crystalline form) - which we basically just tossed). We'll order again and stick to what they are good at, but worth a look if you are in the area.
  4. 5728 Pickwick Road Centreville, VA 20121 Phone: 571.446.4950 http://www.sokoreanbbq.com TL/DR: their AYCE BBQ is better than almost any BBQ ala carte I have had. Spectacular banchan & steamed egg, super beer list for KBBQ, very friendly service; atmosphere lacks as the place is huge; no KPop TV This place is by the people of Kogiya. I am not a fan of Kogiya and in fact my last experiences ehre were unpleasant. The quality of the meats was poor; they did not serve brisket when they said they did; the service was terrible. My first trip to So was just the result of a google search for KBBQ near me and I happened to be somewhere out there {vaguely waves hand southwest} and had no idea of where the heck Centreville was {but then again, I had no idea where I was} I stopped and had the all you can eat for lunch and was blown away bu the banchan and definitely impressed by the meats and service. I have been back several times for all you can eat and the lunch special: $12.99 for a soup or stew {I choose mul naeng myun} an a meat {I choose galbi for +$2.00} When you enter, they either take you to a seat where there is already a layout of banchan or they ask you to wait as they spread out the banchan. This way, you are amazed at the selection. Usually 10 banchan plus sauces and a plate of shredded cabbage with a sesame dressing. Not only are the banchan among the best of any Korean restaurant in Annandale etc,they offer a wider variety as well. There is always kimchee, radish and thin slices of marinated daikon; usually a meat, most often a bony bit of pork in a sweet and slightly spicy sauce; potato salad and then they spin off into a wonderful set of seasonal specials. One time they had some sort of glass noodle & dried fish, seaweed salads delicious enough to be a dish I would order. The fried Mandoo are of the good and greasy variety having been deep fried. The steamed egg is one of the best steamed eggs I have ever had and their soy bean & tofu soup is pretty good. On the all you can eat, there is an a course and a b course one of which adds several forms of intestine and some seafood and a meat or two. The caliber of the cooking is top notch {much better than at Kogiya} and the meats are better than any AYCE KBBQ and better than the ala carte meats at Meojka Meojka} Their galbi is as good as I have had in the DC area and my only better memories are from live charcoal BBQ in LA {Soot Bul Jee[ which is still there on 6th Avenue in the original LA KTown. Of all the AYCE choices, the only one I am not a fan of is the Dduk Galbi which is a chopped patty of meat with a galbi marinade mixed in. The Bulgogi is superb, the Sam Kup Sal in its variations excelent. On the intestines I've only ordered the abomaesum and they cook it till it's crispy, just like I love. They offer prime, pork and beef tastig menus with more select cut. Th ebeef offers Skirt steak, rib eye steak and galbi in addition to brisket {spectacular} and two kinds of bulgogi. The pork is more pedestrain only offering the Jowl as something not on the AYCE. The Prime has three kinds of galbi {pork, marinated and unmarinated} as well as duck, shrimp {surprisingly good as most Korean BBQ Shrimp are boring as hell} and the rib eye steak. One time three burly guys next to me ordered the prime and for 2 and I could have had a nice light meal on what they could not finish! The tasting menus are $62 and $84 for two. This sis on my to do list at SO. The drink list has the usual makkoli, soju and korean beers {hite, cass} and then adds in some lesser known Korean selections and a decent selection of locals and some not quite locals like Clown Shoe. I think they also have flavored drinks but I am not sure. The service is friendly and efficient. The dining room is huge with three or four rows of large concrete tables each with two grills. So parties of 8 are no problem but you will share a table if you are 1 or 2. The capacity has got to be 200-300 people and I have never seen it more than half full. I hope they are doing well enough to pay their monthly nut which has to be less than if it were in Annandale but still they have a lot of real estate.
  5. 9619 Fairfax BlvdFairfax, VA 22030 Phone number (571) 459-2875 I saw Tyler Cowen's post regarding Meokja Meokja where he said that it is the best Korean BBQ by on order of magnitude. And while y meal there was very pleasant and I am probably going back, I just want some of what TC was smoking when he made his hyperbolic pronouncement. The Good Their service is simply as good as at any Korean BBQ. I was there by myself and anted to take some lefto overs home to Kay who was stuck working. The server got a to go box and measured out half of each of 4 meats and put them in the box as soon as they were just cooked right so Kay's protions wouldn't be dry. Then, she packed fresh rice, kimchee and their wonderful slivered green onions in a spicy sauce and packed it up in a huge stack of food. Kay got a lunch and dinner out of it. The Galbi and Samgypsal {thick layered porkbelly} were both good. They were properly cooked on the cast iron grill and had a nice bit of char. A lot of tables had their grills switched out ofor the galbi to a wire net style, mine was not but I was their last table. The Kim Chee was both very sour and crunchy. I loved it but Kay was less impressed, calling it very good but not the best she has ever had. Cheesy Corn was 80% cheese and 20% corn and very bubbly when it came out meaning that the last few bites were burnt to the cast iron skillet. The best version of cheesy corn I have had in the DC area. The Bad The steamed egg was heavy, flavorless and dull. For the first time ever, I left over half the steamed egg. Really disappointing and since steamed egg is a regular part of a BBQ meal, a real miss. Here is where the order of magnitude sobriquet starts to fall apart. The soy mean & tofu soup was watery, bland and not worth more than one sip. The banchan consisted of potato salad, Kimchee, shredded onions, salad. They had bean aste bu no samjong sauce. There was salted sesame oil but the sesame oil itself not very good. They also offered a ponzu style sauce with onion that was very good. WHile noting wrong, this simply is not a spread on the order of magnitude of Oedgadjib or SO KBBQ. It wasn't even up to the quality standards of Nak Won. The bulgogi was tasty but shreded into tiny bits so the texture was mushy. In fact, this was better as cold left overs than hot, as the softness of the shredded beef was not as niticible. OK at best. Thin sliced brisket is usually the highlight of any KBBQ meal and theirs disappointed on several levers. FIrst it was bland as can be. Second it wasn't fatty enough to be succulent. Third, the meat didnt really brown so it has high water content which might account for #1. The Ugly Mul Naeng Myun is cold buckwheat noodles in tangy iced beef broth served with a shockingly hot wasabi mustart and white vinegar topped with cucumber, Asian pear and a few slices of thinly sliced long simmered brisket. DOne right, it is the perfect foil for the richness of the meats. When you see a table of Korean folk at a KBBQ they almost always have a bowl. The bowl at Meokja Meokja was the opposite of all that. The broth should be spiked with fermented radish juice almost toe the point of sourness but this was the blandest broth I have ever had. The mustard sauce was flavor- and heatless. Even the vinegar was bland. But the worst offence was the noodles themselves. They had been cooked and allowed to sit to the point where they were a gloppy mass of boredom. The Upshot My first choice for KBBQ remains So in Centerville and Tyler needs to go there to see what really great Korean BBQ is. Next up is the newly revamped back into BBQ Anangol. Then comes Breakers, and Nak Won. I have only has the AYCE at breakers so it might rate higher if I try the ala carte. But the AYCE brisket and bulgogi at breakers and the bulgogi at Nak Won are a world ahead of Meokja Meokja. And if you just want albi, both ToSokChon and Oedgadjib are better choices, but they serve LA Galbi. I don't want to make it sound like MMeokja is a miss. It is fun, the service great and it is far more intimate and "hip" than So. I'd go back. But I would order ala carte instead of the #2 combo, or I might try the prome combo which features a 12 oz rib eye steak that looked good. Their draft makkoli brand is not the usual and it was quite good. But Tyler Cowen is crazy to say this is the best, its not. Its good and fun.
  6. TS offered it up as one of his top bargain eats this week. The name is certainly distinctive...and curiously hard for me to spell. Someone has even video-diaried it in this YouTube clip. So, anybody been?
  7. Its been a long time since we ahve been to Yechon. Last night, after spending 6 hours at Dino on my "day off", I picked up Kay downtown and after only taking three wrong turns we arrived at Yechon in need of food and drink. The greeting was particularly cheerful as we sat. We looked at the huge menu and finally made some decisions.... sort of. The waitress approached and was very patient as we dithered and switched our order several times, but finally we settled on a couple of soups, a pancake, man doo and cold sake. First to arrive was about 8-9 small dishes: Almond (?) jelly with a bit of peanut and a soy based sauce Cucumbers and assorted veggie garnish in a slightly sweet sauce with a touch of a bite (If Kraft Catalina dressing were actually food and well made and slightly spciy it would taste like this) Potato salad- creamy, traditional American picnic style with carrots and peas Fried tofu with spicy sauce- insanely good. The tofu has an egggy custardy consistency, incredible flavor and just the right amount of soy and spice based sauce. Asparagus- out of season but nice Kim Chee- very crunchy, very spicy Mystery greens in a sesame oil based marinade- wonderful Shredded raddish in spicy sauce- great, standard preparation Next up was the pancake. It was maybe 14 inches across and cut into 8 slices. Korean opancakes may be an acquired taste and we like them in moderation every once in a while. This one had scallions and oyster. The batter was quite eggy and fluffy and very good. It was crispy brown on the bottom giving it more flavor interest than most versions I have had. The only problem with it was the size of the portion. It would ahve been incredible with 8 olk at the table as we could have wolfed it down and been left wanting more. As it was, we ate only half o f it and were stuffed. The oyster falvor was distinct with the creamy milky briny flavor of cooked oyster. I had the cold buckwheat noodle with sliced beef in cold broth. The broth came with ice floating in it too keep it really cold. The beef was incredible and the other garnishes were welcome, especially the pickled mustard green. Kay had a bowl of soy miso broth, tofu, squash soup. It was superb. Many versions of this dish are too salty for my taste and this one had a distinctly miso flavor and the veggies, while well cooked, were not mush. As we ate the soups we asked for some more Kim Chee and we got 5 more dishes of the side dishes- this time we got a cabbage salad. Alas, we did not get a refil of Kimchee but were too stuffed to even dream of asking for it by then. Dessert was a complimentary cup of watermelo and orange juice. This feast was $56. I think it was the best Korean meal we ahve ever had (Gom Ba Woo with Grover and Escoffier would be a close second). I would love to go back with 6 other friends and have more variety. All the food was bright, clean flavored with lots of distinct tangy flavors. We were stuffed but not weighted down. The service was warm and friendly, we were doted over by our waitress. When we asked what another table was having we were told "Fish soup". But then she went over to that table and looked at the dish, went and got us the menu and showed us which fish soup it was (clam and cod). So in ending, what stands out most in my mind is not just the food, but the warm welcome we got at Yechon. If only my local Korean restaurant would learn that lesson!
  8. Just thought I'd start this thread since people were asking about it in the WLO thread. My parents got some take-out when it first opened and said it was pretty good. We tried going there a couple of weeks back and the wait was over an hour. Definitely liked the vibe when we first walked in and it reminded of being in Seoul. Anyhow, did some research and was able to find a website although it's mostly in Korean but the menu is translated to English with prices. After looking at the pics and menu, I think I'll have to stop by again soon and this time wait until I'm seated. Anyone been yet care to give us a review? http://kt411.com/adf/detail.asp?Blobid=81
  9. This restaurant is new, & getting pretty good reviews-would anyone be interested in meeting for lunch or dinner there sometime in the next few weeks? I don't eat a lot of Korean BBQ, but they're running an AYCE special w/ fatty brisket (chadol bakgi), 3 layered pork belly (sam kyup sal), spicy pork belly (jang sam gyup sal), miso pork, & spicy chicken (dak galbi), & 'the works'-steamed egg, soup, sides, & rice, noodles, or rice cakes for $18.99 (Or $27.99 w/ that, plus intestines). I'd also like to try some of the soups, cold noodles, & haemul jun. --- dr.com Dinner at Kogiya, Thursday, May 16th at 5:30 PM here
  10. "Bulgogi Cultists, Rejoice: Jonathan Gold Finds First-Rate Korean Barbecue at Gwang Yang" by Jonathan Gold on latimes.com
  11. I've been back to the Oxnard location a bunch of times, and also to the location in Cerritos. The menu has changed slightly in Oxnard, adding several options (octopus, Korean fried chicken, addition of Cajun sauce options etc.). It's quite a steal, value wise, since the price has remained the same ($20 for dinner and $15 for lunch), the meat quality is decent, and the menu has grown a bit. The Cerritos location was a little eye-opening. There's a much larger Asian population down there so we tried a bunch of things we don't get up here - Hawaiian flap steak, miso-marinated hanging tender, soon du boo, more premium cuts in general. All were good to very good (and I felt that the meat was slightly higher quality than at Oxnard), and great for an AYCE concept. Both locations have quick and able service and long lines during peak times. I tried a macaron ice cream sandwich at the Oxnard location (didn't see whether they had them in Cerritos) and it was surprisingly good for coming out of a freezer case (displayed in the restaurant - I hadn't tried them before due to turnover concerns) - I was pleasantly surprised that it wasn't stale and not crazily sweet. The dessert and drinks are the only things not included in the base price. We took our large, picky, mixed-age family group there (Cerritos) over the holidays and it was a terrific choice.
  12. Tables have collapsed under less food that Shin Chon Garden spreads out for its sliced meat barbeques. The restaurant renovated last year to add grilling tables from wall to wall. Each table has a built-in grill with a vent sitting overhead like something from a science fiction movie. This is one of Howard County's best restaurants with a full menu of Korean food. But the grilling tables make it a mecca for people who want to feast on meat. Go to Shin Chon with four people. Pick two orders of meat -- the basic sliced beef bulgogi, some sliced brisket, maybe the kalbi rib meat or the sliced pork. Supplement with something with a few vegetables like the rice and vegetable bowl called dolset bi bim bop. You'll be shocked at the way that the food flows. First, you'll receive your appetizers like steamed dumplings or a thin omelet. While you're still looking at that, your waitress will clatter down panchan, a half-dozen little bowls of side dishes. Mostly, vegetables like kimchi, seaweed, or lightly-pickled items like cucumbers or radish. A tofu. Maybe potato salad. Maybe shredded meat or a tiny dried fish. Once, we had a salad made with octopus, but you can ask if anything looks too adventurous for you. Then comes the meat. The waitress will light your grill and bring out a plate with your thin-sliced meat. She'll cover the grill with meat. Then one of you can take the tongs and turn the meat yourself. You don't need to be a top chef. The meat is cut so thin that you just watch it color from raw to cooked. Then, you start serving it out to everyone at your table. Take your time. Grill in three or more rounds so that everyone enjoys a leisurely pace. You'll get other plates as well -- covered metal bowls of rice and small plates of lettuce leaves. With bulgogi and dolset bi bim bop, we got a bowl of miso soup and an omelet in a cast iron bowl. You want to sample both. Just use a spoon to scoop out omelet. It's extremely hot, but deliciously light. We also got about three different sauces -- one to put on the bulgogi, one to mix into the bi bim bop, and an oil/salt/pepper mixtures that I think was dipping sauce for the brisket. The beauty of Shin Chon Garden is that you have a dozen flavors -- the panchan, the omelet, the main courses, the sauces. You pick and choose. For bulgogi, you make little wraps with lettuce, rice, meat and the spicy sauce. (Ask for rice noodle squares for an alternative to lettuce.) For the brisket, we dipped in the oil/salt and made more wraps. Alternate with tastes of panchan, which you can just pass around the table. Shin Chon is one my best restaurants of Howard County because every feast has been delicious. Waitresses are happy to answer questions -- to match each sauce with the appropriate use. Panchan change and offer small new treats. It can also be a bargain. For four people last week, we ordered a steamed dumpling appetizer and three main dishes: two meats and dolset bi bim bop. You're eating a huge shot of vegetables so you leave satisfied, but not engorged.
  13. One of the joys of owning a restaurant is getting to dine there on a regular basis. Having your dinner interrupted 27 times by staff asking questions etc. So sometimes, you can't wait to get out and eat somewhere else. If that happens late at night, my Silver Spring options are pretty limited and Rockville is even worse {New Kam Fong, Kabob n Kahari, Irene's when its not loud music night are a limited rotation. So to find Korean joint on Vier's Mill open until 2am was a nice surprise. 2 solo meals so far: very friendly service. The entry way looks unprepossessing due to the private rooms on the left (sort of lets build a clubhouse look to them} but the back seating area is very nice and clean, if a little sparse. Everything I have tried is good to very good, not great but at 11 or midnight its my best option if my top three are not sounding good to me. So far the Seasoned Tofu appetizer has been nicely fishy with lots of seaweed on top and very good quality tofu. The shrimp BBQ is very nice but a bit much for one to eat. By the time you power thru the first 6 oer so shrimp the next 8 or 10 begin to get a little dry. But at a table of 2 or 4, it would be a quick bite. The soon du bu was superb. This is the add in give up their flavor to the soup variety of soon du bu: the clams, oysters, beef, pork and shrimp and more {conch I think, squid, octopus maybe} all add their flavor to the rich broth at the expense of a little ruberiness. But I would have licked the bowl clean if not for the thought that burning my tongue would have pissed me off. I want to go back to get the Kalbi with cold noodles combo. Privces are right at the woo mi leel but the food has more love if not quite as expert cooking than Woo Mi. But Woo Mi stops seating before I ever get there. Not worth a cross town journey, but a top MoCo Korean option. The Soon du bu is almost as good as Lighthouse Tofu! Its int he Twinbrook Center across the Viers Mill from the Post Office, the Dairy Queen etc, just North of Twinbrook.
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