Korean Restaurant
I eat out maybe once a week. And it’s always something I look forward to, whether it’s a new-to-me dining establishment or one I’ve already visited dozens of times. Because, hello!, I don’t have to eat my own cooking.
So yeah, I get a little excited about dining at restaurants. Or sometimes a lot excited, like when I go to Korean eateries.
The reason? The complimentary small dishes they give you before your entrée.
They make me wanna bounce in my seat.
Shredded cabbage salad dressed in soy sauce.
Kimchi, appropriately spicy.
Soft and julienned daikon with bits of carrot.
Soy bean sprouts with green onions and carrots.
Cabbage with tofu and carrots.
I think this was some kind of turnip.
Dohl Soht, “Freshly seasoned assorted vegetables, egg, and beef over rice in a sizzling hot stone pot.” My dining companion’s dish. Sizzle sizzle.
Bi Bim Bob, my order, which was the same as the above except for the sizzling hot stone pot.
I just like saying Bi Bim Bob.
It wasn’t until I started reading food forums and blogs that I realized some people really, really love the runny yolks in eggs over easy.
Anyway, the yolk in Bi Bim Bob is meant to be broken over the assorted vegetables, beef, and rice.
Like so.
I’ve been craving Korean!! The first time I had it I was like- wait a minute… did we order this?
The bean sprouts look good. But you guys didn’t get the clear noodles with sesame oil and veggies in it?
You must stop doing this to me – now I just want to hang out with you and go to restaurants. Do you ever come to the DC area? If not send me your paypal address and I will buy you lunch in thanks for having such an amazingly yummy blog.
Love, love, love Kimchi. I have to grab my friend and go to lunch at the Korean restaurant across the street
Dandy: Ha, love your reaction. I am totally jealous that you, being in L.A., seem to have an abundance of Korean barbecue places, which my city doesn’t. I wanna try Korean barbecue!
Lian: You mean Job Chae? Take-out menu description: Stir-fried potato noodles with assorted vegetables. I was actually thinking about ordering that because I’d never eaten it before and I love all sorts of noodle dishes, but was in more of rice mood that day.
Sarahbelle: Oh, but it’s so fun! I aim to torture. Wait, that didn’t sound right. You were right before; we are thousands of miles away with me being on the West Coast, and I don’t know if I’ll ever make it to DC. (But isn’t it great that we can connect through food?) Thanks for the very sweet lunch offer, but your reactions are enough payment.
Chau: Yeah, (fresh) Kimchi is great…with or without rice! I also like Bulgoghi, which is a fun word to say as well.
The ‘turnip’ you mentioned is actually called Gak du ghee. It’s similar to Kimchi in relation to the spices, but it clearly uses a different vegetable for dish
It’s often the alternative choice for individuals who don’t like Kimchi
Tunafish: Ooohhh, thanks for the correction/explanation! I definitely consider myself a Korean-food novice.