Korean
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When going Korean, and they start loading up your table with a bunch of little dishes (up to 10 or more!) that you never ordered, don't worry. It's all in the plan, and they don't charge you extra. |
Please click on the following links to explore the various Korean Restaurants on Oahu, Hawaii:
Page 2: Kim Chee 2, Chodang, Young's Kalbee, Dong Yang Inn, Choi's Family Restaurant, Million's, Choon Chun Chicken, Ducky's.
Korean Fast-Food: Gina's, Yummy's.
Most locals know Korean food from the many fast-food Korean BBQ places that are very similar to plate lunches, but there are also many traditional sit-down restaurants around. The flavors are very pronounced and flavorful, relying on the likes of garlic, hot chili peppers, soybean paste, sesame oil, and many fermented items, the most famous being kimchi. This staple is made mostly from Chinese cabbage but also from daikon (radish), cucumber, onions, and various other vegetables and even fish or other meats. A Korean eatery without it would be an embarrassment. It was traditionally fermented in large ceramic containers underground in huge enough quantities to warrant a festive season called gimjang (kimchi for winter use), where families planned corresponding days to help each other prepare and store a winters worth of kimchi.
Korean meals are notable for the large amount of banchan, or side-dishes, usually of a spicy or pickled vegetable variety. You will normally find anywhere from 4-10 of these small dishes in addition to whatever you order, whether at a restaurant or a fast-food take-out. Expensive restaurants in Korea can serve up to 20 or more! Main dishes of meat such as bulgogi (thin-sliced BBQ beef), kal-bi (thicker cross-cuts of the beef rib section), and chicken are staple choices. Other popular dishes are the bi bim bap, a rice bowl mixed with red chili pepper paste and topped with meats and vegetables, bi bim kook soo, which is the same except noodles are used instead of rice, and pajeon, a type of Korean pancake that is a bit similiar to Japanese Okonomiyaki. Soups and stews are also popular, such as soondubu (tofu soup), Miyeok Guk (seaweed soup), and Doenjang jigae (bean paste stew).
| You'll find a lot of Korean-style yakiniku going on in this section, an arrangement where meats and other items are presented raw and you cook them yourselves on individual grills like these located right at your table! |
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Most of these restaurants also have options for yakiniku cooking. If you remember from the Japanese section, yakiniku refers to the experience of having raw meats cooked right at the table by diners themselves, but there are substantial differences between Korean and Japanese yakiniku. If you want substantial quantity and strong, tasty marinades, this is your section. If you don’t want to take home leftovers and really want to focus on the quality of the meat, then Japanese yakiniku is better for you.
Da Big Boy’z: Choi’s Garden and Shillawon are contemporary, clean restaurants with very traditional menus; Korea House is great for yakiniku; Kim Chee 1 and 2 are places for cheap eats and a local-style bent.
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