Soybeans that make the journey to Hosoonyi Korean Restaurant have a tasty future ahead of them. The young beans, once matured and fermented, are infused with hot pepper, pulverized into paste, or strained and aged to make soy sauce. Not many restaurants make their own soy sauces in-house, but Hosoonyi’s team prefers to individually monitor the flavors to ensure that they retain their beneficial nutrients and pair perfectly with the eatery's specialty Korean cuisine. The flames of a Korean-style barbecue fire pork, rib-eye steak, and chicken, and a cushion of steamy rice supports the vegetables, beef, and egg that comprise classic bibimbap. Pancakes veer from their traditional breakfast role by incorporating stalks of green onion, slices of squid, and refusing to get out of bed until lunchtime. The restaurant's authentic selection has caught the eye of media outlets such as Sunset Magazine, the Seattle Times and Seattle Met, which lauded the popular sundubu jjigae—a soft-tofu soup brimming with seafood and kimchi—as "pungent, filling, and satisfying."
Featured in Seattle magazine and The Seattle Times, Kaya Korean Barbecue prides itself on its attentive service, posh presentation, massive portions, and a second-story location safe from dinner-interrupting tiger stampedes. Platoons of food soldiers can arm themselves with massive appetizers such as the marinated raw beef ($15.99) before focusing their attention on the feast as it arrives in steaming hot rock bowls. Choose from a variety of dishes ranging from the Angus marinated short ribs ($27.99) to soft tofu soup ($10.99), or go for an authentic barbecue experience by searing enormous platters of sizzling meats on the minigrill located in the center of your table, with selections such as the Kaya combo for four (Angus rib eye, marinated short ribs, marinated sirloin, beef brisket, beef tongue, bean paste stew, and your choice of beverages) ($96.99). Overhanging vents inhale the mouthwatering barbecue odors that would otherwise cling to clothes for days, ensuring that diners are not tempted to try out new recipes at home such as blouse jerky and deep-fried pants. In addition to grilluminating guests, Kaya pours copious cupfuls of Korean rice wine and beer.
The tables at Shilla Restaurant can get really hot, at least as hot enough to sear a slice of meat. Each tabletop grill allows diners to become the masters of their fate, flipping over slices of bulgogi beef, calamari, pork belly at their own discretion. The chefs do quite a bit of work, as well, rolling more than 30 varietals of maki and cooking up an expansive menu of Korean cuisine. After they assemble bowls of bibimbap and sautéed spicy kimchee, waiters take out dishes to salivating guests seated in a in a sleek, monochromatic dining room. Beneath geometric paper lamps, these guests can counteract bites of spicy Korean entrees with sips of house sake and wipes from their furrowed brows.
Padded black booths surround grills beneath gleaming hoods, which reflect the glow of sunset-orange walls as they sweep away rising warm air and spice-steeped aromas. On Palace Korean Bar & Grill's tabletop skillets, chefs sizzle pearlescent curlicues of kimchi and cuts of seafood as well as bulgogi, spicy slices of brisket also known as Korean barbecue. During the all-you-can-eat special, silverware jangles endlessly like a knight looking for his car keys as diners tuck into bottomless helpings of marinated beef short ribs, tender marble brisket, spicy pork belly, and jumbo shrimp.
Kulu Restaurant's experienced chefs blend fresh, seasonal ingredients to populate their menu with a variety of Taiwanese–based offerings infused by Korean, Japanese, and Western flavours. Pork and veggie pot stickers don tiny swim trunks and dip into house-made curry or Taiwanese sauce ($8), and a bevy of yam fries prop up the towering pork P'rice Burger constructed with kimchi, avocado, soy cheese, and a rice bun ($14). Forks forage through the wasabi tofu salad that accompanies veggie crepes ($13), while diners sit on the outdoor patio and devour the salmon castle ($15), a fish filet resting on a throne of minced salmon as they slow-dance with rice.