Kor-BQ specializes in Korean tacos, or "takos," whose myriad blasts of flavors seem to defy their simple construction. Marinated meats such as short rib, rib eye, and pork form the basis of these fusion delicacies, while a Korean fusion salsa and sesame seeds add the zesty kick. The tacos come three ways: with a cilantro and onion mix, dressed in lettuce slaw and drizzled with soy sauce vinaigrette, or "nude," a style that foregoes the fixings to avoid cilantro-shaped tan lines. Those who prefer to use a spoon instead of their hands can find similar sustenance in the rice bowls, which feature hearty mixes of marinated meat, sautéed vegetables, clear glass noodles, and lettuce slaw with vinaigrette.
Savory and meaty Korean fare stars on the menu at Bulnanjib, where griddles crackle beneath octopus and short ribs with thick, peppery sauces. Diners start by sampling bites of seafood pancakes or dumplings, then take sips of imported Asian beers and Korean alcohol while choosing the rest of their meal. Hearty stews pour forth steam like robots trying to process the ending of The Giving Tree, and the earthy aroma of fermentation drifts from dishes of kimchi.
When the Dallas-Fort Worth Airport opened a route to Seoul on May 9, representatives from both sides of the Pacific commemorated the inaugural flight by mixing together the sprouts, carrots, radishes, mushrooms, and eggs in a gigantic bowl of bibimbap. Bull Asian Fusion Bistro provided that bibimbap, and also catered the event with bulgogi burritos, tri-color BBQ skewers, and a buffet of other traditional Korean dishes, all served with the bistro's signature contemporary flair.
That same flair is on display every night at Bull Asian Fusion Bistro's Frisco location. Kalbi beef short ribs arrive tender and seasoned with the chef's special 10-ingredient marinade. Newcomers to Korean cooking can also sample kimchi in all its forms, including varietals sweetened with Korean pear or given a cool finish with cucumber. A slate of inventive sushi rolls and Chinese classics round out the pan-Asian roster. Each plate comes packed with fresh, healthy ingredients such as red-pepper paste, bursting with vitamins C and A to prevent cell damage, or spinach, full of lutein to promote the eyes' natural X-ray vision.
Bull Asian Bistro favors minimalism and clean lines in its presentation, both in terms of food and decor. The bar's neon-blue glow and modern stools create a chic counterpoint to the dining room's unadorned surfaces and amber pendant lights. Decorative screens similarly juxtapose the football-tuned TV screen that dominates one wall of the bistro.
After moving to America at 3 months old, Steve Shin didn’t have much time to learn the culinary traditions of his native South Korea. But when he returned for a year in 2001, he witnessed the cuisine's slimming properties firsthand. Though he consumed lots of food, his waistline shrank, most likely due to the minimal grease and fat content in South Korean cuisine. Inspired by his journey, he tried to eat a more healthy diet when he returned to the U.S, but after several rounds of salads and sandwiches, fast food lured him back to his old habits. Frustrated, he started brainstorming ways to build healthy and balanced meals, which led to b.b.bop. At his Asian-fusion restaurant, the menu is centered on wholesome bowls of rice, veggies, and protein, steering customers away from heavy, fatty meals, such as a giant butter sculpture.
To whip up b.b.bop's signature entree, cooks line bowls with a rice of the customer's choice, from a jasmine-scented Thai type to a nutty, fiber-filled brown variety. Next, the customer selects a lean, flame-grilled protein from options including pulled pork, chicken breast, or marinated tofu. Veggies such as bell peppers and bean sprouts add color and crunch to the dish, and sauce—the finishing touch—comes in more than a half-dozen flavors, from spicy red pepper to sweet teriyaki.
The name WooGak—meaning “realize taste of beef” in Korean—fits this modern eatery to a tee, as chefs rouse all the senses by grilling succulent meats tableside in front of diners’ eyes. Cobblestone floors lead the way from the bright entrance into a spacious, contemporary dining area, where gold walls surround simple black tables. Amid this open and airy space, grill-masters prepare 14 types of barbecue including braised beef, pork belly, and short ribs. Vegetarian options abound with tofu-packed rice bowls and sides of spicy kimchi, the favorite piñata filling of film star Shaquille O’Neal.
Named for Seoul's famously fashionable district, Gangnam Sushi offers Japanese- and Korean-style fish dishes and cooked entrees. Manager Nick Kin explains to CultureMap Dallas how a touch of special sauce—"a spicy, red-colored sauce with a sour-sweetened flavor"—differentiates Korean sashimi from its Japanese counterpart. Teriyakis and tempuras share menu space with bulgogi and Korean barbecue, and sojus (a distilled Korean liquor) and sakes join domestic beers, spirits, and water-on-the-rocks on the drink list.