From bowls of vegetable-filled bibimbap to sizzling platters of marinated beef bulgogi, the hefty portions that Korea House piles onto plates leave diners stuffed with the peninsula’s most authentic tastes. Chefs show off techniques learned here and abroad, marinating Korean-style short ribs in a barbecue sauce and serving broiled eel over smoldering coals. Their signature hot pots pair morsels of crab and pork with squirts of hot sauce and kimchi. Although meat often plays a leading role in the dishes, the Sunnyvale eatery also caters to vegetarians by slicing and dicing fresh ingredients into traditional mung-bean pancakes and frying vegetables into the shape of the letter V.
Roll House celebrates the spicy, tangy, and savory flavors of Korean cuisine in a casual, low-key setting. Chefs roll rice with ingredients such as barbecue and kimchee, encasing the snack with nori and then slicing it into bite-size morsels. They also simmer ramen noodles, pack seafood hot pots with flavorful components, and prepare bi bim bab?a rice-based specialty that's nearly as fun to pronounce as it is to eat.
Seafood plays heavily into the menu at this casual restaurant. For starters, there’s the cold jellyfish appetizer and braised sea cucumber. Prawns are particularly popular, and prepared in a diverse number of ways: there’s[g] Szechuan prawns, curry prawns, prawns with snow peas, and walnut prawns, to name a few.
Michelin praises the authentic recipes, but diners will appreciate how Jang Su Jang seems to have something for everyone. Request a grill-topped table to cook your own short ribs or brisket, or sit back and enjoy the kitchen’s take on braised fish and jumbo dumplings.
Gooyi Gooyi will make sure you leave full, no matter what time you drop in. Combo meals come with enough grill-it-yourself meats—sirloin, ribs, beef tongue—and sides to satisfy a group. But be sure to save room: after the meal, servers will present you with a kimchi fried rice made from your leftovers.
What do Kunjip Restaurant and the country’s best pit masters have in common? They both know that real wood—not natural gas—is the key to perfect barbecue. Kunjip cooks its meats over wood charcoal, which explains why popular dishes like the spicy short ribs and oxtail soup have such rich flavor.