A meal with friends soothes the soul, much like a mother's hug or a movie about brave dogs learning to read. Enjoy a feel-good feast with today's Groupon: for $12, you get $25 worth of authentic Korean cuisine for dinner at Hosoonyi Korean Restaurant in Edmonds.
Hosoonyi Korean Restaurant's house-made sauces energize their menu of Korean entrees and barbecue dishes praised by the Seattle Times. Tongues bathe in the yook-gae-jang, a hot seasoned beef-brisket stew garnished with green onion ($13.95); the gung-a-mae-un-tang's flatfish ($15.95) washes into stomachs on a wave of spicy broth. Served in simmering, zesty sauce, the naak-hee-bok-eum supplements a medley of veggies with morsels of octopus lured into the pot with promises of an eight-piece drum kit ($16.95). Stone-bowl entrees such as the chicken bibimbap ($10.95) pack assorted vegetables, meats, and hot sauce into stone bowls. Raised by a family of vegetables, Hosoonyi's beef rib eye ($21.95) marinates in spicy sauce before it gets grilled Korean-style and served with assorted legumes.
Soft light illuminates an expansive dining area with pastel yellow walls, and diners plunk down on cushions next to low-lying tables in one of Hosoonyi's eating areas. Large flat-screen televisions entertain guests nightly with fast-paced sports or still photos of famous shipyards.
Hosoonyi Korean Restaurant
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."
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