1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!
Food: 4 (based on few things I tried)
- Wife and husband operation
- Literally & figuratively mom & pop style
- Very homemade (from scratch)
- Literally made by Korean mom “mom’s recipes”
- Hole in the wall
- Seats 10
- Pre-made cold appetizers available for take-out
- Offers Korean Sushi
- Attracts locals/Koreans
- Mon-Sat: 11am-8:30pm
- Closed Sunday
**Recommendation: Korean Pancake
Their tag line is “the kitchen” – “the original Korean House Wife Cuisine with the Best Ingredients.” They sure mean it too! I’m not sure about the “best ingredients” part, that’s self-proclaimed, but the “Korean House Wife” part could not be more accurate!
We ordered take-out and she literally packs it like how your mom would pack your lunch when you were in elementary school. There’s so much care in the cooking and packaging. I even felt bad ordering the pancake because it was going to take her 20 minutes to make it (since it’s all from scratch) – she even sighed. It wasn’t a rude sigh though, it was one of those sighs like how your mom would sigh if you asked her to make a time consuming meal after a long day.
For me, this was one of the more authentic Korean restaurants in the city, besides going to my Korean friends’ houses and having their dinners.
- **Korean Pancake (Pajeon) – 4.5/6
- Pancake with assorted seafood, green onion and vegetables $12.99
- It took 20 min. to make because she started from scratch and that’s probably why it was $12.99. It is a bit expensive, but it’s because of the labour it takes to make it.
- This pancake or Korean style omelette was loaded with ingredients. There was lots of long pieces of green onion and bell peppers and all the veggies were sauteed until soft and sweet. It’s all held together with this potato-egg batter. It’s served hot with a light sesame soy sauce for dipping.
- The outside is fried until brown and the middle is moist, creamy and a little gummy – yet there’s no cream or sauce. It’s pretty thick and exploding with ingredients.
- I think she overcooked it a little bit because the outside was a bit too brown, but the inside was still very moist and the seafood was tender so it didn’t bother me. I also liked that it wasn’t too oily, because these can be very oily.
- The only complain is that she skimped out on the seafood a bit. It had some pieces of squid and some baby shrimp in it. The amount of shrimp was more or less decent but the squid was sparing. She also didn’t use octopus, which is usually a key component, but I didn’t really expect it either considering it’s a small restaurant with small operations.
- It’s usually eaten as a snack, appetizer or side dish.
- Bibimbap – 3/6
- Rice mixed with beef and vegetables served with a fried egg $8.99
- This is basically a Korean-style fried rice that’s usually served in a hot stone bowl.
- The heat of the hot stone bowl helps to crisp up the rice and that’s one of my favourite parts. You leave it for a while to get it extra crispy before mixing all the ingredients together.
- Since we got take out we didn’t have the benefit of letting the rice crisp up, nonetheless it was still a good bibimbap. Best eaten upon order for sure.
- The vegetables for bibimbap vary from restaurant to restaurant. Here they used sauteed carrots, spinach, zucchini and bean sprouts. Some other places may use mushrooms, cucumber, daikon and even pine nuts (although pine nuts is very rare… but so good when they’re in there).
- The Kitchen serves it with ground beef (most common) and top it off with a fried egg, some shredded seaweed and sesame seeds. I wish they gave more ground beef though. It was so minced up and it had a good nutty sesame marinade and taste, but just not enough actual meat.
- The texture of the dish is great. There’s different levels of crunchiness and then it’s all saucy and creamy from mixing in the egg yolk and meat sauce. I wish the egg was more raw, but given it was take out, it’s understandable.
- The rice is almost like Japanese sushi rice, it’s all sticky and delicious.
- It comes with this Korean chili pepper soybean paste or sauce (looks like ketchup) that’s very spicy yet sweet and pungent. The sauce is used to mix into the bibimbap with all the other ingredients.
- I like the kimchi here, she uses a lot more daikon than cabbage though. It could have been a daikon kimchi though. It’s homemade and very saucy. It’s used as a condiment or side and Koreans will eat it for breakfast, lunch and dinner.