This classic mom-and-pop restaurant has a simple one-page menu that's heavy on the Hangul, but ask for help and you'll discover satisfying dishes like pollock soup and bibimbap available as early as 8 a.m.
From Southern-style gizzards to crackly Japanese karaage, Seattle is a fried chicken lover's paradise. Here are seven of my favorite spots to satisfy your craving.
Checking out the bibimbap, grilled pork belly, and more at this cheery family-run Korean newcomer in Seattle.
In my restaurant research for a recent trip to Richmond, British Columbia, I stumbled upon one of those menu items that shows the challenge in translating from Chinese to English: Diversity of Flavor Tastes.
I won’t hammer you, yet, with accolades about the amazing dim…
I probably wouldn't have connected the words "tofu" and "terrific" twenty or thirty years ago. Now I have favorites to recommend.
While I consider all dumplings comfort food, there's something especially soothing about a steamed or boiled dumpling. Maybe it's the softer texture, or maybe it's the lighter feeling that makes me feel like I can eat a ton of them.
Who doesn't love dumplings? They come in all types of international styles, and seem so tempting on the plate, like sculpted purses holding hidden treasures. Here are some of Seattle's best.
Dish: Ttukbaegi Bulgogi
Place: Ka Won Korean Restaurant, Lynnwood
Price: $7.99 lunch, $8.99 dinner
In the bowl: Per the menu: “Marinated beef tenderloin, sliced rice cake, vegetables, and clear noodles are cooked in beef rib broth. It is served in earthenware pot.”
Supporting cast/What to…
Dish: Mul Nengmyun
Place: Sam Oh Jung, Lynnwood
In the bowl: Per the menu: “Cold noodle in beef broth soup with sliced beef and pickled vegetables.” Those vegetables are cucumbers and daikon. There’s also Asian pear, half of a boiled egg, and–check this…
Dish: Buckwheat Noodle Salad
Place: Chan, Downtown
In the bowl: From the menu: “buck wheat noodle salad with mixed vegetables, hardboiled egg and spicy vinaigrette.” Those vegetables include shredded cabbage, red onion, cucumber, bean sprouts, kaiware (daikon sprouts), and maybe some microgreens.