If you find yourself reading a menu
that appears almost entirely in Korean; fear not, just simply turn the page
over and it’s the same in English. The
menu and the specials are designed for
the guests to have the opportunity to
grill and try unique cuts of meat that
may not be as accessible otherwise. It
is one of two menus that are available
to order from. Of course there are the
usual sliced steaks, short ribs, pork, etc.
offered on the regular menu as well as
the all you can eat. Pork jowl, cheek,
tripe, and tongue, on the other hand,
characteristics that sets Korea House
apart from the other Korean restaurants in Houston is that they explain
how to maximize your dining experience through great combinations of
side dishes and your main dish. There
is a method to all the pickled this or
the spicy that. You can experience a
complement of flavors that are supposed to enhance Korean BBQ past
just the grilled meats. They showed
me how to wrap the pickled radish
slice around the Korean short rib with
a touch of the Gochujang. In an-
are some of the many unique items
that can be ordered off the special all
you can eat menu. The all you can eat
along with the private room options
creates a great no hassle situation for
groups of friends that want to get together and have a great time in a meal
setting. A notable observation is the
aroma of grilling that permeates the
restaurant. You will find yourself eagerly anticipating the arrival of your
cuisine!
other combination I had the Bulgogi in a lettuce wrap with a little bit
of Kimchi. The Bibimbap with the
Beef, Dolsot Bibimbap, worked its
way between bites. If you are feeling especially decadent, check out the
“Chi-Mak” combo of the Korean
Double Fried Chicken and beer. Korea House’s Kimchi is made in house
and the ingredients are seasonal. This
is another real treat for those looking
for an authentic Korean dining experience.
Each culture has its own way of enjoying their style of cuisine. In the
case of Korea, it is all about the side
dishes. As the sides roll out across the
table people may wonder why all the
pomp and circumstance. One of the
Lending myself to situations where I
am exposed to other cuisines is the
best part of dining out! Korea House
makes a point for servers to highlight
the importance of the guest experi-
ence. Why? Mr. Do loves the responsibility of owning a business where
people get to learn about Korean cuisine and culture through their experiences at Korea House. Great service,
great atmosphere, a refreshing culinary
experience is how I would describe
my initial and subsequent visits. Korea House just celebrated their 8th
year in business this past August 24th.
Since its inception they have become
a fixture on the restaurant scene. Here
is to many more years to come!
Originally from
San Francisco,
California Gilbert
Landras grew up
as an expatriate
in South East
Asia where he
cultivated a love
for international flavor. From the humble
beginnings of a prep cook job to management he knows his way around food.
Many years and a couple of restaurants
later he shares his insights on cuisine
and the dining experience.
iF Magazine | www.iFMagazine.net
17