OK2 Kitchen Revisited...Again and again and again

Sashimi Course at OK2 Kitchen Seoul, Korea

People ask me which restaurants do you go back to. Well, I go back to OK2 Kitchen- not because I like the place, but because I have to make sure that they are maintaining quality. I have to check out this restaurant over and over again because it's a service that I provide to the public- I need to make sure that other people that go to the restaurant have the proper experience. The other night I went with my friend Suji because I wanted to make sure that her food was going to be as good as mine. Yeah...that's why I have to keep going back to OK2 Kitchen^^

Dan



Fish Ball with fried basil and delicate shrimp at OK2 Kitchen Seoul, Korea

Horse Sashimi with soft poached quail eggs at OK2 Kitchen Seoul, Korea

Basil Clam Linguine at OK2 Kitchen Seoul, Korea

Omija Sorbet at OK2 Kitchen Seoul, Korea

Seared Duck Breast with Red Wine Sauce at OK2 Kitchen Seoul, Korea

Salted Chocolate Caramel Pudding at OK2 Kitchen Seoul, Korea

Marscapone Cannoli's at OK2 Kitchen Seoul, Korea

Brulee Banana Ice Cream Sandwich at OK2 Kitchen Seoul, Korea

OK2 Kitchen
www.ofoodart.com
02.797.6420

Prices: Ala Cart: 14-36,000 won per dish. The lunch set (20,000, 35,000 won) and the dinner sets (50,000, 60,000 won) are recommended.

Directions: Go out Exit 1 of Itaewon Station and make the third? right (it's the one near the traffic light). You’ll see "Pacific Shopping” on the corner and OK2 Kitchen to the left.

Past Posts on OK2 Kitchen:
http://www.seouleats.com/2010/04/last-seoul-eats-meet-up-at-ok2-kitchen.html
Review:http://www.seouleats.com/2009/11/slow-food-at-ok2-kitchen-review-up-on.html

Popular posts from this blog

5 of the Best Jajangmyeon 짜장면 in the City of Seoul, Korea

Image
The Best Jajamyeon in Seoul by Daniel Gray Jajangmyeon 짜장면: Korea's favorite hand pulled noodles in an black sauce is also a favorite dish of mine. It's so famous they even have a holiday for it. It's filling and hearty like a bowl of spaghetti but with Asian flair. It's one of those dishes that you can get whenever you need a quick meal and it doesn't break the wallet. It's a pretty ubiquitous dish and every Chinese restaurant must have it. If it does it well, the place becomes famous. If it is just alright, it is just a meal and gets classed in with all of the other places in the city. I can't say I have had any seriously terrible jajangmyeons except maybe some delivery places (where the noodles are overcooked and terribly clumped together so it takes like 10 minutes to get the sauce mixed into it) but even then it is still edible. With the noodles, I love to get fried dumplings and a place is good fried dumplings or some other sides like tangsuyok
Read More, See More >>

5 of the Best Gamjatang Restaurants in Seoul: Korean Potato and Pork Stew

Image
Seobu Gamja-guk One of the dishes that came out of necessity is gamja-tang or pork-bone potato stew. This dish has its origins from the Incheon dock area where laborers that were working in the construction wanted to have a cheap and hearty food after a long day of work. The soup consists of pork spine that is slowly cooked with potatoes and topped with sesame leaves. The result is a satisfying dish that goes great with a bowl of hot rice. This was often cooked throughout the day and then eaten at the end of the work day. This dish goes perfectly with a chilled shot of Korean soju. After the first train line was built that would connect the Incheon area with Seoul, one entrepreneur decided that he wanted to make a restaurant focused on this dish. The first restaurant of this type was built near Noryangjin station, which was near the end of the han river railway construction. The dish became a big hit and soon many copycat restaurants started popping up all over Korea. The name gam
Read More, See More >>

Calories in Soju and other things I Know about Korea's Famous Swill

Image
Just in case you were wondering, one bottle of Soju contains 540 calories. That's like 4 beers. So to put it in perspective, you would need to walk about two hours to exercise it off. (Walking two hours with a soju hangover is not an easy task.) Soju originally was made from rice but whenever there were rice shortages, people were forbidden to make Soju. Alcohol producers the started to use sweet potatoes and tapioca to make an ethanol based alcohol. Overtime they doctored up the taste so it has a smooth, crisp taste that goes great with raw seafood and grilled meats. The world drinks a lot of Soju. 61.38 Million cases of soju were produced in 2012 with Korea consuming about 2.75 billion bottles of Soju a year. You would think that everyone would be falling over drunk in Korea, but this is not the case. The alcohol is only about 17-19% so a bottle won't wreck you (but two or more might.) Koreans judge how good of a drinker you are by the number of bottles o
Read More, See More >>