Thursday 17 Apr

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0


No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | Comments 0

Plane food

Ozzie’s Diner

1700 Lexington Ave., Norman


What works: No-frills diner food served fast and friendly.      

What needs work: Seating is slightly cramped.     

Tip: Come hungry; portions are huge.    

04/16/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.

— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

— by Devon Green, photos by Mark Hancock and Shannon Cornman 

04/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Head east
Restaurant Reviews

Head east

Robust, home-style flavors highlight the best of Korean cuisine at Jeon Ju.

Carol Cole-Frowe March 2nd, 2011

Jeon Ju Korean Restaurant
217 S. Sooner Road, Del City

Owner/chef Yong Rucker left and daughter Sune Hawkins hold bowls of fried rice and beef bibimbap at Jeon Ju Korean Restaurant in Del City.

When I first tasted the Jeon Ju Korean food at the Girlie Show in November, I instantly knew it was something special.

The popular and crowded booth at the annual Oklahoma City art show was serving simple but sumptuous Korean home-style cuisine, like the appetizer-sized beef bulgogi and mini mandus, or dumplings.

I recently visited Jeon Ju with a friend, and the food was every bit as good as I remembered from that brief encounter.

Don’t be put off by the too-full parking lot on a Wednesday night or the sparse decorations in the restaurant, which quietly serves great food on the south end of the Sooner Market Mall strip center, just south of Reno Avenue.

The general feeling among the Korean/American family behind Jeon Ju is that the food speaks for itself, which speaks to the decor.

Jeon Ju has become a popular stop with Tinker Air Force Base employees, which is a lunch and early evening crowd. When my friend, prepared to enjoy Korean food for the first time, and I arrived at about 7:30 p.m., the restaurant had just cleared out from the dinner rush, which starts at about 4:30 p.m. or so.

We were greeted by Sune Hawkins, one of owner/chef Yong Rucker’s five daughters.

Almost immediately, six little dishes holding tiny samplings of Korean favorites arrived at our table, including kimchi, daikon kimchi, marinated bean sprouts, julienned carrot and daikon radish, and vegetables and potatoes in an intriguing smoky-tasting cold broth. It was a light and a fun beginning.

For starters, we ordered the yaki mandu ($4.99,) six crispy, but tender meat and cabbage dumplings with tofu and mung bean sprouts, and the seafood pajeon ($8.99), a Korean-style pancake with a slight crunch on the outside, with a smooth and creamy interior punctuated by calamari and shrimp with scallions and peppers.

Since first having Korean food a couple of years ago, I sample it every chance I get. I chose dolsot bibimbap ($9.99), a sizzling stone bowl of steamed rice with bulgogi and a variety of seasonal vegetables, topped with an egg over medium. My dining partner picked fried rice ($6.99).

My favorite part of the dolsot bibimbap is the way the rice gets a transforming golden crunch from the bottom of the stone pot.

We also each ordered soup or stew in between the appetizer and entrée course, which may have been a little bit of overkill, due to the generous portions of the appetizers and entrées.

The rice gets a transforming golden crunch from the bottom of the stone pot.

Leftovers are our friends, however.

I ordered kimchi soontofu ($7.99), an aromatic delight made with shredded pork, kimchi and soft tofu and served with white rice. My friend ordered dinjon chigae ($6.99), a soybean stew with pork, zucchini and tofu, also served with steamed rice. Either of the soups could have been a full meal.

Although chef Yong Rucker is the mastermind of the homestyle Korean recipes made with fresh ingredients, she is joined by Hawkins and another daughter Christel, who helps the kitchen run smoothly.

Rucker met her husband James in South Korea, married and moved to the United States in 1970. The couple raised five daughters in Midwest City, but the young women scattered, mostly to the East Coast, with some moving to New York and Chicago.

As the daughters flew the nest, the more they missed their mother’s cooking, which encompassed everything from Korean to American country-style cooking to please her husband. They began to work on talking their mother into opening a restaurant to fix a problem they see with many Korean restaurants in the U.S., that they’re too “Americanized.”

The pressure from the five girls must have made a difference, and Jeon Ju opened in December 2009.

“We’re trying to make people aware of Korean food,” Hawkins said.

  • Currently 3.5/5 Stars.
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01.10.2012 at 04:14 Reply

I will have to give them another chance. But the last time I went the food was underwhelming to the point of everyone leaving leftovers.

Too soft tofu soup didn't have developed flavors. Maybe I have just come to expect something different. And the fried rice (goes against the unAmericanized dishes) was overloaded with onion without any other real vegetables. The chicken bulgogi was ok.

I felt bad for them since it was empty (must have been after the rush). But I hear a lot of good, so maybe I will have to try again.


09.15.2012 at 01:14 Reply

As one of the daughters, I have to say I love this food. Like many other cuisines, Korean food is best when its simple. There's really just a few ingredients that makes Korean food what it is; what makes it unique from other Asian cuisines is the gocharu, Korean ground red pepper. Reminiscent of paprika in its inherent smokiness, gocharu provides a nice heat without overpowering the other flavors. If you like spice, go to Jeon Ju and ask for extra spicy. My mom will provide. Even though I've been eating this food my entire life, she can still bring a tear to my eye with the Scoville points!