Friday 18 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

Egg-static

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

364-9835

ozziesdiner-hub.com

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 · Seoul kitchen
Restaurant Reviews
 

Seoul kitchen


Authentic Korean cuisine is served alongside traditional Japanese dishes.

Doug Hill October 5th, 2011

“Our food isn’t the same as what you’d get in Seoul,” the Rev. John Chong said. “It’s better.”

It may be unusual to hear smacktalk from a man of the cloth, but those were his words about spouse SunSoo Chong’s cooking. He explained that in their Korean homeland, the trend has been toward adding more sugar and MSG to recipes.

This goes against their mission statement on the menu that reads, in part: “to provide a fusion of Asian foods that is healthy and homemade without preservatives and additives.”

right In Moore, Fusion Cafe’s chicken wings join side items for a spicy, hearty meal.

The small restaurant they operate with this goal in mind is very much a family enterprise, with their son and daughters having been either past or current employees. The spacious dining room is simply furnished and decorated with tropical plants and Korean ceramics on shelves.

The menu is posted on the wall behind the counter, and you may select soft drinks (but no booze) from a refrigerated glass case. Your order is brought to the table. Besides being healthy, Fusion is green, too. There’s a sign over the serve-yourself side-dish bar that states, “Don’t take more than you need. Don’t waste paper here.”

Although there are three delicious teriyaki entrées available, I’ll let you in on a secret: This is first and foremost a Korean restaurant. The “fusion” in the cafe’s name is as much about a merger with American tastes as with those of Japan. Once past the pan-Asian appetizers that include egg rolls (3 for $3), edamame ($3) and shumai shrimp dumplings (7 for $4), you’re in the authentic Korean cuisine zone. That’s a good place to be.

Most dishes include visits to the unlimited side-dish bar. The staple of Korean eating is kimchee, and every family has their own take on the distinctive fermented cabbage and garlic mixture. In the cuisine it’s somewhere between being a condiment, salad and staff of life. Fusion’s version is mildly fragrant and slightly sweet, a delicate pink color from liberal inclusion of red pepper in the fermentation process. It’s at the center of the side-dish bar, surrounded by cubed daikon radish, bean sprouts, jalapeño peppers and fried eggs with scallions.

Spicy potato stew ($7.95) is one of Chong’s signature dishes. It’s a  bold meat broth with a big, whole spud filling the bowl. Understand that the Koreans have a reputation as being the tough guys of Asia. There’s nothing subtle about this stew. It looks and tastes like badass hombre food — the kind of fillup you’d want after a long day working in the fields or patrolling a frozen border.

Dried pollock soup ($8.95) is a dish I wasn’t familiar with.

Major points for combining cultures comes in the form of Buffalo chicken wings getting a taekwondo kick.

Like Mexican menudo, I learned later it’s the traditional Korean hangover cure. Salted and cured North Sea pollock fish is sautéed quickly in sesame oil with garlic, daikon, fish sauce and green onions, before being boiled into soup. It’s one of the menu selections that would benefit from a description beyond the name. Cold noodles in soy milk ($7.95) could use a word sketch as well.

Several entrées involve a choice of chicken, beef or tofu served spicy Korean bulgogi style or in teriyaki sauce. They’re stir-fried with carrots, radish, scallions, sesame seed and served with rice. The bulgogi dishes may be ordered on a one to 10 spicy index, and my five was too mild. Next time, I’d have Mrs. Chong crank it up to eight.

Major points for combining cultures come in the form of Buffalo chicken wings getting a taekwondo kick with your choice of straight-up hot sauce, teriyaki or garlic soy sauce. Order them by the half-dozen ($5.75), dozen ($10) or two-dozen ($20). Soups round out the rest of the menu, including seafood tofu ($8.95), spicy shredded beef ($9.95) and beef bone ($8.95). If you’re ready for a Seoul food adventure, try the chef’s specialty ($11.95) — goat stew.

Photo by Mark Hancock

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

 
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