rice cake confessional

adventures in eating

shik do rak, northridge

with 4 comments

Vegetarians: get the heck out of this post. You don’t want to see this.

The rest of you, guess what’s for dinner?

Meat, meat, and more meat. Coming right up.

I suggested Korean food while I was in LA because there is an absolute dearth – yes, dearth – of good Korean food in Singapore. I knew my friends and LA wouldn’t fail me.

Isn’t it beautiful? Ribbons and ribbons of meat just waiting to be bbqed. While that cooks let’s do the banchan tour.

Look at that. All manner of pickled, peppered, lovely things. There was spicy kimchi, bean sprouts, dried anchovy, bean curd skin, jap chae – you name it, it was on this table.

Crunchy, pan fried, scallion heavy Korean pancake.

Another view of the side dishes – glass noodles and seaweed. I’ve never tried it but I could eat an entire meal of just banchan. I’m pretty sure of it.

Round 1 of the meat is looking just about done.

I always think the bean curd based dipping sauce is gonna be yucky but it’s always so good.

Look at that delicious marbled beef of Round 2.

Some short ribs to eat off the bone. We also had chicken and pork so as not to make them feel left out.

Some dumplings (mandoo?). I like them this way – with the skin blistered.

If your arteries are hurting, we also each got a nice salad.

I have no clue how much dinner was. I can tell you though that you need not venture all the way to KTown for a good Korean bbq meal. You can easily get it in the Valley.

Good food punctuated by good friends. Love you LA.

Shik Do Rak: 18434 Devonshire St. Northridge, California 91325 (whoopsie totally got the location wrong the first time!)

Written by joann

January 26, 2010 at 7:00 pm

Posted in korean, socal

Tagged with ,

4 Responses

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  1. looks soooooo yummy! do i see mook amongst the banchan? yay for mook (here in nyc there are only a couple of places that serve it)! and i agree about the tenjang-based sauce for the meat, i always think it’s gonna taste like puke and then it’s delicious!

    i’ll have to keep this place in mind for next time i visit LA – thanks for the review!!


    January 26, 2010 at 9:27 pm

    • is that what that jelly stuff was? ya learn something new everyday!


      January 26, 2010 at 10:38 pm

      • yup, mook (묵) is the jelly stuff! it’s usually made from acorn starch, but it can be brown or milky white — the milky white is the BEST, it’s almost flavorless, so it’s basically just a carrier for yummy salty sauce!


        January 27, 2010 at 1:03 am

  2. Oooh la la.. I’ll be in LA next month, I must check this place out. Thanks for the review.


    January 27, 2010 at 8:56 am

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