Haroo Restaurant

"What makes Korean dining so wonderful is the banchan (or small dishes) that comes with your meal prior to your main dishes. These can range from stir-fried mushrooms, doljaban muchim (seasoned seaweed), oi sobagi (stuffed cucumber kimchi), myulchi bokkeum (dried achovies), kimchi, kongnamul muchim (beat sprouts) and many other dishes. You’ll generally find a larger selection of these plates the more authenic the restaurant gets. One of our favorites were the salad with a fruit puree dressing that was sweet and tangy. The picture above is the kimchi fried rice with a sunny side egg on top. This is a classic Korean dish that is super flavorful. It’s generally made with Napa cabbage (kimchi), a sweet onion, garlic, soy sauce, butter, sliced beef, spam, pork and salt to taste. We highly recommend getting this dish when you make your visit, it’s not to spicy if you’re worried about needing a glass of milk after every bite. We pretty much licked the plate clean. This is one of our favorite spicy soups called soonduboo or spicy tofu soup, a spicy profile of about 4/5. You get a myriad of vegetables and protein like anchovies, shiitake mushrooms, kelp, onions, garlic, tofu and green onions. The best way to eat this is to take a scoop of the soup with your spoon and muddle it in your rice bowl or taste it to get the right amount of soup to rice. Order LA Galbi (ribs) and boy was is tasty. The meat was tender, sweet, garlicky and full of flavor.  For our last dish, we ordered the Korean seafood pancake called Haemul Pajeon. It’s a savory pancake that’s filled with carrots, zucchini, mushrooms, bell peppers, hash browns, scallions, octopus, and other delicious seafoods. The batter gives is a crispy exterior outer layer and the middle tends to be creamier. This dish pairs extremely well with makgeolli (milky Korean rice wine) or soju (Korean vodka)."