Monday, November 23, 2009
On this night, it was only my sole dining companion and I and as a result, we only opted for 2 dishes.
buldak (heavily-seasoned spicy chicken) and the other, a heaping and generous plate of jap chae. I had read several reviews that the name, Red Chicken, had originated from their specialty, buldak (which was literally, red chicken). I was well aware that if you happen to have a heavy palate for all-things-spicy, this was a must-try. I, personally like spicy, but not too spicy. Regardless, I was curious to see what the hype was all about.
** I must note that the photo to the top is of the side dishes you would usually be given, prior to the arrival of your entrees and appies. Pictured above from (top left) and going clockwise are: kimchi, scoop of potato salad, several pieces of cooked broccoli (with korean sweet spicy sauce drizzled atop) and lastly, marinated bean sprouts. Different korean restaurants may choose to serve diff. types of items in the side dishes.