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  • Yay! A Korean restaurant that specializes in dak galbi. (VERY hard to find in North America.) You got my hopes up but your chicken sucked. Boo! And now I'm pissed. Dak galbi is juicy pieces of dark meat chicken marinated in a mildly spicy sauce that you cook on the table top while knocking back beers and shooting the sh*t with friends. I have fond memories of eating it around Seoul and I've even had it in Chuncheon where the dish originated. So, yeah, my standards are high but not impossible. I realize that Toronto is not Chuncheon or even Seoul, but the problems I have with Joons dak galbi have little to do with location or scarcity of ingredients. So in the off chance that the management is reading my review, THIS IS WHY YOUR DAK GALBI BLOWS: 1. Wrong pan - Dak galbi is supposed to be cooked on a cast iron griddle so that you get a good sear on the meat. You use a stainless steel skillet which pools the marinade, and in effect, steams the chicken. Last time I checked, Canada has cast iron griddles. 2. Skinless chicken - Did you forget that fat = flavor? No skin = no fat = no flavor. Chicken comes with skin in Canada. 3. Skimped on veggies - Your dak galbi only comes with chopped cabbage. Where are the slices of sweet potato? Carrots? The onions and scallions? Canada grows these vegetables. And they're pretty cheap. 4. No tteok - You charge extra for tteok (chewy rice cakes). This is not an add-in ingredient. Dak galbi comes pre-loaded with tteok. All of Korea and Wikipedia say so. 5. Bland fried rice - See, when you take away the aromatic vegetables, and the skin on the chicken, the resulting fried rice you make with the skillet drippings is going to lack flavor. (See #2.) Most of your clientele is not-Korean. They've probably never had the real version so they don't know what they're missing. If that's how you want to make your mark on the culinary world ("We make Korean food for people who don't know any better"), that's your call. But remember that non-Koreans eat Korean food only once in a while. Don't forget who butters your bread every day. Oh, and you're welcome.
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