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  • The Korean Kitchen has been open for about a year now (I think), and while it initially seemed to struggle in gaining traction in Ktown - having the unfortunate empty, ominous vibe, a newly opened restaurant can sometimes give off, it's definitely picked up momentum as the place is mostly packed now with lively diners flocking for its specialty, Jokbal (pork hock) and its eclectic stock of fun flavoured Sojus and Makgeollis. Drinkers take note: the LCBO no longer carries Makgeolli, so it's always advantageous to imbibe in this stuff when dining out at a place like The Korean Kitchen. I've only tried the Jokbal here which is available in two different iterations - either with a gochujang based sauce, or with garlic. We chose the latter, and it really complemented the pork hock nicely when eaten as a wrap with the provided ssamjang, jalapenos and lettuce. As we dined here on a Friday night, it was overwhelmingly busy, and while I'm not an authority on the topic of restaurant management, I felt the service to be a bit discombobulated. While the food and drinks were satisfyingly delicious, the accoutrements accompanying the Jokbal were so scarce - particularly the lettuce for wrapping the meat, and kimchi - that one would take a few bites, and then be stuck having to beckon the waitstaff for more. As it was so busy, I was reticent about flagging someone down, so I just enjoyed the rest of my meal, sans lettuce. Do come and eat here though, as the food is delicious, and if you're seeking out a menu with a likeness to what's trending food-wise in Korea, then this place is a must. Highly recommend the Jokbal and fruit Sojus/Makgeollis!
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