"0"^^ . . . "2016-11-06T00:00:00"^^ . "2"^^ . . "3"^^ . "1"^^ . "I recently checked this place out after reading Yelp reviews and receiving a business card from the owners themselves (i.e., the owners of Kim's Oriental Food on Superior Ave). I decided to take my parents, who were in town visiting. We were not impressed.\n\n(1) Our waiter was terrible. We had some young man who lacked basic communication skills. I am not referring to a language barrier, but more of an attitude/image issue. He was behaving as if he was \"too cool\" to be a waiter. My parents kept trying to ask him specific questions in Korean about seasoning (specifically, they did not want too much sugar or any MSG), and his responses were like, \"huh..........eh............dunno.\" He kept sighing and made zero eye contact with any of us. My god, if you feel uncomfortable with us talking to you in Korean, then just simply respond in English or lie that you don't understand Korean. But DO say something when adults, especially paying customers, are speaking to you. It's sad when your Korean-American identity psych issues have gotten you to this point of lousiness. Grow up, bozo.\n\n(2) The banchan and main dishes were overall either too sweet or too salty. The food was not necessarily lacking in taste; it's just that the sugar and salt was overpowering. My mother, for instance, ordered an unadon. The eel was absolutely DRENCHED in the sweet sauce. In fact, there was more sauce than the underlying rice. How is that even possible? Basically, her unadon was a SUGAR SOUP that contained a bit of rice and a bit of fish. That's just not correct, sorry. My mom had to scrape the sauce off and then further pad the fish down with napkins before eating it. Also, she ordered a separate side bowl of rice because her \"sugar soup rice\" was inedible. My father ordered the Galbi, and that too was too sweet. He wondered why they would ruin tasty marinade with so much sugar. We found half of the banchan not worth eating. For example, they gave us an egg-cchim (steamed egg) in a stone bowl, which tasted like soft chunks of salt.\n\nAuthenticity for me is not some fluid notion. I find that Korean food is either authentic, or it isn't. That said, this restaurant (like many others out there) falls squarely into the authentic Korean food class, for sure. However, authentic does not automatically mean delicious or nutritionally sound. Obviously, one expects to encounter more sugar/salt/fat when they go dining out, but I do not expect to encounter the upper limits of this acquiescence in a Korean restaurant, of all places! If you're worried about Type 2 diabetes (a very reasonable thing to be worried about in this day and age), I wouldn't recommend eating here often."^^ .