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House-made kimchee brought together the proper amounts of spice and umami (savory taste), thanks to the funk of the fermented cabbage. Kimchee is an indispensable Korean condiment, but funny enough, staff at ROK were generous with the meat but stingy with the kimchee. Portions were disappointingly small, and we had to ask for several refills. Buzzers on each table, confusing at first, emitted a fuzzy chime sound when pressed. They quickly became a welcome delight, as we called servers, who never seemed bothered, back time and again for additional helpings of kimchee and ssamjang, a fermented red chili paste. Read the full ROK review here.
Published on October 9, 2012