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Korean food

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Review: Little Seoul

You hear a lot about the rise of China, but in truth it is Korea that is headed toward world domination.
Korean cooking mixes three powerhouse tastes
By BRIAN DUFF  |  January 20, 2012
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The best of Providence's mobile cuisine

These are the gems of this growing biz. If you’re already a regular at these places, sorry for the bigger line this time tomorrow. If you’re a rook, enjoy.
Truck nuts
By PHOENIX STAFF  |  June 10, 2011
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Review: Bon Chon

Bon Chon is a nine-year-old Korean fried-chicken franchise with a few dozen outlets in Korea and a few less than that in the United States.
Korean fried chicken, plus lots of hot and spicy
By ROBERT NADEAU  |  January 28, 2011
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Seven centuries of hot sauce at Korea House

Two weeks ago if someone had asked to play word association, starting with the word "Korea," I would have said: "Nuclear bomb." Now, you say Korea and I say: amazing spicy fish dish with seaweed salad and secret hot sauce . Much better!
Here's to longevity!
By LINDSAY STERLING  |  October 22, 2010
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Seven centuries of hot sauce at Korea House

Two weeks ago if someone had asked to play word association, starting with the word "Korea," I would have said: "Nuclear bomb." Now, you say Korea and I say: amazing spicy fish dish with seaweed salad and secret hot sauce . Much better!
Here's to longevity!
By LINDSAY STERLING  |  October 22, 2010
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Yasu

I adore Korean “BBQ”: marinated slices of raw meats that you cook on a little grill inset directly into your tabletop.
Tiptoeing into the shallow end of the Korean-cuisine pool
By MC SLIM JB  |  May 07, 2010


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Hanmaru

Hanmaru is back from the ashes of a 2008 fire that closed down many nearby businesses.
Allston Korean with an unusual specialty, and plenty more
By MC SLIM JB  |  April 10, 2009
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Review: Happy Teriyaki

There is little that is hard about Happy Teriyaki, which is Korean-owned despite the Japanese name and the Japanese-style cute bear logo in the window.
Japanese and Chinese cuisines take second place at Happy Teriyaki
By BRIAN DUFF  |  February 25, 2009