Restaurants & Bars

Los Angeles Area Korean

Korean Barbecue in the West Valley

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Restaurants & Bars

Korean Barbecue in the West Valley

Ralph | Jun 6, 2005 06:23 PM

We went to what we thought would be the old Korean Barbecue House at 20200 Saticoy St in Canoga Park
and were pleasantly surprised when we found a Korean
Barbecue restaurant that was refurbished under new
management called ," Il Auk Jo"...yesterday afternoon.
(IMHO this name is a loser.)

We were impressed with the refurbishing. There was more window area and lighter colors which gave the feeling of a cleaner open look.

Opted for the Barbecue table, meaning a gas barbecue
in the middle of the table. Having every bite of the barbecue being
steaming hot is glorious dining.

Table without, was also available, meaning that if we had ordered barbecue, it would have been done in the kitchen, rather than at the table.

Although the Menus were in both English and Korean,
being that we were English speaking, we needed help
in ordering. Luck on our side, having an empathic waitress, we were able to cut through some of the incoherency of the menu; incoherency, which is typical in most Korean restaurants.

The four of us had two orders of the barbecue Kalbi,
(short rib,)(they specify there is a two order minimum for barbecue orders,) and one order
of the Dak bulgoki (Chicken) and one order of the
jap chae, (translucent noodles with vegetables and beef). The tastes and quality of the meat were very
pleasing to all of us.

These, along with the soup, and pan chans,(cold side
dishes,) were all excellent. The Ribs and the chicken were very well marinated and the waitress
knew enough to do all of barbecuing for us, which helped us avoid burning or under cooking our meats.

However, we did over order and had to bring some food home.

With a couple of soft drinks, the tab came to
seventy eight dollars before gratuity which we thought
was well worth it......I just wish that some Korean operator would take a course in "Menu writing and design, 1A" and let the word get around in the industry.

Want to stay up to date with this post?

Recommended From Chowhound