By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
I almost always request a big bowl of bibimbap, sort of an egg, beef and vegetable salad, with bamboo shoots, and a mishmash of other ingredients that comes in a stone pot. It's served with all of the portions such as the fried egg and the lettuce not yet mixed together. You squeeze out a nice dollop of reddish-brown gochujang, a red pepper paste that comes in a plastic condiment bottle, stir everything together, then add the mixture to your rice. Reminds me of my first visit to Japan, which I took on a Korean Air flight, where prim and proper Korean stewardesses in white gloves handed out bowls of bibimbap for dinner.
In general, I'd say the Korean BBQ to be had at Seoul Garden is comparable to the eateries you'll find in the Koreatowns of America's major metropolises. It's not a fancy place, but it's very clean, the service is friendly and efficient, and I can promise you that most Korean restaurants in L.A. and New York are not fancy, either. Moreover, the menu is varied enough that I'll be going back for the traditional clay pot dishes, the casseroles, soups and baked fish, and, of course, that bulgogi, which leaves my hands smelling like I've used the sirloin as my serviette. Not exactly a soak in a barrel o' steak, I suppose, but it'll do in a pinch.
1324 S. Rural Road
Tempe, AZ 85281-6802
480-967-1133. Hours: Monday through Friday, 11 a.m. to 10 p.m.; Saturday and Sunday, noon to 10 p.m.