KyungBokKung (Buena Park, CA) [2]
Kyung Bok Kung Korean BBQ Restaurant
7801 Beach Blvd, Buena Park, CA 90620
714-888-4948
www.kyungbokkungusa.com
Sun 01/19/2025, 07:00p-09:20p
Back in 2018, I reported on my experience at KyungBokKung (경복궁), a higher-end Korean spot that'd opened up earlier that year. The place is one of the few in Orange County serving a hanjeongsik-style full-course meal, which is what I sampled, and given that I enjoyed my dinner, I mentioned that I'd like to return someday to try the restaurant's KBBQ. Well, it took me over six years, but I finally made good on that promise.
Inside, things haven't changed too much since my last visit. What we have here is definitely one of the classier-looking Korean dining rooms in OC.
I also found what appears to be private dining room, which I didn't notice previously.
The restaurant is known more for its course menus, but as you can see above, à la carte ordering is certainly available. Beverage-wise, you'll find a fairly humdrum selection of sool, sake, beer, wine, and spirits, so you may want to BYO and pay the corkage fee of $25. Click for larger versions.
We ended up going with the Beef Special Grill Course [$69], and were presented with a small menu enumerating the various items--a nice touch. Click for a larger version.
1a: Porridge | 죽
As usual, dinner commenced with a serving of juk, an expectedly homey porridge amped up by the inclusion of beef.
1b: Salad | 샐러드
The requisite salad played bitter veggies against a sweeter-than-expected dressing.
1c: Radish Water Kimchi | 동치미
A bowl of magenta-hued dongchimi was as sour, salty, and refreshing as I was hoping for.
2a: Spicy Beef Tartare | 고추장육회
Pucks of yukhoe were a touch chewier than I'd like, but delivered in the taste department, with the nutty accents being particularly enjoyable.
To drink, we BYOB'd a couple bottles, with the first one being the 2015 Amuse Bouche, a Napa Valley red blend composed of 88% Merlot and 12% Cabernet Franc. On the nose, the wine displayed delicate aromas of dark berries and light florals commingled with a healthy dosing of earth and stone. Palate-wise, the blend was soft and silky, its refined, restrained fruitiness layered over cool, mineral-driven elements.
2b: Pan-Fried Sliced Beef | 로스편채
The roseupyeonchae did a nice job marrying thin-cut slices of roast beef and a bevy of bright, crispy veggies, with the included sauce working to tie all the elements together. I didn't mind the kick of that gochunaengi, either.
2c: Cold Salad | 냉채
Our cold dish combined the sweetness of scallop and shrimp in effective fashion, pairing the duo with julienned vegetables and a touch of heat.
2d: Mung Bean Jelly Salad | 탕평채
I was quite a fan of the tangpyeongchae as well. The nokdumuk had that slick, slightly chewy texture I wanted, and I also liked the dish's overarching sesame-fueled nuttiness. At the same time, the various ingredients made for a disparate array of tastes and textures that nonetheless came together swimmingly. I especially enjoyed those mushrooms.
With the starting dishes dispensed with, two sides meant to accompany the barbeque were presented. First was a kimchi made from kkaennip, which combined the earthy-bitterness of perilla leaf with some rather assertive spicing.
The pa muchim was also on point thanks to its interplay of bracingly zesty scallions and the dish's sweet heat.
The grills here do seem to employ sutbul, which is nice to see.
Salted Grilled Freshwater Eel [$62.00] | 한국산 민물장어 소금구이
Minmuljangeo is something that you don't see on Korean barbeque menus that often, so it definitely piqued our interest, hence the supplement. The eel showed off a pleasingly chewy, "springy" texture that was pretty unique, and I enjoyed how the fish's saline elements worked with all the smoke and char.
Further gogigui accoutrements included yangpa jangajji, which set zesty cuts of onion against a savory soy-based marinade.
The pungency of shredded saenggang worked hand-in-hand with the eel above.
A kimchi made with gat (mustard greens) demonstrated a lovely bitterness and texture.
3a: Boneless Short Rib | 꽃살
Kkotsal was somewhat less fatty than usual; it thus ate more classically "beefy" and less overtly buttery or melt-in-my-mouth, which I didn't necessarily mind.
Further condiments were provided, but I preferred to use them sparingly.
Our second bottle was my selection, the 1995 Château Pichon Longueville Comtesse de Lalande. The Bordeaux possessed a sophisticated bouquet of cool purple fruits supported by nuances of mineral and pencil lead. On the palate, the wine was silky smooth, supple, delicate, with notes of tertiary-tinged fruit intermingled with more graphite, cedar, and stone. A fully mature claret, one that's held up quite superbly over the past 30 years.
Ssambap featured mildly season rice concealed in bitter, leafy wrappers--an effective combination I must say.
3b: Marinated Beef Short Rib | 양념갈비
Yangnyeom galbi arrived tender and just-fatty-enough, while its sweetness was, fortunately, relatively restrained and well-countered by all the smoke and sear happening.
4a: Fried Dish | 튀김
I was quite a fan of the jeongaengi twigim as well, with the horse mackerel's crunchy fried exterior leading to moist, supple insides imbued with a subtle salinity.
4b: Seasonal Soup | 계절탕
The deulkkaetang (perilla soup) veered light and refreshing, with a delicate, slightly nutty, slightly herby flavor profile.
5a: Stew | 찌개
We now entered the sigsa portion of our dinner. Stew duties were handled by a hearty bowl of sogogi doenjang jjigae, which was just brimming with classically comforting flavors.
5b: Crispy Rice Soup | 누룽지
Not surprisingly, the nurungji soup was on the milder side, so it functioned as a foil to all the stronger flavors going on here.
The standard baechu kimchi was pretty textbook, which isn't a bad thing.
6: Traditional Tea | 차
Along with dessert came a cup of tea.
Last up: injeolmi (rice cakes) served with what I believe was konggaru (soybean powder).
As was the case last time, I was broadly satisfied with our dinner tonight. It's uncommon to find Korean barbecue served in a full-course meal sort of setting, so I'm happy to see that Kyung Bok Kung is still embracing it, and hasn't abandoned the idea. Given that the restaurant has been operating for over six years, it seems like other diners also appreciate that they're doing something a bit different, so hopefully this means the place can stick around for a lot longer.
7801 Beach Blvd, Buena Park, CA 90620
714-888-4948
www.kyungbokkungusa.com
Sun 01/19/2025, 07:00p-09:20p
Back in 2018, I reported on my experience at KyungBokKung (경복궁), a higher-end Korean spot that'd opened up earlier that year. The place is one of the few in Orange County serving a hanjeongsik-style full-course meal, which is what I sampled, and given that I enjoyed my dinner, I mentioned that I'd like to return someday to try the restaurant's KBBQ. Well, it took me over six years, but I finally made good on that promise.
Inside, things haven't changed too much since my last visit. What we have here is definitely one of the classier-looking Korean dining rooms in OC.
I also found what appears to be private dining room, which I didn't notice previously.
The restaurant is known more for its course menus, but as you can see above, à la carte ordering is certainly available. Beverage-wise, you'll find a fairly humdrum selection of sool, sake, beer, wine, and spirits, so you may want to BYO and pay the corkage fee of $25. Click for larger versions.
We ended up going with the Beef Special Grill Course [$69], and were presented with a small menu enumerating the various items--a nice touch. Click for a larger version.
1a: Porridge | 죽
As usual, dinner commenced with a serving of juk, an expectedly homey porridge amped up by the inclusion of beef.
1b: Salad | 샐러드
The requisite salad played bitter veggies against a sweeter-than-expected dressing.
1c: Radish Water Kimchi | 동치미
A bowl of magenta-hued dongchimi was as sour, salty, and refreshing as I was hoping for.
2a: Spicy Beef Tartare | 고추장육회
Pucks of yukhoe were a touch chewier than I'd like, but delivered in the taste department, with the nutty accents being particularly enjoyable.
To drink, we BYOB'd a couple bottles, with the first one being the 2015 Amuse Bouche, a Napa Valley red blend composed of 88% Merlot and 12% Cabernet Franc. On the nose, the wine displayed delicate aromas of dark berries and light florals commingled with a healthy dosing of earth and stone. Palate-wise, the blend was soft and silky, its refined, restrained fruitiness layered over cool, mineral-driven elements.
2b: Pan-Fried Sliced Beef | 로스편채
The roseupyeonchae did a nice job marrying thin-cut slices of roast beef and a bevy of bright, crispy veggies, with the included sauce working to tie all the elements together. I didn't mind the kick of that gochunaengi, either.
2c: Cold Salad | 냉채
Our cold dish combined the sweetness of scallop and shrimp in effective fashion, pairing the duo with julienned vegetables and a touch of heat.
2d: Mung Bean Jelly Salad | 탕평채
I was quite a fan of the tangpyeongchae as well. The nokdumuk had that slick, slightly chewy texture I wanted, and I also liked the dish's overarching sesame-fueled nuttiness. At the same time, the various ingredients made for a disparate array of tastes and textures that nonetheless came together swimmingly. I especially enjoyed those mushrooms.
With the starting dishes dispensed with, two sides meant to accompany the barbeque were presented. First was a kimchi made from kkaennip, which combined the earthy-bitterness of perilla leaf with some rather assertive spicing.
The pa muchim was also on point thanks to its interplay of bracingly zesty scallions and the dish's sweet heat.
The grills here do seem to employ sutbul, which is nice to see.
Salted Grilled Freshwater Eel [$62.00] | 한국산 민물장어 소금구이
Minmuljangeo is something that you don't see on Korean barbeque menus that often, so it definitely piqued our interest, hence the supplement. The eel showed off a pleasingly chewy, "springy" texture that was pretty unique, and I enjoyed how the fish's saline elements worked with all the smoke and char.
Further gogigui accoutrements included yangpa jangajji, which set zesty cuts of onion against a savory soy-based marinade.
The pungency of shredded saenggang worked hand-in-hand with the eel above.
A kimchi made with gat (mustard greens) demonstrated a lovely bitterness and texture.
3a: Boneless Short Rib | 꽃살
Kkotsal was somewhat less fatty than usual; it thus ate more classically "beefy" and less overtly buttery or melt-in-my-mouth, which I didn't necessarily mind.
Further condiments were provided, but I preferred to use them sparingly.
Our second bottle was my selection, the 1995 Château Pichon Longueville Comtesse de Lalande. The Bordeaux possessed a sophisticated bouquet of cool purple fruits supported by nuances of mineral and pencil lead. On the palate, the wine was silky smooth, supple, delicate, with notes of tertiary-tinged fruit intermingled with more graphite, cedar, and stone. A fully mature claret, one that's held up quite superbly over the past 30 years.
Ssambap featured mildly season rice concealed in bitter, leafy wrappers--an effective combination I must say.
3b: Marinated Beef Short Rib | 양념갈비
Yangnyeom galbi arrived tender and just-fatty-enough, while its sweetness was, fortunately, relatively restrained and well-countered by all the smoke and sear happening.
4a: Fried Dish | 튀김
I was quite a fan of the jeongaengi twigim as well, with the horse mackerel's crunchy fried exterior leading to moist, supple insides imbued with a subtle salinity.
4b: Seasonal Soup | 계절탕
The deulkkaetang (perilla soup) veered light and refreshing, with a delicate, slightly nutty, slightly herby flavor profile.
5a: Stew | 찌개
We now entered the sigsa portion of our dinner. Stew duties were handled by a hearty bowl of sogogi doenjang jjigae, which was just brimming with classically comforting flavors.
5b: Crispy Rice Soup | 누룽지
Not surprisingly, the nurungji soup was on the milder side, so it functioned as a foil to all the stronger flavors going on here.
The standard baechu kimchi was pretty textbook, which isn't a bad thing.
6: Traditional Tea | 차
Along with dessert came a cup of tea.
Last up: injeolmi (rice cakes) served with what I believe was konggaru (soybean powder).
As was the case last time, I was broadly satisfied with our dinner tonight. It's uncommon to find Korean barbecue served in a full-course meal sort of setting, so I'm happy to see that Kyung Bok Kung is still embracing it, and hasn't abandoned the idea. Given that the restaurant has been operating for over six years, it seems like other diners also appreciate that they're doing something a bit different, so hopefully this means the place can stick around for a lot longer.
posted by kevinEats at
7:00 PM
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