• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Chow You Later logo

  • Low Carb Keto Recipes
  • Restaurant Reviews
  • Lifestyle
  • Digital Marketing
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter

Korean

Amazing Korean Oxtail Soup – Stove Top, Instant Pot, Slow Cooker

November 3, 2019 by Rich

I hate to say it but winter’s coming. It’s getting colder and pretty soon I’ll be bringing out the mitts and snow cap. I’m not much a fan of the cold but I can tell you one thing I’m looking forward to which is Korean oxtail soup! It’s always something I can rely on to get me through the winters. The best part? It’s naturally keto friendly with very low carbs.

Last updated: March 16, 2020

Featured Image

This post may contain affiliate links which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you as it helps support my page which is much appreciated!

Korean Oxtail Soup Recipe
  • How to make oxtail soup
    • 1.) Draining the Oxtail Blood
    • 2.) Removing the Impurities
    • 3.) Simmering in 3 Ways
      • Method 1: Oxtail Soup Stove Top
      • Method 2: Oxtail Soup Instant Pot
      • Method 3: Oxtail Soup Slow Cooker
    • If your soup is too rich in fat
  • What You’ll Need
    • Serve with Kim Chi and Shirataki Noodles

How to make oxtail soup

One thing about cooking oxtail soup is that it can be time consuming for sure so if you’re in a rush, I suggest making it another day. Don’t let that scare you though as it’s quite easy. The only requirement is time as you need to be around to check on it occasionally. I advise, choosing a day when you plan on binge watching your favorite Netflix series. With that said, there are 3 main parts to how to make oxtail soup. These are: Draining the blood, Removing Impurities, and Simmering. Let’s go into details.

1.) Draining the Oxtail Blood

The very first step before cooking anything is draining the blood from the oxtail. We want the oxtail to be as clean as possible before consumption. What I do is soak the oxtail in cold water. Leave it in the fridge for about 2 hours and in that time span, there will be blood built up at the bottom. What you want to do is drain it. You want to do this at least two times but the more the better as it would result in a cleaner tasting soup. You’ll know when the oxtail is ready when the liquid clears and any buildup is gone.

2.) Removing the Impurities

Once all the blood has been drained, we want to move the oxtail over to a large pot, one big enough to fit in one go. Fill the pot up to the top with cold water, and switch the heat on high. Make sure to leave a few inches of space to prevent soup from overflowing. When it comes to a rolling boil, you’ll notice a layer of foamy like material float to the top. These are the impurities and you want to skim them off.

This is where the differences lie in cooking methods between Stovetop, Instant Pot, and Slow Cooker. I’ve provided instructions for each methods.

3.) Simmering in 3 Ways

Method 1: Oxtail Soup Stove Top

  1. For the stove top, add your spices, aromatics, and any other ingredients for flavoring. In our Korean example, we will be adding Daikon, Peppercorn, scallion whites, and Garlic cloves. Fill the pot up with water, about 8-10 cups or to the top. Make sure to leave a couple of inches of space so the soup doesn’t overflow. We’re going to continue skimming every so often as the impurities will resurface every so often. The good thing about this method is we do not need to move the oxtail anywhere else.
  2. Reduce the heat to low-medium and simmer for 3-4 hours. The broth will evaporate over time so make sure to refill with water every so often so that the pot stays full.
  3. Your oxtail soup is now ready. Be aware that the soup hasn’t been seasoned in anyway so it will taste bland. No worries. The beauty about this recipe is seasoning to your taste with scallions, salt, and white pepper.

Method 2: Oxtail Soup Instant Pot

Instead of skimming the impurities, we move the oxtail over to the Instant Pot. Fill it up with water, and close the lid. Switch the mode onto Manual High Pressure for 10 minutes. Once the 10 minutes are up, release the pressure (you can force release), strain the oxtail and run cold water over it. Don’t worry about this initial broth. I promise, it will not negatively effect the end taste. Clean the pot and follow the next step.

  1. Move the oxtail over to your freshly cleaned inner pot. Now here is where you want to add in your ingredients depending on the type of cuisine. For our example, we’re making this oxtail soup Korean therefore we’ll be adding in the daikon, peppercorns, scallion whites, and garlic cloves.
  2. Then fill the inner pot up with about 8-10 cups of water or to the top.
  3. Set to Meat/Stew Pressure High for 40 minutes.
  4. Once 40 minutes is up, release the pressure naturally. This will be another 15 minutes. Then open the lid.
  5. Your oxtail soup is now ready. Be aware that the soup hasn’t been seasoned in anyway so it will taste bland. No worries. The beauty about this recipe is seasoning to your taste with scallions, salt, and white pepper.

Method 3: Oxtail Soup Slow Cooker

Once all the blood has been drained, we want to move the oxtail over to a large pot, one big enough to fit in one go. Fill the pot up to the top with cold water, and switch the heat on high. We’re just boiling the meat for impurities so don’t worry about not doing it right. When it comes to a rolling boil, you’ll notice a layer of foamy like material float to the top. These are the impurities and you want to skim them off.

  1. Strain the oxtail from the pot and cool with cold running water for a few moments. Then transfer the oxtails to the slow cooker pot.
  2. Add your spices, aromatics, and any other ingredients for flavoring. In our Korean example, we will be adding the Daikon, Peppercorn, Scallion whites, and Garlic cloves. Fill the pot up with water, about 8-10 cups or to the top. Make sure to leave a couple of inches of space so the soup doesn’t overflow.
  3. Cook on low for 7-8 hours or high for 3-4 hours.
  4. Once the allotted time is up, your oxtail soup is ready. Be aware that the soup isn’t seasoned and you will need to season to your tastes it with scallions, salt, and white pepper.
  5. Enjoy!

If your soup is too rich in fat

If you’re not a fan of all the fat in the soup, no worries. There are two methods for Korean Oxtail Soup. One way is to skim it off as it’s hot. You’ll see the fat that way or if you’re really lazy, the easiest way is refrigerating it overnight. The next day, you’ll find a layer of hardened fat at the top of the soup. It’s much easier to remove the fat that way. So as I said earlier, cooking oxtail soup is a long process. If you’re not a fan of the fat, then I suggest going this route and making it a day ahead before serving it.

For a clear broth use cheesecloth, tea ball infuser, or strainer

What You’ll Need

Oxtail Soup ingredients spread out on flat blue surface
Just 7 ingredients!
  1. Oxtail
  2. Daikon
  3. Shirataki Noodles
  4. Scallion
  5. White pepper
  6. Peppercorn
  7. Garlic
Korean Oxtail Soup Ingredients Chopped up
How I chopped my veggies

Serve with Kim Chi and Shirataki Noodles

Korean Oxtail Soup is traditionally served with rice and/or noodles but since we’re on a low carb diet, I suggest having it with shirataki noodles. These noodles are made from Konjac. Their significance is their zero carbs and high dietary fiber. For these reasons, they are the ideal side for those looking to cut carbs and lose weight!

If you want to learn more about Shirataki Noodles, check out my Ultimate Guide to Shirataki Noodles.

Featured Image
Print Pin
No ratings yet

Korean Oxtail Soup

Learn how to make Korean Oxtail Soup in three ways: Stove top, Instant Pot, and Slow cooker.
Course dinner, Lunch, Side Dish
Cuisine Asian, Chinese, Korean
Keyword daikon, keto, low carb, oxtail
Servings 6 people
Calories 817kcal

Equipment

  • Large Pot, Instant Pot, or Slow Cooker (6 quarts or larger),
  • Strainer, Cheesecloth, or Tea Ball Infuser

Ingredients

  • 4-5 pieces Oxtail Medium Sized
  • 1.5 lbs Daikon (or radish), sliced to 2 inch blocks/triangles.
  • 2 cloves Garlic Crushed
  • 2 stalk Scallions Chopped, save the whites
  • 1 tbsp Peppercorn
  • White Pepper (to taste)
  • Salt (to taste)

Instructions

Draining the Oxtail Blood

  • Immerse oxtail in cold water for about 2 hours. Let it sit in the fridge and the blood will build up over those hours. Drain the water, refill with cold water and repeat the same steps. Do this about 2 times or until the liquid has cleared.

Removing impurities from the oxtail

  • For Stovetop (3-4 hours simmering time):
    1.) Once the oxtail has been drained of all its blood, transfer the oxtail to a large pot. Add in the daikon, peppercorn, garlic, and scallion whites, Fill it up with about 8-10 cups of water or close to the top. Make sure to leave an inch or two as the water will overflow once it boils. Heat on High, wait for it to come to a rolling boil, then lower heat to medium. You'll notice some
    For Instant Pot (1 hour simmering time):
    1.) Move oxtails to the instant pot. Pour in about 4-5 cups of water. Set on MANUAL HIGH for 10 minutes. Strain the oxtail and discard all the water.
    2.) Move oxtails back to the Instant Pot. This time fill up with 8-10 cups of water. Add the daikon , garlic, peppercorn, and scallion whites. Set on MANUAL HIGH for 40 minutes. Let the pressure naturally release itself which will be an additional 10 minutes.
    For Slow Cooker (7-8 hours simmering time):
    1.) Move oxtails to large pot. Pour in about 4-5 cups of water. Boil for 10 minutes on the stove top. Strain the oxtail and discard all the water.
    2.) Move oxtails to slow cooker pot. This time fill up with 8-10 cups of water. Add the daikon, garlic, peppercorn, and scallion whites. Set on LOW and cook for 7-8 hours.

Skimming off the fat (optional)

  • If you want less fat, I suggest preparing this a day before consumption. Once the soup is ready, move the soup over to the fridge. Let it cool overnight and you will find the fat has solidified. You'll find that it's easier to remove the fat this way.

Toppings and Seasoning

  • Top with green scallions, salt, and white pepper to taste. You can add kim chi and shirataki noodles for sides.

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition

Calories: 817kcal | Carbohydrates: 5.2g | Protein: 10.5g | Fat: 83.4g | Saturated Fat: 34.7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 36.5g | Cholesterol: 116.7mg | Sodium: 54.8mg | Potassium: 382.2mg | Fiber: 1.9g | Sugar: 2.9g
MADE THIS RECIPE?Let’s see it! Tag @chowyoulater and #chowyoulater
Nutrition Facts
Korean Oxtail Soup
Amount Per Serving
Calories 817 Calories from Fat 751
% Daily Value*
Fat 83.4g128%
Saturated Fat 34.7g217%
Polyunsaturated Fat 3g
Monounsaturated Fat 36.5g
Cholesterol 116.7mg39%
Sodium 54.8mg2%
Potassium 382.2mg11%
Carbohydrates 5.2g2%
Fiber 1.9g8%
Sugar 2.9g3%
Protein 10.5g21%
* Percent Daily Values are based on a 2000 calorie diet.

LOOKING FOR UPDATES? Subscribe to my email list and/or follow me on Instagram, Pinterest, and Facebook.

Filed Under: Keto Recipes Tagged With: gluten free, Keto, Korean, low carb, oxtail, soy free

Chicken Gizzard Recipe – Yummy Korean Stir Fry

October 24, 2019 by Rich

Craving for something a little different? Something that will have your taste buds wanting more? Well, now is your chance to cook my personal favorite Korean Chicken Gizzard Recipe. This tough, chewy organ is one of the most underrated and underappreciated meats to have and after making my recipe you’ll see why.

Last updated: March 16, 2020

Chicken Gizzard Stir Fry Featured Image

This post may contain affiliate links which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you as it helps support my page which is much appreciated!

Korean Chicken Gizzard Recipe
  • Why Chicken Gizzard and Hearts?
  • Where to buy chicken gizzard and hearts?
  • How to cook chicken gizzard and hearts
  • What You’ll Need
  • Gizzard Sauces: Choose Wisely
  • Korean Chicken Gizzard Stir Fry (Dak Ddong Jjip)

All it takes is a memorable dish at a Korean Restaurant for me to be inspired to make my own copy cat version. It was a night out with friends therefore drinking was involved. After a few shots of soju, we were getting hungry and ordered the Dak-dong-jib (닭똥집볶음). I had no idea what I was in for and when it came out I had to take a bite immediately. Little did I know, the chicken gizzard and soju is a legendary pairing in Korea and ever since then, I aspired to make my own.

I’ve been cooking this recipe for over 3 years now and it never gets old. I really enjoy this recipe and giving credit where it’s due I wouldn’t have been able to make it without finding it first from Korean Cuisine. I made some adjustments but the majority of the recipe has stayed the same. If you’re really into Korean dishes, check out the website as there are many along with useful tips.

Why Chicken Gizzard and Hearts?

My Chicken Gizzard Korean recipe may be one introduced recently to my life, but my days of chicken gizzard stir fry’s are not. It dates back to when I was a child, I remember my parents would stir fry the combination of chicken gizzard and hearts together with green beans. Yeah it may not be Dak-dong-jib but it is close to home for me. As a matter of fact, I actually prefer to have them together as it adds another texture to the stir fry where the chewiness of the gizzard compliments the tenderness of the hearts. If you’re not a fan of chicken hearts feel free to omit that part and make 1 cup of chicken gizzard instead.

Where to buy chicken gizzard and hearts?

Most American markets should sell them but if you’re really having trouble, you can always find them at your local Asian markets for sure. I got mine at Nijiya Market, a local Japanese chain, but they will carry these at H Mart, 99 Ranch, and any other Asian Grocer. Just make sure to clean them up as I found some places do a better job than others.

How to cook chicken gizzard and hearts

The first thing you need to know is you should try to remove any sediment, debris, membrane, and impurities before cooking it. For me, I run a quick visual inspection. Usually at the Japanese market it’s already cleaned but you want to remove the yellow membrane and anything that doesn’t look normal. For more a step by step instructions, check out wikiHow’s article on how to clean chicken gizzards.

You want to clean the chicken gizzard and hearts before cooking.

In order to clean, you should cut them in bite size pieces first, then add the gizzards in cold water. You can use baking soda or flour to scrub the gizzards and hearts clean. Rinse a few times or until the water is clear is when you know they’re ready for stir frying, deep fried, air frying, baking, braising, barbecuing, slow cooking, etc. In our case, we will be stir frying.

Optional: If you want to be even more careful, boil the gizzard and hearts to remove any impurities. Fill a pot with water, throw in a pinch of salt, and bring to a boil. Then add in the chicken gizzard and let it boil between 5-7 minutes. Rinse it out with cold water and now they’re ready to be stir fried to a golden brown color. This whole process should take about 20 minutes or less.

What You’ll Need

9 Korean Chicken Gizzard Ingredients Spread out on off white background
  1. Garlic
  2. Chicken Gizzard
  3. Onion
  4. Chicken Heart
  5. Jalapeno
  6. Sesame Oil
  7. Minced Garlic (Garlic Powder can be substituted)
  8. Scallions
  9. Everything Bagel Seasoning Blend

Looking for other dishes to pair with your Chicken Gizzard Stir Fry? Check out my Cauliflower Fried Rice.

Gizzard Sauces: Choose Wisely

2 Korean sauces spread on white background and a bottle of wasabi

Just kidding. You can do both if you like. It really depends on your personal preference. For me, I tend to side with the wasabi mix. It adds a little extra kick but the good old, sesame oil mix isn’t bad either. You can even eat it with your favorite hot sauce such as Sriracha, Tabasco, or Frank’s Hot Sauce.

Korean Chicken Gizzard Stir Fry (Dak Ddong Jjip)

Print Pin
No ratings yet

Korean Chicken Gizzard Stir Fry (Dak Ddong Jjip)

Dare to be different? This recipe uses chicken gizzard and hearts. Even better is that they're keto and low in carbs.
Course Main Course
Cuisine Asian, Korean
Keyword chicken, chicken gizzard, chicken heart, Korean, low carb, stir fry
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2
Calories 341.3kcal
Author Rich

Equipment

  • Soup Pot (for boiling)
  • Frying Pan or Wok

Ingredients

Protein & Veggies

  • 5 oz Chicken Gizzard
  • 5 oz Chicken Heart
  • ½ whole Onion
  • 10 whole Garlic Cloves
  • 1 whole Jalapeno

Chicken Marinate

  • 1 tbsp Garlic, minced Garlic Powder can be substituted
  • 1 tbsp Sesame Oil

Toppings

  • 1 stalk Scallion
  • 2 tsp Everything Bagel Seasoning Blend Sesame seeds are fine too

Instructions

Cleaning the Chicken

  • Cut the gizzard and hearts into bite sized pieces. Remove any membrane.
  • Add gizzards and hearts to a bowl. Fill it up with cold water. Mix with 2 tablespoons of baking soda or flour and scrub any sediments and dirt off. Rinse a few times or until water is clear.
  • In a pot, fill it up with water. Add a pinch of salt and turn heat high. Bring to a boil. Once water comes to a rolling boil, add the chicken gizzard and hearts. Boil between 5-7 minutes. Then strain chicken and run in cold for a few minutes to cool it down.
    Removing Gizzard Impurities

Marinate the Chicken

  • Now that the chicken gizzard and hearts are cleaned and partly cooked, we will marinate them. Move the gizzard and hearts to a bowl, pour 1 tbsp of sesame oil and minced garlic over the gizzard and hearts. Add in a pinch of salt and black pepper. Mix together. Let it set to absorb the flavors.
    Marinating chicken gizzard

It's Stir Frying Time!

  • In a frying pan or wok, heat it to medium. Let it warm up (about 2 minutes). Pour in 1 tbsp of cooking oil, add in the veggies: Minced Garlic, Garlic Cloves, Jalapenos, and Onions. Let it cook for about 3 minutes or when onion begins to brown. Stir occasionally.
  • Add the marinated chicken gizzard and hearts. Increase heat to medium-high. Stir in with the veggies and cook for another 2-3 minutes or when chicken becomes golden brown and crispy. Then your stir fry is ready.
    Note: If you like your meats and veggies a little charred, then you can increase the heat to high. If you dislike burnt parts, then you can reduce heat.

Toppings

  • Transfer the stir fry to a plate. Distribute chopped scallions and Everything Bagel Seasoning evenly over stir fry.
  • Enjoy!

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition

Calories: 341.3kcal | Carbohydrates: 9.3g | Protein: 24.2g | Fat: 20.6g | Saturated Fat: 4.2g | Polyunsaturated Fat: 6.2g | Monounsaturated Fat: 8.7g | Cholesterol: 189.3mg | Sodium: 447.8mg | Potassium: 327.4mg | Fiber: 1g | Sugar: 1.6g
MADE THIS RECIPE?Let’s see it! Tag @chowyoulater and #chowyoulater
Nutrition Facts
Korean Chicken Gizzard Stir Fry (Dak Ddong Jjip)
Amount Per Serving
Calories 341.3 Calories from Fat 185
% Daily Value*
Fat 20.6g32%
Saturated Fat 4.2g26%
Polyunsaturated Fat 6.2g
Monounsaturated Fat 8.7g
Cholesterol 189.3mg63%
Sodium 447.8mg19%
Potassium 327.4mg9%
Carbohydrates 9.3g3%
Fiber 1g4%
Sugar 1.6g2%
Protein 24.2g48%
* Percent Daily Values are based on a 2000 calorie diet.

LOOKING FOR UPDATES? Subscribe to my email list and/or follow me on Instagram, Pinterest, and Facebook.

Filed Under: Keto Recipes Tagged With: Chicken gizzard, chicken heart, everything but bagel seasoning, Korean, low carb, recipe, sesame oil, stir fry, wasabi

2 Restaurants in San Jose you should visit and why

March 5, 2019 by Rich 37 Comments

Restaurants to visit San Jose Feature Image

One thing about me is I enjoy finding hidden gems. I think most people follow the same protocol when it comes to selecting new restaurants. If it’s not word of mouth from a trusted source, then you know you’re going to Yelp for reviews, pictures, and distance. I’m no different.

As you all know I’ve recently moved to the Bay Area. I had to get acclimated pretty quick. Afterall, I’m the type that favors routine and rhythm for my day’s work. Lunch, to me, can be annoying especially when all cylinders are clicking. The worst thing is when I’m hearing the wild animal known as my stomach growling and doing circus tricks to get satiated. And when it’s loud enough the neighbors hear, then I deserve every dirty look at that point. So I go on Yelp and as I’m searching, two restaurants stuck out the most. They are what I coin as the Restaurant Unicorns.

The San Jose Restaurant Unicorn(s)

As far as I’m concerned, The Restaurant Unicorn most likely despises cold weather and Boston accents so much they’ve migrated far, far away because I haven’t seen any back in Bawwwwston. Let me tell you the requirements for such a feat and why it’s rare:

Out of 3778 Restaurants in San Jose, only 2 restaurants have 5 stars with 150+ Reviewers.

Sure there were other 5 Star Restaurants (I counted 26) but most of them had under 50 reviews which doesn’t hold much weight since most of the time they’re written by friends and family. I also checked for fake reviews, you and I both know what they look like, and most of them appear legit. Factoring in the number of Yelp Elites reviewing the spots, it’s pretty clear to me these restaurants are serious. Let’s identify these two restaurants.

1.) ACHILLES, 2521 Newhall St. Santa Clara, CA 95050

5 Star Yelp Image of Achilles
As of 3/5/19
View this post on Instagram

First day was a great success! Big thanks to everyone who came by and supported us!

A post shared by ACHILLES Restaurant (@achilles.restaurant) on May 19, 2018 at 1:00am PDT

Named as Yelp’s 9th best place to eat in the US, Achilles has been one of my favorite go-to spots for lunch. This is a fast casual, Build Your Own (BYO) Middle Eastern Restaurant. When you walk in, it’s easy to see why as you are greeted and the workers seem to look like they give a 5h!t. It’s clean, fully staffed, and most importantly the owner is there. Always at the cash register with a smile and asking how your day is. I can name only a handful of restaurants that does this. The food has got be one the Bay Area’s best value. For lunch, the number one feature I look for is the variety of ingredients and how well balanced the food groups are between veggies, grains, and proteins. This one knocks it out of the park.

One of the biggest draws is their menu. Step 2 Add Complimentary Items is what makes Achilles stand out. I sometimes go HAM and tell them I want everything, afterall I’m just a poor kid from Boston. Can you spare me some change?

Image by Mathew C. via Yelp

Not sure what to order? I was when I first went in. Don’t worry I got you. My go-to order is:

  1. Plate – half rice, half salad.
  2. Hummus, Mixed Greens, Onions, Cucumbers, Cole Slaw, Spicy Sauce, Achilles Spread.
  3. Always go with the ACHILLES Chicken*

*Always order the Achilles Chicken which, fun fact, has been marinated in 16 different spices. One bite in and you can really taste it.

View this post on Instagram

And the award for the best lunch under $12 goes to ACHILLES. The only restaurant on yelp I’ve seen with 5 stars 🌟 and 600+ reviews. Well deserved 👏🏻. It’s not necessarily pretty but it’s the healthiest and best bang for your buck. #chowyoulater approves!

A post shared by SF Foodie | Blogger | Rich (@chowyoulater) on Feb 20, 2019 at 9:18pm PST

2.) Snack Corner, 70 Saratoga Ave. Santa Clara, CA 95051

5 Star Yelp Image of Snack Corner
*As of 3/5/19
Image by Phil I. via Yelp

Snack Corner may not have 600 reviews but they’ve got some mileage having been around since 2016 which makes their 5 star review pretty remarkable, withstanding the test of time. I suspect they’ve been winning customers one at a time in good old organic fashion. I mean, you don’t see a website nor any kind of marketing and there’s not even a sign for customers to locate this place. I’ve concluded that the marketing has been spread through word of mouth evident in their Yelp reviews.

View this post on Instagram

Eat your omega-3s! 🐟

A post shared by J. (@galoshes) on Oct 5, 2017 at 4:51pm PDT

Snack Corner serves mainly Japanese, Korean bento style boxes and maki rolls. These boxes are made fresh with an assortment of sides such as salad, pickled veggies, and croquette made with the kind of care you’d expect from a friend. I say that because when you walk in you’ll meet the owner, cook, cashier, and server who happen to be one person. Yep, the owner does it all and as you wait for the food, it’s almost like you’ve been invited to a buddy’s house for dinner, conversing and watching your meal made.

You can’t go wrong with any of the bento boxes as you get to sample a little bit of everything. The prices may seem high initially but once you factor in the fresh ingredients, the made to order service, and the likeability of the owner you’ll understand why the price is set that way. Seriously, come down and you’ll understand the rave reviews. It’s literally a one man show.

In Conclusion

They’re not fancy, both small and found in somewhat odd locations. They’re not crazy expensive and the owners run the business during all hours of operation and beyond. A large chunk of their life is dedicated to their craft and it shows in the food.

Although, it’s yet to be determined whether these restaurants can maintain its illustrious 5 star rating (I’m rooting for them), as most end up dropping their scores thanks in part to articles like this that raises the expectations for readers but in reality, I’m telling you to be mindful. Eat with your heart and not your brain.

And if you were to use your brain, think about the value in each meal. Think of what you’re really getting at that price point. Can you find a restaurant that matches the price? These are not restaurants owned by a boardroom of investors, they’re family owned. They have heart and if you’re a struggling restaurant owner, these 2 restaurants are a good place to start for note keeping. If you’re a food venture, look no further.

If I missed any other unicorn restaurants, comment below and I’ll be more than happy to make a visit! For real time check-ins and reviews follow me on my Yelp.

#chowyoulater

Filed Under: Observations & Findings Tagged With: 5 Star Restaurant, Achilles, Hidden Gems, Japanese, Korean, Medditeranean, Restaurant Unicorn, Snack Corner, Yelp

Hanmaru Allston

August 16, 2018 by Rich 8 Comments

When you’re craving for Korean and live in an area that’s become a breeding ground for the newest and hippest Asian Restaurants, I had to go on a little adventure. Hanmaru was next on my list.

Review #038
Restaurant Type: Casual Dining.
Good for: Meeting Friends and Dinner.
My short summary sentence: 1 word, 3 syllables: Gamjatang!  

Food (65%)
Taste to price 4.5/5
Quality to price 4/5
Portion to price 4/5
Average = 4.17

Service (20%)  
Friendliness 4/5
Promptness 4/5
Average = 4

Cleanliness (15%)
Bathroom n/a
Dining area 4/5
Kitchen area 4/5
Average = 4

Overall Score = [F(.65)]+[S(.20)]+C(.15)]
   = [2.71]+[0.8]+[0.6]
   = 4.11

What else to know: When I looked through the window, I was glad to see a lot of people inside. Having never been there before, I had no idea what the restaurant’s flagship dish was. When the waitress walked me to my table, it was pretty obvious at that point what it was, Gamjatang. “Ah ha!” I said to myself. Pretty much, everyone was eating Gamjatang which made an indecisive person like myself, an easy order. Overall, the food was as delicious as the pictures look. Vegetables were so fresh & clean. The pork was oh so tender and flavorful. In addition, I really enjoyed their Banchan. I would go back there within a heartbeat, even on these hot humid summer days.


Filed Under: Restaurant Reviews Tagged With: Allston, Gamjatang, Korean

Seoul Topokki Allston

August 10, 2018 by Rich 11 Comments

For anyone who doesn’t know what Topokki is, it translates to stir fried rice cakes. For me, when a restaurant names themselves after a food item, you best believe it mandatory for me to try that specific dish. In other words, if you’re the type to get lobster rolls at McDonalds or cheeseburgers at Papa Ginos, I wouldn’t read on :p

Restaurant Type: Casual Dining.
My short summary sentence: Bring out the selfie sticks and your best victory poses.

Food (65%)
Taste to price 4/5
Quality to price 4/5
Portion to price 4/5
Average = 4

Service (20%)  
Friendliness 4/5
Promptness 4/5
Average = 4

Cleanliness (15%)
Bathroom n/a
Dining area 4/5
Kitchen area 4/5
Average = 4

Overall Score = [F(.65)]+[S(.20)]+C(.15)]
   = [2.6]+[0.8]+[0.6]
   = 4

What else to know: This place is cute, like Korean Drama cute. What I mean is walking in I felt like I was on the set of Boys Over Flowers (don’t ask me how I know this). Once seated it only took one glance for me to realize this was a dating spot as couples surrounded my lonesome table. Was it awkward? “It’s only awkward if you make it awkward” was what someone told me and that became my mantra for the next 45 minutes. When the waitress arrived I proceeded to order their popular dish, the Cheese Topokki. It was simply delicious. The mozarella cheese was the perfect complement to the rice cakes and other ingredients underneath it, just clean and creamy. To my fellow non-Koreans, I would describe it like a lasagna with Korean flavorings (duh). They also have other dishes to eat with it such as the kimbap, rice plates, and stew.

Filed Under: Restaurant Reviews Tagged With: Allston, Korean

Kaju Tofu House Allston

July 26, 2018 by Rich 26 Comments

[3.9/5] You see, I’ve had a rollercoaster of a relationship with Kaju Tofu House. After coming here for years I took a long break when I figured out how to make my own at home. I went back a few times but it just wasn’t the same when my less than $3 home version tasted comparable to the $14 version. And then something happened.

Restaurant Type: Casual Dining.

Food: See pic (65%)
Taste to price 4/5
Quality to price 4/5
Portion to price 4/5
Average = 4

Service (20%)  
Friendliness 3/5
Promptness 4/5
Average = 3.5

Cleanliness (15%)
Bathroom 4/5
Dining area 4/5
Kitchen area 4/5
Average = 4

Overall Score = [F(.65)]+[S(.20)]+C(.15)]
   = [2.6]+[0.7]+[0.6]
   = 3.9

What else to know: On a lazy, hot-humid day I decided to stop by. I ordered my usual beef, octopus tofu soup. Within 15 minutes, the waiter came holding my soup and placed the claypot in front of me. That’s when I started to get excited. To my amazement, the soup simmered for what seemed like an eternity (see my video). I couldn’t even see the silky tofu that usually swims with the current of the soup. Once the steam cleared and the bubbling calmed, I made my way to the broth and found treasures of tofu, beef, and octopus. These were much fresher and larger than what I remembered. When I took the first sip, I couldn’t believe how spicy and rich the flavor was and once I made it halfway, I was practically sad not wanting it to end. By the last drop of soup, I suddenly remembered why I enjoyed Kaju Tofu House in the first place which was for the value and the comforts of their stew.

When comparing the last few times to my most recent, the taste was like night and day. It’s a rare feat for a well established restaurant with an already huge fan base to improve their dishes like that. Perhaps they have some Jedi Mind reading powers and wanted me back as a customer. Whatever the case maybe, it worked. I’m back and lovin’ it. Kudos to management 🙂

Filed Under: Restaurant Reviews Tagged With: Allston, Korean, Sudubu

Kimchipapi Kitchen Allston

July 18, 2018 by Rich 36 Comments

The newest and hippest establishment on the block. With a name like Kimchi Papi and the owner risking it all as the franchise’s mascot, it’s caught my attention enough for me to try. 

Food: See pic (65%) 
Taste to price 4/5
Quality to price 4/5
Portion to price 4/5
Average = 4

Service (20%)  
Friendliness 3/5
Promptness 4/5
Average = 3.5

Cleanliness (15%) 
Bathroom n/a
Dining area 5/5
Kitchen area 5/5
Average = 5

Overall Score = [F(.65)]+[S(.20)]+C(.15)]
   = [2.6]+[0.7]+[0.75] 
   = 4.05

What else to know: In every way, the food matches their marketing efforts, bold and confident. When you look over at the wall, there’s a sign requesting to send “noodz”. Well played Kimchi Papi, well played sir. Since you asked nicely, below is my Bibim Nood Bowl which I made sure was shot under good lighting and angle for your pleasure. If you drool, it was well intended 😉 The bowl was delicious and if you’re not in the mood for noodz, no worries as you can make your own bowl. When you look over to their toppings bar, you’ll see a plethora of it. With a creative menu, refreshing ambiance, and a clean kitchen/dining area to match, this place is easily the best in Allston to grab poke. 

Filed Under: Restaurant Reviews Tagged With: Allston, BYO, Korean, poke

BAB Korean Bistro

May 24, 2018 by Rich 16 Comments

It seems like I’ve been going to Coolidge Corner a lot recently. I guess I’m getting Allston fatigued. After awhile Allston can be limited especially if you live there so nearby is Coolidge Corner, not as hip but a more grown version. I was craving for Korean and honestly, just looking for my next new restaurant to victimize, I mean, review 🙂

Food: See pic (65%) 
Taste to price 4/5
Quality to price 3.5/5
Portion to price 5/5
Average = 4.17

Service (20%)  
Friendliness 3.5/5
Promptness 3/5
Average = 3.25

Cleanliness (15%) 
Bathroom 4/5
Dining area 5/5
Kitchen area 5/5
Average = 4.67

Overall Score = [F(.65)]+[S(.20)]+C(.15)]
   = [2.71]+[0.65]+[0.7] 
   = 4.06

What else to know: So what can one expect going to a 2 month young restaurant on a Friday night? Hmmmm… chaos and slow service? But on the positives, nice waiters and delicious food? Yep! All the above applies for this restaurant. I ordered the Sundae Gopchang Jeongol (serves two). My, oh my it was quite delicious and filling. That’s all I needed. No apps and dessert. I was with my GF and we couldn’t finish the whole thing. We had to take the rest home which made another great meal at home. My one gripe is the speediness. It was rather slow and you know with Korean food, I drink lots of water so having it constantly refilled is a must. Not to worry as I expect them to improve over time especially since they are new. I will update my review accordingly. Overall, very promising and I’ll be back. 


Filed Under: Restaurant Reviews Tagged With: Brookline, Korean

Primary Sidebar

Welcome! Pleasure to meet you

My name is Rich. I'm a restaurant consultant, content creator, and recipe developer. I'm here to help you balance the two worlds of eating out and eating in. I've worked in the food industry for over 10 years and along the way I've learned a thing or two about restaurants and developing my own recipes. Read More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Recent Posts

  • Quick No Bake Keto Cheesecake – Easy and Delish
  • How to make Elderberry Syrup – Easy DIY Recipe
  • DIY Bulletproof Coffee Recipe Keto – Easy & Quick
  • The Best Keto Crack Chicken Recipe – Instant Pot, Crock Pot, Oven
  • Keto Sushi Guide to Ordering & Making Your Own

Footer

  • Home
  • About
  • Sitemap
  • Privacy Policy
  • Terms and Conditions
  • Affiliate Disclaimer
  • Contact

Copyright © 2023 Chow You Later on the Foodie Pro Theme