Han Ah Rum is my spot for Korean food. Their Korean prime selection beef is amazing characterized by flavors from the marble in the beef dancing along with sweet Korean BBQ sauce.

But a must try dish is the chili pork with tofu which is all about temperature contrast. Vibrant flavors from spicy chili contrast cold tofu which makes this dish a winner.

As usually, the crunchy fresh tasting kimchi along with all the other side dishes is what makes this restaurant a winner.

Campusfork.com is the hot or not for restaurant food photos.

Entertaining video. Korean Girl Pizza Dance rocks. Now if only my pizza delivery man does this.

The Korean pop video dance got it down. Very talented.

My visit to my aunt’s new luxury apartment was worth while. Luxury apartments include a center pool. Imagine going to a hotel in Las Vegas. The pool sits firmly in the center and amenities from bowling alley, kids club, and culinary class are all provided.

For lunch, we visited Han Yang Ru Korean restaurant. The all you can eat buffet lunch option was only around $8 USD. Sitting in a modern interior, I quickly raced toward the food after a sip of tea.

A fleet of pan chan (side dishes) whet my appetite. Crispy kim chi (preserved cabbage in chili sauce) and pickled cucumber started my meal. A hot food section with fried rice and mussels was available, but as an expert buffet eater, I went for the main actors.

Before heading toward center stage, I stopped by the mini sushi selection for a few eel sushi and few gulps of Chinese herbal digestive tea.

As for center stage, the all you can eat meat selection was overwhelmed with choices. I ate about one pound of tender Korean BBQ marinated beef. In terms of texture, the meat lacked fatty marbling but for this price, it simply did the trick.

With flaky meat, grilled mackerel (saba) provided a savory sea sweet taste. Mackerel has a strong “fishy” taste that fit an acquired palate.

Rounding out the menu, the grilled squid had sea – sweat component. Other selections included hot dog, bacon, pork chop, and chicken wings.

Sweet caramelized grilled meat married so well with a bowl of pillowy rice. It was meat heaven but with value.

Just as the monstrous tour bus reaches a complete halt, a flock of eager Korean tourist like marching penguins walk into Han Il Kwan for authentic Korean food. Owner Jun Kim emphasizes the importance of keeping his food authentic.

Blue interior shingles and wooden partitioned booths add to the casual family ambiance. With a pleasant smile, our waiter Tina took our order.

A few minutes latter, a vibrant fleet of side dishes call “ban chan” excites the appetite. Notable ban chans include pillowy mung bean cake, steamed egg custard, and kimchi – with a combination of sweet and spicy tones.

In Korea, there are many varieties of kimchi and each taste is unique to its region. Because of it proximity to the ocean, the kimchi in the northwest of Korea is seasoned with fish and oyster. While low in calories but high in dietary fiber, one serving of kimchi can provide a high amount of Vitamin C and Carotene.

Other healthy ingredients often used in kimchi recipes include chili and garlic. Before the times of refrigeration, many types of kimchi were prepared in early winter and stored in the ground using large kitchen pots.

Arriving in a small stone pot, the hot tofu ($8.95) features a dark red soup simmering with silky tofu. The spicy flavors from the chili stimulated my appetite further more.

Topped with a golden sunny side egg, the dol sop beem bi beem bap ($11.95) served in a large clay pot displayed multiple flavors. With a few squeeze of their house sweet chili sauce, the medley of vegetables combined with the creaminess from the eggs and savory BBQ beef pieces created a good comfort food dish. The highlights were the nutty flavors from over cooked rice sizzling from the heated clay pot.

Riding along the flavor train, Jap Cha (sautéed vegetables with beef and vermicelli-$11.95) is a great peppery noodle dish that compliments the bowl of rice. Skip the cold noodle served with beef and raddish ($10.95). The addition of mustard and chili paste did not rescue the cold soup base from its lack of character and flavor. Quickly, I reached for cubes of raddish marinated in chilli sauce to thrill my palate.

Korean food is unique from other Asian cuisines in that it gives the diner control in terms of flavor, temperature and texture instantly. If a dinner’s palate has been over infused with spicy flavors, a quick nibble from cooling cucumbers or sprout amongst the pan chan army does the trick.

After immigrating from South Korea in 1988, Kim started a travel agency in Los Angeles. In 2005, he purchased the restaurants from the previous owners but cleverly kept his relationship with tour guides who act as a feeder into his business.

Kim emphasizes that good food and service will create a loyal customer base. Since he does not know how to cook, Kim says he pays his chef well to keep them happy. Although he was reluctant to take a big loan to purchase the restaurant, he believes that his constant stream of business from tour buses has given him relief.

I asked Kim the difference between his Korean restaurants and others. Kim said, “I serve authentic Korean food and don’t change any recipes to adapt to the Western taste.” He added that authentic Korean food is not meant to be too spicy. For a table of four, the total was $60 including tips.

{click for food photos + map}

Visit msnbc.com for Breaking News, World News, and News about the Economy

Kelly Coffman-Lee wanted to proclaim her love for tofu.

She tried to register her license plate as “ILVTOFU.”
Seemingly, the plate spells I LOVE TO F-U! Permission denied.

Read the full MSN Tofu License Plate article.

Campusfork covered the Kogi taco trucks a few weeks ago in our Kogi blog post. But watch the video above. Chef Roy Choi innovates by combining great street food and using social media Twitter.

4 Things I learned

1. Start small. Restaurant entrepreneurs are overwhelmed with the gigantic expenses (insurance,payroll,rent) involved in starting a restaurant. Instead, Choi innovated by serving food on a taco truck.
2. Build community. By serving customers at a taco truck, the chef can gain immediate feedback including pricing and taste.
3. Keep the menu simple. A few types of meat served taco or burrito style, keep it simple.
4. Use social media. Twitter is a free way to start a movement and gain followers.

For more details, read the Newsweek article on Kogi.

Word Play.

What comes to mind when I say HOT ‘N SPICY?
Buffalo wings, Indian Curry

and …

“SOON DOOBU”

The Koreans cleverly turn to soup, especially after a night of drinking. Piping hot soup does the trick and simply “hugs” the palate.

Served in a charming pot, velvety tofu bathes in a spicy and savory soup.
The dark red hues from the soup marries well with a bowl of pillowy rice.

Ban chans (side dishes) is all about temperature contrast. Crunchy cool cucumbers and kimchi amplify the taste buds.

A pan fried fish is also served with the meal. The friendly service and $10 price tag per dish makes me dance this tango again.

Ending the meal, a yogurt flavor drink rounds out the meal.

Thanks to our stellar content contributor Steve Jang, Kogi BBQ has arrived. Known as the “Korean Taco Truck”, the fast blazing food cart serves Korean BBQ Sliders and Korean Beef Taco among other things.

Why didn’t I think about that?
Makes sense. A tortilla perfectly holds the savory Korean BBQ beef.

Click here for Kogi BBQ menu with pictures.

In this economy, this is a smart move. Instead of spending a few hundred thousand dollars starting a restaurant, a taco truck allows the chef to

- get immediate taste feedback
- serve food with out high overhead (restaurant, large staff, insurance)
- build a community with dedicated food followers
- cater to the after club or party scene

For those in the Bay Area, Anthony Myint’s started his food flare from a taco truck as well.

“Congratulations, you choose one of the hardest job in the world…try to do it right.”-David Chang

Age: 31
Training: French Culinary Institute

Momofuku empire
{noodle bar}
{Ssam}
{ko}

Esquire recently name David Chang, one of the most influential people. New York Magazine Chronicles his path to success. With a $130,00 loan from his father, Change started Momofuku Noodle Bar in August 2004.

The article also highlights some impressive numbers.

Momofuku Noodle Bar revenue
1st year: $500k
2nd year: $1 million
3rd year (projected): $2 million

Then came the James Beard and Food & Wine honors.
Currently,

For a lengthy interview, Charlie Rose is a great source.

4 Major Lesson Learned

1) Start small. Chang’s first noodle bar was only 650 sq ft. Chef’s can experiment with creative dishes.
2) Fill a need. Chang’s restaurant SSam served late night meals and chefs in the industry started generating buzz.
3) Generate organic buzz. At ko, it is hard to get a reservation. The website states
“welcome to the ko reservation system
we take reservations for seven days out — including today
reservations are only for 1, 2, or 4 people
we serve lunch on friday, saturday and sunday
we serve dinner seven days a week
note: you may not sell or trade your reservation”
4) It is okay to fail, but don’t repeat the same mistakes.

(+): Chang also prides himself in providing health insurance to chefs + employees after working 1 year

Resource: A great marketing book especially for restaurateurs or franchising restaurant is Word of Mouth Marketing.

Notes: During Chang’s Charlie Rose interview, the star chef mentions that Tiger Woods does not necessarily hit the ball the furthest but his pure mental strength and determination results in success.

$2.49 a Steak Sale – Omaha Steaks. Offer ends 9.28.08.

Many have wondered why I have not been writing much. It is because I had a gigantic writing cramp. It was a needed break. As a published food writer, I was too caught up in writing a fluid prose, focusing too much on typing the right adjectives or nouns.

I have also updated our About Page. You will find in the future content that focuses more on providing information than focusing on English grammar and words.

So now I am back, with a story to share.
Thanks to Steve J who found this story.

In Korea, there are spas with a unique twist.
Once you hip hop through the entrance, you are served coffee and bread.

Next, you are treated to a feet washing filled with fish that gently removes dead skin.
I don’t think this will “fly’ well in the United States.
First, trust would be an issue. Fish peeling off dead skin, pretty gross and it is safe.

Who can I sue if I start bleeding?

Just something to share.

This past Saturday, we celebrated my friend Mark’s graduation from UC Berkeley at Sam Won, a Korean BBQ restaurant in Oakland. My previous visit was around 8 years ago. My first dive into covering Korean BBQ featured Palace BBQ, an- all- you can eat meat feast in Sunnyvale. (Palace BBQ blog)

Ambiance.Located in a small plaza, the location reminds me of the Korean restaurant in Korean town in Los Angeles. A pool hall awaits diners after their hefty beef intake.

Food. As the host, Mark ordered an array of unique dishes. The bbq meat he ordered allowed the meat to play center stage. Unlike most Korean beef I have had, the meat he ordered were not marinated in the traditional sweet sauce. Coming forward in taste, the natural sweetness of beef was featured. Diffusing the hot temperature of the beef from the scorching flames, a lettuce wrap along with some sprouts did the trick. The honeycomb tripe has a chewy texture worth trying. The side dishes balanced out the otherwise over indulgent of meat. The kimchi was a spicy delight along with crunchy cucumbers and sprouts. For thrill seekers, try the raw beef dish mixed with raw eggs and a sweet sauce. For me, I think that beef is meant to be cooked since the texture enhances the flavor. Another dish worth trying is the cold noodle dish. Chewy noodles soak in a cold soup mixture amplified with pungent mustard. Cucumbers add crunch to this dish and best eaten on a sunny day.

Korean cuisine can be costly. My suggestion is to head down to Palace BBQ and have an all you can eat meat feast.

Restaurant consultant.Like any cook – it- yourself restaurants, the labor cost is kept low since the customers are the chef. While beef prices have been on the rise, the side dishes such as cucumbers and sprout are not costly. With a limited number of ingredients used, restaurant owners are able to negotiate a high volume and value pricing plan. For instance, the restaurant owner can “lock” in on the price of short beef ribs since he/she can predict the quantity they will use. Hi volume, lower pricing. With the exception of Sorabol Restaurants,few Korean restaurants have reach main stream. Sorabol restaurants can be found at a number of shopping mall food courts.

Sam Won
2600 Telegraph Ave
(between 26th St & 27th St)
Oakland, CA 94612
(510) 834-5757
Mon-Sun 11:00 a.m.-12:00 a.m.

Refurbished Apple iPhones from AT&T!

Yesterday, I took a trip down memory lane. Returned to a place where I once called home, Berkeley. Known for their nude street dancers and countless protests, many over look their culinary delights. Whether you’re a starving student (rags) or just closed a bling bling contract (riches), there is a great range of food. During my college days at UC Berkeley, I struggled with a serious sin. It’s not surprisingly. Stressed with the rigors of school, bored from the lectures of white bearded professors, and finding my self identity led me to find an outlet -needing to exhale. My sin, gluttony – the over consumption of food. To pay tribute to the Pope’s recent United States visit, lets take a moment of silence, bow our heads, and confess my sins.

“Father, I confess my sins. During college I dealt with stress in the wrong ways. I did not turn to you. Instead, food was my idol. Amen.”

Relieved. From this sinful experience, why let my knowledge go to waste. Introduce this community to a few hidden gems. Arriving for lunch, I start my venture in the Durant food court also know as little Chinatown. I head over to Steve’s BBQ. Don’t hesitate, order the bbq beef served with noodles, kimchi, and spouts-$6.99. Served over a mountain for rice, the bbq beef lacks a hint of sweetness but the noodles are done right, chewy. The kimchi lacks need spice but the sprouts provide additional crunch. It is not the best Korean BBQ I have had, but for $8 plus tax, its a deal. (2521 Durant Ave-between Bowditch St & Telegraph Ave)

Hip hop across the street, but watch out for eager students driving carelessly on their way to their math tutors. Top Dog, the institution for drunk food, still delivers. Hot dogs with a snappy casing grilled over a pan grill. Served on a French roll, the bratwurst ($3) is strong in pork flavor married with great spices and seasoning. For a lighter selection, the lemon chicken does the trick-$3. Sauerkraut + ketchup + deli mustard + onion + pickles = flavor turbo boaster. {Hint: Lighten up on the condiments, let the meat play center stage.} Great for home bbq cook offs, check out their to go menu. Most dogs are about $1 and their French rolls, 6 for $1.50. Behind the seemingly simple culinary procedure, cooking a great hot dog takes great technique. First, the bread can not be over toasted. The bread should be chewy, warm, with a light brown crust. Many rookies make the mistake and over toast the bun, and that is why you cut the bread against the roof of the gums. Listen carefully to the sizzle of the grill for hints of when the dogs are ready. Look for plumpness but don’t over cook your dogs.

Great. Time to detox. I head over to Jamba Juice on Bancroft. As a former professional juicer for Jamba Juice, I swiftly order the peach pleasure and a dose of wheat grass. Although not appeal, what grass truly detox your body. As a food snob, I eat a lot so remember to take care of your engine. There are many great meals to come. Across the street, I see a mob of people, Hollywood cameras, and Tommy Lee (former husband to Pam Anderson). As I walk stroll down on Telegraph alongside with Tommy, I divert my attention to something more important: restaurants. After all, I rather see super model Padma Lakshimi from Top Chef or super cool Jaime Oliver.

Btw, I got through to second round of Hell’s Kitchen audition.
Casting: “What dish best describes your personality?”
Campusfork: “Sweet ‘n sour pork. Sometimes I sweet, kind to people…but I can be sour. So I am not afraid to tell off Gordon Ramsey.”

I have been on reality television, but the story is more fitting on another day.
Back to my stroll on Telegraph. Looking around the landscape, numerous restaurants have come and go. Many of them at their own fault. They are poor observers and decline to adopt trends. For instance, there are a few soup noodle restaurant. Dam idiots. Berkeley has around 40,000 students, we don’t have time to slurp on some damm noodles, plus when it is hot the last thing I want. Students want something fast, cheap and quick. Btw, Chipotle has arrived, read my past blog about this future juggarnaut in the food industry. The design is clean, modern, and lacks frills.

Greeted by Tony the Tiger from Frosted Flakes, I stumble upon – Moolicious, a cereal bar new on Telegraph. Opening day is today. Owner Gerald Thomas has a great idea at had. Served in Chinese to go boxes, pick your assorted cereal and mix it with your choice of milk (chocolate/soy available) for around $3. Try their cereal sandwich or salads. In the East Coast, Cereality is the front runner in cereal bars. A few obvious points. Students can get cereal from their dining hall or buy a box from the local super market and save a bundle. But remember, consumers see value in experience.

Alright, here’s the list.
Riches (~$30 per person)
Kirala: One of the few authentic Japanese restaurants in the city. Uniquely at Kirala, try the Unagi Tenju 15.75
(Eel & Vegetables deep fried in light tempura batter over rice-15.75)
Acote: Great French/Californian tapas. The onion soup is seasonal but steal the show. Served in a small rustic bowl, cheese melted over a full bodies beef broth along with sweet tender onions. 5478 College Ave., Oakland, CA 94618
Caesar: the Spanish tapas place to go. With cozy dining room setting, most tapas are great. Try the (shrimp, clam & mussel salpicón, $9.75) or (mushrooms al ajillo, $8.75)
Bistro Liason:Another French Californian bistro. Cozy setting with simple menu.
Rags (~$15 or under per person)
Zachary’s: Chicago style thick pizza. A few bites, you’re in comfort food heaven if you order the spinach special. My record: four slices. Avoid the wait and go early.
Cheeseboard: Thin slices of pizza served with fresh vegetables. The light crust and the pairing of garden fresh veggies such as mushroom and artichoke make the visit worth while.
Cafe Intermezzo: sandwich/salad combo for $7. Fresh vegetables, fresh baked bread, and great portions.
2442 Telegraph Ave-(between Channing Way & Haste St)

Consultanat Hat.
Campus eateries need to understand their clients, student. K.I.S.S. (Keep It Simple Stupid). I suggest to start something that can generate a to go business and creates buzz.
-menu. have a small menu. don’t create unnecessary traffic.
-evergreen. menu items that can be served in cold or warm weather
-hot items. Avoid them. Just a grill alone cost $60,000
-experience. give customers one. Ethnic or Sports, have one.
-cathering. Generate a catering platform (clubs/frats/soriety/meeting) = big business
-design. on eatery row, you have to set yourself apart.
-partnership. get to know President at clubs on campus. they can be your greatest allies.
-community. give back to the campus. donate food, give discounts, or speak for their business club

When I was at CAL, there was no cooking club. Melissa, an active member of Cal’s Cooking Club, lured me into knowing more about the club. Features 800 members who plan eating ventures. (Cal Cooking Club)

So whether you’re on a shoestring budget or looking for a fine dining destination, Berkeley is a down to earth community that has eateries that fit everyone.

Starting up a conversation with someone you’re attracted to from the opposite sex is easy, just talk food experiences. Acting as a common denominator, food topics are intriguing and create conversation often leading to further discussion. A great setting to create conversation and community eating are dining at buffets.

(note: In college, my food knowledge made me the social butterfly of the entire campus)

Target: How’s it going?
Campusfork: Great, I have been having great Korean food recently.
Target: Really. Korean food. Haven’t tried that before.
Campusfork: You’re missing out. Korean food is all about temperature contrast. Sweet scorching marble beef wrapped in a cool breeze of lettuce. Be sure the sip the juice that gingerly leaks out.
Target: Wow.
Campusfork: Next time I got, I’ll let you know. (ask for contact info)

Bam!

(simple, slick. Conversations become awkward when it centers around surface level topics: career/life goals/politics)

~Back to review~

Low on iron, I hop onto 101 and drive over to Sunnyvale to Palace BBQ Buffet. Located in a plaza, I advise arriving early to beat the Korean crowd. They come in bundles especially after church or martial arts. Warning: The BBQ smell will seep deeply into your clothes. I advise wearing goggles and a swimsuit. A bikini will surely get you tossed from the ultra conservative Korean owned restaurant. Keep your alluring evening red dress or prized Star Trek t-shirt at home. Dress as if you were going to a beach, but skip the sun tan lotion. Preparing for a feast, I loosen my belt in preparation.

Food.
The main attraction is the kalbi tong (marinated beef rolled up in a bone-dinner only). Marinated beef is very inviting as it resembles the sweetness in American BBQ ribs. The sauce contains garlic, salt, sugar, corn syrup, soy sauce, sesame oil and often fruits such as pear.

Unrolled the meat and lay it on the grill like a red carpet. Cut the meat from the bone and watch the blushing beef sear. The sizzle of the grill heightens the appetite. A few minutes later, the beef has caramelized and infused with the sugars from the marinade. To cool off the beef, wrap the thin slices into a bed of lettuce. Add daikon for crunch which also serve as a cooling agent. With one bite, the bitter lettuce balances well with the tender and sweet meat slices. The smoky flavor engulfs the entire taste zone. I am in meat heaven. Taste the kalbi beef with a bowl of fluffy white rice and you’re in comfort food cloud nine. Each grain of rice cleverly soaks up the sugary marinated.

hint: To prevent cross contamination from the raw meat and cooked meat, use different utensils designated for each. Drink hot tea to help dissolving oils and grease. Side vegetable dishes are called banchan and act as great cooling agents and aid in digestion.

The dining hall resembles a stock trading floor. As new batches of beef arrive at the food bar, a crowd of eager participants emerge. To refresh my palate from the over dose of protein, I grab an order of lan mein (cold noodle with a cold soup). Garnished with radish and half a boiled egg, the chewy noodles pairs well with a tangy sweet soup.

The buffet is divided into two main food bars.
Grill bar: beef, ribs, pork, tongue,t ripe, shrimp,
Cooked food bar: spicy crab, noodles, egg rolls, sprouts, meatball, kimchee (pickled spicy cabbage),daikon, cucumber, fried rice

Consultant hat.
Pros. You’re the cook at the Palace. This eliminates the need to hire a cook. This is key since managing a head chef takes so much energy. Often times, dealing with their ego’s can give you a migraine.
Cons. Customers will take food and often waste a portion, so spoilage is high and affects your bottom line. It is all about turnover. The fixed costs are rent and equipment so you want to serve as many people as you can. The key is to have a well trained wait staff. Also, there is no take out business at Palace BBQ. Take out business can add up to 40% of your revenue if done efficiently.

Grab a few carnivores and have fun playing chef for a day.

1092 E El Camino Real
Sunnyvale, CA 94087
(408) 554-9292