Cuisine:

• Korean
• Japanese

Mi Loc Description:
Korean fare is less familiar and harder to come by than most of the other Asian cuisines, so this 96-seat restaurant is especially welcome. Many main dishes are a cross between a soup and a stew, served in deep bowls or hot stone pots and accompanied by condiments including kimchi---Korea's pungent national dish of pickled cabbage or turnips with red pepper, garlic and ginger---daikon, carrots and seaweed so that diners may customize their dishes. Typical of the hot pot dishes is bi bim bab, a mix of beef, spinach, bean sprouts and zucchini, to which the condiments are added to taste. There are many noodle dishes, including a mix with vegetables and black bean sauce with vegetables in a spicy broth or sliced beef and shredded vegetables. Six tables topped with gas grills under stainless steel hoods offer Korean barbecue selections, including bulgogi, marinated short ribs and strips of thinly sliced beef, which are cooked at tables. Sushi, as well as tempura, sukiyaki and teriyaki, are alternatives.


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