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Bulgogi is Korean for barbequed beef. Unlike many traditional Korean restaurants where customers grill their own meat over tabletop beds of coals, all the cooking at this restaurant goes on in the kitchen. We enjoyed the signature bulgogi but found it more sweet than spicy, and we had to ask for hot sauce. The chop chae‹glass noodles sautéed with fresh vegetables‹had a toothsome bite and fresh flavor, and the vegetable and shrimp tempura were a crisp delight. The spicy barbequed chicken entrée, which comes in a kimchee-based sauce, was tangy and moist. Be sure to ask for the customary side dishes of pickles and kimchee; the waitstaff will be glad to bring them. Skip the odd desserts of frozen fruits filled with cream. Lunch and dinner Mon.Sat.
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