Jang Mo Jib

Our evening took us to a Korean restaurant instead of French, as had we originally planned, since it was fully booked. But it was Friday night, C'est Dommage.

So traditional Korean BBQ and hot pot it was! Jang Mo Jib, located at 8320 Alexandra Rd., in the heart of Richmond by the Landsdowne Mall.

I remember visiting this restaurant a few years ago with a friend. The decor and environment remained the way I had remembered it, the outside showing off an exaggerated Asian architectural feel, no mistaking this place for a western steakhouse.

The menu is what really surprises you. With so many choices, it's difficult choosing, one of my favorites is a seafood pancake with onions, and the rice noodles with a veggies and soy sauce. Yum, but they come in such heaping portions that I'd never be able to finish it.

Michael and I both ordered from the claystone hot pot menu, dishes served with a tofu stew and a soup mix with assorted veggies and proteins. A bowl of rice held in signature Korean metal bowls accompanies its arrival.

Kim Chee Soon Doo Boo - long name, many ingredients.

I had the Kim Chee Soon Doo Boo, a medley of soy bean paste, kimchi, radish, egg, beef and tofu paste. The dish was a delight. The tofu was extremely smooth and paired well with the mildly spicy broth - you get to choose mild, medium or hot. My mild broth was delicious, it wasn't spicy enough to overwhelm, but was enough to give a nice kick of heat. I mixed it with the rice and it was Korean heaven, the tofu and broth mixes with the rice to add moisture, definitely a dish I was happy to try. The added bits of kimchi also gave the dish a nice crunch to counter the softness of tofu.

Those are my chopsticks on the top right. Mmmm, potatos.

One of the things I look forward to most at a Korean restaurant is having the side dishes presented to you before the meal, especially the sweet marinated potatos. We received generous portions of the usual four side dishes, potatos, radish marinated in a hot sauce, kimichi, and a seaweed veggie mix.

Ssuk Uh Soon Doo Boo - assorted seafood stew

Michael had the Ssuk Uh Soon Doo Boo, a similar bowl in the tofu hotpot menu, with assorted seafood, onions, radish, tofu, and egg in the signature broth. He ordered it with the medium spicy option, but complained it wasn't spicy enough. He loved it though. His bowl had enough seafood to quench his appetite, so much he couldn't finish all his rice.

Tohng Gahl Bee - AAA beef short ribs

Usually I don't eat beef, but Michael really wanted me to have some - since we were at a Korean BBQ restaurant. We both shared the Tohng Gahl Bee for $24.95, AAA traditionally cooked Korean short rib marinated in BBQ sauce and cooked on charcoal. The beef was pretty good. It was juicy, tender, and melted apart when it was your mouth. The sauce made it taste even better, sweet but not overwhelming. Topped with the smokiness from the charcoal, it really hit the spot. It just went so well with everything.

The tableware shows the restaurant takes its authentic feel seriously.

I haven't been to many Korean restaurants I could say the same for the food, except one. One of my fondest memories was going to the famous K-Town in New York City, and they really knew how to make good food. But I think my experience tonight at Jang Mo Jib could sit right up there with New York.

In total the bill came to $56 with tip.

As for the earlier mentioned French restaurant, a little place near Fraser Street and Kingsway in Vancouver. I'm stoked for several reasons, first, my fabulous aunt had recommended this restaurant, and I trust her opinion in many things. Second, Michael has never been to Europe and I think he never understood why I have a love affair with Europe. Visiting this restaurant would be a good experience for him.

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