Kimchi House (Seattle, WA)

For all the restaurants that Ballard boasts having, none has been Korean. Until now, that is. What used to be a sushi restaurant on 24th Avenue only a few weeks ago is now Kimchi House. There was no change in ownership, just a change in the chef and menu. After the father retired, the rest of the family decided it was time to introduce the neighborhood to Korean food.

The interior is very small, like the menu, displayed on what looks like two LCD monitors suspended above the counter. You order what you want and take a seat. The food will be served to you. Though the menu will expand in the coming weeks, what’s offered now is confined to bulgogi, kalbi, bibimbop, pretty much standard Korean fare. But then, there is the house sandwich with your choice of pork belly, beef or tofu; kimchi fries, made with kimchi, cheddar, sour cream and house sauce; and kimchi fried rice. I’m assuming that, like today, there will be specials posted on a whiteboard on the counter.

Another difference from standard Korean restaurants is that banchan (☆☆☆½) is served on a plate with your order, side dishes American-style. Today’s consisted of red potatoes simmered in a sweet sauce (gamja jorim), shredded radish kimchi and what the restaurant calls white kimchi, pickled napa cabbage, similar to what Japanese call hakusai no shiozuke. This was so good, gingery and sour that I had to purchase a tub of it, which with other condiments, is available for purchase in a refrigerator up front. The potatoes were excellent.

Pork belly is Kimchi House’s specialty, which meant I was going to go for it. There were nice grill marks on the marinated belly pieces. Tasted by itself, it was good (☆☆☆), equally so when dipped in the sweet kochujang sauce available in a squeeze bottle at every table.

Pork belly
Pork belly

My wife’s mushroom soon dubu (☆☆☆), a special of the day, was also good. Though the tofu pieces were rather small, the broth was better than most with mushroom and shrimp shell flavors. Slices of shiitake, onions, green onions and shrimp rounded out the ingredients.

Mushroom soon dubu
Mushroom soon dubu

With food this well prepared, Kimchi House should have no problems getting locals to make Korean food a part of their regular restaurant rotation.

Kimchi House
5809 24th Ave NW
Seattle, WA 98107

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