Starters as Good as a Million Bucks
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Yakiniku Million has been a grilling, slurping and overall tasty place for everything Korean for nearly three decades, and the appetizers are no exception. Whether you have a hankering for something crunchy, spicy, rich or juicy, you’ll likely find it on the menu.
There may be no better introduction to Million’s pupu menu than the Nok Do Jeon or Mung Bean Pancake ($6). The beans are ground to form a base flour that is then mixed with bean sprouts, kim chee, kalbi beef, and fried to a dark, crispy brown.
Another handy finger food is Goon Man Doo ($5). Large wonton wrappers are stuffed with tofu, long rice, onion and beef. The flaky skins shimmer on the plate and the tender pockets of goodness are tasty whether you use the special soy-based dipping sauce or not. And that’s how it should be.
Having enough pupus to share with a few friends is critical. Having enough to share with five or six is even better. Jok-Bal (Steamed Sliced Pig Feet) is a heaping plate of simply-prepared pork off the hoof and served with Romaine lettuce, sesame leaves and side flavorings, which include jalapeno, garlic, miso paste, and a salt and shrimp paste. At $19.95, the pile of tender pork is not only a fun, interactive way to dine but it’s an economical way to share a starter with a half dozen of your favorite friends or family members.
Million is famed for its semi-secretive house sauce that is found adorning several dishes on the menu. The ingredients aren’t nearly as important as the pleasure one gets from eating a dish with the deep red liquid, such as Pan Fried Spicy Octopus ($15.95). Fresh octopus is sauteed with zucchini, onion, carrots and that flavorful sweat-producing sauce.
Obviously, this space isn’t large enough to list all the menu favorites at Million. No worries. Just ask a friend, a coworker, an auntie or uncle, or just some random person on the street. They’ve all been to the inimate restaurant on the small back street that produces some of the best Korean food on Oahu.
626 Sheridan St.
Sunday-Thursday, 11 a.m.-midnight
Friday and Saturday, 11 a.m.-2 a.m.