Korean eats worth a million bucks
See more articles from Million Restaurant
Delicious, hot and spicy kimchee dishes are standard Korean staples. But there’s also something offered at Yakiniku Million that’s so much cooler.
It’s called Mool Naeng Myun, a chilled Korean soup made with beef broth, and features buckwheat (black) noodles, cucumber, turnip, apple, sliced beef and a boiled egg.
Yakiniku Million serves this traditional dish as a combo, with Kalbi on the side ($21).
“It’s a light dish that lots of people eat, especially in the summer,” says cook Cindy Park. “But not many places have it. It’s refreshing and helps cool your body down.”
As for kalbi (barbecue shortribs), it’s a meat that the eatery has become famous for.
“Many people like the sauce we use, which is a soy sauce,” explains Park. “It’s the same kalbi that we’ve made since we opened.
“The meat is very tasty. We use quality beef, and our sauce tastes different from other restaurants.”
In fact, the majority of menu items are original dishes the restaurant has served since day one in September 1990. However, Park notes they always are introducing new dishes to their patrons, such as OJing Eo Dol Sot Bab ($11.95 for lunch and $15.95 for dinner).
This authentic Korean favorite was featured as a special a couple of months ago. Since then, it’s gained so much attention, that it has become an ongoing special.
O-Jing Eo Dol Sot Bab consists of mixed rice with soybean sprouts and stir-fried squid in a tasty hot sauce (also can be prepared mild), cabbage, zucchini, onions, carrots and green onions, all in a hot stone pot, which keeps the rice hot and crispy at the bottom.
The restaurant also is known for its yakiniku offerings, and late-night dining (open until 11 p.m. Monday through Thursday, and midnight Friday and Saturday).
“We have a lot of customers who have been coming from when they were small kids with their parents,” adds Park, whose mom and brother started the restaurant. “And now, they still come as adults.”
626 Sheridan St., Honolulu
Monday-Thursday, 11 a.m.-11 p.m
Friday-Sunday 11 a.m.-midnight