Posts tagged ‘Pasta’

Du Kuh Bee

M suggested that we check out this Korean restaurant last night.  I was excited to see that it was located in Beaverton, close to places that I go fairly frequently on errands.  I have passed that corner numerous times and never been in.  Beaverton does have some good places to eat, but Portland has a far higher concentration of interesting and innovative restaurants, so I am always excited to find new places a little closer to home.

Du Kuh Bee was written up in the Willamette Week Restaurant Guide 2009. Oddly enough, their description of its location could fit the restaurant next door, which is also Korean and in close proximity to a hair salon.  They are mid way down the building to the east of Watson on 1st.  Their signage is minimal compared to the large windows of the other restaurant.

We were initially seated by the door, but a couple minutes later the people at the bar left, and we were able to move up where we could watch the kitchen.

The atmosphere is unassuming.  It is a long, narrow space.  There is seating for roughly 20.  A TV was playing the news in the background.  Sitting at the bar you get to see their ingredients spread out in front of you, onions, cabbage, and such, in numerous containers of mostly humble origin (at one point I saw him take sliced green onions out of a blue lidded ziplock container).  A small fridge off to the left appeared to hold their fish and meats.

We ended up ordering the two dishes that were recommended in the Willamette Week, the squid pasta and the bok choy.  They brought us plates and chopsticks, and two little bowls of appetizer while we waited for our food.  One was a kimchi, while the other was a slightly pickled or vinegared daikon radish.  Both were tasty, but I was especially partial to the daikon.

Sitting at the bar we got to watch them prepare the food.  It was fun to watch them make everything, though watching them prepare the noodles was the best part.  Long, blocks of dough were taken out of the fridge and 3/4″ square lengths were cut off of the dough.  The chef then stretched them and pulled them repeatedly, slapping the strands of noodle hard against the counter top, before tossing them into a pot of boiling water.

Their compact kitchen manages to cram in a grill, stove, prep, and storage space.  A giant stockpot of water appeared to be kept at a fairly constant boil, briefly becoming home to both noodles and seafood.  A large portion of the food was prepared in a wok on the stove.  We also watched them grill up numerous things and at one point something they were doing on the grill sent up a large fragrant cloud of steam.

Our noodle dish arrived first.  It was a lovely red-orange color and had bits of onion, cabbage, and pepper along with the noodles and squid.  The squid blended itself well with the noodles, many of which were of a similar size.  It was pleasantly spicy, without being terribly hot.  The flavors were tantalizingly on the verge of familiar.  I kept thinking that I ought to be able to identify things, but it was also uniquely its own thing.  I love asian food and eat a fair bit of Thai, Chinese, and Indian.  It was really nice to be introduced to some new cuisine.

The bok choy was also lovely and different in flavor from the noodle dish.  It was somewhat akin to the ways you might see bok choy prepared at a Chinese restaurant, coming with a liquid, light brown sauce which perhaps owed some of its flavor to soy sauce.  But it was also slightly sweet and had a lovely smokey flavor.

They do have some veggie dishes on the menu, but it looks to me like this isn’t the friendliest place for a strict vegetarian.  Luckily, I also encompass fish and seafood in my diet, which allows me to mark this restaurant some place I must return to.

Our meal was very reasonably priced (we got out of there for $26 including tip), and generously portioned.  We ended up with a meal for one from the leftovers.  I also hear tell that they are open fairly late, even on weeknights, which is rare for this part of town.  We’ll definitely be going back and hopefully dragging a few friends along.

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November 19, 2009 at 10:31 am Leave a comment