Funny you mention the owners being grouchy and generally unhappy, as that’s the same vibe I felt as well. Lucky I wasn’t in there long enough to get scoldings! I was really surprised she let me take a photo of the menu board, but she said OK, so cool.

Asking Korean restaurant owners here in Honolulu about North Korea – even if it’s just about the food – continues to be a touchy subject, and they often look at me suspiciously, so I don’t even ask anymore. That’s understandable considering the current state of affairs.

As for the Kal Bi, the marinade just didn’t have that “oomph”, which sounds like you had the same impression. It was still decent Kal Bi thanks to the grilled edges, but not as great as I had hoped. Mine wasn’t quite as tough as your “fan belt”, being easily able to cut it with a plastic knife.

Thanks again for that very thought-out comment!

Betty, have you ever tried the Korean style Maki Sushi with the banchan rolled up in it? Good stuff!

Kelike, indeed, big mahalo to Michael for sharing that. I’m certainly putting that Kalua Pig and Luau Leave Musubi on my must-do list!

Clinton, Palama Market certainly carries some unique imported foods from Korea that you can’t find anywhere else here. That’s also where I bought my Korean Stainless Steel Chopsticks and Spoon set. I need to go back and look for that Korean Natto someone suggested following the Iwamoto Natto posting.

Anyway, about Jin Joo. I started going there when I was a young carpenter apprentice going to school at night. Great stuff and large portions. Great for a poor young student. Generous with the banchan. Fast forward several years. Graduated from college and traveled a bit. Due to family obligations, I have returned to Hawaii.

A few months ago, I went to Jin Joo. Ordered the Jin Joo Special plate. There was still quite a few banchan dishes, but the taste was considerably blander than I recall. The entree came and I was disappointed. The vaunted kalbi was tough and rubbery. Could probably use it as a fan belt. The bulgogi was dry and leathery. Meat jun was as you described. The chicken was cooked perfectly, but almost unseasoned.

Jin Joo used to be a wonderful place to dine. The owner was friendly and greeted us. Now, the place felt oddly uncomfortable. The owner’s husband served my table and he was clearly unhappy about something. The owner was equally unhappy and scolded people the whole time I was there.

My fiancee’s family owns several restaurants in Kunsan and thus they know something about food the the food service business. Her sister, who runs most of the family business, said that if the kitchen is not happy, it is reflected in the food. Amazing how these old sayings and superstitions have so much truth in them.

As to North Korean restaurants, for a time, there was a restaurant near the Convention Center named “Wonsan”. I don’t know if they served food characteristic of North Korea, but Wonsan is a port city in North Korea. Unfortunately the restaurant has a new name and apparently new operators, so we’ll never know.

Michael, that’s a wild-sounding Musubi! I might have to suggest that to Manabu san. The seasoned cooked taro leaves would fit right into their macrobiotic theme. I’m so making that the next time I get Luau leaves. When you say seasoned, do you mean with Hawaiian Salt? Or are there other seasonings you use as well? Also, do you wrap the musubi with Nori too? I’d think the Nori would clash with the luau (taro) leaves.

Kat, the parking there is tight at Palama Market, so you might wanna’ go browse or shop at Don Quijote nextdoor first, then walk on over afterwards. Don Quijote has a Yummy’s BBQ in front, which serves great take-out Korean, but they’re getting kinda’ pricey. A chicken katsu plate there is $9 now. I gotta’ say though, their banchan is pretty darned good, and you get 4 choices there. The Palama Market diner only serves a preset selection as shown on the plate above. Delicious never-the-less.