Shik Do Rak - Northridge - Review + Pics
We were there today, we like Korean food and always like to try new places. I am sorry to say that we didn't like it. We were there for an early light dinner, for three, dd, dh, and me, we ordered a dinner combo (39.99) and a dumpling soup (9.99). We also ordered hot tea and iced water. First thing at our table was our drinks, after that we got the side dishes, please see photos. Small plate of rice noodles, Kimchi which was bland, not very flavorful. Small plate with three slices of plain cucumber, usually at other places we've been the cucumber is very good, never just plain. Small dish with plain bean sprouts, along with the other things you can see in the photos. After that we got our meat, frozen thin slices of non-marinated beef, and short rib meat. Extremely small portion, for 39.99 I was expecting more than that. The server turned on the cooking table, and we waited until it got hot enough to cook our meat, no flavor at all, and not very lean. We were never served the soup that was mentioned in the menu description of the combo. Also no rice, until we asked. Then we got the dumpling soup, it looked like a big mess, the dumplings came apart, and was like wonton skin soup, with lots of egg. After this the waiter almost disappeared, no more water, no more hot tea.
We didn't have a good time! There were not busy, only one other table was occupied. There were a couple of women/waitress?, a young man at the register, an older man, and our waiter. They were all gathered by the register, our waiter kept receiving cell phone calls, and that kept him busy, so busy that he forgot about his customers. Our cook top was greasy with some scraps of food in the bottom of the plate, maybe from the previous customer, and this is a new place.
We left with a check of about 65.00. Money is not really an issue, but I was really expecting more. We won't be back! There are better choices around. Sorry I can't recommend Shik Do Rak in Northridge.
I tried this place on Friday and it's good, but not up to the level of the one on Olympic yet.
Here's a few things that they need to work on:
- The lettuce was not sliced as thin as the one on olympic, a bit harder when you try to wrap it.
- The "rice paper" sizes were inconsistent, one batch would be square, the next would be rectangular, threw me off my groove.
- Not enough Tofu in the stew.
- Wish they had the Radish wraps like the Garden Grove location
I might try it again in 6 months to see if they have all the edges smooth out, but until then i'll stick with the Olympic location.
Holybull, you have got to buy rice paper at an Korean market and see what the deal about that is... I've made the typical dduk bo ssam at home and after seeing how annoying it is to peel the rice paper and cut it so that all the squares are similar in size.. you'd be a lot more understanding. :) Everytime I go to Shik Do Rak, there has been at least 2 tofus in the stew, and I think that is more than enough for the soup because in addition to the tofu, there is also squash, green onions, brown? white? onions, and beef. And the soup isn't called tofu soup, it is called soybean paste soup and the emphasis is on the soybean paste, not the tofu. Hope you have a better experience on your next visit!
Oh gosh, all this talk about shik do rak is making me hungry!
So you mean to tell me you ordered non-marinated beef and complained that it was bland? Newflash, if meat isn't marinated it's suppose to taste like... meat! That's why they give you those special dips to dip the meat into after it's cooked.
And the side dishes... every resturaunt has different people and different recipes in making those side dishes. You can't really expect everyone to make every banchan the same, just as you wouldn't expect every household in Korea to make everything taste exactly the same. It varies by region and preference. Do you make a tuna casserole the same as your neighbor? I don't think so. To some people, things are salty while to others the same things may be too watered down, it's all in how you're accustomed to the foods.
And as far as rice, most Korean resturaunts where you cook meat, the rice isn't brought out early unless requested because most Koreans prefer to eat meat prior to eating rice near the end with soup. Unless you requested it and they forgot, I wouldn't hold too much against them.
re: Danimal n Hustler
I was expecting flavor, good flavor. I asked the "waiter" for marinated beef since that's what we prefer.
I know that not everyone cooks the same way, or uses the same seasonings, or cooking methods. I don't expect all Korean Restaurants to make everything exactly the same. But I do expect good flavor, good seasoning, and good service.
As for the rice, pardon my ignorance, but I have been to many Korean restaurants, from hole in the wall, upscale, and in between and I have always been served rice, therefore this was new to me.
I am not complaining, I am giving my honest opinion, which is just that 'my opinion.'
re: Bon Vivant
I frequent the one on Olympic and it's fine, the bathrooms might not be pristine, but what do you expect in Ktown?
I think you might have heard from folks that like those strange "upscale" places like Chosun BBQ or Parks BBQ.
Shik Do Rak is great and a real value, don't be afraid to try it.
re: Bon Vivant
Shik-do-rak on Olympic is amazingly greasy, smoky, plates that are burned (and cracked), and sometimes you have to endure long wait times (if you go at the wrong time). I love it. It's like a hole in the wall was transported straight from Korea.
The owner's presence there probably ensures that the quality of service is there. Northridge will probably catch up at some point, I hope.
Unless you're eating at clean, predominantly non-asian places like Chosun Galbee, I wouldn't expect any place in Ktown to be pleasing to the eye. Cracked plates, holes in the walls, don't bother me at all. After all, it's all about the food. Look at Soot Bull Jeep, it's quite nasty in there - that grease-laden wood paneling yearning for just ONE rubdown with a wet towel... but the food brings me back. If you haven't already figured out, many asian places in general don't give a crap right?
Ladius, SDR's manager is really cool. A jovial owner willing to stop by and drop a few lines makes up for burnt plates.