Myung Ga Tofu & BBQ Restaurant
- 1944 Weston Rd.
- Weston, FL 33326
- 954-349-7337
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- $$, $10 - $20
- Korean
- Menu
While Thai, Japanese and Chinese restaurants are abundant in South Florida, we haven't yet embraced the vibrant cuisine of Korea with such ease. You'd be hard-pressed to find more than half a dozen Korean restaurants here. But with the arrival of Myung Ga Tofu and BBQ Restaurant in Weston, Korean food could emerge from the shadows of its Asian neighbors.
The 60-seat restaurant is the first Florida venture for the chain (with 20 sites in the U.S.), says franchise owner Dong O, who plans to open a second spot this summer in Doral.
While Thai, Japanese and Chinese restaurants are abundant in South Florida, we haven't yet embraced the vibrant cuisine of Korea with such ease. You'd be hard-pressed to find more than half a dozen Korean restaurants here. But with the arrival of Myung Ga Tofu and BBQ Restaurant in Weston, Korean food could emerge from the shadows of its Asian neighbors.
The 60-seat restaurant is the first Florida venture for the chain (with 20 sites in the U.S.), says franchise owner Dong O, who plans to open a second spot this summer in Doral.
But don't expect the atmosphere (or quality) of a fast-food joint. The casual dining room has a feel of authenticity, with a TV showing Korean programs, stacks of Korean newspapers by the door and dolls, dressed in colorful native outfits, displayed in glass cases. Most of the friendly, young Korean servers speak at least some English but there are also pictures of dishes to help newcomers.
When Myung Ga Tofu opened last year, about 70 percent of its patrons were Korean, but Dong O is seeing more American, Chinese and Japanese visitors trying his fiery kimchi, silky tofu casseroles and popular barbecue beef.
You'll find similarities to other Asian cuisines, but delicious differences, too. In her cookbook, Growing Up in a Korean Kitchen (Ten Speed), Hi Soo Shin Hepinstall calls Korean food ``pleasingly sour, sweet, hot, burning hot, salty, bitter and nutty.''
Its characteristic heat comes from lots of garlic, scallions and hot peppers -- but not all Korean food is so hot you'll break into a sweat. My daughter, who has a sensitive stomach, loved the starter of house-made dumplings and dak gooi -- grilled chicken in ''special sauce'' (with sesame oil and a little garlic). You can request the heat you want on a scale of one to five. We found No. 3 to be tingly hot without being overwhelming.
But if you want that numbing fire, dive into the homemade, hearty kimchi, the country's ubiquitous national dish. Pickled cabbage is most famous, but there are many types of fermented veggies or seafood. Dong O makes his own pickled Napa cabbage and radish kimchi, both among the seven or eight complimentary panchan, or sides, served with every Korean meal (most dishes also come with white rice and small salad with sesame dressing). Nibble on Korean-style tapas like mildly seasoned seaweed, marinated greens and fish cakes while waiting on made-to-order entrees that arrive as they're ready.
Bowlfuls of tofu casserole hit the table bubbling hot, packed with chunks of tofu in a broth cooked from scratch over five to seven days, served with either meat, seafood or mushrooms. Got a cold? Give his ''very healthy'' tofu a try, says Dong O.
Order the casserole alone or on a combination. We teamed seafood tofu casserole (with oysters, clams and shrimp) and a plate of bulgogi -- thin slices of beef in a sweetened soy-sauce marinade. There's no table-side barbecue, but they do serve classic barbecue beef short ribs or kalbi (listed as gal bee on the menu). The ribs are slowly marinated in a sauce similar to bulgogi but stronger, made with pineapple, kiwi, apples, Korean pears, cinnamon and soy sauce.
Other choices include bi bim bap -- vegetables and rice with spicy octopus or beef -- grilled chicken or seafood, vermicelli noodles in a cold broth and a pleasing, mild hae mul pa jun, or pancake. Sliced into wedges, it looks more like an exotic pizza, made with a mix of octopus, oysters and crab, plus eggs and scallions. The seafood is barely discernible in this tasty pan-fried pancake. It's my new comfort food.
For dessert, don't miss the wonderful pot bing soo, small, ice-cream like confections that taste of marshmallows. If you prefer a liquid treat, there's Korean beer or sake; a small card explains how each brand can improve your life. Another good reason for a return visit to Myung Ga.
Hours
11 a.m.-10:30 p.m. Monday-Thursday, 11 a.m.-11 p.m. Friday-Saturday, noon-10 p.m. SundayDetails
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Location
- Current 75.2 °F
- It's a beach day
- Head to South Pointe
