By Colin W. Sargent<\/span><\/p>\n \n That is, the individual flavors here have extraordinary personality. From sweet to sour, spicy, or bitter, every one of your taste buds\u00a0 will be stimulated.<\/span><\/p>\n Holiday shoppers selecting this new Exchange Street attraction as the perfect prelude to a movie at the Nickelodeon will be delighted to learn the show starts here.<\/span><\/p>\n Hungry for exotic Korean fare, we tore into the heavenly Pork Bulgogi ($16), stir-fried, spicy pork with zesty red chili, onions, carrots, cabbage, thin zucchini, and sesame. It is deeply satisfying, with a punch.<\/span><\/p>\n But wait\u2013there\u2019s the mouth-watering Katsu ($12), lightly breaded, deep-fried strips of spicy chicken with a delicate, savory thin crust. This is served with crisp, shredded cabbage salad that\u2019s a perfect counterpart to hot, crunchy chicken. Two dazzling sauces\u2013a suave, remoulade-like tomato-mayonnaise and a thinner, darker, kickier soy sauce with sugar and oyster extract\u2013complete the dishes. Yum.<\/span><\/p>\n Headurp Bop ($11.90) is absolutely fresh salmon and white fish served with shredded vegetables and briny salmon roe decorating the presentation like colorful tree ornaments. It\u2019s spicy and extremely present\u2013an eye-opener.<\/span><\/p>\n Served in a hot stone bowl, spectacular Bibimbop ($13) is the kind of stick-to-the-roof-of-your-mind dish that makes you close your eyes and crave it the next day. It\u2019s rice topped with beef, shredded seaweed, sesame seed, mushrooms, bean sprouts, and optional (take it!) spicy Korean chili sauce, served with a fried egg. Then, stir it up as desired to watch the elements combine and utterly change. The result hits you so deeply you feel somehow that you\u2019ve come home<\/em>\u2013even if you\u2019ve never tasted a dish like this before, even if you\u2019ve never been to Korea before!<\/span><\/p>\n For dessert, try the Mochi ice cream\u2013little puffs of ice cream served with a delicate skin made of sticky rice and deluged with blueberries and chocolate sauce, each new bite a revelation.<\/span><\/p>\n And we haven\u2019t even mentioned the incredible sushi bar and Japanese entr\u00e9es. Remember, we told you about this place first. <\/span><\/p>\n <\/strong><\/span><\/p>\n LITTLE SEOUL<\/strong><\/span><\/p>\n 90 Exchange Street, Portland<\/strong><\/span><\/p>\n Monday-Saturday: lunch 11:30 a.m.-<\/strong><\/span>3 p.m.; dinner 4:30-9 p.m., Friday and Saturday until 10 p.m., December 2010 Big Heart By Colin W. Sargent On a chilly December evening, you can\u2019t beat Little Seoul. Exciting, perfectly located Little Seoul doesn\u2019t just offer one kind of kimchi. To my way of thinking, that would be not-so-deep kimchi. Instead, they offer no fewer than six variations on the 3,000-year-old traditional Korean side dish\u2013each […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11],"tags":[],"class_list":["post-3429","post","type-post","status-publish","format-standard","hentry","category-reviews"],"_links":{"self":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/3429","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/comments?post=3429"}],"version-history":[{"count":5,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/3429\/revisions"}],"predecessor-version":[{"id":3560,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/3429\/revisions\/3560"}],"wp:attachment":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media?parent=3429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/categories?post=3429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/tags?post=3429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}On a chilly December evening, <\/span><\/span>you can\u2019t beat Little Seoul<\/strong>.<\/span><\/h3>\n
![\"imgp1061\"](\"http:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2010\/11\/imgp1061.jpg\" "\\"imgp1061\\"")
Exciting, perfectly located Little Seoul doesn\u2019t just offer one kind of kimchi. To my way of thinking, that would be not-so-deep<\/em> kimchi. Instead, they offer no fewer than six variations on the 3,000-year-old traditional Korean side dish\u2013each an entirely different explosion to the senses. One of them, the fermented cucumber, is so sneaky, vinegary, and strangely cooling it\u2019s the culinary equivalent of having your office chair spun around halfway by someone surprising you.<\/span><\/p>\n
\n<\/strong><\/span>699-4326<\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"