When my friends and I get cravings for Asian cuisine, we typically go out for the usual fare: Japanese, Chinese, maybe Thai or even Indian. Despite the number of Korean restaurants here on campus, Korean restaurants don’t seem to have much exposure or popularity amongst the non-Korean crowd.

One of the main factors that contribute to this is probably the fact that Korean food is hard to “Americanize” compared to other Asian cuisines, such as Chinese or Japanese. There aren’t really any equivalents to bread or cheese in Korean food, and the main spices and seasonings Korean food incorporates are uniquely strong, complex, and can be considered acquired tastes.

Dwen-jang, or fermented soy bean paste, is a stinky paste used in many Korean soups and stews. Korean cuisine also uses a lot of garlic, so if you ever venture out to try this food, stock up on mints. Koreans are famous for their kimchi, which is their version of the American pickle. The most popular type is made with cabbage, and is made with Korean red hot pepper paste, garlic, and several other spices. The kimchi is left to ferment and combine all the spices for a couple of days before being considered ripe to eat.

There are three Korean restaurants on campus, all within walking distance. All three are mom and pop run, with a very casual atmosphere. Upon walking in, you place your order and serve yourself to tea, water, and/or soup. It’s also up to you to pick up your silverware. Arirang is located on Wright St., very close to the engineering quad. I tried the bu dae jee gae, which is a stew, made with a ton of kimchi and flavored with pieces of sausage and beef.

Woori Jib, located on Sixth St., is well-known for their Korean barbeque, which is comparable to Japanese teriyaki. The barbeque is served on a sizzling platter, and the sauce is the perfect balance of sweet and savory flavors.

Dorcas, on Green St., is very similar to the two other restaurants. Prices for all three restaurants are around $10, more or less, depending on the complexity of the dish. Servings are generous, and may leave you enough for leftovers. For someone Korean, like myself, it’s definitely reminiscent of home. The lack of fanciful surroundings really puts the focus on the food.

All Korean restaurants serve little side dishes of various kimchis and sautéed vegetables, providing the perfect chance to sample tons of Korean food.

If you’ve never tried Korean food before, you may want to venture out to Neil St. where B-Won is located. This is probably the cleanest and most authentic Korean restaurant in the CU area, and I highly recommend it for Korean food virgins. The interior is polished, but not overly ornate. While the wait staff generally does not speak very good English, the menus do have English descriptions. Patrons are greeted with cold, wet towels to wipe your hands off with.

The dolsot bibimbop, rice mixed with various vegetables, beef, seasoned with sesame oil and red hot pepper paste served in a piping hot ceramic bowl, was fantastic. On the bottom of the hot bowl, some of the rice hardened and slightly caramelized, giving a touch of delicious crunch to the dish.

Although B-Won was a dollar or two more expensive than campus restaurants, it was definitely worth the experience.