Korean appetizers – Panchan (free): Featuring a dozen different delectables, Ohgane definitely takes care of its customers in terms of appetizers. Though it was free, I’d pay for this panchan because it was one of the best I’ve ever had. We also got free seaweed soup and a sweet rice soup dessert, which is customary of most Korean restaurants.
Pan-fried Meat & Vegetable Dumpling – Goon Man Du ($7.95): I received 10 of these dumplings, which was quite filling, especially since they were fried. Many places only give six or eight pieces so the extra few dollars seemed worth it.
Sauteed Kim Chee with Pork or Beef – Kim Chee Boke Um ($10.95): Served in a huge stoneware bowl, the portions were quite generous. There was a lot of soft tofu mixed with various veggies on a bed of rice. Don’t expect big chunks of pork or beef though — it’s just minced.
Tender BBQ Pork Marinated in Special Sauce – Dae Ji Gu E ($16.95): A small-looking platter of BBQ pork, but it’s enough to feed two people if you add an appetizer.
Sauteed Pork & Vegetables with Special Sauce – Dae Ji Boke Um ($12.95): Since rice is served on the side for this dish, you can concentrate on the huge plate of meat in front of you. My favorite entrée here, it’s a big helping of pork. Not skimpy on the vegetables, either. They use zucchini and even add the more expensive enoki mushrooms and a slice of fishcake for good measure.
Pineapple Sorbet ($4.95): This sorbet can comfortably only satisfy one person, but looks deceiving decorated in a sliced pineapple hull. It was a sweet finish to a good meal.
— “cheap eater”
Once we sat down, we looked over the menus, drank our barley teas and then ordered right away, hungry and eager to eat.
For an appetizer, we ordered the Bin Dae Dduk ($6.95) and for our main entrée, Palace Gal Bi ($19.95). Soon afterward, the panchan, or small plates, arrived neatly on our table. Various seasoned vegetables like mung beans, spinach, bean sprouts and radish; fish cake, kim chee, seaweed, and glazed sweet potato (a particular favorite of many), were placed appetizingly in front of us.
Before long, (after several of the small dishes disappeared into our mouths), our warm Bin Dae Dduks came out. Dipped in soy sauce and a little white vinegar (both located conveniently on the table), these cornmeal-type texture pancakes are very tasty.
After finishing up our Bin Dae Dduks, the grill for the barbeque arrived, along with the plates of lettuce and vinegary vegetable wrappers, lettuce salad (lettuce tossed with green onion, soy sauce, vinegar and red chili pepper), mini plates of bean paste, jalapenos and garlic slices, and of course, the short ribs. For those a little wary of grilling the meat themselves, the waitresses are more than happy to cook for you.
To best enjoy the meat, it is highly recommended that it be placed on a lettuce, along with a little bean pepper paste and rice, and then wrapped up and eaten quickly.
As just a note, if you get one order of meat per person, as service, a complimentary bowl of bean paste stew comes with the meal.
At Ohgane, traditional Korean favorites are served up fresh and fancy, and you’ll be sure to come out very pleased.
— “taste tester”
From the décor to the serving dishes, Ohgane exhibits clean lines without the pretentiousness. It is apparent that appearance is a priority the moment you walk in the door, but don’t get your expectations too high as it still has the chairs that look like they were ten bucks a pop in the ‘80s and the menus are desperately crying for a second lamination. Clean and comfortable, a great place to go with the family, or dare I say it, a second, no, maybe third date.
The service here can be summed up in two words: “Happy Call.” Each table is outfitted with a “Happy Call” pager button that when activated blares a melody at the front cashier’s table (which I am sure the employees have come to embrace) always followed by a friendly and considerate server/host.
While this may seem convenient, and maybe even downright fun, it was my experience that the restaurant has grown to rely on the alarm. Never did I have the usual server come by to refill my drink, ask if I wanted any more side dishes or rice, which was clutch given that soup was my meal of choice that day. Anyone with a grain of compassion or tact will not indulge in the paging as much as required for a comfortable dining experience.
I simply started to feel like a pest, even compiling multiple requests to be given during a single beckoning. The service was friendly and always helpful, once they are at your table, that is.
Overall, I would be quite pleased with the appearance and service at Ohgane if I didn’t have to ask for it. In their defense they did come around once without my needing anything, but I’m guessing that my elbow accidentally hitting the button doesn’t count. The dining experience here could potentially be a home-run with a little tweaking and a bit more human interest.
— “service sensitive”
A regular American meal can consist of a plate with meat, rice and vegetables.
However, for a Korean meal, it is absolutely essential that the meal also contain side dishes known as panchan.
Panchan is served in small portions to provide diners with a variety of dishes and add balance to the meal.
In fact, very few families would even think about eating a meal that consisted of only one dish and rice.
In most cases, the number of panchan served for the meal indicates the status and prestige of the restaurant or host. The types of panchan served also vary widely.
Some examples include:
- Kim chee — universally part of the panchan selection, kim chee includes an array of chili-marinated pickled vegetables (napa cabbage kim chee is the most common)
- P’ajeon — thin, usually lukewarm pancakes with lots of green onion
- Tofu with soy, sesame, ginger and green onion
- Cold bean sprouts with sesame oil
— “Did you know?”