Daeho Kalbijjim Review - Bellevue - Seattle - The Infatuation
"This San Francisco-based Korean chain is known for its short rib kalbijjim stew with a mountain of molten cheese theatrically torched tableside. And that showy dish taking over your social feed like an awards show blunder is undoubtedly the main reason their busy Bellevue outpost is packed at prime dinner times. Though the kalbijjim is a tasty balance of savory and sweet, Daeho is best when enjoying the superior sidekick dishes during much less crowded lunch hours. photo credit: Nate Watters photo credit: Nate Watters photo credit: Nate Watters photo credit: Nate Watters photo credit: Nate Watters No matter what time you go, the place is fun and crackling with energy. The TVs play K-Pop music videos, groups chat over the hiss of a blow torch, and cheese pulls are documented like a National Geographic wildlife scene. You may need to play table Tetris with all the soups and small gold bowls of tasty banchan (we could eat those snappy kelp noodles all day). And most diners make room for the showstopping kalbijjim skillets that are so large it feels like you’re eating out of a magician's never-ending bag. The kalbijiim has more wow factor than the other dishes, but the refreshing naeng myu and japchae are more consistent and won’t have you sleeping at your desk afterward. Whether Daeho’s signature stew disappoints or not, there’s enough fun “day off” lunch energy and other great food that make a trip here worth it. @infatuation_seattle Torches, cheese pulls, and steamy bowls of Korean soup have flooded our feed. Our social media manager Makena checked it out to see if Daeho is worth the hype. #daeho #bellevuefood #infatuationseattle ♬ act ii: date @ 8 - 4Batz Keep scrolling for the food rundown Food Rundown photo credit: Nate Watters Short Rib Kalbijjim The giant $79 skillet topped with melted mozzarella is overflowing with vegetables and short rib meat that usually falls apart like it just watched A Walk To Remember. But the dish can be inconsistent. On one visit, the fillings might be perfectly cooked, but on another the same skillet could have chewy meat, hard carrots, and potatoes that are only soft if you can chisel a few out from the very bottom of the pot. photo credit: Nate Watters Daeho Naeng Myu Inside this big bowl of spicy noodle soup, you’ll fish out slivers of crunchy cucumber, radish ribbons, and earthy buckwheat noodles so long that it comes with scissors to cut them up. The whole thing is equal parts hearty and refreshing, and you will be emphatically sipping the cold collagen-y broth like a Slurpee by the end. photo credit: Nate Watters Japchae These japchae noodles are sticky and thick, hugging onto every piece of shaved carrots, green onion, and slightly sweet tender beef. This dish could be ordered as a shareable appetizer, but we’d rather keep it for ourselves." - Kayla Sager-Riley
