Korean Bamboo teriyaki & bunsik

I stopped by today and they are renovated to be a teriyaki place. I had a half chicken/half beef teriyaki & spicy pork ribs. Everything was very good. I liked their recipes, not too sweet or salty. As a matter of fact, their pork ribs were from their grandma's recipes, the owner said. I will be coming back to try their homemade Kimbap. The owner lady is working so hard to make this place work for the neighborhood.

We just found our fav Korean restaurant in Seattle! No frills basic (or a bit rough) service and decor but super authentic and tasty food. Everything we ordered was so good and our Korean friend told us it’s the best Korean food he had in North America outside of NY/LA. The portions were huge for the price so come hungry or share plates! The tteokbokki was SO soft and chewy at the same time. Loved it.

Been visiting this place for a couple of years now. Menu has been updated, lesser items now . No more elaborate Banchan, only kinchi. This trip I had the spicy tofu soup with beef, which was good overall as usual and the kinchi fried rice which wasn't fantastic.

It was the best hot stone bibimbap I had. When you order a combo bibimbap, it comes with tofu soup. It tastes clean, not salty! The best! It was so yummy that I am going back next week!

Delicious and good price! We had a combo, which contained a tofu soup and a beef dish, costing only $20. The beef japchae was also nice ($15 only). Recommend the food!

Food was delicious and the price is right. The bibimbap and soft tofu soup combo came in a huge portion for $22.

Great hole in the wall place, lots of locals. Service was fast but inattentive since I think there was only one front person working. Really good hot stone bowls, great portions

I don’t understand why restaurant owners feel compelled to air their grievances in public manifestos every time they close or pivot their business. The recent whiny diatribe from the owner of Korean Bamboo, featured on r/SeattleWA, is a textbook example. After 15 years of serving homestyle Korean food, they’ve announced a switch to teriyaki and breakfast, accompanied by a laundry list of complaints about rising costs, rent, wages, and utilities. It’s the same tired refrain we’ve heard a thousand times. One line stood out to me in its sheer absurdity: "I simply refuse to raise prices to keep up with the times. Homestyle/comfort food is not meant to be a luxury." Really? Then why weren’t you charging 1970 prices in 2010? Inflation isn’t some new villain—it’s a constant. Adjusting prices to reflect rising costs is not only standard business practice; it’s survival. Refusing to raise prices isn’t noble; it’s nonsensical. Businesses don’t exist in some magical bubble where nostalgia can override basic economics. Seattle residents aren’t to blame for global inflation, and we’re not idiots. We understand costs rise and are willing to pay for quality Korean food. What we won’t stomach is this misplaced martyrdom disguised as principle. If you’re tired of running the restaurant, just say so and bow out gracefully. But blaming your customers and the world at large for not clinging to outdated pricing models is embarrassing. This isn’t the first restaurant to fail to adapt, and it won’t be the last. Survival in business demands evolution. Clinging to 2010 pricing in 2025 doesn’t make you virtuous; it makes you irrelevant. Stop complaining, act like a business, and make decisions that reflect reality—or don’t, and let someone else fill the gap.