4235 S Fort Apache Rd
Las Vegas, NV 89147
Phone number (702) 740-5267

menu menu snack

K-Bop has always piqued my interest whenever I drove by their sign heading home from work, so when I was invited by K-Bop recently to try them out, the invitation was the impetus to finally make me go!

Walking into K-Bop, I could see what June the owner was going for. It’s a hip, clean yet relaxed atmosphere with a modern yet still familiar twist on Korean food.

We started off with complimentary deep fried wonton strips which were lightly sweetened with a sprinkle of granulated sugar. I’m not one of those people to start with dessert for dinner, but these were delicious! It reminded me of cinnamon toast waffle cereal without the sugar overload. Out came the kimchi fried rice with a golden yolky egg plopped right on top. The kimchi flavor embedded throughout the rice had the right level of tangy, but I felt that it lacked some of that “wok hei” that accompanies Cantonese style fried rice. Is it wrong to expect that with Korean style fried rice? Of course accompanying everything came banchan/panchan on a 9-well plate. Now let me say this – it is rare that I enjoy every single banchan, but I did not have complaints of the nine out of nine. Still, the best was the kimchi, tangy, crunchy, fermented long enough and spicy. Our last appetizer was the half order of potstickers that comes with a Yelp check in. The wonton wrapper was crispy and the filling nice was a nice and savory mix of meat and vegetables.

kimchi_fried_rice banchan potstickers

Next came a slew of savory main dishes for our piggy selves – we always go overboard, but why not when you’re at a new restaurant? It’s impossible to form an educated opinion on just a few dishes. Spam Musubi came with a nice surprise of fried egg layer inside. Remember to eat it quickly or the seaweed will get soggy from the heat. The Kimchi dumpling stew of course floated my boat because of the quality of kimchi, and who can say no to a comforting stew? Kalbi was a bit too sweet for my tastes, but the pork belly bo ssam was indulgent. The unctuous pork belly was balanced out with the fresh greens and dipping sauce. The finally savory dish was a sizzling hot platter of stir fried chicken gizzards. Gizzards sounds gross to the average American, but growing up on chicken feet and pig’s blood, gizzards don’t scare me! In fact, this was a good compliment to our fluffy side of rice.

half_musubi jigae kalbi bo_ssam

We had a nice spread of dessert of caramel flan, tempura icecream and deep fried oreos, but my favorite of the three was definitely the deep fried oreos. Something about the batter and frying process renders the cookie layer to be more of a cakey texture, and I’m a sucker for cake!

flan tempura_icecream fried_oreo_2

Conclusion: Though to be honest K-town in LA is always being better in taste, June serves a great variety of traditional dishes in a very nice modern atmosphere. I can see what she had in mind when designing the place and naming it for korean tapas. K-Bop is NOT K-town. Instead, it’s a whole new niche in Vegas – a hip place to hang out drink and munch on small Korean style dishes. (As a disclaimer, we did pay for our meal, but June was nice enough to let us try their stir fry chicken gizzard and an array of complimentary desserts.)

For The Tonkatsu Lover

Tonkatsu Kiyoshi
7780 S Jones Blvd
Ste 103
Las Vegas, NV 89139
(702) 837-7300

Happy Chinese New Year, everyone! Hope the new year brings you wellness, fortune and of course, good food!

Vegas never ceases to amaze me with off the beaten path finds. Just when you think, “what kind of GOOD food could exist out in the ‘burbs,” something pops up and begins roots of becoming food famous. Then you think, “No, no, no. Don’t become too famous because that means we will have to wait for a table!” At the end of last year, DW Bistro was that gem, and obviously, hoards of people line up for Saturday morning brunch.

sesame mortar and pestle

Tonkatsu Kiyoshi is my first gem of 2014. As the name describes, this is a katsu-ya, a restaurant specifically for the delicacy of katsu, which is usually deep fried breaded chicken or pork, or in the case of this restaurant’s namesake, TONkatsu for breaded and deep fried PORK cutlet.

chicken karage chicken katsu curry tonkatsu

If you have had my share of tonkatsu and chicken katsu, it can be a spectrum of quality. Either it’s too greasy and chewy, breading falling off or at Tonkatsu Kiyoshi, it is wonderfully crispy, golden, light and juicy. As an added bonus, you can mix your own sauce and grind your own sesame powder with provided mortar and pestles. Dip away with your own concoction. If you’re just in the mood to chow down and not worry about the sauce, I would also recommend trying out their curry. This is honestly the best Japanese curry that I’ve had in VEGAS. Other places have popped up previous to them opening like Curry Zen and Kaba Curry, but they don’t compare at all to the katsu curry here.

Conclusion: Amazing texture, amazing flavor, great value. Now, DO NOT go there, and make it super busy for my selfish reasons. ;)

DW Bistro

DW Bistro
6115 S Ft Apache Rd, Ste 112
Las Vegas, NV 89148
(702) 527-5200

Sometimes I stumble upon a new restaurant in Vegas that makes me wonder why it took me so long to eat there! DW Bistro is just that restaurant. It’s been a while since a restaurant has given me a breathe of fresh air where the service, atmosphere and food have been impeccable, but DW Bistro did just that. It’s located in the Southwest part of Las Vegas far from the strip offering wonderful brunch, lunch and dinner. The website classifies their food as Jamaican meets New Mexico, but I’d just to call it FLAVOR. Food is fresh, bright with plenty of color and texture. The staff is on point, friendly and warm – no pretentiousness here. The decor is bright and airy.

Loved everything about my meal. Had the airy and buttery scones, fluffy challah French toast, and peppery and very filling BLT.

scones dw blt challah french toast

2013 CFG Make You Droogle Re-Cap

DW Bistro – Yeah! Burger – Antico Pizza – Bradduh’s Island Style – Coco’s Donuts – Raku Sweets – Rollin’ Smoke BBQ – Harry’s Cafe – Da Kitchen – Marukame Udon – 808 Tapas – Honey Salt – Fat Choy
scones dw blt challah french toast IMG_2544 pizza2 Burrito Bite view Untitled Burger Loco Moco Kimchi Fried Rice Deep Fried Spam Musubi two set lunches Salmon Carpaccio Monkey bread PBBLT 3

Pictorial: Deep Fried Red Shallots

Great aunt is an Iron Chef. She cooks all by what she sees and feels. There is no 1 cup this, 5 oz. this, yadda yadda. This is the real deal Holyfield!

Here is a pictorial of my day spent with her making her famous deep fried onions. I’m not sure if I should call them onions or shallots, but I can definitely call them FLAVOR BLASTS. You won’t get this in the store because she grows them herself. So, whichever family member gets a share of her yearly batch is darn lucky!!!!! Because I was there for the cooking, I got more this year! This stuff goes well with many Vietnamese dishes such as Pho Ga (chicken noodle), Banh Cuon (savory rolled rice cake), Banh Canh (Vietnamese udon), etc. etc.

drying in the sun shake it shake it good vegetable oil getting ready to fry oil is almost ready bam! stir it close up

Can you smell it!?

flavor blast!

Recipe: Jenn’s Soondubu Jigae

Recipe: Jenn’s Soondubu

I recently had the pleasure of visiting our good friends Jenn and Chris in Atlanta, and we had a blast there. They were wonderful hosts, and I fell in love with their guest room pillows (that’s a whole other side story). Anyways, we decided to have korean food for dinner one night, and Jenn made her delicious and comforting Soondubu Jigae (a.k.a. Korean Style Tofu Stew) for us on a chilly and rainy day.

What I love about any Asian cooking, everything is not precisely measured. You go by your gut and experience. That can be a double edged sword in a way, but overall, I think it makes it fun!

Jenn’s Soondubu Jigae

1. Jenn purchases this specific seaweed package from the Korean market, and as you can see, it has a lot of salt. Rinse it well, give it a rough chop, and set aside.

seaweed package IMG_2549 rinsing

2. Chop up your green onion and set aside.

3. Next you want to cook up your bulgogi you either marinated yourself or got pre-marinated from the market. Set aside – we’ll throw this in later. This is to add some more flavor.

4. Get your beef stock (either homemade or canned) on the burner and throw in your seaweed and green onion and bulgogi. Let this simmer and stew.

seaweed and green onion

5. Next comes the tofu – simmer these flavor sponges until tender to your liking

tofu and red pepper flakes

6. Season to taste: Sesame oil, Salt, Fish Sauce, Red Pepper Flakes

7. The finishing move: Drop an egg!

dropped egg

Since the weather is cold, this is the perfect time for stews. Hope you enjoy the recipe!

Seaweed, rinsed and roughly chopped
Green Onion, chopped
Beef Broth
2-4 oz. cooked Bulgogi
Soft Tofu, cut into 1” chunks
Seasoning: sesame oil, salt, korean red pepper flakes, fish sauce
Egg (Optional)

1. Start heating beef stock with seaweed, green onion and bulgogi and bring to boil. Simmer.
2. Add your tofu. Simmer.
3. Season to taste
3. Drop that egg!