Start with one of our share-ables, like bacon wrapped shrimp, Q39 spiced onion straws, or tall grass cheese fondue. Have a small bite to eat or a multi-course meal. You can also order a competition BBQ lunch platter with a side dish, or go for a Munchin’ Hogs BBQ sandwich with brisket, chicken, pork, or burnt ends flavored with your choice of sauce.
Create the perfect meal with a macaroni and cheese share-able with herb breadcrumbs followed by one of our favorite burgers, such as the burnt end burger or BBQ veggie burger. Our special lunch menu features many of the same signature dishes we love at dinnertime with the convenience of a speedy lunch service. Since we are a family-run business, we are closed on New Year’s Day, Easter, Thanksgiving, and Christmas, so we can celebrate with our loved ones and hope you can do the same! We are open Sunday – Thursday 11a-9p & Friday – Saturday 11a-9:30p (dine-in & carry out).
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When you arrive, you’ll find plenty of free parking and be welcomed by friendly hosts. From Kansas City, follow I-35 South and US-69 South to exit and head east on College Boulevard in Overland Park. Taste of Korea 찐 (T.O.Q39 South is located at 11051 Antioch Road in Overland Park, Kansas, with easy access from I-435 and other main roads. Lunch and dinner have different offerings, but both should be a very rich meal experience for you – if you do get the seat.Ģ7 Boon Tat Street, #01, Singapore 069623 There is also Doenjang-jjigae ($15) if that is what you prefer.Īll things considered, Um Yong Baek offers quite a unique experience for a more authentic Korean cuisine. There is something about the fermented beans they use they makes this extremely earthy-tasting and flavourful. I had a bowl of Soondubu-jjigae ($15) to go with the barbecued meats, as the acidity helps to keep the meal from becoming too jelak.
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The ajumma helped to grill the meats which ended up with a beautiful light char, and taught us how to pair with the various sauces and pickled vegetables (like barley and onion not quite the typical) which enhanced the dining experience.
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Get some Pork Belly with Skin ($27) at your table too, which was almost just as good, paired well with the kimchi which seemed tastier than the usual. Its intense flavour is best complemented by wrapping with a piece of lettuce. The grilled slices of pork collar were so tender that there was very little bite needed. I was one of the lucky ones to get a portion for myself. If you are early, you might be able to get their Signature Pork Collar ($28), which is limited to 50 servings a day. The pork even goes through the sous-vide process before it is brought to the table and grilled on charcoal. The three-way aged meat has been through water-aging, dry-aging and wet-aging, which is supposed to create a soft texture, condensed flavour and a juicy taste.
The Milyang style Daejigukbab, on the other hand, has a thicker broth made from boiling pork bones for hours.ĭinner time is when the restaurant brings out the much-anticipated meat kept in their chiller. It is characterised by the fragrance of delicately prepared pork with each spoonful of rice and soup. Lunch hours is when you can find the steaming bowls of Daejigukbab, done Busan style ($21) or Milyang style ($21).īusan style Daejigukbab is made with pork meat for a clear broth. While there were some online reviews on the ‘messy service’, my table (and those around me) was friendly and promptly, as the ajumma helped in explaining the dishes and cutting the meats. Walking in, I could already understand why the fuss, because the restaurant is done up in an aesthetic contemporary-meets-traditional Korean fashion with earthy colours. I was one of those who went back earlier before opening hours to get a slot. One of the ways is to reach the restaurant earlier to get a slot via the link indicated at the entrance – but no guarantee. Those who didn’t get a reservation successfully generally had to wait very long (or couldn’t get) a seat or popular items are out before their turn. Generally customers who gave negative ratings mostly feedback on the queueing system. Getting a reservation is highly recommended, although each batch of new online slots (supposedly released every Friday at 5pm) fills up quickly (ie almost impossible to get). The restaurant is famous for two things: Daejigukbab ($21 onwards) which is pork and rice soup, and three-way aged pork BBQ.
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