Posted on 08/06/2017 5:46:11 PM PDT by 2ndDivisionVet
GALESBURG — Local foodies recently had the opportunity to experience authentic Korean food at Taste of Galesburg, and starting next month they will be able to enjoy it on a regular basis in downtown Galesburg.
Ok Hyun (Kim) Curtis and her daughter Amber Jordan will soon open Koreana at 323 E. Main St. Koreana, scheduled to open mid-September, is an authentic Korean restaurant that will serve food native to South Korea, where Kim was born and raised, and where Amber was stationed with the Army. Koreana will offer popular Korean dishes such as bulgogi (grilled, thinly sliced beef), galbi (marinated short rib), and, of course, kimchi (fermented Napa cabbage.)
Koreana will be open 11 a.m. to 9 p.m. Monday through Thursday, and 11 a.m. to 10 p.m. Friday and Saturday. The restaurant will have a bar, with alcohol featuring Korean beer and spirits. You can find them on Facebook at Koreana.Galesburg.
Read on as Amber tells us more about Koreana.
Register-Mail: What inspired you and your mom to open a restaurant?
Amber: Opening a restaurant has always been in the back of my mom’s mind since she came to the United States in 1981. It all came down to having the resources, courage and support system to bring that dream to the surface. With the change of ownership of her previous employment along with me being back in town, that dream is becoming a reality.
R-M: You both have been in the restaurant business, but what were the challenges of opening your own place?
Amber: We have had many challenges of trying to open, but we persevered and kept pushing through them with the encouragement of family and friends.
Ned Anderson, a longtime family friend from Anderson Vending, has helped us from day one, since I didn’t really know where to start. He directed us to Theresa Mangieri, from First Mid-Illinois Bank & Trust, who has been a blessing to work with and has helped tremendously by giving us many business resources. I had no idea where to start with a business plan, so she helped me get in contact with James Boyd from the Illinois Small Business Development Center. Once we accomplished that, we knocked out each challenge one by one, head on.
R-M: How did you come up with the location? What makes the space at 323 E. Main St. a good one?
Amber: The location did take some time to find. We looked at four places total, but thankfully Theresa set us up with Kyle Kelly and Ken Springer from the Knox County Area Partnership for Economic Development, and we were able to find our location we are at now. Bob Bondi as well as the Downtown Council have been very helpful with the process.
Basically we are starting with a blank canvas, instead of walking into a building already completely done. We are using all local businesses with the construction to transform it into Koreana. Everything has been bought locally except for the commercial equipment. So it’s going to take time.
With the location downtown, we can meet the needs of the local community as well as Knox College and travelers coming in and out of Galesburg.
R-M: What will the dining experience be like? How will it be unique to Galesburg?
Amber: I would call it more of a family atmosphere. Most patrons of Galesburg have dined at Old Peking and know my mom. Her personality makes you laugh and enjoy your visit. So hopefully we will accomplish just that. I want our customers to feel like they are a part of our family.
R-M: What do you think will be the most popular dishes? What will the menu be like?
Amber: The most popular dishes will be bulgogi, Army stew for those Korean War vets, and bibimbop.
The menu will be small and to the point. I don’t want to start off with a big menu. As time goes on I will add more dishes and do daily specials as well as have other culture specials like Vietnamese Pho (items that aren’t available here). We will also offer a lunch buffet to start off with.
R-M: How many people will be employed at Koreana?
Amber: We plan to have a total of eight to 10 employees, with one of them being full time, along with my mom and I.
R-M: Finally, is there any significance to the name Koreana?
Amber: Actually, my daughter Myoki picked it out. It’s straight and to the point.
I understand kimchi is really good for your gut flora. I’d like to try it sometime but then I remember how bad our house smelled when Mom made sauerkraut.
It is a bit of an acquired taste, but once you get to liking it you eat it up. Imagine being on a bus full of people who just had kimchi, as is all-too-common in Korea. LOL Plus, there are many kinds of kimchi, not just the cabbage type.
Try the deep fried ribs. Mmmmm
Just watch out for that “thinly sliced beef” they talk about.
http://www.mirror.co.uk/news/world-news/hell-south-korean-dog-meat-9392807
I saw dogs already butchered for sale when I was stationed there but that was a LONG time ago.
I usually get bulgogi with all the little side dishes.
Tastes like beef, they say.
Can’t go wrong with that either.
I was thinking of opening up a North Korean restaurant, wouldn’t have to server any food.
“I was thinking of opening up a North Korean restaurant, wouldn’t have to server any food.”
And nobody could ever leave.
My favorites are cucumber and radish. There’s also garlic, which you can imagine... lol.
I like the little strips of fish you get as a side dish. My wife likes Daikon kimchi.
When I was in Korea, a Korean American soldier took me beyond the shops that served soldiers...and to this large open sided tent with people standing at counters around the perimeter. The grill was in the middle. Sort of Korean ‘fast casual’. I have no idea what we ate, but it was really good.
The Trump economy is picking up steam.
My first time there I was at I Corps (ROK/US) Group which was half Korean soldiers and half American. Many of my Korean officers took me home with them for dinner.
For every jobs article I post I don’t post 30 or 40.
I have never tried Korean food. Actually never lived anywhere there was any to try.
I used to work at a Summer resort which had around 40 Japanese students for around a month. The last day they were there would be Japan Night. They would prepare a Japanese meal for everyone.
Several of the dishes were excellent. I liked the rice balls and the chunks of chicken cooked over a flame on a bamboo spit.
On the other hand, they made something out of seaweed which was awful. I noticed many of the American students backing up to a garbage can and while no one was looking, in would go the seaweed.
Fried kimchi on a hot pastrami sandwich has been invented in my kitchen and it’s real good.
Korean barbeques are becoming popular. Your table has a grill in the middle and an exhaust fan blowing full blast right above it. The servers bring thinly sliced cuts of meat, then you and your party grill ‘em up according to your taste. Yeah, you’re doing your own cooking, but at least you don’t have to scrape off the grill after you’re done. ;)
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