Elizabeth Ca

Everything was so good here! Our waiter Wilfredo was so sweet and cute! Hehe. We got coffee to go before leaving we got iced coffee and the coffee was really good. Just as good as a coffee shop coffee if not better Can’t wait to come back and try more things off the menu.

Sara P

Visiting from Pittsburgh and was looking for a nice dinner spot before a show at the Brooklyn Steel on Monday. My partner and I love Korean food and found this cozy restaurant in a nice walkable area. Staff were friendly, service was top tier, and the food and drinks were wonderful. We ordered the kimchi pajeon (pancake), fried mandu, 8 pc KFC spicy wings, and split the Samgyeopsal (unmarinated pork belly). I'm a bit particular when it comes to food so bare in mind with my honesty: The kimchi pancake didn't taste like the typical red spicy kimchi we're used to, and I was wondering if it was just a plain scallion pancake because it didn't have much flavor. I couldn't tolerate the spicy wings because the chili peppers were super fresh and overwhelmingly hot (my partner devoured them), and had to order extra pickled radish but the portion was on the small side for the number of wings. The banchan (side dishes) were good but a bit under-seasoned, and the pork belly only came with 3 medium lettuce wraps (not pictured). I was super excited to see makgeolli (fermented rice wine) on the menu since it's a rare find, and only wished it were served in bowls rather than cups. Dessert was toasted rice ice cream affogato (w espresso), simply magnificent. Overall a wonderful meal and experience. I would definitely come back to try some other dishes.

Karen Ellison

Went here on our way to Brooklyn Steel for a gig. A cosy place with additional seating outside. We were seated straight away, very nice server who did not overly fuss us but was very attentive to take away plates quickly etc. We had the Korean Fried chicken and it was delicious. The menu warned that it is cooked fresh so may be a longer waiting time, but ours came quickly. Couldn't really fault this place, very good all round.

kebby koppe

I absolutely love this restaurant. The food is always amazing and the service is impeccable. Very cute and cozy makes this the perfect place for a romantic dinner. Complete with a full bar, this perfect place will keep you coming back over and over again. Once you finish your meal you can take a little stroll through the park across the street to aid digestion.

+1

Mia Carmel

I love this place and I have been back many times. Mostly, the atmosphere is excellent with dim lighting, great music and a cozy atmosphere. I love the kimchi stew and the Korean chicken wings.

Daniel French

Been meaning to come here for a while (like so many places!), however was very tasty and a reasonable price point I thought. Would like to come back and try the tacos for brunch

Miss Irene

okay they really gotta put signs up that it's cash only it should be on the menu at the door and for those who can't read the person who seats you should let you know. they do have an ATM that charges about $3 per transaction. now the drink I got was absolutely delicious i think it was a soju colada I would order a pitcher of it lol the veggie mandoo was good but I've had better. I also got the spicy mushroom taco and it wasn't bad has a good kick and flavor to it.

wei bae

As a Korean, this is not Korean foods. service and vibe is good. I won’t mention about that. But food is disapointing.(FYI, I used to work as a korean cook in new york) I ordered soy ginger fried chichen and galbi (beef rib). ssam (lettuce for wrap) and souce, banchan(complimantry side dish) came togather. 1. soy ginger chicken is soggy with the souce, and too salty. wasn’t marinated inside though. I never seen soy ginger chicken but I thought it could be nice try. (there are many styles of chicken) but basic is soy galic and spicy. Japan more likely use ginger. And soggy style is more like chinese. Side radish pickle is weak. taste like chinese chicken store near my home 2. galbi is not marinated but taste like they use oyster souce on it and roasted with some vege. so there is water. Don’t expect millard. This is chinese style. Korean rather cook galbi without souce or marinate with sweet soy with garlic. this was very wired taste. 3. souce for ssam(wrap) was japanes soy paste. Real korean is little sweet. more garlicy, dark color. (there is many style in korea but this is out of expectation. Even thou I am open minded. 4.kimchi. there is many kind of style. but most of Korean would not like this taste. Some people might think this is well fermanted. But I don’t agree. Better fermantation need more salt (or garlic, red pepper)otherwise bad microorganism can grow and produce bad smell. (FYI I worked microorganism lab for 10years in korea) 5. vegi banchans were salted lightly with only salt. It is very basic style. Some Korean resturant in korea prefer this style on purpose. This strategy(intentional downgrade) is to avoid to refill banchan and guide customers focus on their main dish. It is also because Korean already know their(basic banchans) tastes. they fed up already bored with them. but here is New York. Most of people doesn’t know how it can be good. and wouldn’t request refill. Garlic, soysouce, some sweet, fish souce, sesame oil can make their varieties. 6. The wiredest banchan is chunsa chae(kelp noodle)which is tangle jelly-like noodle made of extract from see weed. they use salted sea weed(shio kanbu in japanes) with it. I don’t know it is japanes style. as long as, Korean never use shio kanbu in korean food this way. especially on this typical chunsa chae banchan. most Korean expect this banchan is with sweet mayo.(very kid taste) 7. I reviewed picture people posted, yukejang(soup) is kidding. dducbbokki is too little. chicken dish looks chinses style. pajun(scalion pancake) doen’t look crispy. (use more oil) Someone say kimchi fermention is not enough. In my opinion, it fermented not good way. lack of fish souce, galic, some rice paste. This is just a store trying to ride the Korean trend. I'm sure there are no Korean owners or chefs. I writing this review with the hope that many people would not misunderstand these food are Korean. And Korean food in New York is still very limited. some frozen foods and banchan, soups in H mart are way better ps. I have been NY for 10year and familier with korean food here. and food trend in Korea is changing fastly. I like fusion style and twisted korean food. But menu here is very basic. that mean there is standard range of taste people expect. it goes way far.

Manykhoth (Many)

I was so confused why the pajeon and grilled steak cubes had bell peppers but okay i guess it's not my preference. Also, $34 for a small quantity of steak cubes is crazyyyy. The banchan and seafood soondubu soup were VERY veryyyy subpar in taste. There was no strong fermentation flavor in them, ESPECIALLY the kimchi side dish. Everything felt like they were robbed of their flavor that makes Korean food taste great. They really should notify their customers that it's cash only before seating them. The sigh of despair my partner and i let out when they told us it's cash only after consuming subpar Korean food was kinda funny. Like yea we'll take the L for the night. I get it, the food is good enough for the neighborhood but def a no for me moving forward.

Christina Cho

My husband and I get take out here every now and then but today’s take out was crazy. $28 for this chicken dish. It comes with rice and random veggies, sure but it’s just kind of perplexing that the staff packed this up and thought it was okay… I don’t think we’ll be getting take out from here again.

Romy C

quick dinner in Little Dokebi . We got the banchan and rice, the pajeon and the Korean friend chicken The banchan and rice were pretty average, their kimchi was crispy but I believe it was lacking some fermentation, the flavours weren’t too present. The rest of the banchan was ok The pajeon was very tiny for what we were expecting, it had a pretty good flavour and maybe some more crispness would’ve helped The Korean fried chicken was very disappointing because nowhere in the menu it says that the pieces were going to be wings. Traditionally when pieces are mentioned, maybe one wing comes in the portion. Very misleading. We chose the Dokebi Spicy, yes it had one red pepper sign but it was too spicy for what it should’ve been. It was so spicy you didn’t feel any of the sweet and even worst, you couldn’t enjoy the chicken. I don’t know if maybe we had the “more traditional” meals our experience would be better (No pics of the wings…)

S Dahye

Their price points vs. the amount of food is laughable. Truly not authentic Korean food, especially when you have to pay extra for fishcake which is 100% included in an actual authentic tteokboki. It’s like getting charged extra for bean sprout when you order pad Thai. It should already be A PART of the dish smh. $32 for these two appetizer sized mediocre flavor food was an absolute waste of not only money but time. This took over an hour. And they do NOT adhere to order notes. I asked for extra chopsticks but I guess at the end of the day it didn’t matter since there was barely even enough food for one person. Shameful. Save your money and go literally any other many Korean restaurant in the area.