Dasonii Korean Bistro a tasty dining addition to region
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Dasonii Korean Bistro owner Bryan Chae with his mung bean pancake surrounded by a variety of side dishes, clockwise from top: tofu, green onions, cucumber, wild sesame leaf, kimchi and bean sprouts.
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While Korean food is nowhere near as popular as Chinese or Thai food, Korean restaurants are slowly gaining ground in Pittsburgh. Dasonii Korean Bistro, which opened last year, brings the Robinson area an authentic taste of Korean cooking, along with a full sushi bar.
Dasonii offers all the dishes that have become Korean restaurant staples, such as bibimbap, sundubu and galbi. The menu also includes a range of harder to find dishes that reward branching out. Instead of a seafood pancake, try the pancake with scallions and hot peppers or kimchi. The plate-sized pancake was cut into slices, like a pizza, and served with portions of soy sauce for dipping. Dark brown and crispy, the scallion and kimchi version was packed with silky spring onions and shreds of tangy, spicy fermented cabbage ($15). Bindaeduk, a mung bean pancake stuffed with shredded pork, bean sprouts and kimchi, was thicker and softer, and the ground mung beans had a sweet, earthy flavor similar to buckwheat ($6).
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6520 Steubenville Pike
Robinson
www.dasonii.com
412-494-3311
- Hours: Lunch, Mondays-Fridays 11 a.m.-2:30 p.m.; dinner, 5-9 p.m.; Saturday 11 a.m.-10 p.m.
- Basics: Dasonii offers traditional Korean cuisine and sushi in an attractive modern setting.
- Recommended dishes: : Dumplings, mung bean pancake, kimchi and scallion pancake, ribeye in clay pot, chicken bulgogi.
- Prices: Appetizers, $6-$16; entrees, $10-$36; dessert, $3.
- Summary: Wheelchair-accessible; credit cards accepted; reservations accepted; no BYOB.
- Noise level: Low to medium loud.
Ddukbaegi bulgogi looked almost spartan but proved incomparably flavorful. Thin ribbons of well-done ribeye floated in a cloudy broth, filled out with bits of minced beef, scallions and rice cake (usually this dish is served with thin rice noodles). The broth was rich and sweet, with an almost oily texture ($14).
First Published July 7, 2011 12:00 am
