*** Update: Ko Hayang Jip is now Go Ba Woo, but the menu and the food seems to be the same.
We were mulling over heating up our leftovers from our previous night’s meal at Ko Hayang Jip, when we decided that it would be to our benefit to gather even more leftovers….. So we found ourselves back at Ko Hayang Jip. We had made mental notes of a few items that we wanted to try, and so placed our order. Being a real Mom-and-Pop operation, the Lady who I’m assuming is the Owner, recognized us immediately. Also, I don’t think they get very many non-Korean customers. As with the night before we were given 8 plates of panchan.
No lotus root this time; but at least we got the green peppers, I don’t know the Korean name for this, but we call it Shishito Peppers. Makes a really good panchan.
I also enjoy the potato salad. This version has quite a bit of boiled egg in it; but very creamy and rich tasting.
The Missus ordered the Spicy Beef Soup($8.50):
The broth was similar to a slightly beefy and not as spicy jjigae style broth, very velvety in 
texture, and not as spicy as it looked. A boiled egg, gosari(fiddlehead fern), dangmyeon (sweet potato starch noodles), and a few thin strips of beef stood out. The Missus thoroughly enjoyed Her soup, though she’s not a big fan of the Korean style "mixed"(black and short grain) rice that is served here. She even asked for white rice, but was told that they only serve this type of rice here. Also, she was told "it’s good for you".
I ordered the Dol Sot BiBimBap($10.50):
This version was served on a hot cast iron plate, with a small portion of bulgogi, mung bean sprouts, shiitake mushrooms, and other vegetables, all topped with a sunny side up egg. We both thought the portion size was quite small, and the overall taste was pretty much on the bland side; I ended up using up the entire dish of Gochujang provided. I much rather have my BiBimBap served in a hot stone bowl which forms a really nice crust; we weren’t too impressed with this.
Overall, Ko Hayang Jip provides a pretty good alternative to all the other Korean Restaurants in town. The ingredients are fresh, the prices in line, if not a bit more inexpensive, and I also noticed that except for the Mandu, all the dishes were not oily at all.
We didn’t have the chance to try the Korean BBQ at Ko Hayang Jip, but Calvin was kind enough to provide a photo for our viewing enjoyment:
