Insadong Korean Restaurant
301-403 North Rd
Coquitlam, BC
V3K 3V9
(604) 936-3778
Rating:
4 out of 5 stars
(
23 reviews)
Hours: mon:11:00AM - , 11:00PM , tue:11:00AM - , 11:00PM , wed:11:00AM - , 11:00PM , thu:11:00AM - , 11:00PM , fri:11:00AM - , 11:00PM , sat:11:00AM - , 11:00PM , sun:11:00AM - , 11:00PM ,
Payment Methods: Cash
Description
Insadong Korean Restaurant offers these services: restaurant.
by ourbis
on September 01, 2013 from ourbis
Editorial Reviews
Insadong, located at the epicentre of Korean restaurants on North Road at Lougheed, showcases the depth of Korean cuisine. Steamed sliced pork is combined with spicy kimchi (pickled cabbage) with chopped oysters and Napa cabbage for do-it-yourself wraps that are homey but expertly prepped. Spicy tofu soup is chock full of seafood and boasts an underlying sweetness from the well-made broth....
by Vancouver Magazine
on September 09, 2013 from vanmag
Some background (and please, take it with a grain of salt – I am no demographer or population sociologist, so spare me any diatribe or anal nitpicking of the data)… the ethnic Korean population as noted in the 2006 census for the Census Metropolitan Area (CMA) of Vancouver was published as being between 1% ~ 2%. This is the case for other ethnic groups as well, such as ‘Southeast Asian’, ‘West...
by shokutsu
on November 08, 2008 from foodosophy
Insadong, located at the epicenter of Korean restaurants on North Road and Lougheed, showcases the depth of Korean cuisine. Steamed sliced pork is combined with spicy kimchi (pickled cabbage with chopped oysters) and Napa cabbage for do-it-yourself wraps that are comfortingly homey yet exotic. Spicy tofu soup is chock-full of seafood and an underlying sweetness that comes from a well-made...
by vanmag
on October 01, 2008 from vanmag
Information from the business
INSADONG - Korean barbeque food and fresh live seafood make a delicious combination with over 80 items on our menu.
<br/><br/>MENU: <a href="http://www.insadong.ca" rel="nofollow">www.insadong.ca</a>
by foodpagesca
on October 15, 2008 from foodpagesca