O’Kims Korean Kitchen was a tiny little Korean food take out spot in Chinatown, but they outgrew their original space and is now a restaurant in downtown Honolulu. Chef Hyun is the owner and cook who comes up with all the creative dishes on the menu. Her specials change monthly so it keeps people coming back for more.

Kalbi steak at O'Kims Korean Kitchen
Kalbi Steak ($14.95)

The kalbi was my intro to Chef Hyun’s creative style of cooking. This was one of the very first dishes I ordered for take-out at the old location and it still remains as my favorite. The kalbi is precut, the meat is tender, and the seasoning is just right. It also comes with roasted vegetables on the side. I would recommend this for first-timers.

Confit pork belly brulee at O'Kims Korean Kitchen
Confit Pork Belly Brulee ($13.95)

Pork belly can be a heavy dish but not at O’Kims Korean Kitchen. The amount of fat to the lean ratio is equal and the pork skin gets torched before serving so you get some crispiness. This dish feels healthy because it comes with many different sides of vegetables so I do not feel bad eating fatty pork.

Ton Katsu King at O'kims korean kitchen
Ton Katsu King ($18.95)

This was a king-size meal and it is enough for two people to share. I had three slabs of pork battered and deep-fried. The tonkatsu was light and crispy, and it goes perfect with a little demi-glaze sauce. This dish also came with a small bowl of corn chowder.

Cold Chicken Soba at O'Kims Korean Kitchen
Cold Chicken Soba ($15.95)

One of the most creative dishes I have seen so far. The cold chicken soba is a perfect summer dish because the chilled broth and mustard popsicle will cool you down as you eat it. The soba noodles are served in a chicken broth with a hint vinegar, garnished with shredded chicken, cucumbers, daikon, and egg. You can have some fun with the mustard popsicle by dunking it or breaking it up into small pieces and letting the ice chips melt into the broth. If you take a few sips of the broth, you will feel refreshed.

Sunday Brunch at O'Kims Korean Kitchen
Sunday Brunch

Brunch is only available on Sundays from 9am-2pm but they still offer the regular menu. I have never seen bulgogi as a protein on eggs benedict, so I gave it a try along with the salmon musubi. The yolks in the poached eggs were more like a soft-boiled egg yolk but I was okay with that texture. The salmon musubi was big enough to share. It reminded me of a dragon roll but better because it was made with purple rice and topped with a generous amount of shredded salmon and tobiko. The brunch specials change so call on the day of to see what is being offered.

O’Kims Korean Kitchen
1028 Nuuanu Ave
Honolulu, HI 96817
Ph: (808) 537-3787

Anna Fong
Anna Fong

Asian foodie. Traveler. Milk tea lover. Her obsession with documenting food started in 2004. While away for college in San Francisco, she discovered a whole new world of restaurants, eateries and hole-in-the-wall places that offered up dishes a local girl like her had never even heard of. You can follow Anna on her food and travel adventures on Instagram @annaf808.

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