Restaurant Interior
Sunday through Thursday: 11:00 AM – 9:00 PM | Friday – Saturday: 11:00 AM – 10:00 PM | Closed on Tuesdays
NOVEMBER 2018 MARKETPLACECONTRACOSTA.COM 33
occasional shrimp), my guest continued to enjoy this item
alone, and I was more than happy to allow her to take all
of the leftovers home!
The next two entrees were our definite favorites,
and apparently are also customer favorites of the Jumping
Spoon. The first was Beef Bul Go Gi, marinated rib eye
beef served on a bed of shredded cabbage and topped
with sesame seeds and green onions. The second was
Gal Bi, marinated beef short ribs, also served on a bed of
shredded cabbage and topped with sesame seeds. Both
of these entrees had exquisite flavor! The Bul Go Gi
was an extremely generous serving, the plate piled high
with thin, tender slices of perfectly seasoned and cooked
beef. The Gal Bi seemed to be a smaller portion of thinly
sliced, bone-in short ribs. We honestly couldn’t decide
which of these two we enjoyed more, and continued
to eat both heartily while still enjoying what was left of
some of the side dishes. In spite of how much of the beef
dishes we ate, there was still some for each of us to take
home, and I can attest that both tasted just as delicious the
next day.
When discussing Korean food with Eric, he
explained that nearly every item requires many hours of
preparation. Meat is marinated for many hours, Kimchi is
fermented for long periods of time, and soups and stews,
and black beans require many hours of cooking to achieve
the exact desired flavors and consistency. Even preparing
noodles requires several hours from the time they are
soaked and then cooked to tender perfection. The head
chef for the Jumping Spoon is a Scott, a native Korean
gentleman who has over 25 years of Korean cooking
experience, most recently in Los Angeles’ Korea town.
He and Eric work together to ensure the highest quality
and authenticity of the Korean cuisine served at Jumping
Spoon. All items are prepared without Monosodium
Glutamate (MSG), and all foods are prepared fresh every
day. This includes all of the homemade soups, stews, and
special Korean sauces that are served with the meals.
You’ll no doubt find dining at the Jumping Spoon
to be a pleasant experience. As previously mentioned, the
interior of the restaurant is very modern-looking. The
high ceilings and the large windows on both sides of the
restaurant create a very open feeling. The interior décor is
fresh, clean and inviting, boasting beautiful floral paintings
and suspended lighting throughout. There is table seating
for over 60 guests, with plenty of room between tables to
maintain privacy. On the wall visible from the entrance
of the restaurant is a wall-sized replica print depicting
traditional Korean life about 300 years ago. Eric plans to
change some of the interior décor periodically to maintain
a fresh and new look for customers’ enjoyment.
Jumping Spoon offers Happy Hour from 5–7:30 PM
every day (except on Tuesday when they are closed).
During Happy Hour, customers can enjoy discounts on beers,
and also enjoy Soju, a traditional Korean alcoholic drink
(described as similar to Vodka, but sweeter). Soju is available at
Jumping Spoon in its original form as well as in several different
fruit flavors. It is also used to make Soju cocktails in several
different flavors. Cold and hot Sake are also available, as well as
non-alcoholic soft drinks, iced tea and lemonade. A special food
menu, “Jumping Special”, features smaller portions of selected
food items that are perfect to accompany drinks during Happy
Hour.
If you’ve never eaten Korean food before, put aside your
reservations and visit Jumping Spoon. Eric Kim and his friendly
staff are ready to serve you and to guide you through the menu
to select items perfect for your individual tastes. The restaurant
also happily accommodates vegans and vegetarians with any
modifications necessary to the menu. Eric was a consummate
host during our visit, and shared with us that one of his primary
goals is to get to know his customers. He is most often moving
throughout the dining room helping with service but also
making sure that his customers are enjoying their food and their
visit. Business is steadily growing since their grand opening, and
there is already a following of repeat customers. On the Sunday
evening of our visit, business was quite steady and several new
customers thanked Eric on their way out saying how much they
enjoyed their meals.
Eric Kim and his wife Jenny have two college-age sons—
Edwin, who is a senior at University of California, Los Angeles;
and Patrick, a junior at California State University at Pomona.
I encourage you to visit Jumping Spoon at your earliest
convenience to support this Hercules-based local business.
Once you’ve enjoyed this healthy and authentic Korean cuisine,
you’re sure to “Jump for Joy!”.