Korean food story, the best for last

And here is the K-food episode that everyone’s been waiting for. The one where the food was everything most of us had hoped for. The one that had our silver (no less!) chopsticks clicking with glee. The one that featured samgyeopsal as the star of the show.

We weren’t quite sure what to expect when we walked in. But as each dish arrived, we quickly got the picture. This seafood soup bursting with crab, clams, squid, tofu and assorted veggies looks ordinary enough but tastewise, it was dabomb (pretty sure this term is going to start appearing in some posts near you 😀 ).


This here is the kimchi of my dreams. Who knew using soybean sprouts instead of cabbage would lift kimchi to such a level of yumminess?! More, please! Can’t get enough of this!


Somewhere along the line, someone ordered naengmyeon. Cold noodles? Never heard of it. To me, noodles must be eaten hot or not at all. Cold noodles?!! No way. Still this bowl of buckwheat noodles with an abundance of seaweed, shredded veggies and a hard-boiled egg was a great experience for discerning tastebuds. I won’t say I like it but at least now I can say I’ve had noodles done completely the opposite of how I’ve ever eaten them.


And finally when our server arrived, hoisting this long plate of samgyeopsal over his shoulder, I was squealing in delight inside. What a feast for the eyes! Rolls and rolls of pork belly each seasoned in a different marinade – wine, insam (ginseng), herbs, etc. Man, this must be the ultimate trip in skyhigh calories!


On an equally long tray came the rows of fresh raw lettuce, enoki and eryngii mushrooms, peppers and garlic…


… all of which our server proceeded to lay out on the barbecue grill in front of us. This was a feast for the gods, I tell you. I don’t even mind the deluge of perspiration dripping down our temples and neck, the heat on our faces (which even the air-conditioning and big blasting fans failed to cool) and tongues (from the spiciness of the food). In fact, I’d say it made this dining experience all the more unforgettable.


It makes me drool just looking at this tasty wrap of samgyeopsal, raw garlic, and soybean sprout kimchi. One tasty mouthful after another, I couldn’t stop. To me, this was the best Korean meal we’ve had in the past few months. I’m now officially a Korean food-loving convert 😀 .


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