Mon to Sat: 11.30 am- 02.30 pm (Lunch), 05.30 pm - 12.00 am (Dinner), Sun: 05.00pm - 12.00am
We serve authentic Korean Food at its most healthy way!
I had a garlic soy chicken today and it was awesome! The chicken was cripsy. Sauce was yummy. I really liked the white radish pickle they provided alongside the chicken. (CHEAPer SOJU compared to other Korean restaurants!!!).
Pajeon is a mixture of wheat flour batter and scallions shallow-fried on a griddle. It goes wonderfully well with chilled Dongdongju (floating rice wine). Recently, restaurants specializing in Pajeon (green onion pancake) have proliferated with the revived popularity of Makgeolli (Korean rice wine).
A Dish to Share with Friends Because green onions are rich in vitamins and minerals, and seafood has a high protein and calcium content, Pajeon is a dish that provides a balanced nutrition all by itself. the savory smell and crispy texture makes for a mouth-watering treat. Pajeon tastes even more delicious when shared with friends. the moment a sizzling Pajeon arrives at the table, everyone digs in with their chopsticks and finishes the plate in no time. the anxious wait for the next one is all part of the fun. Preparing Pajeon is also fun - pouring the mixture into the pan, pressing down with a spatula, waiting until the edges turn crispy and golden brown, and flipping it over with style.
Pajeon: Perfect on a Rainy Day for some reason, people associate rain with Pajeon. some say it’s because the sound of raindrops hitting the ground or a window sill reminds people of the sizzle of spattering oil. this theory may not be totally groundless. according to an experiment conducted by the sound engineering research lab of soongsil university, the two sounds have almost identical vibrations and frequencies. there is another physiological explanation: rain increases the discomfort index and decreases blood sugar levels. in response to these changes, the human body naturally craves foods made from starchy wheat flour. a more layman’s view would be that, on a wet, cold day, people simply crave for food that will warm and comfort them.
Samgyeopsal, meaning ‘three layered meat,’ is the Korean name for pork belly. The pork belly is Koreans’ favorite cut of pork. Some even say that Koreans consume all the pork belly in the world. Naturally, pork belly is the priciest pork cut in Korea.
Koreans’ Insatiable Appetite for Pork Belly the pork belly consumption in korea exceeds imagination. according to statistics, the average korean eats a serving of samgyeopsal-gui (grilled pork belly) once every four days. koreans take their pork belly seriously: there is a ‘samsam day (march 3rd),’ designated for eating pork belly, and there is a spike in pork belly sales during the spring yellow dust season owing to the popular belief that pork belly will melt away the dust accumulated in the throat. the disproportional popularity of pork belly results in sluggish sales of other pork parts, and triggers campaigns promoting pork fillet, loin, shank, shoulder, and hock. ‘mok-samgyeop’ and ‘ogyeopsal’ are recently coined terms reflecting the popularity of pork belly. mok-samgyeop (three-layered pork neck) was made to promote the cheaper neck/shoulder cut by associating it with samgyeopsal, whereas ogyeopsal (five layered pork) is actually samgyeopsal with the skin attached.
When Did Koreans Begin to Eat Pork Belly? once the most unpopular and fatty cut of pork, pork belly was transformed into the tastiest cut by Gaeseong merchants who are traditionally known for their commercial flair. raising western pig breeds, they discovered how to obtain the ideal pork belly. Pigs are omnivorous and can be fed on leftover food. People in Jeju island even raised them in outhouses, raising them on human waste. as Gaeseong merchants alternated fiber-rich millet with condensed feed, they found the combination to produce the perfect pork belly with streaky layers of fat and meat. the savory blend of fat and meat captured the palate of koreans, sending the price and popularity of samgyeopsal soaring.
Bibim-bap, cooked rice mixed with vegetables, sautéed beef and twigak, (dried seaweed or vegetables fried in oil) is one of the definitive Korean dishes in the eyes of both Koreans and international enthusiasts. once called Goldongban by the public and Bibim in the royal palace, Bibim-bap has been one of the most popular in-flight meals around the world since it was first introduced by airlines in the early 1990s.
a product of ancestral rites and Communal labor there are three common beliefs about the origin of Bibimbap. first, it is said to be derived from traditional Korean ancestral rites. Koreans prepare Bap (cooked rice), meat, fish and vegetables for a table offered to the ancestors. the ritual they perform after holding an ancestral rite is called eumbok, the partaking of sacrificial food and drink, and Bibimbap is believed to have stemmed from the practice of mixing Bap with other dishes for eumbok. some say that Bibimbap originated from the ancient custom of mixing leftover cooked rice with all the remaining side dishes and eating it as a midnight snack on lunar new Year’s eve. lastly, Bibimbap could have been inspired by the simple meals farmers consumed in the fields. Koreans have a custom of communally pooling labor when planting rice or harvesting crops. in order to save time and work, everyone would bring some food which would be mixed and shared out on the fields. every local variation of Bibimbap has its own unique characteristics depending on the region where it comes from. Bibimbap from Jeonju and Jinju is particularly famous.
a botanical Garden inside the bowl Jeonju is very famous for its Kongnamul-bibimbap (rice with soybean sprouts), an elaborate dish requiring approximately 30 different ingredients. the rice itself is boiled in a stock made with beef brisket, and the dish is topped with a mung bean starch jelly tinted with yellow gardenia juice. Jeonju Bibimbap traditionally has Yuk-hwe (Korean beef steak tartare) as one of the mixing ingredients, but those unaccustomed to eating uncooked beef can have it with regular sautéed beef. Jinju is famous for its Kkot-bap (flower bibimbap), which conjures up images of a beautiful botanical garden. this version of Bibimbap is served with a broth made with chopped littleneck clams sautéed in sesame oil.