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!!!).
Boneless or bone-in, the skin on this District 21 Korean restaurant's fried chicken is crisp, dry and only slightly oily. It’s coated with a thin shell of flour, so the flavour and texture of the scratchings-like skin is retained. The skin holds the dense, honey-like sauce well too – the Yum Yum sauce is sweet, very slightly spicy, and mildly garlicky; the Soy is equally thick and sweet, balanced out by the saltiness of the soy; and the garlic chicken is the spiciest, with fresh chopped garlic mixed into the Yum Yum or Soy sauces. Past the light, crisp skin are moist chunks of thoroughly marinated chicken (plenty of thigh meat) so you will still be satisfied if you pick the non-sauced original. You can ask for the sampler platter (boneless chicken – original, yum yum and soy chicken; nine pieces for $20) to come with the garlic versions (on its own, 11 bone-in pieces for $17; boneless $19), but you’ll be charged extra for requesting four instead of three types. Be warned, this casual 40-plus seater gets packed with residential clients, even on a Monday – they serve other dishes, of course.
Went there twice but not by choice.Food there was fairly tasty though I have tasted better elsewhere, now with the proliferation of Korean restaurants in Singapore. Ambience is homely and simple. Prices are probably reasonable considering the size of their portions (more on that later). They do have a very reasonably priced promotion voucher for a "all you can eat" a la carte buffet, on sale online.But beware.I bought 2 of these vouchers online, which was how I got to know about this restaurant tucked away somewhere in the Bukit Timah area. When we first went there, the restaurant was almost empty, but we were told that there was a quota on the number of these a la carte buffets everyday, and the quota had been exceeded on that day. We were advised to book in advance in future. They have a buffet and they have a quota???
The second time we went, we made an advanced booking. We ordered 4 dishes for two of us. We asked for small portions but were told that all their dishes were of standard size. The Ginseng Chicken soup came with half a chicken. Then a humongous plate of pork with ginger, enough to feed 4, and then the volcano chicken, with 10 pieces of chicken, again enough to feed 4. We called the manager to cancel the last dish of the salted saba, but we were told that we could not cancel the order.At the end of the meal, we were told that we would be charged $10 for the leftover food: one piece (out of 10 pieces) of chicken, and a quarter slice of the saba fish. And that was after she agreed to waive the charge for some scraps of meat sticking to the ginseng chicken bones (she claimed that most people clean out all the meat from the bones) and mostly onions from the pork dish.It was ridiculous and possibly a scam to recoup the price of the promo vouchers. Firstly, why a quota on an a la carte buffet? Secondly, most a la carte buffets would customise the size of the dishes to the number of people eating. How difficult is it to do that? And if they cannot do that, then set a minimum number of people for the buffet.As it stands, one voucher should only get you one dish (so what sort of buffet is that?). Anymore, you will probably be overwhelmed by food and you will be charged exorbitantly for any leftovers.Wouldn't go back again. Not because of the food, but rather the attitude of the restaurant.
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.