Thanks to Netflix, we've gotten ourselves a "craving" for dakgalbi recently. Why "craving"? Because we've never had one before and this was our first. Bigmama Korean Restaurant which we hadn't looked at for a while had the honour.
We ordered a portion for two with double cheese. Sauce was sweet but not excessively so and a little nutty with a bit of heat. I recall strips of sweet potato, tteokbokki and cabbage accompanied the chunks of boneless chicken thighs. Not bad. Also glad that we didn't decide beforehand to also get the kimchi fried rice that would be stir fried in it because we were already stuffed by the time we were done with this.
Got some hot omija & yuja tea to wash the dakgalbi down. Tasted a little diluted initially and as we drank more, discovered that they were surprisingly astringent. In other news, banchan today was exactly the same as the ones we had the last time. That jelly I couldn't identify previously? I'm guessing that they could be either made with mung beans (nokdumuk) or acorn (dotorimuk). The japchae and bland boiled spinach were actually great add ons to the dakgalbi.
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