Since it was just the two of us, we ordered an additional Haemul Pajeon. Thin-ish and not overtly generous with the seafood, this seafood and spring onion pancake wasn’t the best rendition out there but it provided some relief from the spice and sauce.
Dakgalbi is traditionally a popular South Korean dish among students who need hearty grub on a low budget – sounds like my kind of thing.
Technically, the Dakgalbi is more of a stir-fry. Marinated chicken thigh chunks marinated, cabbage, green onions, sweet potatoes and squishy rice cakes are first assembled in a large cast iron pan.
A handsome drizzle of gochujang (chili pepper paste) is added for good measure.
Following that, one gets to unleash his or her inner child’s masak-masak skills by mixing it all, leaving no cabbage or chicken chunk unturned. This is teppanyaki revved up like, 10 times.
It’s incredibly good. So good, it’s incredible!
So full but can’t stop eating...