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Tag Archives: Galbijjim

Seongbukdong – Great Galbijjim!

25 Thursday Jul 2013

Posted by yummcha in Food, Korean Food

≈ 3 Comments

Tags

Beef, Food, Galbijjim, Gimbap, Los Angeles, Mackerel, Meat, Short ribs

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The phone rang. “Hello,…”. “…, do you want to try that place with the beef ribs and mackerel?” “You mean Seongbukdong?”

It was Wednesday morning, and I had just finished my morning cereal when my friend suggested trying this place known for the Galbijjim (steamed beef short ribs) and Braised Mackerel. Why not, life is short, and one should enjoy whenever possible.

Almost a mandatory stop whenever I go to Koreatown, I made my way over to the Koreatown Galleria Market to get some Gimbap, seaweed snacks, Persian cucumbers before heading over to the restaurant. Since Cake House was just right across the market, I got some ham and cheese croissants, corn muffin and some vegetable rolls for snacking later on.

The restaurant sat in a small strip mall, and I would have drove right past it if I had not seen a photo of the store front prior. Fortunately, there were quite a few parking spaces left in this tiny lot when I pulled up.

There were some empty tables when I walk in, and I wasted no time in ordering. “Steamed beef short ribs and braised mackerel, please”, I said to the waitress. She pointed to some photos from some newspaper clippings posted on the wall next to my table to confirm the order. “Yes”, I reassured her of my orders.

The Beef short ribs arrived – a little anxious that it might not meet my expectations. Incroyable! (Incredible, I mean) Not only was the beef unequivocally succulent, luscious, and remarkably tender, but one could even taste the essence of the meat itself because of its freshness and quality. Though the sweetness of the sauce is slightly more than I would have preferred, I still managed to devour most of the meat in the small pot, leaving my companion scrounging the left over bones for more meat.

mackerelWith its oiliness and strong “fishy” taste, the mackerel itself is already an extraordinary flavorful fish. The addition of the kimchee, peppers and radishes to the Brasied Mackerel enhanced that richness of the fish without overpowering it. At some restaurants, the texture of the cooked mackerel could be a bit tough at times, but the mackerel here still managed to retain some moistness. It would have been even more satisfying if there were more than just the three small pieces of mackerel in that pot.

I was not entirely full after the meal, perhaps that would leave me wanting to come back again sooner for more.

Seongbukdong: 3303 W. 6th St. Los Angeles, CA 90020  Phone: 213-738-8977

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Soban, so good

31 Friday May 2013

Posted by yummcha in Food, Korean Food

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Tags

Asia, Cook, Food, Galbijjim, Korean cuisine, South Korea, UCLA, University of California Los Angeles

sobanFor anyone who knows me well, Korean food is my favorite cuisine. My first encounter with Korean food was back when I was in college. I became friends with a few Korean students, and tried Korean cooking for the very first time. I was really blown away, and happily overwhelmed with the pungent, and complex taste of the food. The best tasting Korean dishes I have ever tried were definitely at one of my friend’s home. Her mother was so welcoming, so happy and proud that I was gobbling up all her cooking as if it was the best food in the world, of which it really was. With immense pride and joy on her face, she would serve me plates and plates of different homemade kimchees, as well as tender strips of marinated meat that I could not get enough of. I have long since lost touch with my friend Jeannie Yoon, I  have hope that one day I will run into her in Koreantown where I do frequent often.

bazaar

Back to the present, one of my favorite Korean dish these days is braised black cod(Eun Daegu Jorim). There is nothing that I do not like about this dish. The fish is delicate but flavorful, with just the right seasonings to bring out the fish taste, but not overpowering it. I have tried this dish at Kobawoo, Jun Won, Mapo Kkak Du Gi, and all of them are good. But it is at Soban, that I found the taste of this dish to be of perfect balance.

The black cod at Soban was cooked not just with radishes, but with the addition of rectangular pieces of tofu and thin slices of squash. The taste was more subtle and not as strong(which I prefer) as the other places. The other dish I tried at Soban was Galbijjim. It was the first time trying this particular way of eating beef ribs at a Korean restaurant. The meat was simmered slowly in a pot with different ingredients. The beef was tender, and again the flavor was quite delicate. I liked the red dates and chestnuts inside the pot, but I thought that they can be cooked longer so that the texture may become softer.

A side note, I must say that I prefer to go to restaurants that do not require valet parking, and this restaurant does offer limited parking in the back, and on the streets.

Thoughts and Questions for the Day:  I notice that Korean people usually go mainly to Korean restaurants; I especially don’t see too many Koreans in Chinese restaurants. Why? Is it because Korean food is so tasty already that there is no special desire for other cuisines?

Soban: 4001 W. Olympic Blvd., Los Angeles, CA 90019  Phone: (323) 936-9106

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