Here's the place you must visit if you go to Dongmyo in Seoul!
It's located in an alley, so it might not be easy to spot, but it's a truly delicious place where you can feel a cozy atmosphere!
"Kkorijip" is a place where you can enjoy a really delicious hot pot with meat.
Adress >> 94, Jong-ro 44-gil, Jongno-gu, Seoul, Republic of Korea
The interior of this place is adorned with wood tones, giving it a cozy and warm feeling. On the table, you'll find individual plates, chopsticks and spoons, a container for bones, a ladle, wet wipes, and a burner all neatly arranged. However, the table is very spacious, so it doesn’t feel cluttered at all.
One slightly unusual feature is that the tissues are attached to the wall. After the meal, the person sitting by the wall needs to be considerate and pass the tissues to others! In Korea, there are many restaurants like this, so it feels quite familiar.
The basic side dishes include fried rice paper and kimchi. The fried rice paper is thin and savory, making it an excellent snack to enjoy with soju or beer! The kimchi was also incredibly delicious.
Of course, the taste of kimchi can vary depending on individual preferences. I find the most delicious kimchi to be the kind that isn’t too spicy, has a slight sweetness, and is evenly seasoned, giving it a deep and rich flavor. The kimchi here had exactly that taste. It paired exceptionally well with the broth.
The burner on the table plays a crucial role. It allows us to keep the food hot and enjoy it warm throughout the meal by keeping the flame on continuously. If the burner's flame goes out, call a staff member. They will quickly replace the butane gas and get the flame going again for you! In Korea, there are many dishes that are cooked at the table, so having a burner is a common feature in most restaurants.
Here is the 아롱전골(Arong Jeongol) Arong korean hotpot that I ordered! Actually, since "jeongol" is a Korean word, it is often translated to "hotpot" in English, which might remind people of the Chinese dish. Arong Jeongol includes various vegetables, mushrooms, and a specific part of beef called 아롱사태"arong satay."
Arong satay is a term used in Korean cuisine to refer to a specific cut of beef located in the leg muscles of the cow. It is low in fat and rich in collagen, making it tender and flavorful when cooked for a long time. This cut is commonly used in dishes such as gomtang (beef bone soup), yukgaejang (spicy beef soup), jeongol (hotpot), and jjim (braised dishes).
You can start eating the dish about 5 minutes after it begins to boil. If you let it boil on high heat for too long, the broth will reduce, and the food might become too salty.
Pick up the meat and vegetables together with your chopsticks and eat them. Since the dish might be a bit salty, it's best to try the food on its own first. After that, if you need more saltiness, you can dip it in the soy sauce.
Arong satay tastes slightly different from meat that is typically grilled. It has some tendons, giving it a slightly chewy texture along with the tenderness of well-cooked meat. The reduced fat makes it taste light and clean, making it an excellent accompaniment to soju or beer.
And don’t forget to enjoy the broth regularly! The soup, infused with the rich flavor of the meat, offers a slightly salty yet savory and clean taste. Many Koreans love to pair their soup-based dishes with soju.
I almost forgot to mention this dish! This is Futomaki. The futomaki topped with seasoned yukhoe (Korean-style raw beef) is one of the most popular dishes here!
Yukhoe is a Korean dish made with raw beef, which is thinly sliced and seasoned with soy sauce, sesame oil, garlic, green onions, pear, salt, and sugar, among other ingredients. Typically, fresh Korean beef (Hanwoo) is used, and the meat is cut thinly along the grain to enhance its texture and chewiness.
Futomaki looks very similar to Korean kimbap. Because of this resemblance, it is often translated as sushi instead of kimbap. There are some differences between gimbap and futomaki.
Kimbap is a Korean dish with rice seasoned with sesame oil and salt, using various ingredients, and is relatively thin and small, offering a savory and slightly salty taste. In contrast, Futomaki is a Japanese dish with rice seasoned with sushi vinegar, using mainly Japanese ingredients, and is thick and large, providing a balance of sweet and salty flavors.
This futomaki is a fusion dish topped with Korean yukhoe. It also includes tempura, making it quite large. However, the combination of vegetables, tempura, and yukhoe creates a delightful medley of flavors in every bite!
One request... please make sure to eat the kimbap in one bite. If you take a bite, it’s hard to appreciate the harmony of the ingredients. When you put the whole piece in your mouth, you'll experience a burst of flavors from the rice, vegetables, and other ingredients, creating a delightful taste rainbow!