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2015-12-23
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For more food reviews, please visit http://shokushisouseikatsu.blogspot.sg/ and url.com/hc7pgl3I've always been keen to try Korean stews locally but there were two major obstacles preventing me from doing so. First of all, many places I've been to so far tend to have such stews in sharing sizes which effectively meant that for someone like me who eats out often on my own, there was no way I could have finished the food singlehandedly. Even if I could, some restaurants had the rule that there mus
For more food reviews, please visit http://shokushisouseikatsu.blogspot.sg/ and url.com/hc7pgl3I've always been keen to try Korean stews locally but there were two major obstacles preventing me from doing so. First of all, many places I've been to so far tend to have such stews in sharing sizes which effectively meant that for someone like me who eats out often on my own, there was no way I could have finished the food singlehandedly. Even if I could, some restaurants had the rule that there must be at least two persons present before certain dishes can be ordered (yes, I'm referring to a particular bijin nabe which I've yet to try because of this rule). Secondly, a lot of the stews tend to use beef which I can't eat for religious reasons. It was really difficult to find a place which offers stews using anything other than beef and in a size friendly to singles.
First up would definitely be the pork ribs stew. There are three types of meat stews to choose from i.e. pork, beef and chicken. Note that for the chicken stew, the default option is spicy so for those who can't really take spicy food, you might want to keep this in mind. Personally, I'm not too good with spicy stuff too but I would probably come back another day just to try the chicken stew.I really liked the pork ribs which were well-marinated and absorbed the flavours of the slightly spicy soup which goes well with the multi-grain rice served together. Although I ordered the single portion, there were more than 5 pieces of the pork ribs and they were mostly soft ribs which meant that there was more meat than the typical spare ribs used in bak kut teh. The meat texture in turn was soft and you could detach the meat from the bones very easily.
After choosing your meat, you can then select the spiciness level. For a "beginner" like me, I chose Level 1 which was slightly spicy in my opinion. For those who are OK with spicy stuff, you might find this not challenging at all so by all means challenge yourself with a Level 4.
Next, you get to choose between Korean udon and glass noodles. I'm not sure what Korean udon is and how it differs from its Japanese counterpart since I ordered the latter. However, I was rather disappointed to see the flat and thick version rather than the thinner one in my stew because it tends not to absorb the gravy/soup/sauce as well as the latter. True enough, I didn't like how the glass noodles tasted. As the thick glass noodles was rather stretchy and difficult to lift from the pot, I was conscious of the fact that whenever the glass noodles snapped backwards into the pot, the gravy seemed to spurt outwards to my neighbours and myself. Might be worth considering that if you want to avoid this messy situation.
If you find that your stew is not filling enough, you can add other things like Korean rice cakes as a top-up. I didn't add any this time since I wasn't sure of the portion size. I guess if I am just ordering the stew without other dishes next time, I might want to try adding the rice cakes.
Read the full review at http://shokushisouseikatsu.blogspot.sg/
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The staff were courteous and asked for my feedback about the meal while settling the bill.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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