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2013-08-05
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This is where I go to whenever I have a craving for Korean food. Reasons: it's authentic, it's healthy, the food tastes marvellous, and it's really cheap! At S$6.50 - S$9.00 per meal (kimchi, soup, main dish with or rice), it's probably the best value for $$ Korean food in Singapore. For me, my favourite is always the Dolsot Bibimbap with beef($S6.50).Bibimbap is Korean's version of 'mixed rice', usually with a variety of vegetables(namul), an egg, and the chili pepper paste (gochujang)...this i
This is where I go to whenever I have a craving for Korean food. Reasons: it's authentic, it's healthy, the food tastes marvellous, and it's really cheap! At S$6.50 - S$9.00 per meal (kimchi, soup, main dish with or rice), it's probably the best value for $$ Korean food in Singapore. For me, my favourite is always the Dolsot Bibimbap with beef($S6.50).Bibimbap is Korean's version of 'mixed rice', usually with a variety of vegetables(namul), an egg, and the chili pepper paste (gochujang)...this is also something that you can find in many eateries all across Korea, usually served in a metal bowl. This is what we often see in Korean drama too, when the characters are under shock or suddenly feel hungry, then they throw their rice, the various namul from the fridge and the gochujang in a big bowl, mix it up, then eat none stop: yup, that is bibimbap. Now in Singapore we usually have the 'atas' version which include meat, and at Kim Dae Mun they have both the chicken and the beef. Well I have never eaten enough of my beef yet, so I haven't tried the chicken. Maybe it is as good or better Anyway back to the Bibimbap. However nice bibimbaps are, I am only drawn to the Dolsot version: bibimbap in a stone pot. In this version, instead of the warm/lukewarm/cold rice and vege you get, it comes sizzling, with the rice and the namul making 'puza puza' sounds as you carry your tray to your seat, steam coming out of your bibimbap as you eat, and crusty, crispy rice bits that you can scrap off to eat after. Just thinking of it makes me salivate
Now if it's just a matter of the stone pot, rice, vege and sauce, it's really quite easy to make a good bibimbap, but I find Kim Dae Mun's Dolsot Bibimbap to have superior taste. Reason? Look at the ingredients!
While they have the usual carrots, bean sprouts, spinach, they also added in some kind of gourd, mushroom (?), some vege (that looks like cabbage but I cannot identify at the moment), and bean curd (hiding under the egg). Even though all these namul is to be mixed and eaten, each of them actually taste good on their own. This combined with their beef bulgolgi and a watery sunny-side up egg, then vigorous mixing with the gochujang using your spoon...ahh heaven! (plus puza puza and steam coming out from the bowl).The Dolsot Bibimbap is the reason I specially travel to Concorde hotel to eat, but it is not the only good stuff in the meal. The kimchi, while not the best I've eaten in Singapore, tasted very good without being too salty nor spicy, with just a right amount of crunch.
The soup...oh my god, it's VERY nice! It's eggy, sweet, light and quite delicate. I thought to look it up, and perhaps it is the Gyeran Tang? (clam and egg) Definitely a sweet taste of clams there
So as I finish my very satisfying meal, I think, hmm when should I come down again to eat...Note: Not on a 1st or 3rd Monday of the month. I came down once on a Monday envisioning my delicious Bibimbap to find that it is closed!
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