Being close to a commercial area does not bring you closer
to taste.
However, restaurants located in commercial districts follow the
clever formula of the public, even if it's bad to
be deceived by the
public
For this reason, it's nice to see a place that is neither an
alley commercial district nor a place where
large companies
have touched the hands of large companies.
It
's one of these nice stores that grow like beans in a
drought. <부엌ìŸì´>
It's a home-style “
yukgaejang†where you can proudly challenge the triangle <육칼>.
It started with 'Daegu Tangban'
't find a proper place to do yukgaejang
in Seoul, as if it's hard to find a house for Seolleungtang in Daegu.
That place in the triangle seems to be spicier than the taste
of yukgaejang, and the rice, and
aftertaste, which are frantically rolled up, and
this place can fully compete with
its popularity because it properly dries yukgaejang.
The name of the menu is
sensually “Yukgae-myeon.â€
Kalguksu
doesn't feel like
putting the thick side of a meat knife into a soup; it's alive all over again.
The sight of the hot water
pier “flopping†and putting it on top of the soup is amazing.
Tofu in yukgaejang like putting an egg in sundubu?
It is replaced by an unexpectedly harmonious flavor that is questionable.
Like
eating Szechuan-style “hot pot,†the savory and spicy chili oil is excellent
, and the meat contained in it is also delicious.
It's not just the skill of Alba chefs, it's the skill of a nostalgic
“mother†with a sense of
taste.
What's even more surprising is that
this food is
eaten not at the market but at a place that maintains a cleaner kitchen
than any fine dining restaurant.
Just as the “unsanitary†of the market is no longer a
nostalgic place,
but rather
in a place with such good management
a space to share a meal was very thoughtful.
Han Joo-pyeong: Yukgaejang can be beautiful
★ ★ ★ ★
