Bangbae Gourmet Grimmabe Mille-feuille Hot Pot, Japanese Cold Chinese Noodle Hiyashi-chuka
Grim Nabe Location/Exterior
Grim Nabe is located about 5 minutes on foot from Exit 7 of Naebang Station (Line 7).
I've been there last time, and this place is popular for its bitter mille-feuille nabe.
Bondi went to eat sukiyaki this time, but
I was drawn to something unknown and ate mille-feuille nabe again this time.
(See previous post – http://bangjaeyoon.blog.me/220325102431)
Grim Nabe interior
The interior has a seating table made of clean wood.
Again, the interior looked soft and sensible, avoiding direct lighting.
It's nice to feel as comfortable as if you were in the same space as home.
One side was decorated to look like a partition.
The effect of creating a space that feels independent within an interior that is not large indirectly segmented.
Grim Nabe Price/ Menu
I tried Japanese sukiyaki, but I ended up choosing mille-feuille navé today.
The medium size is good for 2 to 3 people, and the large size is great for 3 to 4 people.
After eating sukiyaki and hot pot, noodles and burdock porridge are served together.
Next, you can enjoy a rice bowl at a discounted price for lunch
And another protagonist of the day, Hiyashi Chuka.
It said Japanese style Chinese cold noodles
In a nutshell, Chinese-style cold noodles unraveled in Japanese cuisine.
Bottled water that seems to reveal the freshness of Bangbae Gourmet Grimnabe.
It seems like there are more and more places that sell bottled water these days!
I'm ready to enjoy it.
Now, take a look at it.
Accompanied by a refreshing salad that comes as a standard.
Soy sauce-based ponzu sauce with yuzu
Sweet chili sauce with a sweet flavor.
Mille-feuille Nabe Naka 29,000
As stated in the description, it is a hot pot with layers of fresh vegetables and meat.
There are lots of bean sprouts underneath the pot, which adds a refreshing flavor to the soup.
Three types of fragrant shiitake mushrooms, oyster mushrooms, and enoki mushrooms were placed on top.
Oh, and even 4 types of eringi mushrooms.
A fantastic visual of layered sesame leaves, Chinese cabbage, and beef!
A mille-feuille that you can enjoy for dessert is like going away.
A salad with a fresh flavor that enhances the taste buds by adding yuzu dressing.
A small amount comes out, but that regret raises expectations for the main ceremony even more.
Place a gas burner on the table, turn up the heat and start simmering.
When the broth boils, the contents may fall apart, but it continues to hold its shape.
I think it's probably because of the host underneath.
Spoons and chopsticks neatly arranged on one side.
Yogurt is coveted. Now that I've moved, I need to decorate my house.
You can carefully put in the chopsticks like this and remove them.
You can cook it a little longer, but I started eating it a little earlier for the texture.
Dip it in ponzu sauce, which has an attractive fresh flavor, and eat it.
The sauce doesn't have a high salinity, so it fits my mouth perfectly.
The meat is thin, so it's not tough, and goes well with similarly thick vegetables.
The soup used a clean kelp broth to emphasize its harsh flavor.
The idea is to use the natural flavors of the ingredients as much as possible.
Thanks to this, the more it boiled, the richer and richer the flavor became.
Hiyashi Chuka 7,000
The Japanese-style Chinese cold noodles Hiyashi-chukawa and burdock rice are finally here.
The burdock rice that comes with it has the shape of a rice ball
It's just a round shape; you could say it's a flying squirrel.
It is also accompanied by kimchi, pickled daikon, and salad.
Shredded chicken, cucumber, zidan, and ham were added as garnishes.
It wasn't rich in soup, and it was a style that was taken casually.
Burdock rice contains burdock root and has a very rich aroma.
The characteristic of this restaurant is that it's stiff, but I think it would be nice to add some sauce!
Meanwhile, the nabe is getting more and more ripe, so please eat it again.
They are layered like mille-feuille, so it's nice to be able to enjoy the golden ratio of meat and vegetables every time.
Bangbae Gourmet Grimmabe always shows such clean visuals.
It's simple and doesn't look amazing, but the clean and refreshing taste is basic
The more you look at them, the more appealing the dishes.
I'm not familiar with the feeling that it's Japanese cold Chinese noodles, so I'm not sure if they like it or not, but
I think anyone who knows this place's tendency to be plain, stiff, and knitted would love it.
If you approach it in a friendly way, you can think of it as being based on whey, which is a mixture of soy sauce and sesame oil.
The noodles seem to be slightly thicker than somen, but they are easy to eat.
Go back to Nabe, which I had forgotten for a while-
There are plenty of crunchy bean sprouts underneath the pot like this.
While the main ingredients were eaten, they were boiled slowly to give the flavor of the soup.
Enjoy it with sauce too.
The one on the left that looks like tofu is a puffy fish cake.
After all, shiitake mushrooms have a real flavor.
And I asked for a sari.
You can choose between udon and kishimen, but
I like kishimen noodles more than meat, so I chose kishimen noodles today too!
Before I knew it, the soup that had become a rich soup began to be eaten one after another.
I quenched my thirst by adding kishimen sari and adding broth.
Chewy, well-cooked kishimen noodles.
It's perfect to accompany it with the abandoned kimchi that came with it-
After all, they said they should eat kishimen noodles after cooking a hot pot…
If that were to happen, the “bamboo waves†would be displeased again.
I would also like to ask for the final finishing touch, burdock congee.
Remove a little bit of the broth and pour it straight into the pot and bring it to a boil.
Personally, I also like the style of drinking hororoku
As time goes by, it gets a little weaker, so turn off the light here!
Pretend that the front plate is clean and put it neatly.
It contains finely chopped carrots and burdock root, so does the color and texture.
Even after a little less cooking, the eggs were added and created overall cohesion.
Thanks to this, burdock porridge is soft but doesn't spread.
I put it in a soup that was a rich soup and simmered, so I don't need to mention the taste.
Grimnabe, a restaurant famous for its mille-feuille nabe, and the rising Hiyashi-chuka (cold noodles)