Herald indigenous diplomacy anchorman and committed foodie Lincoln Tan introduces you to a apple of hidden restaurant delights about Auckland.
The aboriginal time I had Korean ori bulgogi, or avoid barbecue, was in a apple abreast the de facto bound amid North and South Korea.
The adviser who took me there said that by advantage of my profession as a journalist, the affairs of accepting beyond the bound alike as a day-tripper was around aught and this was the abutting I would get to “taste the North”.
Those who are advantageous abundant to accept been to North Korea will apperceive that Pyongyang Avoid Barbecue Restaurant is conceivably its best accepted eatery. Almost every day-tripper gets taken to it for their final meal on tour.
Ori bulgogi is not common, alike in South Korea’s beyond cities such as Seoul and Busan, area the adopted meat is beef, pork and chicken.
Jeongah Go, built-in on the South Korean island of Jeju, says it is still a favourite amid rural folk in abate towns and villages and durably believes it is “the best meat for barbecue”.
Go confused to Auckland with her ancestors in 2008, and afterwards her accouchement had developed up, absitively three years ago to accessible up Mr K BBQ specialising in Korean-style avoid barbecue.
“We cannot acquisition this in Auckland and I baker this at home all the time at first, but I anticipate it is such a decay if New Zealanders don’t get to acquaintance this appropriate basin and experience,” Go said.
Unlike Western-style barbecues area you aloof bang your meat on the barbecue and delay for it to cook, an ori bulgogi meal offers a absolutely different Korean comestible experience.
This is a basin to share, and Go’s restaurant offers a best of either ambrosial meat with a home-made gochujang marinate or a non-spicy soy marinated option.
4 Jan, 2021 04:00 PM Quick Read
The agilely blush and blubbery broken avoid comes accumulated with brittle and abounding minari, or baptize dropwort which has a herbal parsley-like flavour.
The meat and vegetables are again caked assimilate the baking hot basin and, as with your accustomed barbecue, get the meat broiled to your liking.
There’s banchan, or baby ancillary dishes of kimchi, pickled vegetables, angle block and garlic.
There is additionally adorned lettuce, chilli and soyabean adhesive that’s fabricated by Go.
The archetypal way Koreans adore ori bulgogi is to booty a allotment of adapted meat, blanket it in the bill and add a little bit of chilli and soyabean adhesive afore bustling it into the mouth.
After the meat is eaten comes the different allotment – the rice arrives and the basin gets emptied assimilate the hot basin and is adapted with the blubbery juices from the duck.
Duck fats are aerial in benign unsaturated fats and the actinic agreement is reportedly afterpiece to olive oil than to butter.
“The best way is to leave the rice until they get nice and crispy, additionally giving it added time to blot the deep, affluent flavour from the avoid meat juices,” Go said.
For those who are borderline about the processes or what to do, Go says she has agents – including her two developed accouchement on best nights and weekends – to help.
“When I started this restaurant, my aim is absolutely not aloof about active a business but additionally to let non-Koreans acquaintance our appropriate way of dining,” she said.
Typically, the barbecue banquet ends with guests acclimation a basin of mul naengmyeon (cold noodles in beef broth) or bibim naengmyeon (spicy algid noodles) – or some would adopt a aggregate of both in a basin alleged mul-bi naengmyeon.
“We don’t absolutely accept ambrosia afterwards a avoid barbecue feast, but the algid brainstorm is what we accept will advice ablution it all bottomward and achieve our abounding stomachs,” she said.
• Mr K BBQ, 239 Rosedale Rd, Albany; www.mrkbbq.net
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