The last two parts of my trip are dedicated to Korean BBQ. First stop is at Woo Lae Oak, a fine dining restaurant that has been around since 1946. Each dish is prepared like they would serve a Royal. One of my two favorite dishes are Galbi Kotsal and Gu Jeol Mari. The one picture above is Yook Hwe - sesame marinated beef tartar with korean pear. For my food science nerds this dish is an absolute no-no but despite thinking about all the microorganisms that "could" it's really delicious. The meat is slight frozen, beautifully marinated and served with peppers and pears to compliment the tartar. The sauce to the right is a sweet and spicy fermented red pepper paste. It's a flavor and texture explosion.
Gu Jeol Mari - a mixture of vegetables rolled in a thin crepe serve with sweet mustard. Simply delicious. Delicate crepes with an array of chiffonade vegetables and a delectable mustard sauce. The one thing that upsets me about this dish is that there's not enough. I could eat a plate full of this.
Side dishes served with your meal - Fried seaweed, Kimchi, Bean sprouts and Spinach, Crabmeat Omelette rolls, Cucumber radish salad, Spicy pickled radish
Galbi Kotsal - the most tender cut of prime rib. My absolute favorite Korean BBQ dish. Do you see that marbling? I mean c'mon how could this dish NOT be delicious. Let me show you how to serve this.
Lay the pieces of meat on the grill and wait for it to sizzle and curl. Flip it when it's perfectly golden.
Roast raw garlic with the meat to add to your lettuce wrap.
Sesame spicy marinated green onions
Grab a piece of lettuce, fill the center with a spoon full of rice, top with roasted garlic, spicy green onions and the glorious piece of grilled meat. Wrap the side and shove in your mouth. Literal texture and flavor explosion. If this isn't good I don't know what is.
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