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2013-09-15
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I suddenly realised, albeit belatedly, that 9 Sept is my marriage anniversary. It doesn't help that it was a Monday, a day which usually wifey and I would usually stay back late at work due to work that piled up over the weekend. I had to quickly plan something, else wifey would be very cross with me. I decided to bring her to Paradigm Mall for dinner, and I was advised by a colleague to go to Bulgogi Brothers. So we went hunting for the restaurant, which turned out to be nearby The Loaf. There
It was a combination of both Unyang and Gwangyang style Bulgogi. The Unyang bulgogi is made from minced beef marinated with the distinctive unyang soya sauce and fruit juice, creatively hand-pressed into heart shapes, while the Gwangyang bulgogi is thinly sliced lean beef seasoned in their special soy sauce and fruit juice, retaining the beef's delicate taste. The set included some cut onions, sliced carrots, two pieces of button mushrooms and some garlic. The waitress used beef fat to oil the grilling pan, creating a strong beefy aromatic smell.
I was rather miffed that the smoke kept coming towards me, but that can't be helped. I'd probably go home later smelling like a side of cooked beef.
While the unyang meat was merrily sizzling, another waitress brought a threesome sauce as well as a basket of salad leaves with cucumber slices. I guess we were supposed to take the bulgogi meat, dip it in the sauces and wrap it in salad leaves before consuming it in a mouthful.
The meat is nearly done. It looks really juicy. Once it is done, we dipped and wrapped and popped it into our mouth. The burst of taste was extremely delectable. Full of beefy goodness, the meat also had a slight fruity taste to it. Juicy and decadent, it was slightly salty, but goes very well with the salad leaves.
Next comes the grilling of gwangyang meat. The slices of meat was pre-mixed with julienned leeks and onions, which gave it a good aroma when it is being grilled.
Grilled until dark brown, it was less juicy compared to the unyang meat, but still quite delicious. It was recommended that we accompany the meat with makguli, a Korean traditional rice wine with the added goodness of sweet milky rice wine, but seeing that it was a weekday night, we regretfully declined the alcohol. It was a good eating session with wifey, and the heart shaped unyang definitely made our anniversary dinner just a little bit more special.
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