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2013-09-16
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As usual, with any Korean meals, a myriad of side dishes will accompany the main dish. In Bulgogi Brothers, there were quite a number of side dishes being presented. The first was none other than the infamous, must-have kimchi. Spicy and sourish, the kinchi was well marinated, though I don't mind it having it bit more flavour. Another spicy side dish that was presented was the pickled turnip. The taste is similar to kimchi, however, the turnip gives the dish a crunchier texture.The third dish wa
The first was none other than the infamous, must-have kimchi. Spicy and sourish, the kinchi was well marinated, though I don't mind it having it bit more flavour.
Another spicy side dish that was presented was the pickled turnip. The taste is similar to kimchi, however, the turnip gives the dish a crunchier texture.
The third dish was stewed kangkung. Slightly salty, and marinated in soy sauce, it was quite an interesting flavour, probably due to the fact that I usually have kangkung with sambal belacan, no other way.
The other three side dishes came in an oblong dish. The items included sweet lotus root, a scoop of pumpkin paste and stir fried spinach with wolfberry. The sweet lotus root definitely needs some getting used to, as it was really sweet. Not caramelised, but cooked in a very sweet, indistinguishable sauce. The pumpkin paste is quite nice, smooth and creamy while the spinach was nothing special. Overall quite a good combination of side dishes.
The last thing to arrive was corn soup. Although I highly doubt that this is a side dish, it was most welcomed, as we were rather hungry. The theme of the dinner seems to be very corn-filled. There were steamed corn on cob, corn tea and now corn soup. Sweet and creamy, it was quite delectable. I think I have made my stomach quite confused by now.
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