To Koreans spices are a determining factor for the quality of the dish. Spring onions, garlic, ginger, sesame oil, soy sauce and of course red chili peppers are used to incorporate all five elements into every dish. In the Okims we season a little lighter to accommodate the European palate, if you like it spicier please tell us when your order.
So Gochu Garu Bulgogi
Bulgogi beef spicy
Marinated beef strips, seasoned with chili flakes offer a savory, pleasant spiciness. You cook the beef strips on the table grill by consistently pouring broth over it. You cook glass noodles and rice cake slices after the meat in the resulting flavorful and heavily reduced sauce. Gourmets finish off the remaining sauce by eating it mixed with rice with a spoon from the table grill. An experience for all senses, which can be expanded with additional kinds of meat.
Edamame with chili oil and garlic
Boiled soy bean pods
The Japanese term Edamame roughly translates to 'stem beans’ and refers to the green soy beans picked while still unripe, or rather the dish prepared from them.
Bean pods boiled in salt water are tossed in chili oil and garlic or simply sprinkled with a dash of sea salt. The green beans are squeezed from their pods directly into the mouth, the pod itself however is not edible.
With their slightly nutty flavor and seasoning, they are perfect as a snack or appetizer alongside a cold, sparkling beverage.
Besides the intriguing flavor, this dish is appreciated on behalf of its low calorie count, high quantities of iron and calcium as well as good protein and fibre, not only by vegetarians and vegans.
Dwaeji Kimchi jjigae