👎 The restaurant pretty much only serves this one dish.
Hanwoo (한우) is sort of the Korean equivalent of Japanese Wagyu: It's a breed of cattle native to Korea. It's a little difficult to get Hanwoo beef outside the country, though, so we've never been able to do a comparison ... until now!
We're not sure which of the gazillion restaurants in Seoul serve the "best" Hanwoo, but we eventually settle for the Mapo outlet of Daedo Sikdang (대도식당), which is a specialty franchise that really focuses on Hanwoo Sirloin, BBQ (cast iron pan) style:
Verdict? I have no idea what "grade" of Hanwoo Sirloin we had (or even if such grading exists), but it was delicious! The meat was noticeably less tender, and less greasy/fatty (and therefore having a far less oily mouthfeel) than an A4/A5 Wagyu, but on the flipside it also felt and tasted a bit meatier/beefier.
The other dish we had in the video was the Kkakdugi Fried Rice (Kkakdugi: Cubed radish pickles/kimchi). It's cooked in the same cast iron pot used to sear your meat, so it's beefy, oily, and sour/tangy (from the pickled radish) at the same time. A great finish to the meal.
Daedo Sikdang is a small franchise and has a few outlets around Seoul. The main branch is near the Wangsimni area; use Mangoplate to find the outlet most convenient for you. As with many other Korean restaurants, English isn't spoken (well), but sign language and pointing to menus works well! Non-halal.
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