Soo Ra Cheong

I had dinner with some friends at a Korean Restaurant last night. I always love Korean cuisine, even the I only know a little about their language : ahn-nyong-ha-se-yo (How are you?) and kahm-sa-hahm-ni-da (Thank you), wonbin, jang dong gun, song hye kyo : the effect of too much Korean Drama hehehe :)

One of the excitement in Korean cuisine is the complementary sidedishes (banchan) that range from some types of kimchi (cabbage fermented in chili peppers), various forms of radish, kamja johrim (seasoned potato). A bowl of sticky rice with red bean made of stainless steel a cover to keep the rice warm, a small bowl of warm Kuk (soup) usually served with rice and banchan.

That night we ordered (if I'm not mistaken :P ) Bulgogi ( thinly sliced beef marinated in soy sauce, sesame oil, garlic, sugar and chili pepper, cooked on a grill at the table), Bulgalbi (marinated beef ribs, cooked on a metal plate over charcoal in the center of the table), Ojing 'O Bokum (spicy pan-broiled cuttlefish), Dolsot Bibimbap (mixed rice topped with vegetables, beef and egg, and served with chili pepper paste in a heated stone bowl), Pajeon ( Korean style pancake made mostly of eggs and flour), a plate of Hoe : Korean style Sashimi usually eaten wrapped in Perilla (Daun shiso / Chinese Basil) leaves. All of that were very delicious and vanished very fast :)

By the way, I found a lot of interesting information regarding Korean cuisine in HERE, happy eating :)