Grilling meat on the helmets of your enemies...
Grilling on the helmet of your enemies is the history of a place that used this style of yakiniku. (The helmet is a domed gas fired cast iron grill in the center of the table.)
Just back from Honolulu...ate here...http://yakinikudonday.com/
Is this "Korean Style" yakiniku?
Any around here?
The dome shaped grill allowed the grease to run off. We had shortribs and bulgogi. Grilled kimchee as well with about an entire head of sliced fresh garlic.
As good as that was we were served a huge bowl of incredibly fresh greens to wrap around our meats.
At one point there were 31 different dishes on the table!
Asking about a poster on the wall of a girl (in Korean script) holding a bottle of "Bek Se Ju" we were intrigued and got a bottle.
Their website claim it to be Asia's #1 Herbal Wine made from specialty rice and 12 different herbs including ginseng. Drink, you'll like.
Please save me a trip looking if you know where to buy the drink in the area or who uses these grills. I'm betting there are some very cool places hidden in strip malls that worth searching out.
The term "Yakiniku" - Are their different types of yakiniku grills and different food styles?
What have you found?
Could it be that there is only one restaurant in Washington that has a charcoal grill built into the dining tables?
This is from the website of Old Korean Village: link here
"We are the only Korean restaurant in Washington that has charcoal BBQ burners built into the tables. If you love BBQ and grilling your own food, you are going to love our Charcoal BBQ!"
I'd love to hear from anyone who has been here.
I went there with my sister, and we didn't feel up to a huge spread, so had a bibimbap and a few other things, but didn't order up the grill dinner.
Several other tables were doing it up tho, and it looked very good - smelled good. Plentiful banchan, and the resto was very clean and service was good.
Would like to go back with a 4 top and indulge!
I was at Old Village for the first time in a while recently, and, you know, I'd forgotten how much of a difference real charcoal makes. You'll come out of there a little smokey, but it really is a cut above.
Also, Old Village seems to offer a higher quality of meat than some other places. I've definitely seen some places use cheap ungraded meat and while I don't think it makes much of a difference for pork or even chicken, some Korean spots throw around some pretty gnarly cuts of beef...
Spent some time looking through the website of that Korean brewer. Fascinating history of their tradition of winemaking. It's worth your time.
Shopped at Uwajimaya and HT market on Aurora for Korean rice wine beverages. Small selection but really interesting so far. Can't wait to go to the stores in Lynnwood.
The cans and bottles give little clue to what's inside so its a bit of a mystery. Think of carbonated unfiltered (lots of solids) sake.
These drinks are worthy of another thread with pictures. Stay tuned.
Ka Won on hwy 99 in lynnwood offers the domed grill. it's interesting how they do this: if you order the AYCE bbq which consists of pork belly, kurobuta pork, and beef, you will be required to sit at a table that has the domed grill. seating at the "real" grill is for ordering off the regular menu.
their AYCE at $18.99 is a great value and their meat is better than some other AYCEs. i think Ka Won's evening banchan is one of the best in the area.
Old Village is quite expensive but i have been told their meat is not frozen.
Ginza Yakiniku in bellevue is japanese style and the grill is an open wire mesh, not a solid dome. they are breath-takingly expensive. :-)
A tasting of 50 Seju - Korean wine with herbs.
About $6 per 330 ml bottle (a really big wineglass)
For awhile I was buying any Korean beverage I could find based on my introduction to this area previously posted.
Now I'm in the tasting phase.
50 Seju is from the Kooksoondang brewery.
From surfing their various web pages one can piece together a fascinating world of fermented drinks that few people in the US have ever heard of. (Unless you are from Korea and if you are I want to hear from you please!)
link here: http://www.ksdb.co.kr/ENGLISH/company...
This company is fascinating, and what is most interesting about this vintner is their project reviving traditional Korean wines.
Read the history here:
In short, reviving the wines of the region before the Japanese occupation, and quoting from their website"; to
"...modify the current twisted drinking culture in the country."
Twisted drinking culture?
With all that said, I'm now drinking the "50 Seju."
This wine is a golden hue and clear as a bell. Sweet at first taste, then gives way to a strong presence of floral notes with a decidedly strong background of herbs. Very easy to drink. (If I go out and drink a bottle or 2 of this I'm definitely not driving home - it's delishious!)
Although I'm not grilling meats on the helmet of my enemies while sampling this wine, I can clearly imagine this wine would not only stand up to the strong flavors of the cuisine, but would also add a refreshing and thirst quenching element of it's own.
At 16% alcohol it would certainly enhance any party celebrating the conquest!
[If you've sampled any of this type of drink, or have experience with the twisted drinking culture in Korea, please post your thoughts.]