Tok Su Gong Revisited
If you know me well you will notice that, if I really like that particular food, I will keep having it until I get sick of it. Such is the case of Korean food, which I am currently into right now.
This time round, its Korean barbecue!
For a pork lover like me, what is more satisfying than barbecued 3 layer pork belly? The barbecue uses pork at its purest form, with no marinade whatsoever.
The waitress will grill the pork and cut it into smaller pieces while we just sit back and enjoy the side dishes.
The dip sauce for the pork.
Fresh vegetables, which was listed as sang chu in the menu. We are supposed to wrap the meat in the leaf with a garlic and green chillies, and eat the wrap.
Just like this!
Of course, the meat itself wasn’t that filling, so for the carbs, I ordered this gukbab, which is rice, vegetables and beef slices cooked in a very aromatic, beefy soup.
This is another picture of marinated barbecue pork from a separate meal which I found in my camera. For comparison, I still prefer the un-marinated barbecued pork.
You might also like:
 |
 |
 |
 |
 |