炒鸡排 (Dakgalbi) AFTER
Dinner @ "多乐房" in "Little Korea" in Shanghai.
After 20 minutes-ish of pan-frying by the staff, a tantalising dish of Dakgalbi is served. It is sweet, savoury and spicy all at once, with an explosion of textures diversity.
I love the caramelised sweet-brown aroma, mixed in with the roasted fragrance of the spicy sauce. The taste is all gooey sweetness, and every morsel was moist and tender. Nothing more satisfying that picking up a morsel of fresh goodness, still steaming away between the chop sticks and sending it into the mouth for a satisfying chomp!
炒鸡排 (Dakgalbi) AFTER
Dinner @ "多乐房" in "Little Korea" in Shanghai.
After 20 minutes-ish of pan-frying by the staff, a tantalising dish of Dakgalbi is served. It is sweet, savoury and spicy all at once, with an explosion of textures diversity.
I love the caramelised sweet-brown aroma, mixed in with the roasted fragrance of the spicy sauce. The taste is all gooey sweetness, and every morsel was moist and tender. Nothing more satisfying that picking up a morsel of fresh goodness, still steaming away between the chop sticks and sending it into the mouth for a satisfying chomp!