Having recently read in both Olive magazine AND the Observer Food Monthly that Korean food is the next big thing to hit the UK, I have to say I’m feeling pretty smug. I’m currently undergoing an education of my own. Unrelated but incredibly well timed, which I’m going to say puts me bang on trend for once. In the last couple of months, I’ve tried so many things which are totally new to me and I’m loving every single mouthful.
A few weeks back I got to try lots of different Korean food at a very unassuming little family style restaurant at the bottom (less desirable end) of Hockley. Sarangchae is clearly popular with local Koreans and Chinese (mainly students) and the place was packed, despite us dining early. We ordered a bit of everything and after a quick chopstick lesson, I was ready to tuck in (spoon on standby)…
Jeon (전)
This is a kind of pancake. We had ours stuffed with spring onion, seafood and red peppers was probably my favourite thing of the night. The bowl of gangjang (soy sauce) positioned perfectly for dipping and spot on for my salty palette.
Bibimbap (비빔밥)
Served in a traditional pot. This is the one dish I already knew but was excited to try at a proper Korean restaurant. Mixed rice with vegetables (and in ours also beef) and egg. We asked for ours to come with a raw egg in the traditional way. You mix the egg in and it cooks in the heat of the red hot pot called a dolsot. Everything is then seasoned with gochujang (a spicy sauce). This was absolutely delicious.
Ddoekbokki (떡볶이)
A spicy snack dish with rice cakes which was very filling. It didn’t look overly appetising but tasted great. Just hard to eat with chopsticks, especially for a novice like me. In Korea, Dave told me that this is often eaten as a streetfood snack with cocktail sticks! The rice cakes are perfect for stabbing onto sticks and popping into your mouth.
Kimbap (김밥)
This is not sushi. I definitely won’t be making that mistake again after assuming it was. Similarly, though, the fillings are rolled in rice, seaweed and sprinkled with sesame seeds. Here we went for tuna and it was GOOOOD.
Makgeolli (막걸리)
Korean rice wine – I was warned that its an acquired taste but I actually really liked it – the closest comparison I guess would be slightly flat prosecco. Bonus points for such a cute teapot and cup set.
Overall thoughts on Sarangchae
I LOVED IT. We ordered a LOT of food though and ended up taking the leftovers home. They became a pretty epic brunch though! I’m fairly sure I’ll be heading back to Sarangchae soon. It might not look like much, or be in the best end of town but the prices were reasonable, the place was totally casual and the food was wicked.
It all looks so delicious! I haven't tried many Korean dishes but would really love to! I also need to improve my chopstick skills…I can't seem to get the hang of it 😛
I've never tried Korean food – I always thought it wouldn't be very vegetarian-friendly, but this looks delicious and a few veggie options. I'll have to give it a whirl sometime 🙂
Sadly if you're after veggie stuff, Korean food tends to have quite a lot of animal products even in the vegetables. Kimchi for example is generally made with anchovy extract, so I'd be on the lookout for those green Vs even on seemingly innocuous dishes.
i love korean food! i need to find more of it it birmingham!
It all looks so delicious! I haven't tried many Korean dishes but would really love to! I also need to improve my chopstick skills…I can't seem to get the hang of it 😛
I've never tried Korean food – I always thought it wouldn't be very vegetarian-friendly, but this looks delicious and a few veggie options. I'll have to give it a whirl sometime 🙂
Sadly if you're after veggie stuff, Korean food tends to have quite a lot of animal products even in the vegetables. Kimchi for example is generally made with anchovy extract, so I'd be on the lookout for those green Vs even on seemingly innocuous dishes.
I'm really useless Nadia! It doesn't help when you're dining with a pro!