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Midam Korean Charcoal BBQ is one of the new restaurants in Sunnybank Hills. It is located in Farne Street, right behind Pinelands Plaza. I only found out about this place during a night out with my workmates. I couldn’t believe that I drive past the area everyday without realising the existence of this new strip of restaurants. So, for those who are oblivious like me, there is a new strip of restaurants waiting to be discovered.
This restaurant was only opened about a month ago. Hence, everything looks new and shiny. It is divided into 3 separate sections inside: BBQ, hotpot and normal ala carte dining. The BBQ area is fitted with adjustable vents, similar to some of the modern Korean BBQ places. All tables are also equipped with electronic buzzers, which is a bonus for getting the waiter’s attention.
The owner of this restaurant also owns Thomas Meat, a Korean butcher at Sunnybank. Therefore, the meat used is expected to be top-grade.
We ordered the Wagyu Beef & Pork BBQ Set ($88) and a seafood pancake (approx $15) to share. The meal came with 4 side dishes with free refills: Kimchi, Potato, Radish and Fish cakes.
We were really impressed with the quality of the meat. Although dipping sauce was provided, the meat was tender and tasty to be eaten without much dressing. Yum! Loved it!
The best thing about Korean BBQ is that you can cook the meat to your liking. It is also fun dining experience with a group of people.
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I have recently added another Korean dish to my repertoire. We have had this a few times in the restaurant and loved the taste. It is unbelievably simple, yet tasty.
Here’s how to make Korean Spicy Chicken Stew in 4 steps.
Ingredients:
500 grams of sliced chicken thigh (or breast)
3 potatoes sliced in cubes
2 carrots sliced in cubes
1 onion sliced in cubes
2 cups of water
2 cloves of minced garlic
2 tablespoon of hot pepper paste (gochujang)
1 tablespoon of sugar
2 tablespoon of soy sauce
Few drops of sesame oil
1 tablespoon Korean chilli flakes (optional)
1. Add in water, potatoes, carrots, onion and meat in a pot and bring it to boil.
2. Mix garlic, hot pepper paste, sugar, soy sauce, sesame oil on a small bowl.
3. Add the mixed sauce to the pot when it starts boiling.
4. Reduce heat and let it simmer for 30 minutes, or until carrots and potatoes are cooked. Stir occasionally.
This can be eaten with rice, but we had ours with glass noodles. Simply tasty!
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This is Dan’s favourite Korean dish. He reckons the best tasting one came from Wah Korean Restaurant in the city by their previous owner. He was very disappointed in the taste after the restaurant was bought over by someone else.
To end his misery, I decided to learn how to cook this at home. I tried a few recipes and spoke to a few people to get this close to his favourite. My first trial from an online recipe uses Gochujang which makes the soup very thick and sweet. The lady at our local Korean sore store gave me her recipe and suggested replacing Gochujang with Korean spicy soup base. My Korean friend, Teri recommended adding beef stock to balance the flavour.
I have finally perfected this after a few attempts. Dan gave his seal of approval and made this his favourite. I can assure you that there’s no violence or coercion involved in this! :-)
Ingredients: (serves 4 as sides or 2 as mains)
1 cup ripened Kimchi
½ pack of firm tofu
1 stalk of sliced shallots
250 grams of sliced pork medallion (we prefer lean meat but you can use sliced pork belly)
2 teaspoon rice cooking wine (Korean Mirin)
4 teaspoons of Korean spicy soup base
4 cloves of minced garlic
Few drops of sesame oil
1 cube of beef stock
3 cups of water
1 teaspoon Korean chilli flakes
1. Marinade sliced pork with minced garlic, rice cooking wine, spicy soup base, sesame oil for 10 minutes.
2. Cut Kimchi into bite sized pieces (not required if buying pre-cut Kimchi).
3. Heat up a soup pot. Add 1 teaspoon of Olive Oil and stir fry pre-marinated pork.
4. Add in Kimchi pieces once the meat is half-cooked and stir-fry together.
5. Add water, beef stock and Kimchi juice to the pot and bring to boil.
6. Add Korean chilli flakes to taste.
7. Once Kimchi is tender, add sliced tofu and shallots and simmer for a few minutes.
8. Remove from heat and it is ready to be served.
This is best eaten with a bowl of rice. You can add a handful of freshly sliced shallots for dressing. Here's a picture taken from an earlier attempt.
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