One of my favorite meals is a light soup dinner at Ssambap Korean BBQ Restaurant with FREE small complementary dishes served with every meal.
I have been to Korea twice on holidays in the past decade and love the fresh vegetables in every meal.
Ssambap Korean BBQ Restaurant – Pungent Kimchi
Kimchi holds a special place in Korean meals, much like sambal belacan for Malaysians.
This beloved condiment is made from fermented cabbage, radish, or cucumber soaked in a brine of garlic, ginger, green onion, and chili pepper.
Typically served as a side dish, it can also be cooked into soups and rice dishes, adding its signature tangy and spicy flavor.
The complexity in the taste of Kimchi is the formation time and by people in different regions of Korea.
Korea makes Kimchi in different ways with different ingredients.
Pride of place in every home, every homemaker has a secret recipe that makes it saltier or sour.
In Korea seaside towns, the recipe for Kimchi may include some raw seafood.
Squids, oysters, and other fresh seafood is used.
They often cite Kimchi for its health benefits.
It has been included in Health magazine’s “Healthiest Foods.”
Ssambap Korean BBQ Restaurant
Most of my dinner outings to a Korean restaurant are for Bulgogi불고기. This literally “fire meat,” the BBQ/ grilled thin, marinated slices of beef or pork dishes.
Sometimes we have the Samgyetang (삼계탕), a chicken soup made with a small, whole chicken stuffed with a little gluttonous rice and ginseng.
This is a beloved iconic summer dish in Korea.
Tonight we wanted something light for a late dinner.
We ordered the red “fiery” looking Kimchi-jjigae.
This stew is a jjigae, or stew-like Korean dish, made with Kimchi.
We order two sets.
One set with Tufo and the other seafood.
The other ingredients in the stew include scallions, onions, and mushrooms.
It is one of the most common jjigae in Korea.
Straw mushroom and Tufo stew are boiling!
This stew has Tufo, clams, and an egg.
Ssambap Korean BBQ Restaurant – Korean Stew
They serve the delicious stew in a ttukbaegi, Korean earthenware bowls, and pots used to cook many Korean dishes and keep the temperature to boiling!
Warning! The pot is boiling!.
You can only lift it with a Korean Clay pot tong.
I like this Korean Stone Bowl made with premium ceramic is keeps the heat for sizzling hot pot for Bibimbap and soups.
The taste is perfect, rich soup, and the most delicious way of eating kimchi broth.
What we love is “Banchan” the small dishes of food served along with cooked rice in Korean cuisine.
The verdict.
Heart-warming and filling without feeling bloated and one of the best dinner meals I enjoyed.
Korean clay pot tong for lifting the super hot pots,
Clockwise from upper left: Stir-fried long beans, Kimchi, Black Beans, cockles, Kongnamul Muchim (Seasoned Soybean Sprouts), Black Beans, Oi Muchim (Spicy Cucumber Salad), blanched Broccoli, sausages, and fried string fish cakes (center).
Unlimited Banchan
Nine types of healthy Korean vegetable side dishes (banchan, 반찬) served.
There is almost no oil used in cooking and food preparation. We could taste the freshness and sweetness of the fresh vegetables.
We returned the cockles and fish cakes and took all the vegan dishes.
Our favorites are the Kimchi and Oi Muchim (Spicy Cucumber Salad)
Saver’s Tip: The dishes are refillable and complimentary. (FREE)
Ssambap Korean BBQ Restaurant @ All Seasons Place | Lot 6G-1-11 | Telephone: 04-637 0693
Business Hours: 11 AM–3 PM, 5–10 PM
Blog Disclosure: This is a NOT sponsored blog post. All opinions are mine. The writer and friends paid for their meal.
