Lunch at Stone Pot Kitchen

20130309-123336.jpg

20130309-123404.jpg

20130309-123441.jpg This is a new bibimbap concept restaurant in the Yongsan Station shopping complex by the Cgv theatre. It is an upscale take with bibimbap starting at 10,900 won. You get rice cake to start and a minimal number of banchan (3). The interior is stylish with good lighting and music. It has a bit of Japanese flair.

The rice bowls come out in a hot bowl places in a wood box. The Nakji bibimbap is nothing world changing. It is the same type of bibimbap you would get but they put the octopus in a fried flower bowl. The taste is good. A tad spicy and it has the regular veggies like bean sprouts, bracken carrots etc

20130309-124411.jpg
The soba salad is quite good. We hot the large (11,900). The taste is refreshing with a bit of hear from the wasabi soy dressing. The meat was juicy and well marinated as well for being so thin. The salad with iceberg lettuce, celery leaves, and cilantro was a nice touch. Oh, just to note. The large 대 is not super big, I would recommend that if you are having a meal.

Overall, good concept and fairly good execution. It's pretty much like Bibigo with a new name.

Stone Pot Kitchen
Yongsan-gu, Seoul, South Korea, 338 Hangangno 2(i)-ga

http://m.google.com/u/m/-L4Ggu

20130309-124247.jpg

20130309-130716.jpg

Popular posts from this blog

5 of the Best Jajangmyeon 짜장면 in the City of Seoul, Korea

Image
The Best Jajamyeon in Seoul by Daniel Gray Jajangmyeon 짜장면: Korea's favorite hand pulled noodles in an black sauce is also a favorite dish of mine. It's so famous they even have a holiday for it. It's filling and hearty like a bowl of spaghetti but with Asian flair. It's one of those dishes that you can get whenever you need a quick meal and it doesn't break the wallet. It's a pretty ubiquitous dish and every Chinese restaurant must have it. If it does it well, the place becomes famous. If it is just alright, it is just a meal and gets classed in with all of the other places in the city. I can't say I have had any seriously terrible jajangmyeons except maybe some delivery places (where the noodles are overcooked and terribly clumped together so it takes like 10 minutes to get the sauce mixed into it) but even then it is still edible. With the noodles, I love to get fried dumplings and a place is good fried dumplings or some other sides like tangsuyok
Read More, See More >>

Calories in Soju and other things I Know about Korea's Famous Swill

Image
Just in case you were wondering, one bottle of Soju contains 540 calories. That's like 4 beers. So to put it in perspective, you would need to walk about two hours to exercise it off. (Walking two hours with a soju hangover is not an easy task.) Soju originally was made from rice but whenever there were rice shortages, people were forbidden to make Soju. Alcohol producers the started to use sweet potatoes and tapioca to make an ethanol based alcohol. Overtime they doctored up the taste so it has a smooth, crisp taste that goes great with raw seafood and grilled meats. The world drinks a lot of Soju. 61.38 Million cases of soju were produced in 2012 with Korea consuming about 2.75 billion bottles of Soju a year. You would think that everyone would be falling over drunk in Korea, but this is not the case. The alcohol is only about 17-19% so a bottle won't wreck you (but two or more might.) Koreans judge how good of a drinker you are by the number of bottles o
Read More, See More >>

5 of the Best Gamjatang Restaurants in Seoul: Korean Potato and Pork Stew

Image
Seobu Gamja-guk One of the dishes that came out of necessity is gamja-tang or pork-bone potato stew. This dish has its origins from the Incheon dock area where laborers that were working in the construction wanted to have a cheap and hearty food after a long day of work. The soup consists of pork spine that is slowly cooked with potatoes and topped with sesame leaves. The result is a satisfying dish that goes great with a bowl of hot rice. This was often cooked throughout the day and then eaten at the end of the work day. This dish goes perfectly with a chilled shot of Korean soju. After the first train line was built that would connect the Incheon area with Seoul, one entrepreneur decided that he wanted to make a restaurant focused on this dish. The first restaurant of this type was built near Noryangjin station, which was near the end of the han river railway construction. The dish became a big hit and soon many copycat restaurants started popping up all over Korea. The name gam
Read More, See More >>