1.Moon Park
Redfern’s just turned up the heat with the arrival of Moon Park, from ex-Claude’s chefs Ben Sears and Eun Hee An. Get set for the most exciting Korean food in town
This hidden little gem of an eatery in Redfern serves up the kind of Korean food only angels could eat. Probably. From bibimbap made with barley, shaved egg yolk and the freshest crab, to tender poached chicken dotted with pale pink rose petals, this is Korean food all right, but not as you know it. Redfern. It’s Korean food, but not as you know it. Probably. What Moon Park definitely is, and we can confirm that with our mouths, is a world of good eats executed with great skill. The menu is broken into little and larger dishes meant for sharing, but you can also do a four-course tasting menu for $50. Order all the small things then a few of the larger dishes and knock everything back with icy cold tins of OB beer.
2.Kim restaurant
Kakawa's David Ralph might be famous for chocolate, but have you tried his Korean food?
Patron-chefs David Ralph and Tae Kyu Lee are heating things up in Potts Point with their take on Korean eats. If the selection of crisp dried seaweeds at the start of your meal doesn’t get you going, then the raw yangnyum prawn jang – all steaming hot rice; cool, tender meat and hot, zingy chilli – undoubtedly will. Potts Point. It’s pouring rain on Llankelly Place. Neon signs blink dimly through the haze. The smooth grey pavers are glossy and slick with water. But just inside an open shopfront dotted with dinky little tables and chairs and lit by low-hanging bare bulbs captured in miner’s brackets, something exciting is happening. And it’s distinctly Korean.
3.The Mandoo
Cold soup in winter? With great risk comes great reward
A Korean chef recently told me that his fellow countrymen consume icy cold soups in the depths of winter as a sort of temperature regulator. It’s about matching your body temperature with the weather, he said. Which sounds pretty severe, but pretty intriguing too. And so this week, during Sydney’s so called ‘cold snap’, we ventured out to Strathfield to find out if cold soup was nice or nasty as the temperature plummeted. Order the cold kimchi soup. It comes in a massive bowl piled high with long, thin, chewy noodles surrounded by neon toned, bright red broth – which is so icy-cold that the texture is verging on slushie territory. There’s a half boiled egg, a hefty dollop of spicy gochujang (chilli sauce) and a big heap of housemade kimchi crowning the top. You won’t find a more refreshing dish in Sydney. Strathfield.
4.PR Korean
It’s cold. You want to drink. But you’re also hungry. Hello dakgalbi.
What’s dakgalbi? Picture a massive chicken stir-fry, mixed with a mountain of cabbage, sweet potato, onions and chewy rice cakes. It’s what Korean uni students eat when they go out drinking – cheap, generously portioned and the perfect bedfellow for a night on the turps.
Dakgalbi first appeared in Chuncheon, located in the northern part of South Korea. It's a city so proud of its native dish they have an annual festival that celebrates it.Traditional dakgalbi isn’t exactly abundant in Sydney, but you can get it at PR Korean. Picture a massive chicken stir-fry, mixed with a mountain of cabbage, sweet potato, onions and chewy rice cakes. Staff will look after all the cooking at your table, stopping by every two minutes to stir, toss and flip until it’s ready. Lidcombe.
5.O Se Yo
It's all about the big pot of soup simmering at your table at this Lidcombe drawcard for the Korean community
That massive pot of simmering soup you see people eating at Korean restaurants? Meet jeongol, said to have once been the preserve of the rich or the royal. You can put anything in here: meat, seafood, tofu, vegetables, dumplings and even whole cakes of instant noodles. Jeongol has been claimed by everyone now, but there’s still something quite majestic about lazily picking your way through the overflowing pot, set over a portable gas burner on your table.
Jeongol is what every second table is having at Oseyo. You can put anything in this big pot of simmering broth: meat, seafood, tofu, vegetables, dumplings and even whole cakes of instant noodles. Go hard on the chilli with the spicy beef stew, trawl for squid and mussels in the spicy seafood, or hit up the dumpling stew, resplendent with enoki mushrooms and quivering pillows of tofu. Lidcombe.
Reference：http://www.au.timeout.com/sydney/restaurants/features/13326/date-night-korean
By:Joanne Xiao（XIZIC1303)
Date：09/08/2015
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