Here's a great restaurant to know about when traveling in Korea!
If you want to enjoy some special beef?
Restaurant in Incheon "Sanjeongjib"
Adress >> 1F, 18 Boseok-ro 12beonan-gil, Seo-gu, Incheon
Hey there! This is "Love"! I am a spoon with an expression full of love!
I have to tell you about this amazing beef restaurant in Incheon! They have this dish where thinly sliced beef is wrapped around scallions, and it's out of this world. You just place it on the grill and roll it around until it's cooked.
The pieces are bite-sized, about the size of your thumb, making them perfect for popping right into your mouth. When dipped in mustard sauce, it adds a tangy and slightly salty flavor to your meal! If you prefer a lighter taste, you can enjoy it without any sauce.
The moment you take a bite, the fragrant scallions and tender beef blend together perfectly, giving you a delicious and healthy taste that's not greasy at all.
And the best part? The side dishes are free and you can help yourself at the self-serve bar.
I'll give a brief explanation of the side dishes that come together.
Fresh Lettuce Salad with Chojang Dressing
This salad features fresh lettuce leaves tossed in a sweet and spicy Korean chili sauce dressing known as chojang. It's a refreshing side dish that pairs well with grilled meats and rice dishes, providing a crisp and tangy flavor.
Pickled Garlic (Manul Jangajji)
Manul Jangajji is a traditional Korean side dish made by pickling whole garlic cloves in a mixture of soy sauce, vinegar, and sugar. The garlic becomes sweet, tangy, and slightly spicy, making it a perfect accompaniment to rich and savory meals.
Dried Radish Strips (Mu Malengi)
Mu Malengi is made from thinly sliced radish that has been dried and then rehydrated before being seasoned. It has a chewy texture and is typically mixed with a sweet and spicy sauce, adding a unique flavor and texture to any meal.
Napa Cabbage Kimchi (Baechu Kimchi)
Baechu Kimchi is the most iconic Korean dish, made by fermenting Napa cabbage with a mixture of chili pepper, garlic, ginger, and various seasonings. It's known for its tangy, spicy flavor and probiotic benefits, serving as a staple in Korean cuisine.
Water Kimchi (Mul Kimchi)
Mul Kimchi is a refreshing type of kimchi made with a watery brine. It's less spicy than traditional kimchi and includes vegetables like radishes and cucumbers, making it a light and hydrating side dish that's perfect for summer.
Pickled Perilla Leaves (Kkaennip Jangajji)
Kkaennip Jangajji features perilla leaves pickled in a savory soy sauce mixture. The leaves absorb the flavorful brine, creating a salty, slightly sweet, and aromatic side dish that pairs well with rice and meat dishes.
Soy-Pickled Chili Peppers (Ganjang Gochu Jangajji)
Ganjang Gochu Jangajji is made by pickling green chili peppers in soy sauce, giving them a savory, umami flavor with a hint of heat. These pickled peppers add a spicy kick and depth of flavor to various Korean dishes.
After you've had your fill of meat, you absolutely have to try the radish leaf soybean paste stew (doenjang jjigae 된장찌개). It's savory and nutty, and when you mix it with rice, it fills your mouth with a warm and comforting flavor.
In your meal at the Incheon restaurant, the radish leaf doenjang jjigae (시래기된장찌개) is a special version that includes radish leaves, which add a unique, slightly bitter flavor that complements the rich and savory taste of the soybean paste. When you mix the stew with rice, it creates a delightful combination that’s both warming and filling. It's a perfect way to end a delicious meal!