This slow-simmered Korean pork bone soup is best split with friends
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Korean$$$$
For years, family-run Pu Ji Mi sold mountains of jok bal (soy-braised pork hocks) in this unassuming mall. Its closure in February was mourned far and wide, but the good news is that in its place Eastwood now has its own outpost of Guk's Eedaero Gamjatang, Jongguk Lee's cult soup kitchen. Split a gamjatang with friends, and it'll be rich from long-simmered pork bones and doenjang, spicy from gochugaru and gochujang and loaded with perilla, potatoes and enoki mushrooms. Add a round of ice-cold Cass lager to keep the vibes high.
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Sydney Morning Herald
5 hours ago
- Sydney Morning Herald
This slow-simmered Korean pork bone soup is best split with friends
Previous SlideNext Slide Korean$$$$ For years, family-run Pu Ji Mi sold mountains of jok bal (soy-braised pork hocks) in this unassuming mall. Its closure in February was mourned far and wide, but the good news is that in its place Eastwood now has its own outpost of Guk's Eedaero Gamjatang, Jongguk Lee's cult soup kitchen. Split a gamjatang with friends, and it'll be rich from long-simmered pork bones and doenjang, spicy from gochugaru and gochujang and loaded with perilla, potatoes and enoki mushrooms. Add a round of ice-cold Cass lager to keep the vibes high.
The Age
5 hours ago
- The Age
This slow-simmered Korean pork bone soup is best split with friends
Previous SlideNext Slide Korean$$$$ For years, family-run Pu Ji Mi sold mountains of jok bal (soy-braised pork hocks) in this unassuming mall. Its closure in February was mourned far and wide, but the good news is that in its place Eastwood now has its own outpost of Guk's Eedaero Gamjatang, Jongguk Lee's cult soup kitchen. Split a gamjatang with friends, and it'll be rich from long-simmered pork bones and doenjang, spicy from gochugaru and gochujang and loaded with perilla, potatoes and enoki mushrooms. Add a round of ice-cold Cass lager to keep the vibes high.
The Age
13 hours ago
- The Age
Sogumm is part of a new wave of venues reimagining home-style Korean cooking
Previous SlideNext Slide Sogumm, owned by Changhoon 'Kimi' Kim and his wife Suhyun 'Su' Kim (Gimlet, Hazel) is part of an emerging subset of Melbourne venues – including Chae and Ondo – that focus on the more understated strands of Korean cooking. Vegetarian bibimbap is Kimi's signature. Rice is seasoned with doenjang and topped with spinach, bean shoots, zucchini, mushrooms and a Korean mountain herb called chwinamul. Wagyu bibimbap is made with yukhoe, a raw beef dish similar to tartare, and seasoned with ganjang. Gomtang, a clear beef broth, is the sort of dish you'd love to eat when you're sick. With thinly sliced brisket, shin shank and beef tendon served over a mound of rice, it's a study in restraint, seasoned only with salt. The spicy cold noodle dish bibim guksu spotlights gochujang as a punchy contrast to abalone and calamari.
