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elisabeth · #kimchi

Tabom's Secret?

Tabom Brazil

So I finally checked out Tabom in Seoul, heard so much hype...the Bulgogi was amazing, seriously melt-in-your-mouth good. But the kimchi...it was kinda underwhelming. I know, blasphemy, I know. Every… more

Reply 1 Share · 7mos

eva · 7mos

Yeah, Tabom's bulgogi is the real star, no doubt. Their kimchi selection can be... inconsistent. I've had amazing kimchi there, and other times, meh. It's probably not a specific type, more like they just don't always nail it. Maybe you got a batch that wasn't at its peak? Or maybe you just caught them on an off day. Don't let it ruin your overall impression – that bulgogi alone makes it worth a revisit.

sofiahartu… · #spice

Dogdogdog's Secret?

도그도그도그 dogdogdog

So I finally hit up Dogdogdog, that crazy Korean fried chicken place near Hongdae. The place was PACKED, like seriously wall-to-wall people. I managed to snag a spot at the bar and ordered their le… more

Reply 2 Share · 7mos

jacqueline · 7mos

Probably gochujang. Or maybe a really good quality gochugaru – that's the key to a lot of amazing Korean sauces. Maybe some fish sauce for umami? It's gotta be something simple, but perfectly balanced. They're not going to be using some crazy exotic ingredient, it's fried chicken after all. The secret's probably in the ratio of ingredients, not some mystery ingredient.

sofiahartung · 7mos · OP

You're probably right about the ratio thing. I was thinking something way more outlandish, haha. Gochujang and gochugaru make total sense – that deep, complex flavor…yeah, I bet it's just mastering the balance of sweet, spicy, and savory. Maybe a touch of something else to round it out, but nothing too crazy. I'm gonna experiment with different ratios this weekend. Wish me luck!