Authentic Korean road meals by a Korean-Muslim chef

I hate to confess it, however I’m very behind in Korean tradition. I’ve by no means adopted any of their hit Netflix reveals nor listened to any Okay-pop. It appears as if I’m at a 10-year hole, with solely my Samyang and cheese combo and imprecise recollections of a chubby bespectacled Korean man doing rodeo dances. Meokja by JUNGGA, which is positioned at GR.iD Mall in Dhoby Ghaut, presents an opportunity for me to be extra in tune with Korean tradition, albeit in a culinary sense.

I can already really feel the sense of doubt in you. “How can this be authentic?”, you could ask. Well, Meokja by JUNGGA is helmed by Chef Jung Sangwoo, a Korean-Muslim revert. When he first arrived in Singapore, he realised many Muslims couldn’t expertise correct halal Korean meals, together with himself.

This grew to become his driving pressure to start out a home-based enterprise to share what genuine Korean meals ought to style while solely utilizing halal substances.

What I attempted at Meokja by JUNGGA

Meokja by JUNGGA won’t have probably the most in depth Korean menu however that’s not all the time a nasty factor. Instead, it focuses on a few of the important dishes in addition to Korean road meals that you simply won’t even have heard of.

For mains, you could have Jja Jang Myeon/Bap (Noodle/Rice in Black Bean Sauce) (S$12++), JjamPpong (Spicy Seafood Soup) (S$14++), Bibim Guksu (Spicy Mixed Noodles) (S$9++), Kimchi Bokkeum Bap (Kimchi Fried Rice) (S$11++) and Samgyetang (Korean Ginseng Chicken Soup) (S$17.90++).

There had been additionally a number of road meals and sides akin to TteokBokki (S$9++/S$18++) and Kimchi Jeon (S$7++). Since I used to be with an consuming buddy, we determined to go for the BunShik Set (Street Food Combo) (S$32++) which had a big TteokBokki, Chamchi Mayo Jumeok Bap and 5 sticks of Eomuk Tang. 

We additionally ordered Samgyetang as a result of Arnold Schwarzenegger rated it extremely when he had it. 

And that was precisely what went down the hatch first. The Samgyetang got here with a facet of pepper and kimchi, in addition to a bowl of rice. Honestly, I believed it regarded actually plain with what gave the impression to be steamed hen in water with inexperienced onions, and what regarded like chopped twigs and a singular pink date. 

True sufficient, it tasted precisely the way it regarded— bland. The soup may have simply been handed off as gentle hen inventory. Now I do know why they’d pepper powder on the facet. Its addition did elevate the style to a peppery hen inventory. There additionally wasn’t any ginseng flavour or ginseng in any respect. 

I hoped for the steamed hen to tear with only a slight delicate pull from my chopsticks, however I discovered that not solely did I require a spoon, however I additionally needed to pin down the hen with my chopsticks to even stand an opportunity of getting a bit of meat with out making a large number of the soup.

Same as its watery broth, the hen was bland. It’s in all probability intentional since that is thought of one of many more healthy meals from Korean delicacies, however a bit little bit of seasoning by no means harm anyone. Having stated that, I actually loved the kimchi— it had a pleasant spicy kick and the bitter fermented style was simply good. The distinction was like evening and day.

Next was the Eomuk Tang which is a type of fish cake soup. The very first thing I did was style the soup, which had a well-known savoury flavour. I’d say it tastes like your generic ramen on the spot noodle broth, however to copy that flavour while utilizing pure substances, that’s undoubtedly a chef’s contact in motion. I polished my bowl of rice with the broth soaked in it.

The fish truffles had a very completely different texture than what we’re accustomed to. It was like a deflated tau pok with not-so-chewy pores and skin. However, I promise you that the style will carry again childhood recollections as they style precisely like Dahfa Dried Fish Fillet — solely soggier! 

Swiftly on, our subsequent dish was the TteokBokki. I used to be considerably aware of the dish as I’ve had rice truffles earlier than within the type of mala however by no means with its signature Korean candy and spicy sauce. There had been additionally items of fish truffles intermixed with the devilish pink sauce.

The rice truffles had a very satisfying chew, virtually like consuming a thick gummy bear. I additionally like how the sauce wasn’t literal acid in your tongue however as a substitute had a average quantity of spice that slowly constructed up. The sweetness on the finish additionally helped reduce the impact of the warmth, although not for lengthy. 

I’d counsel ordering the massive possibility solely you probably have 3 or extra individuals consuming with you, as we acquired fairly jelak of the style (to not point out the warmth) after we tried to complete the dish (which we didn’t handle to).

The Chamchi Mayo Jumeok Bap was definitely a shock. It might appear to be your common sushi ball but it surely tasted far more than that. It was surprisingly crumbly for rice-based meals with a smoky style of an unknown origin. Maybe it was from the tuna items that didn’t have a canned flavour. 

Supposedly a child’s favorite, however don’t let that cease you from ordering these unhealthy boys!

Final ideas

I undoubtedly had a great dinner at Meokja by JUNGGA, with its authenticity and naturally, it being my first legit Korean meal. Though not all the pieces I ate was a banger, what was much more essential was my newfound want of attempting extra genuine Korean dishes on my subsequent go to.

I’ve already set my eyes on the JjaJang Myeon and the Kimchi Jeon, mentally salivating on the considered it. Mmm…

Expected harm: S$18 – S$32 per pax

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