Korean BBQ Buffet Restaurant
By Niang Chen
Translated by Ann Lee
251, XiTun Rd, Sec 3
Hours: weekdays 11 am-3 pm, 5-10 pm
holidays 11 am-4 pm, 5-10 pm
Credit cards accepted.
10% service charge. Parking available.
Regardless of the dining culture you're exploring, taking the effort to gain a deeper understanding of its essence is important. Korean-born Chinese Liu Xin-li and his native Korean wife, Lee Chong-shu, are committed to preparing authentic Korean dishes from their hometown. Thus far, in addition to Taichung, they've opened two branch restaurants in Hsinchu and Kaohshiung. However, in light of the specific idiosyncracies of Taiwanese palates, the couple has made a few adjustments to their flavors, so that you can savor both true Korean-style dishes and items that Taiwanese diners are more accustomed to enjoying.
Korean BBQ Buffet Restaurant's all-you-can-eat deal is NT$339 for weekday lunches and NT$399 for dinners and weekends. Mr. & Mrs. Liu have imported Korean-style copper barbecue grills, and select high-quality beef, pork, boneless chicken legs and fresh shrimp and squid for a variety of menu items. Customers may also order all kinds of imported Korean kimchi as well as 13 other Korean-style dishes like the Hot Stir-Fried Rice Cake, Seafood Pancake, Ginseng Chicken, Barbecued Meat Sushi, and Fish Tempura.
The friendly Lee demonstrates to her customers the traditional way to enjoy a Korean-style barbecue. First, you place the grilled meat onto the lettuce; then add some garlic slices, marinated onions, raw chili peppers and some kimchi on top; finally, pour a teaspoon of Korean-style miso paste (slightly spicy) onto it and roll up the lettuce with all the ingredients inside. This provides a truly delicious juicy and fragrant flavor!
Right now, the restaurant is introducing a la carte-style set meals, starting at NT$138, with choices including popular Korean dishes like Stone Pot Rice, Seafood and Tofu Hot Pot, and Stir-Fried Kimchi with Pork.
Left: The Army Troop Hot Pot (NT$350) has a big enough portion to serve two. This dish was invented during the Korean War, when this hot pot was created out of whatever ingredients were on hand. Here, you get to enjoy it with things like Korean-style ham, German-style smoked sausage, cheese and instant noodles, with up to 27 different ingredients. The soup base is slightly sweet and spicy, as well as very rich and creamy, making it especially popular with younger customers.
Right: Stone Pot Rice should first be stirred, then eaten while hot. It has a mild, moist texture that exudes a fragrant aroma.
Left: Seafood Pancake is crispy outside, but has a soft stuffing on the inside, making it addictive with every bite you take!
Right: Fish Tempura
Left: This raw chili pepper is not too spicy; dip your food into it with a bit of miso paste for a very tasty appetizer!
Right: The DIY-style Hot Stir-Fried Rice Cake is a favorite among Korean college students, with a tangy flavor mixing with a mild, slightly spicy sauce.