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TAICHUNG DINING FEATURE
COMPASS MAGAZINE, April 2003

All Korean Barbeque
581, Wen Shin Road Sec. 4
(04) 2246 0808
Hours: 10 am to 2 pm; 5 pm to 10 pm
Car park in vicinity

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Pulgogi and other delights at All Korean Barbecue

By Uvia Chang
Translated by Heidy Yong (·¨ÀRÁø)

       The interior of this 13-year-old Korean eatery, located along Wen Shin Road, is spartan. However, while little attention is paid to atmosphere, the proprietor¡¦s mission statement is to run a clean restaurant that serves excellent food, topped with great service.

       According to owner Mr. Lin, a foreign-born Korean, barbequed meat is synonymous with Korean food. To ensure the restaurant keeps to this tradition, he uses only authentic cutlery found in all Korean homes. The hotplates, each weighing three kilograms, were specially purchased, as they are able, after reaching a certain temperature, to keep the meat warm while retaining all moisture or juiciness.

      The Teppanyaki Beef costs NT$220 and uses the freshest sirloin steak. The juicy, tasty meat is cooked with high temperatures. The Korean Barbeque Meat--known to Koreans as "pulgogi"--costs NT$250 and comes with a variety of vegetables, onions, tofu and other ingredients. The house specialty is the All Korean Beef Short Ribs, for NT$350. These are de-boned, cut into strips and cooked individually on the grill. This dish is served with lettuce, chili sauce and garlic--a combination that tastes just heavenly.

       If your taste buds are still not satisfied after all that meat, you can always ask for their Stone Pot with Rice, for NT$180. This rice dish is topped with raw egg, vegetables and barbecued meat. Alternatively, you can also opt for the Ginseng Chicken Soup (NT$300 for half-chicken). It is good for the body and helps improve circulation. The restaurant also offers lunch and dinner specials.

      Mr. Lin says Koreans focus a lot on healthy eating; thus their diet is inclined towards simple but tasty food. Lots of vegetables, like lettuce, bean sprouts and carrots, are used as well as different kinds of seaweed and the quintessential, spicy kimchi. There is an old belief amongst Koreans that, when a woman is capable of making good kimchi, she has a heart of gold, making her an ideal marriage partner. An old wives' tale? It may make sense, as making kimchi is time-consuming, tedious work. Whatever the case, there's little doubt that good Korean food can bring out the best qualities in both men and women.

 

 

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