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deung byo hye jang guk

In an effort to provide some sort of world public-service food shall now be talked about here.

Korean food is sometimes a little like Chinese food and sometimes a little like Japanese food and really quite different to western food. After eating the same thing regularly it can get boring but occasionally I come across new kinds of Korean foods that I like.

Last year I came across  등벼헤장국, pronounced deung byo hye jang guk. It’s pork, I think from the back, with the meat still on the bone, in a slightly spicy red soup-water. There’s a restaurant near my place that does it like so.

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It doesn’t look that great, but I find it very tasty. After trying a few other places I found that my local place does it best by far. I think their secret ingredient is salt. People who’re totally adept with chopsticks pick the meat off the bone with them. I do a bit too, but mostly I use a spoon. There’s nothing wrong with that. Also with the main bowl comes a small bowl of rice, kimchi that you cut yourself, (it’s all the rage now) radish in a peppery garnish and some green peppers that I never touch because they look way hot. There’s also a small dish with a dipping sauce that’s a mix between a kind of brown vinegar and wasabi. You’re meant to dip the meat in it. I do sometimes.

The deung byo, while it looks hot, isn’t really. I like to get a little bit of the meat off on my spoon, get a little bit of rice on there and then get some of the soup on it too. The owners of the place just put the price of this meal up from 5500won to 6000, which works out as $5.60AUD. It’s still a pretty good deal.

IMG_4946

Other places I’ve had it at, like seen below, sometimes put a half a potato in there, or a bit more green vegetable matter (kind of like a weed) or make it a bit hotter (spicier).

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, , , , — YS @ 5:38 pm, May 28, 2010

2 Comments

  1. Dang. I’m hungry now! Yummo.

    Comment by Tony — August 6, 2010 @ 5:18 pm
  2. Nice to hear you think so – if I look at it when I’m not hungry it looks terrible.

    Comment by YS — August 19, 2010 @ 11:04 am

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