Date: 26 April 2013 Friday
I was craving for Korean BBQ again so JR brought me to Bornga, a Korean BBQ restaurant, that he had visited earlier with his colleagues. We drove all the way to Star Vista just for this. There wasn’t any queue when arrived at the restaurant.
The whole table was lay with banchan, small side dishes, after we placed our order. We could see a queue forming outside the restaurant.
Ssamcheban
Mansinjang Samgyupsal, pork belly. Nothing special.
Tteokgalbi. I called it the beef pancake. The tteokgalbi is made of ground rib meat together with soy sauce seasoning, pressed into thin round patties before grilling. This is one of JR’s favourites.
Cutting the tteokgalbi into pieces.
Chadol Duenjang Jjigae
Chadol Duenjang Jjigae is a beef stew made of rich soybean paste, sliced beef and vegetables. A stove was set up beside our table and was cooked in front of us. The stew was boiled slowly until it thickened. The stew (most of it), vegetables and rice were poured into a big mixing bowl. Everything was mixed together and served to us.
Ate my portion of Chadol Duenjang Jjigae with the leftover stew.
Woo Samgyup, Thin sliced beef brisket dressed with Bornga special sauce.
Yummy! One of the best BBQ beef I had so far.
A complimentary drink was served at the end of the meal. The Omija Tea is a 5 flavoured Korean traditional drink, usually served during hot summer days to quench thirst. This unique and refreshing drink tasted like hawthorn 山楂 to me and I couldn’t make myself finish the sourish drink. JR loves it a lot though.