If you happen to pass by George street, you will come across three amazing "towns". A Chinatown, Thaitown and a Koreatown. Today, we will be focusing on an amazing Korean estaurant you can find right in he centre of the CBD. It's called Seoul-Ria. Seoul-Ria recently had a little renovation and now its back to full operation again with its famous Korean BBQ, and many other signature dishes you cannot find elsewhere.
Today, I wanted to share with you what I dare to say is the best Bibimbap I've had in a very long time On their menu, you can pick from either stone-hot or cold bibimbap. But of course, bibimbap is always best served in the sizzling stone burning fashion. Within the hot options, you can choose from.a few meat choices, but the best one to go for is the beef sashimi, which is essential raw beef.
Bibimbap is a dish that is basically a rice bowl (in a stone hot bowl) with many vegetarian ingredients stuffed in - bean sprouts, sliced carrots, enoki mushrooms, sesame seeds, slaw, spring onions etc. This is then topped up with a mountain of raw beef sashimi. And to finish it off, you also get a raw egg yolk. Some of you may be wondering whether it is safe to eat this dish with raw elements. Don't worry too much - the restaurant does use fresh ingredients, and its the best way you can ever have these combination of foods.
The way you eat this dish is simply mix the entire bowl of ingredients together as soon as you receive the dish. The chilli paste is the most important element to this dish as it adds a heap of depth to the flavour that already comes with the heap of ingredients. Mix it up until the entire bowl is covered in red chilli paste, and you're ready to go. Because the stone is extremely hot, this will eventually cook the raw beef and the egg. So its important to make sure that you have a few bites of the bibimbap before the beef and egg is fully cooked - you will get that gooey yumness spread through you palate, and want to dive in for more. I was trying to finish the dish before everything was fully cooked, because it was just simply so great to eat.
Once the ingredients to start to cook through, you will get a second wave of yummyness as the ingredients will have its second layer of flavour - vegetables are more sweeter and the rice also has some texture as the hot stone will start to burn the rice that's left towards the bottom of the stone. This is just a wonderful dish to eat with a mixture of so many fantastic produce, with the raw beef that is excited by the egg yolk. The chilli paste makes you think it was invented for this dish - and yes it goes great with a lot of other Korean dishes too.
Address: 2/605 George Street, Sydney NSW 2000
Opening Hours: 11am - 2am
Average Send: $20 - $50
Access: 4 minute walk from Museum Station and Town Hall station
Born in Japan, brought up in Hong Kong and currently living in Sydney, Australia.
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