Tangy, garlicky, and tasty beef is prepared in a savory marinade of citrus liquids and soy sauce. It has the flavors that remind me of my father's cooking: salty, sour, and just a little bit sweet. I still remember having the need to beg my father to prepare additional sauce so I can drizzle some over my rice.
“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” ― A.A. Milne
All booth style space made it very relaxed and chill environment to enjoy the meal : ) Waiters cooked the meat at the table perfectly medium rare and it was without doubt hands down the best K BBQ I’ve ever had!!! Already can’t go back there again ; )
The appetizers took their own sweet time to materialize. Starting with Marinated Baby Octopus (Chuka Iidako) and Scallop Wings (Chuka Hotate). Seasoned Sesame Seaweed Salad (Chuka Wakame) with baby octopus came next and lastly, more sweetish scallop wings and spicy Jelly Fish (Chuka Kurage). A bowlful of Edamame or immature soybeans in the pod blanched in salt water for the causal eating.
Shogoin daikon is a slightly spherical, swollen radish. This time, I sliced it along the "latitude" to about 4 mm, put it in a pickle container with kimchi that was chopped and mixed with salt, put it in a pickle container, and weighted it for a week until it became about 2 mm thick. The radishes were soaked with seeping water. I took it in half, cut it up and served it for dinner. You can definitely feel the sourness and saltiness.
The reason I use kimchi is because the lactic acid bacteria in kimchi helps the radish to ferment and prevent it from spoiling. Keep the other half in the marinade for a little more fermentation.
Greek chicken pita Sammies for dinner the other night. Homemade pickled red onions and Tahziki sauce with marinated chicken and feta. Soooo good we made it twice in 3 days. Lol