That is in all probability probably the most bustling restaurant in Telok Ayer. I nonetheless recall the primary time I walked previous Um Yong Baek and observed the restaurant had a big seating space to accommodate hungry friends ready patiently in line.
My makes an attempt just a few weeks later to e-book a desk on their web site and by way of telephone each failed. Therefore, I needed to resort to bodily becoming a member of the lengthy line for my go to. I used to be greeted by a lengthy queue of individuals forward of me tapping on their telephones as they waited for his or her numbers to be known as.
Fortunately, the wait was shorter than anticipated and my eating accomplice and I have been seated at a sharing desk. The squeeze-y feeling was disagreeable however we have been grateful that our neighbours accommodated our large actions whereas we took movies and photos all through our meal.
Gukbab is actually a Korean dish that includes rice immersed in boiling soup. To maintain the dish sizzling longer, it’s usually served in a ttukbaegi (earthenware pot). On the menu, the rice and pork soup base is topped off with pork slices, thus reaching its title — daejigukbab, which interprets to “pork, soup, rice”.
Holding the menu easy and easy, simply 3 most important gadgets are provided — 2 varieties of soup and rice dishes and a boiled pork platter. We have been targeted on making an attempt out the soup-based gadgets first — the Busan fashion Daejigukbab (S$21) and Milyang fashion Daejigukbab (S$21).
What I attempted at Um Yong Baek
Visually, the Milyang fashion rendition got here with a milky-coloured broth which steered a stronger and extra flavourful style. I took my first sip of the soup and let loose a sigh of enjoyment.
It bore a powerful pork flavour and but had no gameyness.
It was described within the menu as having a wealthy and heavy style as it’s made with pork bones. In actuality, although, we each felt that it was comforting and didn’t weigh as closely as we anticipated it to.
The big portion of rice included was cooked by means of however not in the slightest degree soggy. A liberal quantity of chopped chives had been thrown into the broth and added a recent style and crunch with every mouthful of rice.
A slew of pork cuts topped the rice mattress. This ranged from the gentle and tender pork cheek to the chewy pork abdomen and lean pork leg. This selection offered a layering of textures though there wasn’t a lot distinction in flavour.
Earlier than we dug into the contents of the second earthenware pot, I observed that many diners round us had ordered the Ohgyeopsal Sooyuk (S$45) pork platter. There have been even tables the place solely this platter had been ordered.
At that second, I realised that we hadn’t paid sufficient consideration to their Signature Menu. Because the platter required at the very least quarter-hour of preparation time, I instantly despatched the order in and resumed the tasting.
The clear and darkish broth made with a slew of pork meat had a definite fragrant flavour that was virtually natural. It made the right pairing with the brief grain rice. Whereas the broth was savoury and strong, the rice grains have been mellow and starchy.
We each most popular this rendition over the Milyang fashion.
A variety of pork slices have been included on this pot with pork collar being probably the most used. In contrast to all the opposite pork collar that I’ve eaten and at all times discovered to be robust and dry, these slices melted in my mouth with little chewing.
Complimentary facet dishes are a elementary element of any Korean meal. Probably the most acquainted one we had was Kimchi, which was closely salted and seasoned with fish sauce.
The savoury and barely spicy vegetable made the right accompaniment to the mellow soup and rice dishes.
Then, the showstopper of the menu arrived: Boiled Pork Stomach with Pores and skin. Lovely is an under-expression for what my eyes feasted upon that afternoon.
Simply gaze upon the a number of layers of fats and meat making up every pork slice. The thickness of every slice was additionally maintained all through like a sample.
A slab of boiled tofu, lengthy strips of chives and preserved garlic cloves have been served along with this dish. We savoured every thick-cut pork stomach slice with a pinch of tofu, recent chives and a subtly candy piece of pickled garlic.
Flavour-wise, the meat had a clear style and we didn’t really feel jelak regardless of the large quantity of meat we consumed.
The pork stomach pores and skin was gelatinous and my enamel sliced by means of it and the fatty pork components like a sizzling knife by means of butter. In contrast to barbecued meats that are inclined to get overly greasy after the third chew or so, I polished off half the platter with ease.
Ultimate ideas
Probably the most enjoyable facet of my eating expertise was the liberty to create new flavour bombs with every pork stomach piece. As I are inclined to favor my dishes on the salty facet, the extra sauces and fermented greens offered made my lunch expertise indulgent and distinctive.
Once we left the restaurant, the group ready to get in was as massive as earlier than. Do spare some additional time to accommodate the queueing if you happen to intend to drop by quickly!
