Annangol in Annadale has been there forever seemingly, but my first visit was prompted by the enticement of duck bulgogi, which is hard to find in this area.
I think this will be the last time I let a waitress manipulate the tongs. I'm thinking of politely shoving them out of the way in the future. The problem is that real Korean bbq is a slow meal- it takes time to sear the meat.
I liked everything about the meal, though Annangol is going to be nobody's romantic ideal of great Korean food. Everything is good, even the kalguksu (noodles, usually with chopped clam) a simple dish I find actively bad in most places here. At Annangol , they use seaweed for flavoring in addition to two large clams.
I ordered the duck marinated, but this turns out to be only a gesture. They throw some light sauce on it before serving, which burns off quickly and has no effect on the duck.
The stone pot bibimbap here gets a better crust than anywhere I've been, though I prefer a bbb where all the flavorings are in the pot already. This is yet another do-it-yourself affair.
Grilled mackerel was very well executed.
Banchan here is not terribly exciting, though we wound up with a bubbling pot of egg custard, a doenjang jigae, and IIUC a clear soup with fermented vegetables that went with the bbb, but could be slurped on its own.
I would return here if I get to work the equipment.
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