Here, you can only blame yourself if you burn your meal. You’re the cook. The waiter may arrange the beef, pork, chicken, and a variety of seafood on the grill in the center of your table at the start of the meal, but you’ll have to take it from there. As minutes pass, everything turns a juicy caramelized brown. As good as it looks, we know it’ll taste even better. While most Korean restaurants around town use gas, Nam Gang ignites their grills with hardwood coals. The difference is like night and day. Just imagine grilling steak on gas rather than coal. Once ready, diners wrap their grilled meats in frilly romaine lettuce that they stuff with rice and slather with a pungent umber-red soybean paste. They enjoy this Korean “wrap” with a rainbow of side dishes, ranging from spinach tossed in sesame oil, stir-fried tofu swathed in chile sauce and sugar-glazed sweet potatoes. You’ll likely get spicy kim chi. Other sides all depend on the mood of the kitchen that day. Meanwhile, we’re always up for good Korean barbecue.
Koreans love their bora cha, or roasted barley tea. There must be something to it because Queen Elizabeth II drinks it, too, or so they say. It promotes flawless skin.