|
|
 |
Premium Beef Short
Ribs
Marinated and aged in the house special soy-based sauce,
KOBA’s kalbi is very popular and highly recommended. The
salty-sweet special marinade brings out the full flavor
of the high quality short ribs. After the surface has been
lightly seared, the meat is cut into bite size pieces using
a pair of scissors. Make sure the bones that still have
delicious meat on them are not discarded. When fully cooked,
the meat around the bones becomes very aromatic and comes
off the bones very easily. Since kalbi is already flavored,
eating it by itself is delightful. |
|
|
It
also tastes great, however, when wrapped in kimchi (spicy
Korean pickles) or other vegetables. Kalbi is quite a healthy
dish because the excess fat simply drips away from being
cooked on a BBQ grill. |
|
|
|
Bulgogi
and Vegetable Casserole
(*minimum 2 orders)
The restaurant serves bulgogi (one of Korea's most popular
beef dishes made from thinly sliced sirloin or other prime
cuts of beef) in a traditional style. Modern bulgogi is
normally cooked on a flat iron grill, but KOBA Korean BBQ
still uses the classic method. The staff first brings the
unique circular-shaped cooking pot to the table. The pot
looks a little bit like a dome with a moat around it. Then
the various ingredients such as bean-starch vermicelli,
beef, shiitake mushrooms, green perilla leaves, and spinach
are brought out: The tension rises as diners wait with anticipation.
|
|
As
the ingredients are being cooked on the pot, the house special
sauce starts seeping out and the sweet aromas from the sizzling
sauce fill the air. Meantime, the sauce and juices from
the meat and vegetables collect in the “moat” to make a
wonderful broth on the edge of the pot. If you dip the cooked
meat and vegetables in the broth, the savory flavors of
the dish are enhanced even further. |
|
|
Korean
Style Shabu Shabu (*minimum 2 orders)
Abundant meat and vegetables fill the deep shabu shabu pot
in this dish. With Japanese style shabu shabu, you cook
thin slices of meat by dipping them in a pot of boiling
water piece by piece. Whereas with Korean style shabu shabu,
you put all the ingredients in one pot and boil them together.
Although Japanese shabu shabu uses meat as the main ingredient,
the Korean counterpart uses plenty of other ingredients
besides meat, like tofu (bean curd), konjac, fish cake,
leeks, and green onions. When you feel almost full but not
quite, add some udon (wheat noodles) into the soup to finish
things off. |
|
|
The
broth from cooking the various ingredients enhances the
delicate flavor of the udon noodles, which makes for a truly
scrumptious outcome. Those who still have more room after
all this can add some steamed rice and make a rice gruel.
So Korean style shabu shabu is like three dishes in one.
You will definitely be fully satisfied after eating this
delectable menu item. |
|
|
|
|
