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July 25, 2010

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BBQ perfection from S. Korea

The "Hungry Henrik" team left our comfort zone, the Sweden Pavilion, and took an overcrowded bus to the South Korea Pavilion. I was overwhelmed by the size and the beautiful silver exterior decorated with letters of the Korean alphabet.

At the Korean Restaurant we were welcomed by Mr Lee, the kitchen manager who recommended Korean barbecue and cold noodles. A big cooking plate arrived with two big rolls of "often marinated beef ribs."

The kind waiter unwrapped the beef rolls on the cooking plate, and after a few minutes there was a wonderful meat aroma. When it was done, the waiter explained I should take a salad leaf, spread it with sauce, add a piece of beef and roll it up. Sauces, meat, eat.Simple and excellent.

I put the little package in my mouth and a sensational taste exploded on my taste buds. The delicious sauce together with the "often marinated beef" was almost barbecue perfection. The sauce was amazing so I asked Mr Lee for the recipe, but he told me it's secret, which made it taste even better.

When the wrapping frenzy ended, it was time for chilled buckwheat noodles in beef broth, a common summer dish. To start with, I added a bit of spicy mustard and vinegar. The noodles had a fresh taste and I understood instantly why it's a popular dish in summer. After a few bites I couldn't really taste the mustard, so I added more and more -- eventually emptying the entire bowl of mustard into my noodles. Then I really tasted it and the dish became "very spicy noodles" instead of "chilled noodles." With every bite I felt the mustard burning in my mouth and nose.

After the meal I looked around the pavilion, which is very high-tech, filled with LCD screens, different touch-screens and spinning stuff everywhere.

It's a cool pavilion.

That's all, folks!

Remember to stay hungry and to visit our website,


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