10 (Mon) May 2021
Garlic Mayo Burger
at Wirye Jeong
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
Wirye Jeong is a Western-style pub. Specializes in locally produced craft beers (source unknown). Also offers a few food items, like burgers and pizzas.
While waiting for the dog to finish his spa treatment (Louis Le Pieux needs a mud pack every few weeks to keep his acne in check, seriously), I dropped by Wirye Jeong for a beer, which led to a burger.
I have a theory about craft beers, at least the ones popping up in Seoul these days. They tend to be heavy, like ales, but very little in the way of lighter brews, like lagers. Which is curious, as lager is the predominant style of mass-produced beer across the world. It could be that brewers are going for something distinctive, something exciting, rather than the standard stuff that could be purchased at the supermarket. But I suspect that lagers and such are more difficult to make due to their delicate nature, which demands great precision to master, even if it does result in a boring beer in many cases. By contrast, ales and such are relatively complex in their flavors, such that imperfections can be masked.
The Garlic Mayo Burger was quite good. Bun: brioche, toasted, crispy and flavorful, though a shade too sweet. Patty: smashed, crisp on the edges, not that beefy but clean flavor. Cheese: cheddar, properly melted. Hash brown: crispy outside, fluffy inside, contributing interesting texture and taste elements. Veg: lettuce, tomato; greens with balsamic dressing on the side, unsure if as a salad or as optional toppings. Condiments: mustard-mayo, which was creamy, plus deep-fried garlic chips, which I generally don’t like. Pleasantly surprised to discover such a fine burger in an unlikely place (neighborhood joint, in a quiet suburb) – a good sign that mainstream Korean food culture is learning to do foreign foods right.
(See also BOOZE)
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)
2 thoughts on “12.125 Garlic Mayo Burger”
“But I suspect that lagers and such are more difficult to make due to their delicate nature, which demands great precision to master, even if it does result in a boring beer in many cases.”
Interestingly; I’m currently (been doing for a long time) working my way through a book called “101 beer you need to try before you die”. The entry for Budweiser has the following section (freely translated):
“I’ve heard home brewers tell me that beers like this are the hardest to try your hands on. To get something that lacks any amount of character to actually taste decent and be balanced requires knowledge and resources”
I’m really good at coming up with baseless theories that have already been published by others with actual experience/knowledge.