Cycle 12 – Cycle 199
23 (Fri) July 2021
Seed Doenjang Siraegi Rice
at Sunnam Siraegi
-Seongsu, Seongdong, Seoul, Republic of Korea-
Without question, this is my favorite restaurant for lunch while I’m at work. The food, both mains and sides, is consistently tasty, healthy, and fresh.
From the self-service banchan buffet, the selection always includes 4 standards (above, clockwise from top right): dotori muk with spicy soy dressing + jabchae + ddeokbokki + kongnamul. A 5th wild card selection changes daily: today, it was seasoned mushrooms (see also 12.073 Yuchae Namul).
On the table, 3 additional banchan, always the same (below, from left): pickled cucumber chilies + pickled squid + radish kimchi.
Seed Doenjang Siraegi Rice is a set meal at Sunnam Siraegi.
The siraegibab comprises steamed rice, seasoned with sesame oil, mixed with radish leaves, topped with seasoned laver. It’s awesome as it is.
I don’t know if siraegibab is an established dish, perhaps in the Jeolla provinces where the founder of the chain was from, or a proprietary dish of this restaurant, invented by the founder.
The doenjang chutney that comes with the set takes it to another level. Reminiscent of a ssamjang that I make on occasion (see most recently 7.335 Ssamjang), it’s perfectly salty/sweet/spicy/nutty. For an extra layer of nuttiness, it’s full of sunflower seeds. One of the most exquisite condiments that I’ve ever experienced.
A choice of soup, either the mild or spicy siraegi guk, I much prefer the spicy version.
I ordered an extra bowl of rice to finish off the doenjang. They gave me an additional serving of siraegibab, and didn’t charge me for it.
It was a most gratifying meal.
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)