Cycle 15 – Item 100
14 (Sun) April 2024
Maeun Yangpun Deung Galbi Jjim (with Mugeunji)
3.0
(Lotte Premium Outlet)
-Gomae, Giheung, Yongin, Gyeonggi, Republic of Korea-
with W and IZ
Jecheonin Duggeobi Sikdang is a Korean restaurant. Specializes in babyback ribs, braised either in a spicy or soy sauce broth. Part of a franchise chain (of course it is), supposedly founded in 2003 (of course it wasn’t), currently 6 identifiable locations (for various reasons, many Korean eateries involve the word “duggeobi (toad)”).
After a trip to IKEA, we drove down the road to Lotte Premium Mall – most decidedly not premium, the mall’s fanciest store is Marithé & Francois Girbaud, which I recall as a brand of denim favored by black guys in the 1990s, at least in the States (can’t believe it’s still around) – where we bought some spring clothes for IZ and stayed for dinner.
Whereas all the eateries in the mall were franchises – all the eateries in all the malls these days, all the eateries in all the land – we were too tired to venture into the unchartered waters of Giheung in search of an independent restaurant, so we kept to the mall and went with what appeared to be the least lame venue.
Deung Galbi Jjim is a Korean dish. A braise (jjim) comprising pork back ribs (deung galbi), specifically the smaller “babyback ribs” (as they’re called in America), along with aromatics and vegetables – kimchi is a common component – served in a spicy (maeun) broth, often as a hotpot at the table. Somewhat fringe, regarded more as a humble peasant dish – the only prior times that the dish was featured on GMTD were at the cabin, made by my aunt, who is a farmer (see generally 4.036 Braised Babyback Ribs with Siraegi Kimchi) – in contrast to the beef version, galbi jjim, venerated as court cuisine and served on special occasions (see for example 4.048 The Wife’s Mother-in-Law’s Birthday Hansang).
The food was good. Opting for spice level 1, the broth was still quite spicy but manageable, with lots of rice. The ribs had an odd undercurrent of sweetness just below the spice but otherwise tasty and fall-off-the-bone tender. Mugeunji (ripe kimchi), ordered as an add-on, paired seamlessly with and enhanced the overall impact of the dish – it should come default. In the end, we were stuffed and satisfied.
(See also HANSIK)
(See also RESTAURANTS IN KOREA)