Last meal for our Seoul-full trip. This was a trip where towards the end of it, we stayed at different locations. There were 9-Bricks, ROinhome and an AirBnB in the mix. For lunch, we decided to try the ginseng chicken that received thumbs-up from Shermaine. And, it was just nearby 9-Bricks Hotel.
storefront
Wild Cultivated Ginseng Chicken Soup with Abalone @₩20,000
From the menu, there was a total of 6 different types of ginseng chicken soup available. We chose 3 types to share. On the table, one could take as much as kimchi radish cubes as one wishes.
But all eyes on the prize; nutritious ginseng chicken soup was all that we were here for.
Weather was cooling, so it was rather nice to have these hot piping pots served.
Ginseng Chicken Soup with Perilla Seeds @₩15,000
The one with perilla seeds had milky white broth and looked like it had lots of dregs floating. In actual fact, this broth tasted really good and those seemingly 'sediment' were perilla seeds. Perilla leaves we had eaten before, but perilla seeds were a first.
The baby chicken in each pot was lovely to eat. None of those tough meat nonsense. Here, each chicken were so tender yet retained its meaty flavour.
Ginseng Chicken Soup with Black Garlic @₩16,000
The odd one out in terms of broth flavour from all the pots that we ordered, was the Ginseng Chicken Soup with Black Garlic. It tasted like our home cooked chicken soup with garlic. Keke. Nevertheless, it was enjoyable and rather homely.
glutinous rice and one chunky ginseng in the chicken
The best part, is the glutinous rice in those chicken. Fully absorbing the richness of the flavours, the soft mushy rice was so good. Yummy!
Do you love chewy rice cake in spicy gochujang sauce as much as you love those fishcake skewers (odeng) soaked in clear broth? If your answer is yes to both, then you'd love Dookki. Imagine eating an unlimited amount of tteokbokki and fishcakes to your heart's content, buffet style! Sounds fantastic, yes? Ahhh, but there is a catch. This is a time-limited buffet. For dinner, there is a 90-minutes time limit. Adequate for the majority of us as the ingredients only needed a few minutes to cook.
store front
Just make sure that all pax in the party are at the door otherwise, time starts when the first person starts. The service staff would ask if it is your first time, and if yes, he/she will take the time to explain briefly the processes.
instructions
Staff will help you to create the sauce in accordance to your spice level preference. We asked for a mild spicy as there is one in our party that has lower tolerance to spicy food. The broth will be set to boil while the staff goes to make the sauce. If you'd like to add the cheese ring to the meal, it is of a separate charge and not included in the buffet by default. About $9.80 for the cheese ring with sweet corn.
broth (soup base for the sauce)
A tumbler of the base broth will be left at the table and diners are free to pout it into the pot once the pot became too concentrated after prolonged cooking.
Staff would explain which are the containers for cooked food, and raw ingredients. Each diner gets their own personal 'plate' that look like a mini tiny sauce-pan. So cute.
raw ingredients
Liked that the tteokbokki are really tiny. Loved the purple coloured ones for they reminds me of ang ku kueh. Chewy exterior plus sweet fillings. Try it and you'll know what I mean. If you like the cheesy ones, the pale yellow tteokbokki that looks like mini sausages (similar to purple tteok) contain cheese fillings. The chicken bulgogi tasted good even when boiled in the soup/sauce. And with Korean army stew style, one could put in as many pieces of luncheon as you desire.
take your pick
first round
We exercised caution when taking the ingredients. First round was just to try what's good and what's not. For the cooked food section, there was a lot of fried stuffs (twigim). Totally regretted taking the fried chicken! More flour than chicken. The mandu are decent and so was the gimmari (fried seaweed roll).
twigim 튀김
My favourite and probably the safest bet, was the odeng / eumok (fishcakes). A few varieties and my friend asked what's the difference. Err...the shape and density? Hahaha!
fishcakes 어묵/오뎅
Meanwhile, do place all the ingredients that needed cooking into the pot. And while it is boiling away, one could start with the twigims and eumoks. Remember to eat the cheese ring once it start bubbling otherwise, either the cheese gets chaotar (burnt) or the ring will stopped cooking after a short while and the cheese will harden.
cooking in progress
If you are looking for utensils/tissue paper, for Korean food dining, most places would have this compartment as part of the table design. For Dookki, it is the same.
at the side of the table
For the best fish cake, it got to be this one. The soft and fluffy ones.
best fish cake
For dessert, don't bother. Just shaved ice and chocolate sauce. Hmmm, we shared one and agreed that this was not worth any stomach space.
My parents would visit this outlet each time they are in Singapore. Reason being that Lot One is close to the place that we are staying. Otherwise, the other option would be Ichiban Boshi at Jurong East.
The menu at Sakae has been revamped and it is pretty decent. Am having a thing for aburi sushi and they do have 4-pieces of aburi salmon for $10. Not a bad deal. Especially if the size of the sushi is not too minuscule that it then becomes irksome.
Aburi Salmon Sushi @$10 (4 pieces)
pretty good
For me, I'd usually do 7-pieces of sushi for a meal. As in every meal, there should be some greens, so I got myself a plate of wakame (seaweed) sushi. Just loved those saltish crunchy texture of the seaweed.
wakame ワカメ
The last finale piece, was a handroll. Been ages since I last ate one. Oops, for this meal, I'd consider the amount of rice in the handroll as x 3 of any sushi piece. Means, I ate 9 pieces of sushi in total. No wonder I remembered feeling rather full after that.
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