Jang Tur Charcoal

The front entrance on Canterbury Road is in a state of disrepair. The room is minimally furnished, with Korean alcohol posters providing most of the decoration. We obediently order a bottle of creamy white Korean Rice Wine ($12) to share, which arrives quickly with fresh green salad and a bowl of kimchi. Even more exciting, a steaming bowl of gaeranjim (Korean steamed egg soup) arrives as part of our banchan (the side dishes that are generally provided free with your barbeque). It’s a bubbling pot of fluffy eggs mixed with seasoned stock that eats a bit like a savoury soufflé. We tuck into it on rice while we wait for our Beef Galbi ($22), or marinated beef ribs, to barbeque. They arrive as two long, thin flaps, each connected to short rib bones that we roll straight onto the grill. We eat these smoky pieces of beef dipped in seasoned sesame oil or a sauce made from doenjang, Korean soybean paste that’s also great on the accompanying cucumber and carrot sticks. ...read more