Chubby Botak Koala - Singapore Food Blog, Travel and Lifestyle: SEORAE

SEORAE Korean Charcoal BBQ is conceptualized in Seorae village, South Korea by Chef Chul Park, a person that believes positive perfectionism. SEORAE has grown into a leading Korean BBQ chain and cemented its reputation as a pork rare-cut specialist, with 300 outlets established globally, and 6 of them are in Singapore.

SEORAE @ Plaza Singapura

This time, SEORAE introduced Hangari Dry-Aged Series, Singapore’s first ever meat fermented in Hangari pot. Inspired by the fermentation method of Korea staples like gochujang and kimchi, Chef Chul Park and his team developed the recipe consist of a secret blend of 3-essence, and aged the Duroc Chestnut Pork Belly (Samgyeobsal) in a traditional Korean Hangari. It is then stored in 3ºC to complete the fermentation process, resulting in the perfect texture of pork belly.

Dipping Sauces

Banchan

Hangari Dry-Aged Pork Belly ($32, 200g) is served in Hangari pot, comes with a special sauce and a card that explain about this Signature collection. Due to the fermentation process, the pork must be grilled in medium heat, instead of the high heat as it will easily burn. When cooking this pork belly, our host grilled them closer to the edge of the grill plate instead of in the middle.

Hangari Dry-Aged Pork Belly

When I bite into it, the pork belly just slowly melts in my mouth. The fermentation process also breaks down the tissue in the meat part, as I chew on it effortlessly. #Porkgasm moments! For the second piece, I dipped it in the special sauce, that is made with kimchi and bean paste. It is sweet, earthy and compliments the pork belly perfectly. A perfect pairing.

Hangari Dry-Aged Pork Belly

Next is the SEORAE Iberico Rare-Cut Tasting Platter ($68, 350gram). This platter feature selection of Iberico Black Pork Cuts from Spain, consist of: Abanico, Rib Finger, Skirt Meat, Jowl and Pork Tongue.

SEORAE Iberico Rare-Cut Tasting Platter

Abanico (part that wrap the ribs from the outside). It is very tasty and the texture is like a leaner part of the meat.

Rib Finger. Chewy, meaty and juicy. For those who like ribs, this is the most enjoyable part.

Pork Jowl. LD favourite part. Crispy externally, juicy and bursting with fats internally. #Porkgasm.

Pork Tongue. First time we try this at Korean BBQ. I usually have it braised. The pork tongue is sliced thinly and butterflied. The texture is crunchy with a bit of chewiness in it. It is a bit porky for our taste buds, so it is better to be accompanied with the dipping sauce or with the kimchi. For my case, I dipped it with Hangari Dry-Aged Pork Belly special sauce.

Pork Tongue

Skirt Meat. It is juicy and tender. With the marbling on the meat, it tastes like Iberico pork chop.

We ended the meal with Mul-Naengmyeon ($14.90). Traditional cold noodles, served with a cold icy and sour broth. The cold noodle is nicely cooked, thin and chewy. The cucumber and radish gave a crunchy texture to the dish. Meanwhile, the sourish and icy broth is just perfect to end the bbq. It helps to cut the “jelakness” (overwhelming oily taste) from the bbq and bring refreshing taste / palate cleanser. The portion at SEORAE is also very generous, LD and I have trouble trying to finish the bowl of noodle.

Mul-Naengmyeon

Overall, we both enjoy the Hangari Dry-Aged Pork Belly and SEORAE Iberico Rare-Cut Tasting Platter. The Hangari Dry-Aged Pork Belly will be a hit with the customers and it will definitely become SEORAE signature dish. For the SEORAE Iberico Rare-Cut Tasting Platter, it will be suitable for the more adventurous customers. Geonbae!! Cheers!!