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| - "Let's get Korean" announces Midwest poker bud. "Kalbi, spicy pork, bulgogi" he continues.
"Korean sounds great!" I say as my fellow Asian poker buds nod in agreement. "Pig trotters!" I continue.
"Pig trotters? Oh come on. Why don't you guys eat normal food?" he whines.
Guess who gorged himself on those trotters.
Garionban offers up, a different kind of sharable Korean dining experience. It's not KBBQ, you won't smell like eau de kalbi when you're done. The flavors are familiar and the experience social. Need more convincing? Koreans traditionally drink while eating this meal.
Two sharable plates stand out. Sold in two sizes (M for 2, L for 3-4). Our party of four ordered L of each and finished, barely.
Bossam - pork belly braised with what seems to be ginger, onions, fermented bean paste and spices, sliced thin and served with napa cabbage, chilies, slivered garlic, pickled fermented radish, chili sauce and fermented shrimp sauces. Take a leaf, add a slice or two of pork, dress it, then eat. The pork itself, tender, the fat well rendered and adds to the richness.
Jokbal - well braised and seasoned pork trotters. Somewhat sweet, with hints of ginger, star anise and cinnamon and a warming chili heat. Very porky, the fat, sweet and supple, the skin providing good chew. Same set of sides. Same eating method.
Sharable plates also include a grilled pork (seokgalbi) and braised short rib (galbi jjim). Several soups in individual portions also avaialble. None sampled.
The only downside, the restaurant doesn't have its liquor license yet and this food begs for some Korean beer or soju.
Good but minimal Asian service.
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