by clicking the arrows at the side of the page, or by using the toolbar.
by clicking anywhere on the page.
by dragging the page around when zoomed in.
by clicking anywhere on the page when zoomed in.
web sites or send emails by clicking on hyperlinks.
Email this page to a friend
Search this issue
Index - jump to page or section
Archive - view past issues
Strathfield Good Food Guide : Strathfield Food Guide 2015
Chef Tosung Charcoal BBQ Where did you learn to cook? I trained formally in Korea, where I learnt how to cook at a hospitality school. I had always wanted to be a chef and started out learning how to cook Italian food. So in Korea I cooked Italian and since moving to Australia, I started cooking Korean cuisine. What’s your earliest memory of food? Cooking bulgogi and making kim chi with my family. Cooking always brought the entire family together the sights and smells of these belo Korean dishes. How long have y a chef? 14 years – eight of those were spent cooking Italian food in Korea. What type of food do you serve? At Tosung Charcoal BBQ we serve traditional f Korean BBQ is very among our customers, as well as our bibimbap is a dish of rice, egg and vegetables served in a hot s This is a very traditional dish. What is your specialty? The Korean BBQ! Our customers come specifically for the Wagyu beef slices they can cook themselves. What is your signature dish? The smoked duck. We lightly wood-smoke it before our diners cook it over the hot coals. It’s moist, tender and rich in flavor. Where do you source your ingredients? We have our own meat supplier – I personally oversee the cuts of meat we serve Bibimbap METHOD Heat the sesame oil in a wok. Quickly stirfry all vegetables starting with the carrots, zucchini, mushrooms and spicy turnip. Add the beef, followed by salt and pepper. In a serving bowl of steamed rice, pour the beef and vegetables and garnish with the seaweed, shallots, sesame seeds and a fried egg on top. Serve hot. ourstrathfield.com.au 2014/2015 | 13 KOREAN because Wagyu is expensive meat. We use Wagyu which has a grade five or six marble. Our fresh vegetables we source from the Sydney Markets. Where else do you like to eat? I like to eat at other Korean restaurants in the Strathfield Town Centre. As a chef, it’s always important to try other restaurants and see what is up and coming. YOU’LL NEED 00gm steamed rice ed bulgoggi beef 20gm zucchini 0gm bean sprouts 0gm sliced carrots ton mushrooms 0gm spicy turnip ailable from Asian grocery stores) ame oil for frying GARNISH ed dried seaweed I fried egg yolk Shallots ed sesame seeds 17-35 Parramatta Road Homebush 8756 5252
Strathfield Good Food Guide 2016
Strathfield Good Food Guide 2013