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Strathfield Good Food Guide : Strathfield Good Food Guide 2016
2015/2016 | 17 Where did you learn to cook? I learnt to cook from my mother. She was a very good traditional cook and used to make very authentic and old-fashioned Korean dishes. What’s your earliest memory of food? Cooking with my mother when I was very little. It’s one of my favourite memories because I got to spend time with her. How long have you been a chef? For about 20 years. We only recently took over this space. I’ve worked at coffee shops around Strathfield for years. Hangang used to be another Korean BBQ restaurant called Bassim, which had been here for 10 years. My husband and I have been running a clothing shop around the corner, but then we decided it was time to open a restaurant and get back into the business. What type of food do you serve? Traditional Korean food and Korean barbecue. What is your specialty? Our Korean barbecue, which comes with six sides including our special kim chi. The banquets are extremely popular as they come with a selection of top-grade wagyu beef. We only source the best meat that is suitable for barbecuing. What is your signature dish? The beef short-rib soup (galbitang), which is my own recipe. It’s a broth with noodles and beef which falls off the bone. It’s delicious and lots of people order it on its own. Where do you source your ingredients? We use four different companies for our meat. For the wagyu, we get it from a Japanese company. Our vegetables, we get from a wholesaler. Where do you like to eat? We mainly like to eat at home. ourstrathfield.com.au Galbitang INGREDIENTS 1 kg beef short ribs 1 small Korean radish (or daikon) 1 medium onion 1 cup starch noodles (optional) 4 garlic cloves, minced 4-6 green onions, chopped METHOD • Rinse ribs in cold water to remove blood or bone fragments. Soak in cold water. • Drain ribs and blanch in a large pot of boiling water for 10 minutes. • Strain ribs. Wash each thoroughly and remove any fat. Return ribs to clean pot and add radish, onion and 12 cups of water. • Bring to boil over medium-high heat for 1 hour, then medium heat for another hour. • Remove from the heat. Discard onion and put the ribs and radish into a stainless steel bowl. Strain broth through cheesecloth in a strainer. Return clear broth to pot and remove any floating fat with a spoon. • Add noodles and garlic. Boil for a few minutes until noodles are cooked. • Slice radish into bite-size pieces and place in 2 large, shallow bowls. Add noodle broth and 2-3 ribs to each bowl. Serve with rice and kimchi, a bowl of chopped green onion, and ground black pepper. STRATHFIELDKOREAN SHOP 252, 20-34 ALBERT ROAD, STRATHFIELD PHONE: 8756 5689 CHEF PROFILE Regina Park Hangang Korean Restaurant SFG_2016_14-21_Strathfield.indd 17 16/10/2015 1:52 pm
Strathfield Food Guide 2015