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murmanjake
Joined: 21 Oct 2008
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 Posted: Wed Oct 06, 2010 3:07 pm Post subject: Great Steak? |
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Took my girlfriend to King Kong Steak in Apgujeong. Got two steaks(22,000 each) a bottle of wine (34,000) and a salmon appetizer(12,000). The steaks were among the best I've ever had, so I consider the money well spent, especially considering the prices I've seen for steak in some places here. Girlfriend loved it too.
Got a small complaint though. I think the mashed potatoes were instant. You know the kind that sorta sticks in your throat on the way down? They had that suspiciously uniform texture and smelled a bit strange, not bad, but not "real". For me mashed potatoes are key to a good steak experience, my girlfriend didn't care though(didnt eat them), so it was all good. I'm just curious why a relatively upscale place like that, that obviously knows how to cook a mean steak, would serve INSTANT mashed potatoes.
A few of the tables looked pretty cramped, but we got a good one. The service was great as well, so I give my experience there two thumbs up, despite the mashed potatoes.
Care to recommend your own favorite steak place in Korea? |
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Slowmotion
Joined: 15 Aug 2009
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| Posted: Wed Oct 06, 2010 3:45 pm Post subject: |
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| Where is that? Sounds reasonable, especially with it being located in Apgu |
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murmanjake
Joined: 21 Oct 2008
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| Posted: Wed Oct 06, 2010 4:11 pm Post subject: |
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Hmmmm...lemme think, not a real apgujeong afficionado, so...
We went out exit four, directly right onto that first street. Walked down a ways until we came to a huge mega-church on the left. And King Kong Steak was just down the road from there on the left.
The number is 02-6080-9141. They gave my gf directions in Korean, but when I called earlier to make a reservation their English wasn't too shabby... |
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nathanrutledge
Joined: 01 May 2008
Location: Marakesh
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| Posted: Wed Oct 06, 2010 4:37 pm Post subject: |
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Being from Nebraska, none of the steaks I've had in Korea have even come close to comparing. Ever see that Simpson's episode with the steakhouse, where they could pick the cow they wanted to eat? Yeah, that's a Nebraska steak.
Personally, if I want a steak, I'll go to a Brazilian restaurant and get a whole smorgasbord of meats for 20-25k. Just getting a straight T-bone or filet is not worth it in Korea, IMO.
Living by Songtan, I went to Rio Grill frequently. In Seongnam now, there is a place, Brasilia. They've got a location in Gangnam too. Those are the places I go to. |
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machoman
Joined: 11 Jul 2007
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| Posted: Wed Oct 06, 2010 4:47 pm Post subject: |
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| what makes a good steak a good steak? i hear it's not about the meat, or the seasoning, it's about the grill itself. |
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nathanrutledge
Joined: 01 May 2008
Location: Marakesh
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| Posted: Wed Oct 06, 2010 4:57 pm Post subject: |
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| machoman wrote: |
| what makes a good steak a good steak? i hear it's not about the meat, or the seasoning, it's about the grill itself. |
You can't make a Monet with crayons and you can't win the Indy 500 in a Civic.
Define "good grill." You can make a good steak on any grill, you just have to know how to use it. Also, if the steak is a bad piece of meat, there is only so much you can do with it.
For me, a good steak is juicy and it melts in your mouth. You don't need a steak knife to cut it, it should cut a little harder than warm butter. If you have to move that knife more than 2 or 3 times, it's not ready. |
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Bloopity Bloop
Joined: 26 Apr 2009
Location: Seoul yo
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| Posted: Wed Oct 06, 2010 5:16 pm Post subject: |
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| nathanrutledge wrote: |
| machoman wrote: |
| what makes a good steak a good steak? i hear it's not about the meat, or the seasoning, it's about the grill itself. |
You can't make a Monet with crayons and you can't win the Indy 500 in a Civic.
Define "good grill." You can make a good steak on any grill, you just have to know how to use it. Also, if the steak is a bad piece of meat, there is only so much you can do with it.
For me, a good steak is juicy and it melts in your mouth. You don't need a steak knife to cut it, it should cut a little harder than warm butter. If you have to move that knife more than 2 or 3 times, it's not ready. |
True that.
I'm a bit disheartened that when I say, "I love steak!", my co-workers ask me if I'd love Outback Steakhouse, VIPS, etc.
ARE THERE NO TRUE STEAKHOUSES IN SEOUL?! WHERE MY STEAKHOUSES AT?!
Luckily for me, I am currently on vacation in Cali and will be going to the SF House of Prime Rib (not really steak... but, whatever) and a few local STEAKHOUSES.
As for Brasilian churrascarrias in Seoul, I think Brasilia is fine but prefer Mercado near Cinus City (sp?) in Apgujeong. |
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machoman
Joined: 11 Jul 2007
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| Posted: Wed Oct 06, 2010 5:16 pm Post subject: |
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| a good grill would be something steakhouses use which is an iron cast grill. home grills are usually made of stainless steel (looks like a bunch of coat hangers) so the heat isn't conducted as properly, so you're basically just cooking with hot air as opposed to a hot surface. do you notice there's a difference in grilling a steak at home and having a steak at a steakhouse? it's in the grill, a cast iron grill sears the meat and locks in the flavor, steakhouses don't have access to better meats than you do. or maybe it's just all in your head. anyway, this is just what i heard. |
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balzor
Joined: 14 Feb 2009
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| Posted: Wed Oct 06, 2010 5:21 pm Post subject: |
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| machoman wrote: |
| what makes a good steak a good steak? i hear it's not about the meat, or the seasoning, it's about the grill itself. |
besides the fact that they think the charred is gonna cause cancer, meats usually have a sweet marinade on them, which is not right for a good steak. Also, they cut it too thin. The biggest meat I miss is a good brisket. Haven't had on in ages |
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happninmojo
Joined: 09 Sep 2010
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| Posted: Wed Oct 06, 2010 5:27 pm Post subject: |
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| nathanrutledge wrote: |
| machoman wrote: |
| what makes a good steak a good steak? i hear it's not about the meat, or the seasoning, it's about the grill itself. |
You can't make a Monet with crayons and you can't win the Indy 500 in a Civic.
Define "good grill." You can make a good steak on any grill, you just have to know how to use it. Also, if the steak is a bad piece of meat, there is only so much you can do with it.
For me, a good steak is juicy and it melts in your mouth. You don't need a steak knife to cut it, it should cut a little harder than warm butter. If you have to move that knife more than 2 or 3 times, it's not ready. |
I'd add that the grill should preferably be charcoal, woodchips or a mix. A really good one inch steak is wasted on a propane grill in my opinion. I don't personally care for marinades, a steak stands on it's own. A little salt, fresh black pepper, maybe white pepper, cayenne if you like a kick, minced garlic rub. Grill should be very hot so that you get a sear on the outside that locks in the juices and you flip it once and only once. And for the love of all that is holy do not press on the damn steak.
If you have a low quality cut there are things you can do to improve it. Most actual cuts from a supermarket (talking US since I'm not yet in Korea) are fairly good-it's the packaging that sucks. Cellophane and foam don't let the steak breath but still keeps in moisture (as opposed to cryovacing a steak). That kills flavor in meat, what you can do is take it out of the packaging and wrap it in a thick porous paper (not glossy, butcher paper is akin to art paper). When you defrost it defrost it in the fridge three-five days prior, after the first day take it out of the paper, pat dry and put it on a plate on top of another paper towel. Put in your fridge (I put it in my vegetable crisper) and let it sit, the top layer of meat will dry out and right before grilling shave it off. You can save it to make a gravy... |
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Slowmotion
Joined: 15 Aug 2009
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| Posted: Wed Oct 06, 2010 5:32 pm Post subject: |
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| nathanrutledge wrote: |
Being from Nebraska, none of the steaks I've had in Korea have even come close to comparing. Ever see that Simpson's episode with the steakhouse, where they could pick the cow they wanted to eat? Yeah, that's a Nebraska steak.
Personally, if I want a steak, I'll go to a Brazilian restaurant and get a whole smorgasbord of meats for 20-25k. Just getting a straight T-bone or filet is not worth it in Korea, IMO.
Living by Songtan, I went to Rio Grill frequently. In Seongnam now, there is a place, Brasilia. They've got a location in Gangnam too. Those are the places I go to. |
I've been to the one in Gangnam, but didn't know they had one in Seongnam. Where exactly is it? I'm assuming it's in Bundang somewhere. |
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murmanjake
Joined: 21 Oct 2008
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| Posted: Wed Oct 06, 2010 5:51 pm Post subject: |
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| nathanrutledge wrote: |
| machoman wrote: |
| what makes a good steak a good steak? i hear it's not about the meat, or the seasoning, it's about the grill itself. |
You can't make a Monet with crayons and you can't win the Indy 500 in a Civic.
Define "good grill." You can make a good steak on any grill, you just have to know how to use it. Also, if the steak is a bad piece of meat, there is only so much you can do with it.
For me, a good steak is juicy and it melts in your mouth. You don't need a steak knife to cut it, it should cut a little harder than warm butter. If you have to move that knife more than 2 or 3 times, it's not ready. |
Gotta say, I'm not from Nebraska, but I've had some good steaks in my time.
We used butter knives to cut our steaks. Mine was a tenderloin with basil sauce, and grilled vegetables. It was in strips about two bites in each. Melted in my mouth. I was honestly impressed. When we said rare, they specified, medium-rare? Cause rare in their books is bloody. The guys at the table next to us had thin sliced strips of what looked like steak tartar. I woulda liked to try that. |
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sonicmatt
Joined: 04 Oct 2007
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| Posted: Wed Oct 06, 2010 11:11 pm Post subject: |
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| does anyone know the directions to the brazilian steak place near seoul national university of education? |
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southernman
Joined: 15 Jan 2010
Location: On the mainland again
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| Posted: Wed Oct 06, 2010 11:40 pm Post subject: |
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The reason steak is so tough here is two fold.
It isn't aged properly and the cuts are different from Western countries
If I want a decent steak I go to a butcher shop ask them if I can choose and cut the steak myself.
Then I take it home and age it for at least a week - ten days
Then I'm about ready to think about the seasonings and grill etc |
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sojusucks
Joined: 31 May 2008
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| Posted: Thu Oct 07, 2010 12:45 am Post subject: |
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| I recommend Corner Bistro in Itaewon for steak, burgers, and ribs. They know how to do it all. |
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