14.5/20How we score
Korean$$$$
Melbourne is spoilt for choice when it comes to late-night Korean barbecue,gochujang-stained fried chicken,and cosy spots for soju and jjigae. Doju represents a whole new genre of Korean food.
The sticky pork dish jokbal is reimagined with kohlrabi as the star,braised in soy,cinnamon and ginger until burnished and brilliantly meaty. A spin on jeotgal,the salt-preserved seafood,sees calamari from Corner Inlet cured then marinated in fish sauce and sesame oil,served on rice and lettuce as a two-bite snack.
Yukhoe – raw chopped beef – is sharpened with desert lime. And a head-turning halloumi dish is given the Korean fried chicken treatment,its sweet red glaze showered in sesame seeds.
Experienced hands keep service humming,and the two-tiered room is all flowing curtains,olive green and black marble – well suited to its legal district location.
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Much-needed day-to-night eatery on a busy corner.
Wine cave takes on a whole new meaning.
Classic dishes made cool by unrivalled surrounds.
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