01 / ABOUT THE PLACE
About this place
Some days call for yakiniku; on others, jjigae deserves the starring role. At kudara in Hakozaki, you can enjoy both Korean dishes and the pleasure of choosing your cut of meat. One diner who ordered the beef offal jjigae set at lunch described a pleasantly spicy broth with the sweetness of the small intestine, then poured the remaining soup over rice. Another reviewer noted that the stew stayed piping hot and enjoyed it with the set’s salad and kimchi. Diners have also praised the sundubu jjigae: one found it less spicy than it looked, making it an approachable choice for someone who does not usually enjoy spicy food.
For an evening of grilled meat, the Japanese Black wagyu skirt steak is described as the restaurant’s signature dish, and is worth considering if you would like to try something other than kalbi. Some diners recommend the premium tongue and loin; one reviewer particularly remembered the thickness of the tongue and eating it with rice. The menu also includes a special tongue cut, taken in small quantities from the root of Japanese Black wagyu tongue, as well as lean ichibo and kainomi, a rare cut combining the savoury flavour of lean meat with the juiciness of a belly cut. The menu suggests trying the kainomi with wasabi and soy sauce, a simple way to enjoy the meat’s flavour.
You can also add a jjigae to the table between rounds of yakiniku. Budae jjigae comes topped with cheese and includes rice cakes, sausage, bacon and Korean ramen. Its ingredients differ from the sundubu jjigae with clams and tofu and the limited-availability jjigae with stewed Japanese Black wagyu tendon. Some jjigae are listed as a single serving but are described as enough to share between two, making them a good fit for a meal that alternates between stew and grilled meat.
Korean drinks and beer are available, too. Boksoondoga sparkling makgeolli is described as having fine bubbles and a refreshing character, and sounds like an appealing match for either yakiniku or jjigae.
