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A gourmet restaurant ‘Tobagi’ in Gyungju patronized with excellent taste
Seok Mi-ae, president of the restaurant ‘Tobagi’
There are many well-reputed restaurants but it may not be easy to find a real ‘gourmet restaurant.’ Much more difficult in ‘Gyungju,’ which is the most famous tourist resort in our country as a city of attracting millions of visitors in a year. <Power Korea Monthly> chose to visit a gourmet restaurant which is appreciated not just by residents but by visitors of Gyungju as well.
Sundubu (Uncurdled bean curd) jjigae embracing ‘the sea’
Do you know the saying that bread is better than the song of the birds? A good meal is an important element of further enriching and enjoying your journey. A beautiful landscape and diverse sights combined with delicious food will make the journey remain as perfectly precious and happy memories. Besides, it would be absolutely wrong to pass up the restaurant highly recommended by people in a special opportunity to visit a place far, far away from yours. There is a restaurant local people never fail to recommend for visitors to Gyungju. It is ‘Gyungju Tobagi restaurant’ located in Bomun Tourist Resort.
Restaurant Tobagi located at five minutes’ walk from Gyungju Kensington Resort is an attraction representing Gyungju and has been introduced many times to TV gourmet restaurant programs, such as KBS <Live Information>, SBS <Live Coverage Today> and MBC <Delicious on TV>. There are numerous gourmets who don’t hesitate to come such a long way to experience the famous taste and, in tourist season, there are so many customers flooded in that they have to wait on the waiting list. It is right to say that a gourmet restaurant is known by the customer.
One of Tobagi’s menu which has made its name known around the country is abalone Sundubu jjigae of putting abalone, called emperor of shellfishery, in rather hot and soft Sundubu jjigae. Pulpy and warm Sundubu made of domestic beans combined with properly cooked dolsot bibimbap makes the texture of meting away in the mouth and live abalone directly transported by air every morning from Wando island is boiled away for over two hours and then put in Sundubu jjigae entirely. Water with the scent of abalone soaked out is used to make the soup of Sundubu jjigae along with every kind of vegetables, prawn, short-necked clam and secret method of seasoning to give a refreshing, crisp and appetizing taste. Abalone Sundubu jjigae containing the life force of the sea is really delicious and nutritious enough to be good for refreshment. Hand-made ddeok galbi (grilled short rib patties) served in addition at the order for Sundubu jjigae is also tasty. Ddeok galbi is made through 40 minutes of striking in person by hand after slicing up neck flesh and foreleg flesh, which have little fat and much flesh, gives aromatic flavor and chewy texture.
Plain and soft hairtail jjigae, a perfect match for Dolsot bap
Another famous menu of Restaurant Tobagi is hairtail jjigae and roasted hairtail. Hairtail is a famous fish well-known for its taste invariable through the year, plain and soft flesh and rich nutrition but it is the food difficult to season properly. Restaurant Tobagi is using the live hailtail in direct air transport from Jeju-do. This hairtail jjigae, which is boiled properly to maintain its chewy and soft texture and seasoned with spice neither too strong nor too weak for hairtail’s unique plain taste, is refreshing and tasty enough to make a complete match for Dolsot bap. Side dishes coming out together are crisp and tasty enough to increase the satisfaction of the visitors.
Gyungju Restaurant Tobagi is said to put priority on providing the supreme taste and service to customers based on the tasty food cooked sincerely and fresh and healthy ingredients. There is a saying that memory of taste lasts longer than other ones. It is hoped that the memory of taste they present remains as ‘deep emotion’ for more people.
Á¤½ÃÁØ ±âÀÚ jungsijun@naver.com