In an atmosphere where the din of clamoring forks and plates rises slightly above the conversation with servers bustling back and forth in traditional dress, the familiar aroma of grilling meats fills the air and fuels my primal instincts.
I am at the Hanjung Korean Barbecue and Dubu at 16105 Monterey Road at Tennant Avenue in Morgan Hill, where they offer diners a plethora of authentic Korean dishes and soups that are anything but routine.
In classic form, I am greeted with six or seven small plates of condiments: kimchi, pickled bean sprouts and steamed broccoli florets gently doused in a tangy dressing with hints of garlic. I peruse the menu, first the goon mandu appetizer, the Korean take on traditional pot stickers—this one deep-fried to a golden crust delivering the toothiness of the wonton, and within—an elegantly flavored minced pork center.
The Dubu salad, or tofu as most of us know it, nestled atop a piquant cabbage slaw, is pillowy and creamy unlike any I’ve had. I can hardly contain myself knowing that apart from many take out foods this particular fare travels very well and makes a great encore the following day.
Two entrees ensue, first Doeji Bulgogi, barbecue spicy pork—a dish that defies conventional pork offerings—marinated in a broth-based and gently seasoned house recipe. The process turns this pork into supple ribbons of savory goodness.
Second, the Japchae, is delicate in appearance and unassuming: glass noodles (aka sweet potato) with slices of rib eye beef and vegetables. But it’s the mixture of garlic, soy sauce, brown sugar and sesame that brings this dish to life. The plate is garnished with a sprig of coriander for a fresh and fragrant finish—it is a must-try. I love this job!
Having grown up in a big city like New York and experiencing world-class ethnic foods, it is truly a pleasure and a blessing to have real Korean barbecue right in our own backyard.
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Chef Steve Caposio, aka Chef Capo, is a South Valley chef passionate about good food. Visit him online at chefcapo.com.
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The Dubu salad, or tofu as most of us know it, nestled atop a piquant cabbage slaw, is pillowy and creamy unlike any I’ve had.
