Have you seen those Gang-Nam tweets and Gang-Nam mentions on Facebook lately? Is Gang-Nam flooding your FB timeline?
Well, thefirst Bulgogi Brothers restaurant was opened in Gang-Nam, south of Seoul, Korea in 2006!
Hahah.. ok, a distance relevance but I thought Ill mention it anyhow. Whats with the Gang-Nam obsession online anyways?
My obsession would be BEEF. Yes, coming back to the food atBulgogi Brothers. Its shiny new outlet @ Paradigm Mall welcomed a bunch of us for a preview session and I had small bites of each of the dishes you see below. It certainly wasnt enough for me and Im heading back for more this week!
Why Bulgogi Brothers?
The restaurants name represents Bulgogi, one of Koreas most globally popular dishes and Brothers, which representsthe guests, gathered together having a good time and enjoying camaraderie. It also refers to the two founders, the masters in foodservice who have been friends for a long time.
If youre unfamiliar, Bulgogi is a savory dish that dates back to 200 years, which literally means fire meat (bul means fire while gogi is meat).
Seasoned meats are prepared and grilled by the tableside and it has long been considered a celebration dish until recentlywhen it evolved into a staple dish and is now served everywhere in Korea. At Bulgogi Brothers, the meat is grilled tableside bythe server as each table is equipped with customized build in induction cooker.
Walk into Bulgogi Brothers and be served with complimentary starters of steamed corn, sugar snap peas and sweet potatoes. This is quickly followed by side dishes as you see below.
These lovingly crafted heart-shaped beef bulgogi (RM45.90++) is a signature dish of Bulgogi Brothers.The below shows the 2 styles combination of Unyang & Gwangyang-style Bulgogi.
Grilled at your table, both styles are cooked and servedseparately. From a little research, heres what I got about theUnyang & Gwangyang-style Bulgogi.
There are two popular southern styles of bulgogi: Gwangyang and Unyang.
Gwangyang bulgogi: extra-lean meat that is seasoned just before cooking (no prior marination) and broiled on a charcoal grill, which adds a smoky flavor to the meat.
Unyang bulgogi: also broiled on a charcoal grill, but the beef is minced and marinated for a few days.
As I have mentioned earlier, I had small tasting portions that left a good impression I love the quarter of a heart piece I managed to grab before all was gone, but that was all I remembered.
Thats just all for now. The other dishes we had below was a tad cold and Ill pass judgement again once I pay Bulgogi Brothers a second visit. I did like the soybean stew as it was teeming with seafood and packed a hearty broth.
Below:Haemul Pajeon,A must have Korean-style pancake with seafood and green onions. It was soggy and cold by the time I got a bite so no comment.
Below:Yukhoe,Julienned raw beef marinated in a mixture of chilies, served with fresh pears and cucumbers. This was meant to be served cold so that wasnt a problem. I loved it as it reminded me of carpaccio pretty raw but marinated for flavour.
My favourite one-dish meal -:Bulgogi Bibimbap, great combination of beef and vegetables, served on top of rice and special spicy sauce.
Mix it all up for anamalgamationof textures and taste.
Below:Janchi Guksu, also known as the party noodles n Korea, served in seafood broth and garnished with lots ofvegetables. This was almost like sukiyaki sweet soup base with glass noodles.
The drinks that we photographed but wasnt served. It looked good though. Another reason for a re-visit especially for the strawberry one! 
Bulgogi Brothers,
Ground Floor Boulevard, Paradigm Mall.
Note: Boulevard means the outside area of Paradigm Mall. This is on the GB floor, right next to TGIF and same row as Starbucks.
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