First time trying Bulgogi — completely converted

I had never tried Bulgogi before this visit and I wasn't sure what to expect. The complex and bold taste hit immediately and made sense of the dish in a way descriptions never quite do. perilla leaves is an ingredient I'd not encountered used quite like this before.

The a late-night soju bar setting added something to the experience — this kind of food makes sense in that environment. Korean cuisine integrates fermented ingredients like kimchi as a health and preservation tradition. My server recommended banana milk alongside and it was exactly right. I've been telling everyone to try Bulgogi. Outstanding first encounter.