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[K-Food Ngon Quá!] Korean-Style Marinated Galbi Captivates Vietnamese Taste Buds
Author.
관리자
Date.
2024-09-30 11:32
Views.
308
Original Article: Yonhap News (https://n.news.naver.com/article/001/0014954963?sid=101)
Samwon Garden’s Sweet-Savory and Spicy-Sweet Balance Earns It a Spot Among Top 3 Korean Restaurants in Hanoi
Manager Garam Park: “Proud to Continue Korean Traditions”
(SEOUL = Yonhap News) Reporter Dohyun Sung –
When it comes to Korean BBQ restaurants, marinated galbi (Korean-style short ribs) reigns supreme.
The savory sweetness of the marinade infused between the meat melts away stress with every bite and brings a deep sense of satisfaction.
Now, you can enjoy Korean marinated galbi 3,000 km away in Hanoi, Vietnam.
Since its opening last December in the upscale West Lake (Tây Hồ) area of Hanoi,
Samwon Garden Hanoi has consistently drawn crowds of eager diners.
Popular dishes among locals include the signature marinated galbi and stir-fried fresh octopus made with ingredients sourced from Vietnam’s coastal regions.
The two dishes strike a perfect balance between sweet and salty (dan-jjan), and spicy and sweet (maep-dan), drawing a steady stream of customers.
In particular, the marinated galbi captivates local palates with its deep umami flavor.
<Stir-fried octopus (left) and soy-marinated crab from Samwon Garden Hanoi>
The Hanoi location uses premium meat and ingredients supplied directly from the head office.
A Korean-style meat processing facility equipped with cold chain systems was also established locally to maintain the highest quality.
The galbi is scored using a patented diamond-cut technique and seasoned with Samwon Garden’s signature light and savory marinade.
The marinated galbi is a treat on its own, but when grilled with precision, it becomes truly exceptional.
Staff at the Hanoi branch regularly receive training in grilling techniques from the headquarters to ensure consistent quality.
<Traditional Korean table setting at Samwon Garden Hanoi>
The stir-fried octopus, made with fresh local octopus, is seasoned with a bold sauce and grilled to enhance the smoky flavor.
It's a hit among spice-loving Vietnamese diners. Add a serving of buckwheat noodles, and it becomes a hearty, satisfying meal.
Another fan favorite is the soy-marinated crab (ganjang gejang), one of Samwon Garden’s signature dishes.
Female crabs with full roe are sourced from Korea’s west coast, quickly frozen, flown in, and aged in a special, not-too-salty soy marinade.
Locals often eat the crab using plastic gloves like Koreans do, or mix rice into the shell to enjoy every last bit of flavor.
<Manager Garam Park at Samwon Garden Hanoi>
Garam Park (30), manager of Samwon Garden Hanoi, told Yonhap News on the 30th,
“We’ve developed strong marketing strategies based on a deep understanding of the local market and have achieved great results.
We were even selected as one of Hanoi’s Top 3 Korean dining restaurants just nine months after opening.”
Park started his career in the service industry with part-time jobs at family restaurants in high school,
worked as a bank teller, and also spent time working in Singapore.
He previously managed VIP services and client relations at Korean real estate developer Gemopia Invest,
before joining May Emerald, Gemopia Invest’s Vietnamese subsidiary and operator of Samwon Garden Hanoi, in November last year.
He said, “I take pride in delivering the beloved flavors of Korean cuisine to local customers,
continuing our culinary heritage. Food is more than just a meal—it’s an integral part of Korean culture.”
Choi Seung-jin, Director of the Korean Cultural Center in Vietnam, stated,
“Korean food is now a part of everyday life for many locals. It’s not uncommon to see Vietnamese people making their own kimchi.
Korean cuisine reflects our traditions, culture, and daily lives,
making it a vital part of cultural exchange between Korea and Vietnam.”
Reporter: Dohyun Sung (raphael@yna.co.kr)
Samwon Garden’s Sweet-Savory and Spicy-Sweet Balance Earns It a Spot Among Top 3 Korean Restaurants in Hanoi
Manager Garam Park: “Proud to Continue Korean Traditions”
(SEOUL = Yonhap News) Reporter Dohyun Sung –
When it comes to Korean BBQ restaurants, marinated galbi (Korean-style short ribs) reigns supreme.
The savory sweetness of the marinade infused between the meat melts away stress with every bite and brings a deep sense of satisfaction.
Now, you can enjoy Korean marinated galbi 3,000 km away in Hanoi, Vietnam.
Since its opening last December in the upscale West Lake (Tây Hồ) area of Hanoi,
Samwon Garden Hanoi has consistently drawn crowds of eager diners.
Popular dishes among locals include the signature marinated galbi and stir-fried fresh octopus made with ingredients sourced from Vietnam’s coastal regions.
The two dishes strike a perfect balance between sweet and salty (dan-jjan), and spicy and sweet (maep-dan), drawing a steady stream of customers.
In particular, the marinated galbi captivates local palates with its deep umami flavor.
<Stir-fried octopus (left) and soy-marinated crab from Samwon Garden Hanoi>
The Hanoi location uses premium meat and ingredients supplied directly from the head office.
A Korean-style meat processing facility equipped with cold chain systems was also established locally to maintain the highest quality.
The galbi is scored using a patented diamond-cut technique and seasoned with Samwon Garden’s signature light and savory marinade.
The marinated galbi is a treat on its own, but when grilled with precision, it becomes truly exceptional.
Staff at the Hanoi branch regularly receive training in grilling techniques from the headquarters to ensure consistent quality.
<Traditional Korean table setting at Samwon Garden Hanoi>
The stir-fried octopus, made with fresh local octopus, is seasoned with a bold sauce and grilled to enhance the smoky flavor.
It's a hit among spice-loving Vietnamese diners. Add a serving of buckwheat noodles, and it becomes a hearty, satisfying meal.
Another fan favorite is the soy-marinated crab (ganjang gejang), one of Samwon Garden’s signature dishes.
Female crabs with full roe are sourced from Korea’s west coast, quickly frozen, flown in, and aged in a special, not-too-salty soy marinade.
Locals often eat the crab using plastic gloves like Koreans do, or mix rice into the shell to enjoy every last bit of flavor.
<Manager Garam Park at Samwon Garden Hanoi>
Garam Park (30), manager of Samwon Garden Hanoi, told Yonhap News on the 30th,
“We’ve developed strong marketing strategies based on a deep understanding of the local market and have achieved great results.
We were even selected as one of Hanoi’s Top 3 Korean dining restaurants just nine months after opening.”
Park started his career in the service industry with part-time jobs at family restaurants in high school,
worked as a bank teller, and also spent time working in Singapore.
He previously managed VIP services and client relations at Korean real estate developer Gemopia Invest,
before joining May Emerald, Gemopia Invest’s Vietnamese subsidiary and operator of Samwon Garden Hanoi, in November last year.
He said, “I take pride in delivering the beloved flavors of Korean cuisine to local customers,
continuing our culinary heritage. Food is more than just a meal—it’s an integral part of Korean culture.”
Choi Seung-jin, Director of the Korean Cultural Center in Vietnam, stated,
“Korean food is now a part of everyday life for many locals. It’s not uncommon to see Vietnamese people making their own kimchi.
Korean cuisine reflects our traditions, culture, and daily lives,
making it a vital part of cultural exchange between Korea and Vietnam.”
Reporter: Dohyun Sung (raphael@yna.co.kr)
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