Miracle Asian Supermarket sits between Coles and BreadTop on the Lower Ground level of World Square.
This bowl of bibimbap cost me $6.50, which is definitely reasonable for a meal which left me comfortably full. I enjoyed it, although I found the warm and cold parts of the dish were a little weird together. I love the chili sauce served with this dish!
Sydney Madang side dishes
My second bibimbap/Korean food foray. Can’t go past the dolsot bibimbap with its delicious crunchy rice exterior. The side dishes at Sydney Madang are fewer but a slightly better quality offering. The potato and the weird meaty tofuey things are my favourites. The miso is not. I’m a miso snob.
Sydney Madang bibimbap
The yummy dolsot bibimbap. The greens and mushrooms were fantastic.The tough, chewy bean sprouts required hardcore chewing.
The BIG downside here was that the chilli sauce was served in a little bowl. Not enough. The ratio is specific and requires the rice to turn pale red. Other than that, this place was great.
Dae Jang Kum side dishes
Dae Jang Kum was my first foray into Sydney Korean food. I went straight for the bibimbap – dolsot bibimbap, served in a hot stone bowl which causes delicious crunchy rice outsides.
The side dishes are generous. The seaweed and the tofu bowls were my favourites. I’m not sure about the kimchi.
Dae Jang Kum dolsot bibimbap
I’m really glad Dae Jang Kum was my first bibimbap. It was fantastic. I loved the tasty chilli sauce served on the side, adding as much as possible to turn the rice red. I wasn’t such a fan of the lettuce but most of the other toppings were amazing.
Check these guys out.
Bibimbap at Mandoo
Korean food is yummy. Mandoo proves this by having yummy food that is Korean. Failproof logic. You’ll find Mandoo on Bank St, Adelaide. They are more famous for their dumplings but I am enarmoured of their Bibimbap. Fresh taste, pickled veggies, and so much fun! I love dishes that require a little putting together (wrap your own cold rolls being another!) and Bibimbap is a perfect example. Serve yourself a bit of this, a bit of that, some chilli sauce and mix it all together.
Dumplings at Mandoo
I can’t simply forget to mention the dumplings, of course. Accompanied by some greens and potato, they were flavoursome and wholesome. I missed my dirty fried chicken and prawn dumplings from Dumpling King, frankly. These made me feel guilty. I’d recommend them. I don’t think they trump Shanghai dumplings, however I’ve only tried them from here and haven’t had any other Korean dumplings before. I’ll have to try some other places. I’ll also let you in on something else – when I first had Pho, I wasn’t impressed. The flavour was outside of my comfort zone. It took me a few tries. Dumpling King took me a few tries, as well. I never feel quite comfortable saying I don’t like something, because chances are I will – someday. Just let my taste buds catch up!
Anyway, they are popular on Urbanspoon!
Filed under Dumplings, Food
Food trucks are new and definitely decisive among the local community. While patrons love the opportunity to try new foods and there is definitely hype surrounding them, small businesses in physical premises are worried that they are losing business. Like this. The council has some stringent measures already in place for food trucks, only giving out a certain number of permits, having food trucks move locations after a certain amount of time, and not being able to visit the same place each day. Food trucks advertise their whereabouts over Facebook.
Fork on the Road is an event which attracts thousands of visitors, and as one of them, I can say that Fork is the reason I travel into the city. No permanent business in the city is missing out on my patronage at that time, because I would not be there otherwise.
I’m hoping that the Adelaide City Council will continue to let Food Trucks and Fork on the Road operate, as it is so important to have diversity.
Small businesses will hopefully keep their own patronage and it is easy to see why they are worried. They do have higher overhead costs (such as rent) and presumably rely on repeat customers. That said, there are some permanent businesses that I will never return to because I don’t like the food, or the quality/taste of the food that they serve. Permanent businesses should keep trying to be competitive – here I’m not talking about price, because I don’t think Food Trucks are particularly cheap. I’m talking about new, exciting and DIFFERENT flavours. I’ve loved Viet rolls for years. I love Pho. I like eating Bibimbap. Show me where the dumplings are and I’m all over it.
Offer me some lacklustre sandwich with wilted “fancy” greens or a heavy, dense rolls and dry chicken, and I’ll take my business elsewhere.