Image Credit: Mi
Say annyeong to the latest addition to Tanjong Pagar’s stretch of KBBQ restaurants: Mul Gogi Korean BBQ! Mul Gogi translates to fish in Korean, which is incredibly fitting, considering the unique way they prepare their meats.
Mul Gogi uses a method called water aging, almost like a kind of sous vide. Bags of meat are vacuum-sealed in plastic and placed in massive water tanks, giving off the appearance of giant fish swimming in fish tanks. Mul Gogi is one of the first restaurants in Singapore to employ this method of water aging for their meats, and what this wet aging process does is to break down the collagen between the muscle fibers of the meat, resulting in meat that is more tender.
Image Credit: Mi
On the BBQ menu are items like Galbisal ($41), Deungsim ($49), LA Galbi ($42) and more, all of which is charcoal-grilled over Mul Gogi’s special grill that resembled Hong Kong egglets. You can also get other cooked food items such as Seafood Pancake ($22), Bean Paste Stew ($16), Steamed Egg ($10) and Pork Backbone Stew ($43), just to name a few.
Address: 48 Tras St, Singapore 078987
Opening Hours: Monday-Saturday, 11.30am-2pm & 5.30pm-10.30pm
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