Buldojang @ Desa Sri Hartamas
This was a totally new Korean dining experience for us (my Makan Kaki Gang). Instead of the usual Korean BBQ and assorted stews, we tried out Korean–Chinese cuisine (or known as Sino–Korean cuisine) at Restaurant Buldojang, Desa Sri Hartamas.
Occupied two shoplots on second floor, the restaurant has a spacious and brightly lit dining area.
There are private rooms that make the dining experience perfect with privacy.
We took some time read their large menu with wide selection of dishes which for me rather resemble our Chinese Dai Chow. There are appetizers (Hot and Sour Soup, Cold Vegetable Dish), vegetable dishes (assorted vegetable stir-fry), seafood (Stir Fried Sea Cucumber and Abalone, Hot and Spicy Stir Fried Scallop, Fried King Prawns, Scorched Rice with Seafood Soup), beef (Spicy Beef Stir Fry, Sweet and Sour Fried Beef), chicken (Fried Chicken with Cashew Nuts, Fried Chicken with Hot Sauce), pork (Braised Pork Belly, Sichuan Style Fried Pork), noodle dishes (Jjajangmyeon, Noodle Soup with Seafood/Pork/Shredded Chicken), Spicy Noodle Soup with Oyster), dumplings and rice dishes (Fried Rice with Shrimps, Mapo Tofu Rice, Rice with Mixed Seafood, Rice with Chili Beef Stir Fry). Price ranging from RM20 to RM400.
Complimentary pickles
Jjajangmyeon (Regular – RM25.00)
A beloved wheat-noodle dish in Korea which was invented by early Chinese immigrants. Served with black bean sauce with diced pork (or other kinds of meat) and vegetables. It’s certainly not the most visually appealing dish but it showcases a satisfying bold umami flavor.
Haemul Jjambong (Regular – RM30.00)
The (really) spicy soup was laden with good amount of seafood such as squid, mussels and clams which enhanced the overall flavour.
Tangsuyuk (Regular – RM53.00)
Very much similar with our Gu Lou Yoke (sweet and sour pork) with crunchy pork slices evenly coated with sweet and sour sauce, accompanied with sliced cucumber, carrot and onion. One also can request for the sauce to be served separately so the dish can be eaten two way – dip into the sauce or solely enjoy the crunchiness of the meat.
Kong-guksu (Regular – RM28.00)
It’s a dish of thin wheat flour noodles in cold, creamy, nutty and refreshing soy milk broth. Served with julliened cucumber and ice cubes in the broth, the acquired taste is something that’s not easily appreciated by many, I would say. (^_^;)
Jjin Mandu (RM20.00)
The are choices of kimchi or pork filling, the steamed dumplings were rather mediocre.
Japchaebap (Regular – RM29.00)
Tteok-bokki (RM38.00)
Both were well executed. We had a really carbo-loaded diner that evening, haha! (^○^)
Verdict: Overall, the food at Buldojang are above average and they are something we rather accustomed to, like meat in sweet and sour flavour or Korean style spicy broth. Portion wise, it compatibles with the price charged, although it’s on the higher side.
Buldojang
16-1, Jalan 24/70a,Desa Sri Hartamas, 50480 Kuala Lumpur.
Tel: +6018-245 8313
Operating hours: Thurs – Tues: 11.00am to 9.00pm, close on Wednesday
Facebook: https://www.facebook.com/buldojang
This restaurant has a nice and cozy ambience. That’s Korean culture to emphasize on comfortable place for diners to talk, enjoy and get drunk.
I must try the Jjajangmyeon which I always ate the instant packets when I lived with the Koreans in US. So yummy!
The pickles served was so little. How about the usual unlimited banchan? 😂 😂
TM, I’m not sure about the refill as we didn’t ask for it. I bet this surely tastes better than the instant noodle, hehe 😛
The tangsuyuk looks a bit like our marmite pork…hehe. I once had pork noodles in a soy milk broth and didn’t like it (like you said, it’s an acquired taste) and the shop (in my neighbourhood) closed shop not long after opening. >.< The way they fold their steamed dumplings is quite different from the Chinese/Hong Kong kind (whom, I believe, are still the best at making meat dumplings). ^_~
Pork noodles in soy milk broth sound not really appealing >_<