Discover Authentic Shandong Cuisine: Must-Try Eggplant Dumplings and More at Shandong Kitchen

Are you craving a unique culinary adventure beyond the usual Korean fare? Look no further than Shandong cuisine, a hidden gem in the world of Chinese gastronomy. Recently, I stumbled upon a fantastic restaurant, Shandong Kitchen (산둥 주방), that completely revitalized my appreciation for foreign flavors. After indulging in mostly Korean food, my palate was yearning for something different, and Shandong Kitchen delivered an unforgettable experience.

A Taste of Shandong in Korea

Shandong cuisine, originating from the Shandong province of China, is known for its rich flavors, fresh seafood, and wheat-based staples. At Shandong Kitchen, they masterfully capture the essence of this cuisine. From the moment the dishes arrived, it was clear that this was no ordinary Chinese restaurant.

Ohyang Jangyuk: A Flavorful Cold Start

My culinary journey began with Ohyang Jangyuk (오향 장육), a Shandong-style braised beef shank. As a first-timer to this dish, I was immediately captivated. The thinly sliced beef was incredibly tender and infused with aromatic spices. The “Ohyang” (five-fragrance) refers to the blend of spices used, including star anise, Sichuan peppercorns, and cloves, creating a complex and savory profile. What impressed me most was the sauce – perfectly balanced, not too salty, and slightly tangy, enhancing the cold beef’s refreshing taste. Garnished with cilantro (고수), it added a fresh herbal note, although cilantro might be polarizing for some!

The texture was reminiscent of Korean Jokbal (족발), or specifically, a refined version of cold Jokbal, but with a much smoother and melt-in-your-mouth quality. It was a protein-packed delight, and the sauce was so good I could have eaten it with just rice.

Eggplant Dumplings ( 가지 만두): The Star of the Show

Next came the dish I was most excited about – Eggplant Dumplings (가지 만두). Served with Mantou (馒头), a plain steamed bun, this dish was a revelation. The dumplings were not the typical pan-fried or boiled kind. Instead, they were uniquely crafted with eggplant slices encasing a savory meat filling. The eggplant itself was cooked to perfection, retaining its texture and moisture, while the filling was juicy and flavorful.

What sets these dumplings apart is the combination of textures – the soft, slightly chewy Mantou paired with the tender eggplant and flavorful filling. They even offer a cheese version, adding another layer of richness. The dumpling skin was thin and delicate, and the filling tasted like it was made with high-quality meat and fresh ingredients. These eggplant dumplings are a must-try and a testament to the chef’s skill in handling eggplant, often considered a challenging ingredient.

Baek Jjamppong: A Unique Noodle Soup Experience

For soup, we opted for Baek Jjamppong (백짬뽕), a white seafood noodle soup. This was unlike any Jjamppong I had before. It had a distinct, nuanced flavor, reminiscent of Nurungji Tang (누룽지탕), a Korean scorched rice soup, combined with the comforting taste of Chinese-style Udon. The broth was rich, deep, and packed with seafood, giving it a refreshing and umami-laden taste. It was a comforting and uniquely flavored soup, perfect for a chilly day or to complement the other flavorful dishes.

Agu Jjim and Tang: Monkfish Two Ways

We also sampled Agu Jjim (아귀찜), braised spicy monkfish, in both regular and spicy versions. The monkfish was incredibly fresh and meaty. While the spicy version packed a punch, the regular version allowed the natural flavors of the monkfish to shine. Interestingly, the soup (탕) from the Agu Jjim impressed me even more than the braised dish itself. The broth had a deep, savory, and slightly rustic flavor, hinting at 된장 (soybean paste), creating a comforting and almost home-style taste. And don’t miss the “Ae” (애), the monkfish liver – a creamy, rich delicacy, comparable to foie gras or cream cheese, adding another dimension to the dish.

Suji Tang and Modeum Jeon: More Delights to Explore

Although we were getting full, we couldn’t resist trying Suji Tang (스지탕), beef tendon soup, and Modeum Jeon (모듬전), assorted Korean pancakes. The Suji Tang featured incredibly tender beef tendons in a rich, milky broth, perfect for those who enjoy hearty soups. The Modeum Jeon was a delightful assortment of savory pancakes, surprisingly light and non-greasy. The ingredients tasted fresh and high-quality, making it a satisfying side dish.

Later, we also tried Suji Muchim (스지 무침), beef tendon salad, seasoned with soy sauce and sesame oil. This dish highlighted the savory and nutty notes of sesame oil and the chewy texture of the tendon, a delicious and 고소 (savory/nutty) treat.

A Homely and Generous Experience

Shandong Kitchen is more than just a restaurant; it’s an experience. The atmosphere is warm and inviting, with a touch of home-style cooking. The portions are incredibly generous, and the prices are reasonable. The open kitchen showcasing their food preparation further adds to the authenticity. It feels like dining at a local eatery run by a passionate family who takes pride in their food.

Overall Verdict

If you’re seeking authentic and delicious Shandong cuisine in Korea, Shandong Kitchen is a must-visit. From the unique eggplant dumplings to the flavorful Ohyang Jangyuk and the comforting Baek Jjamppong, every dish is crafted with care and quality ingredients. It’s a hidden gem that deserves to be discovered.

Location: Seoul, Korea (General Location)
Rating: ★★★★☆ (4.5/5 stars – Excellent)