Danjee, Sydney CBD
Hidden in a laneway near Town Hall is Danjee, the sister restaurant of the ever popular Madang. A fancier version of some of the Korean joints found in Chinatown/ Koreatown, the setting is very roomy and the BBQ is confined to the kitchen and outside tables, meaning there won't be any smoky-smelling clothes afterwards!
Perusing the menu, I was intrigued to try the seasoned raw skate fish. I was imagining some version of sliced sashimi, but it wasn't that at all! They looked like meatballs and were quite chewy. They were flavoursome but a bit too hot for my liking.
On the other hand, the Sweet potato noodles in a cold beef broth was light and refreshing. I loved the slipperiness of the noodles and the broth was incredibly tasty.
We chose a couple of dishes from the BBQ section. Ox tongue is one of my favourite cuts of meats and it tastes especially good, fresh off the grill. It's rich and fatty, and wonderfully tender.
The Pork jowl (or pork cheeks) had great marbling and were perfectly cooked - so delicious!
One of the reasons I love going to Korean restaurants is the free banchan side dishes. As usual, there were plenty to choose from, including kimchi, pickled daikon and mung bean jelly, just to name a few.
There are many places now vying for the best Korean Fried Chicken and I think the Danjee Chicken has to be right up there. Everything from the golden, crispy skin to the succulent, moist meat were superb.
We also got the hearty Slow cooked beef ribs with chestnut, gingko nuts and dried dates, perfect for Winter. The sweet soy stock was packed full of flavour and the chestnut and gingko nuts added real depths of flavour. The beef ribs were superbly cooked and falling off the bone, soaking in the very aromatic stock.
Danjee is a modern Korean restaurant serving up fantastic food. I loved that you can choose to BBQ your meat or have it done for you, avoiding the smoky hair/ clothes aftermath. I will be back for sure.
24/6/2015 02:07:01 pm
Ox tongue pork jowl and fried chicken all look top notch
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