Your Woul Korean Restaurant : A Reunion with Dakgalbi

12th June 2013.
Your Woul Korean Restaurant has been around for quite some time and upon finding out that they serve dakgalbi, I gathered some of my friends down to Your Woul, hoping that it would turn out like the one we had in Korea.

Your Woul definitely brought back memories of Korea. The moment we entered, we could hear a group of Koreans chatting loudly in their native tongue although the table talking about Australia and education by some auntie eventually overtook their conversation and everyone else. Yes we could hear you and sense your overflowing sarcasm about some matter you are upset with….

Anyway, the only un-Korean thing about Your Woul is the lack of free-flow water here. A bottle of mineral water or coke cost 3.00 SGD each so I suggest you get your own water before visiting Your Woul since most of the dishes are rather spicy. We started off with the familiar (free-flow) servings of banchan which include kongjaban (black beans), sliced sausages, kimchi (2 kinds), beansprouts and tofu. Those black beans sure bring back memories. The kimchi is kind of watered down and I think it was tweaked for the local palate.

I also ordered one of my favourite Korean dishes, Sundubu Jjigae (12.00+ SGD, comes with a bowl of rice), soft tofu stew. This one was quite good but tasted slightly different from the one I had in Ansan, I figured out that it was because the soft wasn’t as rich and instead of white clams this one uses beef slices.

We also had the Haemulpajeon (12.00+ SGD). It was quite thick. The pajeon is fried till crisp with a moist interior. The disappointing thing about this pajeon is that the fillings could have been more generous, I think there is more batter for Your Woul’s rendition.

Finally, we get to the star of the meal, Dakgalbi (39.00+ SGD). Unlike the ones we had in Korea, our dakgalbi came, stirred and mixed and it was served one a smaller pan. Besides, there are more kinds of vegetables in Your Woul’s dakgalbi featuring sweet potatoes, onions, lettuce and chilli peppers which are mixed together with small chunks of chicken and some rice cakes. It tasted more like a typical stir-fried (bokkeum) dish rather than the dakgalbi we know in Korea.

Nonetheless, one part still makes it a satisfying dinner at the end of the day, the addition of rice onto the thick gravy-like sauce that has thickened after simmering it for a while. The ajuma seemed amused when we wanted to add our rice to the leftover gravy, asking “How do you know this? Its Korean style!” Then she happily helped us pan-fry the rice together with the gravy and even added an important ingredient for us: seaweed! The end result was a yummy, rich, smoky pan-fried rice that brought us back to Korea.


Your Woul Korean Restaurant
165 Thomson Rd, Singapore 307618