Penang Korean Restaurant – Sa Rang Chae at New Bob Center, Gottlieb Road

Recently there have been a number of Korean Restaurants opening up in Penang with the latest, Sa Rang Chae (meaning guest house). A few of us food bloggers arrived on an evening at this restaurant at the invitation of the owner, Mr Kevin Kim. This Korean restaurant located in New Bob Center along Gottlieb Road is bright and accentuated by surrounding glass panels.

Opening its doors just a mere seven months ago, it boasts an ethnic ambiance with three private dining rooms.

Maewoon Kalbi… a sneak peek into the Korean feast …!

Besides the usual BBQ meal which is synonymous with Korean Food, Mr Kevin Kim also recommended some unique Korean delicacies. An an eye opener is the Angler Fish!

Haemultang is a spicy hot seafood stew of crab, mussels, topped with mushroom. The added ingredients of radish, garlic stems, peppers, and bean sprouts provided extra flavor to this stew. It arrived piping hot and was kept warm in a portable gas burner with the aroma filling the place. Available sizes of S – RM60 and L – RM80

A nice rich seafood soup to drink

Next up is the Maewoon Kalbi – This pot of spicy pork rib stew with radish, carrot, potatoes, dates and tang hoon comes in slightly spicy and flavorful gravy. This is a satisfying dish with the noodles absorbing the gravy. Available sizes of S – RM20 and L –RM30

Jokbal RM70 – The glazed pig’s feet is slow cooked in low heat till tender and glazed with the flavor intact. The meat is sliced thinly with layers of chewy pork fat and skin and served with a fermented shrimp sauce.

This dish is a “conversation dish”. We slowly enjoyed it after the meal over a hearty conversation, accompanied with some Soju (Korean liquor) which cost RM25 per bottle.

A mountainous plate of glazed pig’s feet, highly recommended!

Every Korean family has their own distinct recipe for their banchan and I am impressed by those served to us at Sa Rang Chae. The banchans are in a good and tasty way except for the nuts in the anchovies which I found to be a little off.