In early July I went to Miro Sikdang with the foodie group. With six of us around the table, we got to try all sorts of things.

Seasoned clams

The steamed version is good too, but this time they served them as a seasoned salad. It worked nicely as a stand-in for a salad.

Galbi-jjim (braised beef short ribs)

It is not a fixed menu item, so you have to check whether they are making it that day before ordering. The sweet, well-seasoned ribs are great, but it is the broth that calls for a bowl of rice.

Whole steamed squid

The rich, savory innards are the point here.

Tofu

I arrived a little late and missed getting a shot of the tofu, but when more of our party showed up they brought out another one.

Tangsuyuk (sweet and sour pork)

With just the right amount of sauce drizzled over it like this, the batter never goes soggy. I am normally in the dipping camp, but when it comes out like this, having the sauce poured on is delicious too. Why! Why on earth! do ordinary Chinese restaurants drown their tangsuyuk in so much sauce that it goes soggy? Why do they not know what moderation is? It is a genuine mystery.

Fried pork

It is made the same way as the tangsuyuk, yet it tastes quite different. Kind of like the difference between yangnyeom chicken and plain fried chicken. It feels like a half-and-half option would be nice..

Grilled pork shoulder

The grilled pork shoulder that you simply cannot skip ordering.

Potato pancake

The potato is cut into fine matchsticks before being pan-fried, so the crunchy texture is superb.

Old-fashioned salad

We still had drinks left, so we ordered this as a snack to go with them.

Dessert

We finished off with desserts flown in from France.

It is always such a satisfying foodie gathering. But now that summer is here and the days are getting hot, it is not so easy to get everyone together.

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