Taking the place of Fish Head, Busan Baby along Morphett Street specialises in Korean cuisine. Ordering their dishes is done by writing your choices on a menu provided on each table, which you then hand to the waiter.
A notable aspect when ordering their hot pots is that you can order a half-and-half mix of two varieties, allowing diners to enjoy two different types of hot pot at one sitting if they wish to do so. We went with Silken Seafood Tofu Stew and Bulgogi Beef Stew. All the seafood featured in the Silken Seafood Tofu Stew was fresh and the silken tofu had a wonderful soft texture. Enough kimchi was used to give the broth a delectable spicy flavour.
Silken Seafood Tofu Stew & Bulgogi Beef Stew (Photographed by Jonathan Phoon)
Great for those who do not want a spicy hot pot, the beef used in the Bulgogi Beef Stew was tender and was partnered nicely by the carrots, shiitake and enoki mushrooms. Compared to the silken tofu used in the Silken Seafood Tofu Stew, the tofu used in this hot pot had a firmer texture. While not apparent at first, this hot pot also included sweet potato noodles.
For those constantly debating on the choice between Kimchi and Seafood Pancake when dining at Korean restaurants, Busan Baby's Seafood Kimchi Pancake is a great way to enjoy the best of both worlds. The seafood gave the pancake a meaty texture, which was complemented nicely by the spicy and tangy kimchi. Salmon was included to give the pancake a bit of extra flavour. While tasty enough on its own, some soy sauce was also provided for dipping the pancake in.
Seafood Kimchi Pancake (Photographed by Jonathan Phoon)
The flesh of their Korean Fried Chicken was succulent and the crisp coating contrasted well. Both of the sauces we picked, Spicy and Soy Garlic, were equally enjoyable. The spicy sauce had a good amount of spice and the Soy Garlic had the degree of sweet-savoury flavour that we love.
Their plain Korean Fried Chicken was no less enjoyable too, with the flavour of the coating reminding us a bit of KFC wicked wings. If you want something different, there is the choice of having the dish prepared with cauliflower instead.
Korean Fried Chicken (Photographed by Jonathan Phoon)
(Photographed by Jonathan Phoon)
The sweet potato noodles used in the Japchae had a nice bit of bite to them and the beef and vegetables fried with it were cooked just right. We also liked that an ample amount of sauce was used in the dish to ensure it was not too dry. Though it may seem unusual to some, the Japchae is particularly good enjoyed with some rice.
Japchae (Photographed by Jonathan Phoon)
If you are dining in a group, set menus are available if you are having difficulty choosing what dishes to order. The restaurant's close location to the Adelaide CBD makes it convenient for those looking for a good place to enjoy Korean food and drinks with a few friends.