Located along Hurtle Parade in Mawson Lakes, Kim's Asian Kitchen is a good place to enjoy a good range of Korean cuisine. While not stated on their menu, many of their dishes come with a serving of rice, making them a complete meal by themselves.
As expected, Kim's Asian Kitchen offers Korean Fried Chicken in plain, soy sauce and spicy flavours. The chicken was very juicy and was contrasted nicely by the crisp coating. While we found the soy sauce flavour to be a bit average, the spicy flavour had the right level of spicy kick. Served alongside the chicken were fries which were fried to golden brown. There is a choice of having a half and half platter with plain chicken and another of your choice but you have to pay a bit of an extra cost to substitute the plain chicken with another flavour.
Korean Fried Chicken (Photographed by Jonathan Phoon)
One of the various Bulgogi dishes that can be ordered, the beef in their Beef Bulgogi was cooked just right with the various vegetables still having a bite to them. The sauce used in the dish gave it a delectable sweet-savoury flavour without overwhelming the other ingredients. It is advisable to eat the dish slowly as it comes to you piping hot.
Beef Bulgogi (Photographed by Jonathan Phoon)
Great for sharing with friends, their Tteok-bokki consists of fried dumplings, fish cakes, rice cakes, hard boiled eggs and various vegetables in a spicy broth, served on a portable gas stove. To prepare the dish, stir the broth carefully to mix the chilli paste throughout the dish and let it cook for a while, then add the noodles provided with the dish. The rice cakes had the chewy texture we desired and the dumplings had delightful juicy fillings. The chilli paste gave the dish a delectable spicy flavour which is still manageable for those not used to spicy foods.
Tteok-bokki Ingredients (Photographed by Jonathan Phoon)
Tteok-bokki (Photographed by Jonathan Phoon)
For a soup dish that is more suited for one, the Soondooboo (Soft Tofu Soup) is a good choice. The tofu had a soft texture and the clams gave the dish a salty and seafood flavour. There was also some rocket leaves to balance out the spicy soup with its freshness.
Soondooboo (Photographed by Jonathan Phoon)
Compared to the Jacphe we ate at Sushi Gallery, the Jacphe offered here was much more enjoyable with the sweet potato noodles having a wonderful moist texture. The mushroom and what seemed to be pork distributed throughout the noodles were cooked to perfection and the sauce helped to tie everything together.