Taking the place of Trum Shang Kitchen, Masidak Chicken offers not only Korean Fried Chicken but a good range of Korean street food. This place is already popular although it was recently opened.
The Korean Fried Chicken offered here is notable for the range of flavours. They go beyond those normally seen at other Korean restaurants in Adelaide. Their Chilli Garlic Chicken had a good amount of spice, with garlic soy sauce providing a background garlicky taste. The flesh of the chicken was succulent and was contrasted beautifully by the crisp coating.
Chilli Garlic Chicken (Photographed by Jonathan Phoon)
Masidak is the second place that we know of that offers Korean Hot Dogs. The first cafe was CnB (Chicken and Burger). Masidak's Sweet Potato Korean Hot Dog had a coating of chunks of sweet potato. The sweet potato imparted a sweet and earthy taste and was fried sufficiently to make it crispy. While the dusting of sugar may seem strange at first, it actually gave a nice sweetness to the dish.
Sweet Potato Korean Hot Dog (Photographed by Jonathan Phoon)
Their K-Fried Kimchi & Bulgogi Fries is a Korean version of Loaded Fries, consisting of fries topped with kimchi and Bulgogi Beef. The fries were fried to golden brown and the Bulgogi Beef had a good amount of flavour. Spiciness was provided by the kimchi. Served with the dish was sour cream that can be used to alleviate the heat if you find the kimchi too spicy for your palate.
K-Fried Kimchi & Bulgogi Fries (Photographed by Jonathan Phoon)
For those that like Korean Fried Chicken with more kick, there is the Bul-dak Chicken. Befitting a name that means "fire chicken" in Korean, the sauce that the chicken was tossed in had a potent spicy punch. The texture of the sauce was of a consistency that did not mar the crispy texture of the fried chicken.
Bul-dak Chicken (Photographed by Jonathan Phoon)
Their Galbi Chicken is notable in that the pieces of chicken were oven-baked instead of deep-fried. Its name is taken from the grilled short rib dish of the same name, a reference to the sauce that the ribs are marinated in. The sauce gave the dish its sweet-savoury flavour and the chicken was baked sufficiently to give it a nice char.
Galbi Chicken (Photographed by Jonathan Phoon)
Sotteok Sotteok consists of deep-fried rice sticks and sausages threaded on a skewer. The rice sticks were not too chewy, with the crisp exterior setting off the interior well. The sausages complemented the rice sticks well with their firmer texture and had a smoky flavour. They were brushed with the chef's special spicy sauce to provide a hint of heat.
Sotteok Sotteok (Photographed by Jonathan Phoon)
For those dining alone, the Cup Bokki allows them to enjoy the Tteokbokki in a portion size suited for a single person. The rice sticks still retained a bit of bite and were partnered well by the slices of fish cake. The sauce that the ingredients were cooked in had a nice degree of spiciness and was not too thin.
Cup Bokki (Photographed by Jonathan Phoon)
A bit like a Korean version of sushi, the size of the Tuna Jumeok-Bap had enough tuna to make eating it a satisfying experience. The seaweed that was mixed into the rice "coating" was what gave the dish its distinctive taste. The filling also included pickles for a hint of tanginess and extra texture. There was a version that included kimchi for some spiciness. However, we thought it could have done with more kimchi to differentiate it from the Tuna Jumeok-Bap.
Tuna Jumeok-Bap (Photographed by Jonathan Phoon)
(Photographed by Jonathan Phoon)
Kimchi Jumeok-Bap (Photographed by Jonathan Phoon)
(Photographed by Jonathan Phoon)
Masidak Chicken is conveniently located near the supermarkets, university and schools in Mawson Lakes. Parking is easy, with the carpark in front of the restaurant offering plenty of free parking space.