A big Korean lunch at Junmak

In Ottawa we’re fortunate to have our choice of quality Korean restaurants. These range from the still decent chains to a variety of family-run spots. Ottawa also has a few very good Korean food shops, such as OK Mart and Seoul Mart, and they’re worth a visit. 

Like all cuisines, the experience of Korean cooking will vary based on the regional origins of the person doing the cooking and the family recipes.

Jangajji, for example, are those small plates of pickled vegetables that accompany the start of a Korean meal and these side dishes are collectively known as banchan.

Korean food enthusiasts will know that, while the ingredients are similar for these small plates, the results may differ wildly from place to place with different flavour and texture profiles. 

I found the banchan at Jumak traditional in execution but a little milder than this palate appreciates. It seemed that they had used less salt in the pickling and that lip-smacking umami was absent on this occasion. 

But let’s jump to the mandu appetizer. These Korean dumplings come in different shapes and sizes and with different fillings, and in other cultures are known by different names, such as gyoza.

I had asked and was told that they were brought in from a food service company. I was relieved by the honesty and ordering them despite this, even more relieved when they proved to be very good. However, they had also been deep-fried, something I never accept when it comes to the Japanese gyoza.

It was their size and the deft use of the fryer that made all the difference. This was a tender and delicious little one-bite morsel filled with tasty chicken and scallions. For six dollars, it was a generous bargain, and the dipping sauce was perfect.

The lunch special came with all the banchan, and I had a spicy seafood soup (sundubu) with silken tofu. The soup was still bubbling madly away and I waited until the temperature broke. Boy that was one tasty bowl of fire. Yes my forehead was more than a little dewy. 

The chicken bokkeum was a grilled mix of vegetables in a base of sweet/spicy gochujang sauce which they had smartly mixed with tender chicken thigh rather than breast.

This dish can be consumed as is, or you can use the lettuce leaves to wrap the mixture along with the red/white steamed rice and consume it that way.

Jumak also has a full Korean fried chicken menu and at some point I’ll need to make another visit.

For the money, this was a bargain lunch offering which also provided a second meal at dinner. If you enjoy Korean food, send me a note and let me know what you thought of Jumak.