The first rule of Bangkok is that Bangkokians can never have enough Korean food. Why bother going all the way to Seoul when you can just head to Phrom Phong (or nearly anywhere else in the city) to get a great facsimile? Well, good news, Bangkokians, there’s a new Seoul-ful restaurant in town, and you don’t have to visit Korean Town Plaza. Dakjib at Emsphere is a Korean-Thai charcoal barbeque restaurant, meant to bring Korean-style yakitori to the masses in BKK. It comes by way of Chingu Hospitality, the same folks behind the popular Ramyun Kitchen. 

The new venue is a combination of restaurant and bar, decorated in colorful neon lights and modern Seoul-style kitsch. 

The name Dakjib is the Korean for “chicken house,” the venue presents the entire menu in a charcoal grill, yakitori-style concept (which famously uses nearly all parts of the chicken to make grilled skewers). The idea here is that this format actually makes the food much healthier, as chicken is rich in protein and low in fat—especially in yakitori-style grilling where much of the fat melts off during cooking. It’s not entirely seared birds on the menu, though, as the menu does include lots of veggie skewers and side dishes. They are also working to launch a version of the menu experience with marinated pork for folks who want an alternative to chicken. 

The ingredients are a mixture of imports from South Korea and top-notch quality chickens from the famous Khlong Phai Thai organic farm in Khao Yai, where the chickens are raised free range, meaning they are lower in fat and higher in protein, iron, and zinc. 

Dakjib lets diners select from four marination styles for their chickens: salt and pepper, Korean miso, gochujang, and tom yum. You can order as a grill set in two different sizes (2-3 people and 4-6 people), which include marinated chicken meat, chicken heart, and gizzard. 

That’s not to say that Dakjib is only about charcoal grilling—it’s not. If charcoal grilling is still a bit too heavy for you, the restaurant offers lighter alternatives through its a la carte menu, crafted by a head chef with 25 years experience in the Korean food game. Some of the dishes also mix food cultures, like the kimchi Burrata cheese and flatbread. It’s a great choice for die-hard kimchi fans—sweet and sour notes of kimchi, the tempering and creamy Burrata cheese, fresh apple, and flatbread. The cucumber Tang Tang is a good choice as well for salad enthusiasts; it’s a cucumber salad dressed in red curry coconut sauce and the yak gochujang, a nice combination of two national sauces. 

As you would expect, sharing dishes are also a big part of the menu here. The bossam (a traditional Korean serving braised pork belly with spicy papaya bingsu and ssam) and the modum-jeon (assorted Korean pancakes) are both good options in that regard. 

There also are traditional sides that you shouldn’t miss–many of them are must-haves for any Korean restaurant. First is the jib tteokbokki, a classic sauteed rice cake topped with spicy chili paste and stir-fried minced pork; the pork japchae, which is a stir-fried Korean crystal noodles, pork, vegetables cooked in sweet soy sauce; the chili cheese corn ribs; you can also get somtam if you are jonesing for Thai flavors. 

Every Korean restaurant—or any restaurant—worth its weight demands quality desserts. Dakjib has two signature sweets: French toast with grilled beniharuka potato (sweet potato) and yakbab, a Korean sweet rice cake with ice cream that will leave you in a food coma for the rest of the day. 

The venue’s interior merges the feel of a restaurant and bar together, and this is by design. At night, Dakjib gradually turns into a bar and nightlife spot where the beers and cocktails flow late into the night. 

There are plenty of cocktails worth trying, like the classic “Ajeossi” (bourbon fat washed with peanut butter and sugar), the Seoul martini (Roku gin, soju, distilled longan cordial and lychee water), and, you’re not gonna believe it, the “Gochujang” (distilled soju, spiced dark rum, citrus, watermelon, tomato, vinegar malt, gochujang paste, almond, basil). Or you can be a traditional drinker by ordering house-made makkoli and premium soju which pair very well with the anju-style food. 

Dakjib is a rare find in Bangkok’s already crowded Korean food market—and all-in-one drinking den, yakitori-style, and pretty much all the a la carte you could want. They also have a private room, which is great for large groups or parties—reservations are recommended. 

Check out Dakjib via

Website: https://www.dakjib.com/ 

Instagram: @dakjib.bangkok 

Facebook: Dakjib Bangkok 


 

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