Sodeng Korean Charcoal Grill Restaurant 소댕
There is a certain magic that ensues when good company, food, and ambiance come together. This magic was what I felt at Sodeng, the new Korean BBQ place along Telok Ayer. Despite having opened only a few months ago, Sodeng has captured the essence of authentic Korean BBQ.
The name 'Sodeng' may be unfamiliar to many, but in Korean Gangwon dialect, it is the very lid of a pot. Here, grilling is artfully executed on an iron pot lid, echoing traditional practices and underlining their dedication to authenticity.
I was initially planning on a simple lunch visit, but after a quick call, I decided to go all in for the dinner menu, which promised a more intriguing spread. When it comes to dinner theatrics, Sodeng clearly knows how to set the stage. First up was the showstopper: Woo-Dae galbi, 72-hours marinated USDA prime ribs, so exclusive that they offer only 30 servings per day. The bone-in beef ribs were grilled ceremoniously right in front of us on the Sodeng.
Now, you may think you have had ribs before, but these ones take you on a four-act culinary journey. The first bite featured fresh Korean peppercorns that added a nuanced zing, making it a delightful curtain-raiser. The second act introduced Baek-kimchi, or white kimchi, which balanced the richness with its milder, almost ethereal quality. Third, we wrapped the meat in green perilla leaves, adding an earthy touch. And as a finale, imagine this: a spoonful of grilled mozzarella cheese and condensed milk with the meat. Trust me, it's a harmonious symphony of flavours that’ll make you book your next reservation then and there. Which I did.
Our lunchtime odyssey also showcased a grilled pork collar, its flavours elevated by a lush carpet of green chives. The Duck Kimchi Stew, with its robust homemade duck broth and aged kimchi, brought a comforting embrace to our table.
But the grand spectacle was the Sodeng’s pot lid stir-fried rice. Leftover beef rib meat was ingeniously incorporated into a tantalising blend of rice, chives, egg, cheese, and 씨앗젖갈 (Ssi-at Jeotgal) – a spicy fermented herring roe kissed with sesame seeds. A performance at the table that culminated in a dish that was nothing short of gastronomic brilliance.
Every bite is an experience at Sodeng, a harmonious symphony of flavours, where each ingredient plays its part to perfection. The pairing of a frosty beer alongside the grill is simply the cherry on top. As I sipped, savoured, and sighed in delight, the culinary journey at Sodeng left an indelible mark on my food-loving soul.
What's next for me? A return visit specifically for their BBQ duck - an uncommon delicacy in the world of Korean BBQ, but one that Sodeng has elevated to an art form. And, of course, for their prized beef prime ribs. I can already taste the fusion of smoky duck with the authentic Korean spices, and let me tell you, my palate is already tingling with anticipation.
Sodeng Korean Charcoal Grill Restaurant 소댕
175 Telok Ayer Street
Singapore 068623
Lunch
11:30am - 3:00pm
Dinner
5:00pm - 10:00pm
Closed on Sundays
