Going beyond Korean barbecue, Busan Sikdang in Kota Damansara introduces us to Busan’s comforting ‘dwaeji gukbap’ and ‘kimchi-jjim’

As the Korean dining scene in Klang Valley grows more sophisticated, Busan Sikdang has arrived in Kota Damansara to offer a taste of Busan's comforting 'dwaeji gukbap' and 'kimchi-jjim'. This area was previously sparse on Korean eateries compared to Desa Sri Hartamas, Ampang and Solaris Mont Kiara. The standout dish of Busan Sikdang is its dwaeji gukbap, a labor-intensive soup made with discarded pork bones given by American soldiers during the Korean War.

dwaeji gukbap is a winter warmer made from pig's head and pig bones, giving it a rich and slightly strong taste. When it arrives at Busan Sikdang, the broth has a cleaner and sweeter flavor due to the different meat source. The soup is traditionally mixed by adding seasoned chives, dissolving spicy 'dadaegi' paste, and finally adding salted shrimps. The broth is then served with rice, creating a dish known as 'gukbap', which translates to 'rice with soup'.

Various toppings are available, including pork belly, blood sausage (sundae), and offal. The pork belly is a highlight, with a melt-in-the-mouth texture after expert cooking. When combined with kimchi in the broth, the dish becomes even more flavorful. On the side, banchan includes pickled vegetables such as Medium Jangajji (medium-spicy radish), Kkakdugi (radish kimchi), and cabbage kimchi, which help balance the richness of the dish.