Malaysia
Singapore
Thailand
Months ago, Rachel and I met Marcus Yu, a Korean-Chinese chef who owns Wooga Jjajang at Old Airport Road Food Centre, specialising in jjangmyeon with smokey BBQ meats. He has recently launched a new concept, Wooga Bimbowl & Kal-Guksu, situated diagonally across his original stall.
Excited to sample his new dishes, we promptly cleared our schedules and visited. I noticed his son assisting at both stalls, while his daughter, whom we had met before, now manages Wooga Jjajang on her own.
A friendly Korean ajumma, Miss Sol, with past experience working alongside Marcus for 3 years at a Korean establishment in Singapore, currently assists him. Observing their dynamic, it’s evident that they have good chemistry.
She playfully commented that she didn’t feel pretty enough and jokingly hit Marcus when he asked her to remove her mask for a photograph (pictured above). That adorable moment truly made my day, haha!
What I tried at Wooga Bimbowl & Kal-Guksu
Proudly displayed at the stall’s front for all to see are organised metal containers holding a variety of freshly-prepped ingredients. For our first dish, the Pork Bulgogi Bimbowl (S$8 for large), I observed Miss Sol skillfully layer various ingredients, completely concealing the rice underneath.
Following that, a mound of lettuce is added on top, and the finishing touch of sliced grilled pork, sesame seeds and seaweed flakes crowns the dish. At first glance, passersby might think that we’re enjoying a healthy dish of just grilled pork bulgogi and lettuce— it’s actually far more than that.
I uncovered the ‘curtain’ of lettuce and meat, revealing a plethora of ingredients, including kimchi, grilled mushrooms, zucchini, thick radish slices, thinly-sliced marinated radish, and soybean sprouts.
After giving everything a good mix, I noticed that the loaded ingredients on top took centre stage, making the rice seem like the supporting crew instead of the main star— a bang for one’s buck, indeed.
The robust gochujang flavour emanating from the rice made its presence known, yet it maintained a mild spice level, gentle enough even for kids. The short-grained rice was also cooked to perfection, neither soft nor hard— perfecto!
17 authentic Korean restaurants in Singapore run by Koreans [Nov 2024 update]
Like Wooga Jjajang, the grilled meats here offer a smokey flavour from the charcoal. In case you’re on the lookout for a charcoal grill behind the stall, note that both stalls freshly grill their meats daily in a central kitchen.
The medley of soybean sprouts and radish added a delightful burst of crunch, while the zucchini and lettuce injected fresh elements, preventing the flavour from overwhelming my taste buds. The earthy undertones of the grilled shimeji and king oyster mushrooms also contributed a nice touch.
Unable to resist the appeal of the Gimbap Dosirak (S$10) displayed on the signboard, we decided to try it next. Served in a black bento box, it evoked memories of the Stay-Home-Notice (SHN) packed meals that I used to prepare for guests at my previous workplace.
We watched as Miss Sol skillfully assembled all the elements, including crafting the gimbap on the spot.
The bento included 8 pieces of gimbap, including the ends with the stray edges of the vegetables, along with kimchi, marinated white fungus, potato salad, pickled radish, and egg rolls.
The gimbap was rolled with carrot strips, egg, spinach and yellow radish with a sprinkling of sesame seeds. The seaweed was also rubbed with sesame oil before cutting, and I must admit that it didn’t quite reach the pinnacle of excellence that I’ve encountered at other places, but, nonetheless, it still managed to hit the spot.
The potato salad, reminiscent of Japanese-style versions, was smooth and slightly creamy, featuring crunchy cucumber and carrots.
The marinated white fungus was tangy and featured crunchy bits of cucumber. It intrigued me to experience it in this manner, as it’s typically served in savoury soups or sweet desserts. The egg rolls had bits of carrot and spring onions embedded within but I wished it was slightly more moist.
I feel that this platter of side dishes serves as the perfect palate cleanser between the mains.
The Kimchi Dumpling Kal-Guksu (S$9.50) appeared as if it had journeyed through a dragon’s fiery path, showcasing a vibrant and intense red hue. There was a bed of knife-cut noodles, 2 homemade mandu, minced pork and kimchi. A pool of what appeared to be chilli oil cascades over this ensemble.
Lying underneath was a bed of knife-cut noodles, which had transformed into a light orangey hue just like the evening sun. The texture of the noodles was al dente, sweeping up pieces of minced pork and kimchi together.
The soup was slightly thick, smokey and packed a punch. The spice also lingered in my mouth as I slurped it together with the noodles.
2 varieties of dumplings were served; one was stuffed with minced pork and chives while the other was filled with kimchi and minced pork. The former had an underlying burst of onion flavour coming from the chives while the latter had a more pronounced sapid taste.
The Kimchi Dumpling Kal-Guksu is definitely more suited for those who love spicy food and seek something more appetite-inducing.
Final thoughts
Wooga Bimbowl & Kal-Guksu offers something for everyone, be it noodles, rice, or appetisers. What sets them apart is their impeccably-grilled meats, boasting abundant smokey flavour and aroma that enhances the majority of their dishes.
My favourite dish of the day was the Pork Bulgogi Bimbowl with its loaded ingredients and fresh taste. They have vegetable and chicken options, too.
Head down to Old Airport Road Food Centre and try it for yourself!
Expected damage: S$5 – S$10 per pax
