Baek Jong-won is the most successful restaurant merchant in South Korea today. He founded Deben, the largest restaurant group in South Korea, with more than 30 food and beverage brands and more than 1,400 physical food and beverage outlets. Baek Jong-won created the famous Chinese cuisine "Hong Kong Restaurant" in South Korea, and in China, he introduced Korean cuisine - Benjia.
As of the beginning of 2019, there were nearly 30 restaurants in Busan, Seoul, and Gyeonggi Province alone. The number of stores in China is close to that of South Korea, with about 15, accounting for about 4% of the total number of overseas stores. The family attaches great importance to the Chinese market, and in 2008 established a wholly-owned food factory in Shandong, specializing in processing seasoning sauces and other condiments. The sauce flavor is the same in all stores in China, and the service and the quality of the dishes have a greater impact on the restaurant, and in this regard, Nanjing has performed well.
In the cooking process, the difficulty of Korean barbecue lies in controlling the heat, and many Korean restaurants provide substitute barbecue, and our home is no exception, and the service is excellent. The staffing of this store is very abundant, each clerk only needs to take care of 2 tables of customers, and the workload is only 1/2 of the employees of Xilai Thin Meat and Jiang Hudong Baiding. In this context, the staff rarely cares about one or the other, and the staff controls the roasting process according to the speed of diners, asks for opinions in advance, and also has the energy to control the tone when talking to customers.
When you taste Korean barbecue, the first thing to serve on the table must be a side dish, which is not a pre-dinner snack, but is used to accompany the grilled food. Nanjing Korean restaurants usually offer 4 kinds of side dishes, and in restaurants that are not outstanding, the side dishes often have a single flavor. This is not the case, as there are usually more than 6 kinds of side dishes, with different textures and flavors. Canola is the lightest; Shallots are a Korean specialty, and they are also very suitable for Chinese taste buds. The bean sprouts are crisp and crisp, the shredded potatoes are glutinous, and the taste is excellent, all depending on the preference of diners; For many customers, the flavor of pickled melon is much stranger than that of spicy cabbage. The side dishes of this family are quite careful, with their own main flavors, but not too sharp, which is also reflected in the salad, the sauce contains a little sesame paste, sweet and sour flavor is astringent, and it is very fragrant to taste when mixed well. But in contrast, meat is the protagonist.
Lao Baiwu Gesang is the beef back breast, which is the original creation of the family, the meat is fat and thin, and there is no hard forechest, which makes the taste more fresh and soft, the secret sauce is icing on the cake, and the sweetness of the dish is just right. Wu Gesang is a long, thin shape, easy to cook, cooking needs to pay attention to the heat, a little is not too much, the meat will be old. The way to eat is also particular, you can wrap side dishes and garlic slices in it to make "meat rolls" and eat; It can also be wrapped in vegetable leaves with side dishes. According to Korean food habits, the size of the food should be able to be eaten in one bite, and the products of our family meet the requirements, and the diners are not embarrassed to eat.
Seasoned beef diaphragm meat is also the trump card choice. The meat is taken from the belly of the cow, close to the filet of Western food, or the fat part of Chaoshan beef hot pot. The diaphragm meat is cut according to the muscle texture, the whole is lean, slightly marbled, but the juice is very rich, and the secret spices can enhance the flavor. When you taste it, you may want to take a closer look at the salty and sweet flavor of the beef diaphragm meat, which radiates from the inside out, even if it is not accompanied by dipping sauces. Premium snowflake meat and steak meat strips are fragrant and fat categories, and the original flavor scheme is fragrant and natural, which is a good choice. Although the original pork belly is authentic, it will be greasy after eating for a long time, and it is more suitable to follow the Korean eating habits and taste with vegetable leaves than beef.
The vegetables are plentiful, and the plate is long and rectangular to the width of the tabletop, and the carrots, peppers, and lettuce are fresh and in season. A similar side dish scheme can also be found in the group's ancestral dish of bimbap, which is especially important in the Korean diet, where abundant vegetables are particularly important, and it is worth paying attention to the special fragrance of the suzi leaves, which are rare in Chinese food. There are many Korean restaurants in Nanjing that can reach a similar level, and the strength of this family is also in the barbecue category, according to the characteristics of the ingredients, the store configures the most suitable baking plate, and diners can always harvest delicious food.
At the beginning of the brand's establishment, Baek Jong-won intended to bring Korean food to the world, and the decoration of the store was with Korean characteristics. To be sure, almost all of the stores are in East Asia, but the eaves of our family are not obtrusive in Jinling. Don't forget to hang your coat in your wardrobe before you take your seat to avoid getting fumes.
