Korean food is a bit of a mystery to many people but in reality it’s easy to find out about this cuisine when you do you may be pleasantly surprised. We’ve had the opportunity to try Korean food on a number of occasions, one time being at this restaurant in 2009, and a number of other times in the old Koreana restaurant that was situated where Bed Supperclub now stands. 
The primary feature of each of these dining experiences was the interesting variety of flavors that the meals consisted of. As well as the main courses you are also served a selection of small dishes that aren’t really appetizers but are more than condiments. 
As you can see in the photo at the top right there are seven different items brought to you before the main courses. These are traditional  Korean foods although one — the papaya done with kimchee flavoring — may be influenced by its Thai location. The others included traditional kimchee, seaweed, a green vegetable our hostess didn’t have an English word for, dried anchovies, Korean-style pancakes and pickles.
All of these are quite tasty except the seaweed which may be tasty but since we don’t do seaweed we couldn’t say for sure. The pickles were especially good, made with cucumbers like western pickles but with a nice combination of flavors and spices that was much more interesting than just vinegar.
These were the prelude to several other main course dishes we were brought that started with a ginseng chicken soup and ended with some pork belly (at left) that the staff cooked for us on the built-in table barbecue. In between we had a rice, minced beef, vegetable and egg dish (at right) called dolsot bibimbap, and some potato noodles. 
With the dolsot you mix the raw egg in with the rest of the ingredients and the heat cooks the egg as you do so. This is actually a hot pot dish and the heat is fairly intense so the egg cooks quickly. This was a very tasty dish and quite filling as well and it was balanced nicely by the ginseng chicken soup.
The small whole chicken was stuffed with  rice and the broth contained a mild hint of ginseng. The chicken was cooked perfectly and practically melted in your mouth. This is touted by the restaurant as a healthy dish due to the ginseng and a number of other dishes here are also. In fact, even the kimchee is credited with some health benefits. The pork belly is hard to classify as a health food but it was certainly the tastiest, especially when eaten with a little piece of roasted garlic and some of the chili sauce. Healthy or not, the mystery of Korean food is not that deep: it’s just plain good.
Arirang, corner of Soi  12, 02-653-0510