From the owners of popular Pitt Street favourite Madang, comes a Korean joint delighting diners with a quieter atmosphere and wine pairing.
Start your meal with a jeon, an individually pan-fried Korean pancake typically enjoyed with a drink or as a starter. You’ll also have the opportunity to break out your inner chef; as half of the restaurant is dedicated to Korean BBQ. The staff recommends customers order the juicy, soy-marinated beef ribs intercostal and cook it just the way you like it, at your own table.
Danjee’s take traditional bibimbap includes a variety of crisp veggies and a choice of meat, all mixed in the one big, hot, stone bowl. A typical Korean treat waits at the end of your meal - as the hot stone cooks the rice from beneath, creating a crunchy, slightly charred layer. Danjee also offers six traditional banchan (side dishes), which are a daily mix of the freshest produce in season and traditional Korean favourites, such as chilli kimchi.
The team at Danjee hopes to introduce fine-wine pairing to the world of Korean dining. They’ve sourced a range of fine wines from across the globe, from France to Germany and even Long Island, New York. Along with the wines, the menu includes a small selection of Korean beers, Soju and Australian craft beers.
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