Kogi in the Market City 1909 Dining Precinct has an ultra-modern fit-out with steel-blue booths divided by a crescent-moon design, black polished timber and rose-gold-coloured exhausts.
To match the quality interior the menu offers a selection of premium raw and marinated meats, including different grades of Wagyu. The most premium of the Wagyu range is the loin. A staple at Kogi, is the galbi (beef short ribs), which is marinated in “secret sauce”.
Equal attention is paid to the 12 banchan (side dishes) that are offered on rotation six at a time. This includes Korea’s national dish, kimchi (fermented cabbage), which usually involves weeks of fermentation, but Kogi’s process takes only days.
It’s not Korean barbeque without soju (distilled rice liquor). At Kogi there’s an extensive list of original, aged and flavoured soju, such as citron and peach.
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