On the Bab: A Review

Korean food is becoming more and more popular where I’m from, and for very good reason. I first tried Korean BBQ some years ago with friends. It was a nice and modern restaurant with grills built into the tables. Back then, when I used to eat meat, Korean BBQ was always a great option.

Now that I only go for veggie or fish dishes, it’s a good challenge finding new places to eat. On this occasion, the Korean food spot I went to was called On the Bab.

I visited On the Bab after recommendation from my brother. It’s a Korean restaurant for casual dining. I went there with two friends from university – I hadn’t seen one of them in two years, so it was essentially a reunion. We went to the branch in Old Street, London, around 3pm.

Although this branch does not do table bookings, we were seated straight away, which was quite lucky. It was a small restaurant with tables placed quite close together, typical of a lot of restaurants in this area. I ordered the Gimari Salad, Toppoki and ‘On the Buns’.

Gimari Salad

Price: £4.50

The Gimari Salad is a fried seaweed roll salad. Each roll was nice and crispy and the salad underneath made this starter refreshing. If I could eat these little seaweed rolls all day, I would!

Rating: 5/5

Toppoki

Price: £4.90

My friends swear by Korean rice cakes, and I can see where they’re coming from. This was my first time trying these and I was not disappointed. I had no expectations of the Toppoki, so just went in blind. It was served with a boiled quail egg and a sweet and spicy sauce.

Rating: 4/5

On the Buns – Mushroom Fritter

Price: £8

Two fluffy buns with large mushroom fritters. I had to tackle these with my hands and eat them like burgers. These were so tasty and the textures of soft buns, crispy batter and meaty mushrooms made the experience even better.

Rating: 5/5

On the Bab is a great Korean street food spot and I recommend you visit. I will have to go again to try other vegetarian and pescatarian options. If you’re a meat eater, definitely try their their Korean Fried Chicken, I’ve heard fantastic things about it.

There are four locations all in London: Shoreditch, Covent Garden, St Paul’s and Soho. There will be one opening soon in Paris too!

Overall Rating: 5/5

Location: On the Bab, 305 Old Street, EC1V 9LA

Website: http://onthebab.com/shoreditch/#3rdPage


Vegetable Noodle Soup

A warming, light noodle soup packed with a variety of crunchy and soft vegetables, topped off with a soft-boiled egg.

This dish is definitely a new favourite of mine and is very simple to make. The first time I made it was during winter; evenings were cold and coursework deadlines were nearing fast. After a long day of work, this meal kept the cold away and gave me a much needed boost of energy.

If an egg isn’t for you, try this recipe using a protein of your choice such as chicken or beef.

Serves 2

Ingredients

  • 200g dry udon noodles
  • 1 tbsp vegetable oil
  • 700ml vegetable stock (or two vegetable stock cubes dissolved in 700ml of boiling hot water)
  • 50ml mirin
  • 2 tbsp soy sauce or tamari
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • Salt to taste
  • 80g spring greens, sliced
  • 120g shitake mushrooms, sliced
  • 1 small white onion, diced
  • 1 large bell pepper, thinly sliced
  • 3 spring onions, chopped
  • 2 large free range eggs (optional)
  • 1/2 tsp crushed chillies (optional)

Method

  1. Heat the vegetable oil in a pot over medium-high heat. Fry the minced garlic and ginger for thirty seconds to one minute. Add the onions and mushrooms, stir and cook for two minutes.
  2. Reduce the heat to medium, then add the mirin and soy sauce. Cook for another minute.
  3. Add the vegetable stock and the spring greens into the pot. Stir and leave to simmer for 15 minutes, stirring occasionally. Adjust salt/seasoning if necessary.
  4. In a smaller pot, boil water and place in the eggs. Boil the eggs for six to seven minutes to achieve a soft yolk. Once cooked, place in cold water to stop the cooking process. Once cooled, peel off the egg shell.
  5. In another pot, cook your noodles according to the packet’s instructions (the brand I used needed only three minutes).
  6. To serve, place the noodles in a bowl, pour over the vegetable soup along with the mushrooms, onions and spring greens. Top with the boiled egg sliced in half, the chopped spring onions and the sliced bell peppers. Sprinkle over some crushed chillies and enjoy!