Korean/Mexican fusion! That’s the basis behind Kimchinary, started by Hanna Soderlund as a street food stand, and which has currently popped up at the back in The Catch Bar in Shoreditch. If you’ve been following this trend for a while (as I have – I love both cuisines), you’ll know that it’s been around in the States for a while now and Kimchinary is not the only place here in London that’s explored Korean fusion like this. However, it’s possibly one of the most talked about in the city as its menu is quite novel and exciting.

Anyway, by invitation, a friend and I headed to The Catch Bar for the launch night of the Kimchinary popup.

Kimchinary

That night, we had the opportunity to try a number of the tacos on offer (the menu may change since we visited). Tacos are priced at £6 for two and all come on freshly made corn tortillas (excellent!).

Buttermilk fried squid – Pickled pineapple relish, kimchi guac, herb salad – was delicious. The squid was fried to perfection and the accompaniments were excellent with it. I would have liked a bit more heat though – maybe a bit more heat in the kimchi guac or some hot sauce on the side.

Buttermilk fried squid - Pickled pineapple relish, kimchi guac, herb salad

To my surprise, the Braised cavolo nero – Soy pickled enoki, kimchi puree, queso fresco – was one of my favourites that night. There was some great contrast between the ‘green’ cavolo nero, silky mushrooms, tangy cheese. It was very well balanced.

Braised cavolo nero - Soy pickled enoki, kimchi puree, queso fresco

Corn flake chicken thigh – Doenjang buttered corn, potato salad, crispy chicken skin – was promising but needed a bit of kimchi to give it all a kick up the backside. There was a bit too much salt and something sour like lime was required to balance out the oily and creamy.

Corn flake chicken thigh - Doenjang buttered corn, potato salad, crispy chicken skin

“Bulgogi” ox cheek & tongue – Radish kimchi, blackened spring onion, horseradish – the bulgogi beef was delicious and the horseradish did give it all a great kick. I only wished there was more kimchi. Well, to be honest, I absolutely adore kimchi so I’d like lots of it all the time!

"Bulgogi" ox cheek & tongue - Radish kimchi, blackened spring onion, horseradish

The only non-taco we tried that night was the Dukbokki – Rainbow chard, crispy shallots (£4) – and this was my favourite thing to eat that evening. The sticky rice cakes had been deep fried, with a great crust, and then coated with a spicy sweet sticky sauce. Silky strands of chard and crispy shallots and coriander and sesame seeds completed the delectable bowlful.

Dukbokki - Rainbow chard, crispy shallots

Overall, the little bites need a bit more heat and a squeeze of lime here and there but they’re fine little treats otherwise, especially with drinks; I’m sure everything will be ironed out with time. Service at The Catch Bar, however, needs improving. But then I realise that this is a bar, not a restaurant, so I guess that’s ok. Kind of.

Thanks again to Hanna for the invitation! Kimchinary will be at The Catch Bar for three months from January 17.

Kimchinary at The Catch Bar
22 Kingsland Road
Shoreditch
London E2 8DA

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