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Located in the heart of Jesmond, INSA brings Newcastle an exciting and unforgettable Korean BBQ dining experience. Korean influence continues to grow, from signature fried chicken to umami rich ferments. A recent article in Reader’s Digest noted that the rise in popularity of Korean culture, supermarket and restaurants has led to South Korean food becoming “the new favourite among foodies in the UK” (The Grocer).

We ordered a variety of meat, fish, and vegetables from the BBQ menu, which offered an engaging and interactive cooking experience. The BBQ menu required ordering a minimum of three dishes, each accompanied by fresh lettuce leaves for wrapping, spicy pickled cucumber, bean sprouts, and an array of dipping options. These included a gochujang-style dipping sauce with its signature spicy and fermented flavours, aromatic garlic oil, and a flavourful dry spice mix that added an extra kick!

Here is a roundup of our experience:

Thin-Cut Pork Belly 

The pork belly was thinly sliced, offering a deliciously peppery and indulgently fatty flavour profile. As diners, we had full control over cooking it to our preference, and we were able to achieve a perfectly crispy texture that enhanced the richness of the dish!

Bulgogi Beef

Our standout dish of the meal! It featured a beautifully balanced blend of savoury, salty, and sweet flavours. Once cooked, the beef became incredibly tender, packed with traditional Korean flavours of soy, ginger, and sesame. The dish also offered a subtle fermented note that added complexity, enhancing the overall flavour of the beef.

Spicy Chicken Thigh

The spicy chicken thigh had a smoky aroma imparted by the BBQ cooking process. Mildly spiced, the chicken remained juicy and succulent when cooked, making it a flavourful choice.

Teriyaki Seabass Fillet

The seabass fillet was flaky and tender, with the skin achieving a wonderfully crispy texture during cooking. The subtle teriyaki undertones complemented the freshness of the seabass.

Cheesy Sweetcorn

This was an absolute delight! The sweetcorn was incredibly sweet and generously coated in melted cheese, which offered an indulgent cheese pull. It served as a wonderfully fresh and creamy contrast to the richness of the meats, balancing the meal perfectly.

To complement our meal, we paired our dishes with Korea’s national drink, Soju. Soju is a distilled rice spirit that can be used in cocktails, beer or served as a shot.

If you are looking for culinary trends, insights or inspiration based on the above blog, please get in touch: jessica.kane@dalziel.co.uk