I WAS drawn to the promise of a good beef broth with dumplings on my first visit to Moim Modern Korean Cuisine in Atria when dining in was still allowed. The beef broth did not disappoint, but even better were the pork dumplings in a thin flour wrap. They were plump, meaty and flavourful, unlike the doughy ones I have had in other restaurants.

The sagol mandu guk (RM22), with six dumplings, made a light lunch together with the banchan (side dishes) of kimchi, beansprouts and pickled vegetables, which you can have refills if you’re dining in. Korean food is a healthy, tasty alternative if you are considering takeaways. I’m glad that Moim is open for takeaways and delivery during this time.

It was bibimbap, jjajangmyeon and sundubu jiggae on our next visit. I like my carbs, and I have always enjoyed bibimbap (RM20), which is rice in a stone bowl (usually), topped with meat, different types of vegetables, an egg sunny side up, seaweed and a sauce made with gochujang to mix everything up. Mine had minced pork, shiitake mushrooms, onions, carrot, spinach, pickled cucumber, seaweed and egg. It was served with banchan and seaweed soup.

I wouldn’t mind having this yummy rice combination again in a takeaway. The amount of rice was just right and every mouthful was more about the vegetables and meat than rice, stirred up with the sauce.

Jjajangmyeon is noodles with black bean sauce and pork. In South Korea, on April 14 every year, single men and women commemorate Black Day. They gather together dressed in black as they commiserate over their single status with bowls of black jjajangmyeon. It’s a noodle dish that has its origins in China.

The jjajangmyeon (RM19) at Moim tastes good; the noodles have bite, cooked in a sweetish black bean sauce with vegetables and pork. It’s topped with hard-boiled egg and cucumber, and served with banchan. Kimchi, as one of the banchan, is the right fit for these noodles, and that at Moim is fermented well, with the right tartness and aroma.

Sundubu jiggae (RM19) is a spicy stew with pork and tofu, and served with rice. I thought the chilli pepper tasted rather raw in this stew. I’ve had better ones at other Korean restaurants. Kimchi jiggae (RM19), also with pork and tofu, is a better choice at Moim. There is more flavour and depth to it.

Ramyeon is Korean instant noodles. I’ve had the haemul ramyeon (RM21) or spicy seafood noodles here. Of course, seafood, like mini octopus, squid and prawns add a tasty dimension to the hot and spicy ramyeon.

There are grilled meat dishes on the menu I have not explored yet, such as galbi gui or grilled beef short ribs marinated in sweet soya sauce and served with spicy seasoned vegetables (RM31.50), beef bulgogi (RM25), kimchi samgyeopsal-gui or grilled pork belly with stir fried kimchi (RM23), dak-galbi or pan fried chicken in spicy sauce (RM20) among others.

Then there are the savoury pancakes with seafood, kimchi or pork, and of course the famous samgyetang or Korean chicken ginseng soup (RM39).

Moim Modern Korean Cuisine is at T-03A, Atria Shopping Gallery, Jalan SS22/23, Damansara Jaya, Petaling Jaya. Contact 03-7732 7010 for takeaways. It’s also at The Waterfront, Desa Park City (03-2701 7988). – June 5, 2021.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.