A taste of Korea near Taksim Square
Güncelleme Tarihi:
by Mina Erçel
Oluşturulma Tarihi: Nisan 04, 2009 00:00
ISTANBUL - The traditional Korean fare at a little-known Asian restaurant, Gaya, in the heart of Istanbul’s Taksim will satisfy the cravings of diners seeking fiery, healthy and exciting cuisine with its bibimbap (mixed rice with grilled meat and vegetables), bulgogi (Korean barbecue) and the famous fermented dish, kimchi
Unlike many of the world’s large, cosmopolitan cities, Istanbul offers few ethnic eating spots. Gaya, a Korean restaurant near Taksim Square and Lamartin Street, is a satisfying addition to the city’s handful of Asian eateries. Situated on the ground floor of the Green Park Hotel, the restaurant can be a bit difficult to find, but the entrance area, separate from the hotel lobby, sets a calm, blissful tone for a meal.
All of the food at Gaya is served in unique, handmade Korean-style ceramic dishes. Once seated, diners are offered a complimentary mixed array of small Korean appetizers, including kimchi, a popular fermented vegetable dish that can be made from cabbage, zucchini, cucumbers or sprouts and is seasoned with chili, garlic and red peppers. Although kimchi is quite spicy hot and can be an acquired taste, its health benefits have quickly brought this dish worldwide interest and popularity.
Korean-style 'happy meals'
The friendly staff recommends the full set menu, which includes variations on barbecued meat and vegetables, or basic Korean specialties known here as a "happy meals." The popular house specialty is japchae, glass noodles with vegetables and diced meat. Sticky, gooey and rich japchae makes for a scrumptious starter or main meal.
Internationally, the most well known Korean dish is probably bibimbap, which translates to "mixed rice" and is said by many to truly represent Korean dining. Served with grilled meat and a variety of vegetables on top of plain white rice, the dish is then mixed with a spicy red-pepper paste. The waitresses at traditional Korean restaurants recommend using chopsticks to mix the paste in thoroughly, then eating the dish by scooping it up with a spoon.
Another Korean specialty is the barbecue dish bulgogi, which is traditionally made from slices of beef sirloin and well suited for Turkish taste buds. According to Gaya’s staff, the meat is marinated in a mixture of soy sauce, sugar or honey, sesame oil, garlic and other ingredients, including shiitake mushrooms. Bulgogi variations offered at Gaya include dishes made with beef ribs, pork slices and grilled mackerel with hot sauces. Since the meat in bulgogi is generally sweet and tender, it is a popular dish with children too.
The restaurant is open every day except Sunday from 11 a.m. to 11 p.m. Reservations are recommended for large groups.
Green Park Hotel, Abdulhak Hamit Ave. No: 50
Taksim, Istanbul Tel: 0212 238 0000
All of the food at Gaya is served in unique, handmade Korean-style ceramic dishes. Once seated, diners are offered a complimentary mixed array of small Korean appetizers, including kimchi, a popular fermented vegetable dish that can be made from cabbage, zucchini, cucumbers or sprouts and is seasoned with chili, garlic and red peppers. Although kimchi is quite spicy hot and can be an acquired taste, its health benefits have quickly brought this dish worldwide interest and popularity.
Korean-style 'happy meals'
The friendly staff recommends the full set menu, which includes variations on barbecued meat and vegetables, or basic Korean specialties known here as a "happy meals." The popular house specialty is japchae, glass noodles with vegetables and diced meat. Sticky, gooey and rich japchae makes for a scrumptious starter or main meal.
Internationally, the most well known Korean dish is probably bibimbap, which translates to "mixed rice" and is said by many to truly represent Korean dining. Served with grilled meat and a variety of vegetables on top of plain white rice, the dish is then mixed with a spicy red-pepper paste. The waitresses at traditional Korean restaurants recommend using chopsticks to mix the paste in thoroughly, then eating the dish by scooping it up with a spoon.
Another Korean specialty is the barbecue dish bulgogi, which is traditionally made from slices of beef sirloin and well suited for Turkish taste buds. According to Gaya’s staff, the meat is marinated in a mixture of soy sauce, sugar or honey, sesame oil, garlic and other ingredients, including shiitake mushrooms. Bulgogi variations offered at Gaya include dishes made with beef ribs, pork slices and grilled mackerel with hot sauces. Since the meat in bulgogi is generally sweet and tender, it is a popular dish with children too.
The restaurant is open every day except Sunday from 11 a.m. to 11 p.m. Reservations are recommended for large groups.
Green Park Hotel, Abdulhak Hamit Ave. No: 50
Taksim, Istanbul Tel: 0212 238 0000