Yory Korean Cuisine

It has only been one month since we had visited Yory Korean Cuisine in Fleetwood.  But we were returning just as Summer had just begun because they have launched a few new items and also we wanted to try some dishes we didn't have last time.  The big takeaway from our original meal at Yory was that the food was delicious but best of all, it was reasonably-priced and served in large portions.  Hey, the trifecta of great restaurant eating: taste, price and value!  So we were excited to return!

We began with the Dak-Galbi which was plenty saucy and cheesy.  This was a mix of boneless dark meat chicken, sweet potato and rice cakes in a sweet & spicy gochujang-based sauce.  I found the large pieces of chicken to be tender where they took on the flavours of the sauce.  The rice cakes were tender with an appealing chewiness.  Bringing it all together was the melted mozzarella on top that created some delicious stringiness.

Just in time for Summer, they are now offering Spicy Cold Buckwheat Noodle and Spicy Cold Buckwheat Noodle Salad.  Somewhat similar, yet remarkably different, these both featured cold chewy buckwheat noodles.  The noodles were perfect while the spiciness was balanced.  The biggest difference between the two was that the salad did not sit in a broth and of course, had crunchy veggies.  The cold noodle in broth was a bit less spicy since it was diluted somewhat.

 

Yet another new dish on the menu is the Thick Soybean Paste Stew (that also comes with a Barley Bibimbap).  The stew itself was more like a Chunky Soup with mushrooms, soft tofu, beef, veggies and egg.  Due to the use of fermented soybeans, the soup had a richness to it that was salty in a good way.  There was enough sweetness to balance things though.  We didn't get to try the barley bibimbap, but I've had something similar at another Korean restaurant.  The texture of the barley is much chewier than rice, which I prefer.

Staying with hot soup, we had the ol' standby being the Gamjatang (or Pork Neck Soup).  This one featured 3 really large bones with plenty of tender meat.  It fell off-the-bone and took up all of the flavours of the broth.  That broth was super flavourful with good spiciness as well as a nuttiness from the perilla seeds.  Due to the seeds and the pork bone, it made the soup a bit creamy and silky.  The big chunks of potato were soft and also absorbed the tasty broth.

So yah, we were having yet another hot soup dish on a warm day with the Clam Kal Gook Su (Knife-cut noodles in clam broth with barley rice).  Oh wow, this was fantastic!  Reminded me of the one I had at Kang's Kitchen in Coquitlam.  This featured perfectly-cooked noodles that were al dente with a nice rebound.  There were ample fresh clams that gave the broth a natural sweetness that was slightly briny.  I couldn't stop drinking the broth!

We also tried the Volcano Jokbal which looked more like bossam to me.  The pieces of pork belly were a little firm, but was ultimately tender with slightly gelatinized skin and fat with equal parts tender meat. There was inherent flavour with a mild salty sweetness. Dipped into the side of ssam, it added spice and extra saltiness.  This was served with some spicy radish and of course, lettuce on the side for wrapping.  

So we ended things off with the Dolset Squid Bibimbap which was a nice departure from the standard version.  I found there to be more impact of flavours from the squid stir-fry without needing to add more gochujang.  There was sweetness and spice to go with the tender pieces of squid (that still had a nice rebound).  The rice had a nice texture that was not too wet, so it could take on the saucy squid.  In the end, Yory did what Yory does, as in provide delicious eats in good portions for reasonable prices.  The new Summer dishes are good and only adds to the repertoire of good eats on the regular menu.

*All food and beverages were complimentary for this blog post*

The Good:

- Consistently good eats

- Large portions

- Reasonable prices

The Bad:

- Service is a bit sparse due to the restaurant being busy