Korean restaurant, Arisun, is a Sydney institution, loved for its flavourful food and K-pop ambience. Established in Belmore in 1990, the family-owned eatery moved in 2007 to Chinatown, where it has been wooing diners ever since.
On entry, guests are welcomed by a large neon ‘Arisun’ sign, digital images of the dishes, and a monument of their famous noodles. Seating up to 200 people inside and out, the restaurant has large dining tables that are perfect for groups. Pets are welcome in the outdoor area.
Arisun infuses the flavours and passion of both Korea and Japan in its menu. The menu is designed around sharing plates but smaller dishes (such as lunchtime bento boxes) are available.
Among the restaurant’s signature dishes are Korean Fried Chicken and Pork Belly Black Bean Noodle, Fish Cake & Udon Hot Pot, and Pork Katsu Bento Box. The halal-friendly menu extends to Flame Grilled Korean BBQ offerings, including Spicy Gochujang Boneless Chicken. A vegetarian menu is available on request.
The extensive drinks list includes Korean and Japanese spirits, the signature Arisun Idol cocktail, a blend of soju, vanilla, lime and pineapple, and Gangham Style, a blend of vodka, pineapple, lychee and lime. Beers on tap include Korean favourites such as Asahi and Terra. Happy hour is from 3:30pm to 5:30pm daily.
For those who’d like to get a taste of Arisun, here are three recipes to enjoy at home.
Janchi Guksu (Korean Warm Noodle Soup)
Serves 2
200g Somyeon Somen Noodles
Broth:
5 cups anchovy broth (or beef, chicken or vegetable broth)
1 or 2 tblsp soy sauce
Salt to taste
Toppings:
½ zucchini, julienned
1 small carrot, julienned
3 mushroom caps
1 egg
Prepare anchovy broth (or your choice of broth), and season it with soy sauce, salt, and pepper to taste. Keep it hot over low heat while preparing the toppings and noodles.
Lightly sprinkle salt over julienned zucchini and set aside for 5-10 minutes. Squeeze out excess liquid from salted zucchini by hand. Sauté in a lightly oiled skillet over medium-high heat (1-2 minutes). Push the zucchini to a side and sauté the julienned carrots and mushrooms over medium-high heat (1-2 minutes), sprinkling salt and pepper to taste.
Beat the egg well, and fry into a thin sheet. Roll it up and thinly slice.
Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Continue to drain and rinse in cold water.
Place the noodles in serving bowls. Ladle the hot broth over the noodles to cover all the noodles. Arrange a small amount of each topping on top of the noodles. Serve warm.
Japchae
Serves 4
250g sweet potato noodles
Dressing:
60 ml light soy sauce
20g sugar
1 clove garlic, chopped
7ml sesame oil
3g salt
1g black pepper
Vegetables:
1 onion
3 shallots
200g Shiitake mushrooms, chopped
2 carrots, chopped
1 red capsicum, chopped
100g spinach, chopped
80ml vegetable oil
10g salt
30g sesame seed
Blanch the sweet potato noodles in boiling water for 3 minutes. Drain noodles. Mix with sesame oil.
Blanch spinach and cool down in ice water. Sauté all vegetables in a frying pan with vegetable oil, season with salt.
Combine noodle dressing together in a bowl. In a fry pan, mix cooked vegetables and noodles with dressing and toss for 2 minutes. Garnish with sesame seeds.
Seafood Pancake
Serves 4
Half a carrot, chopped
Half a large onion, chopped
2 spring onions, chopped
40g garlic chive, chopped
Half a zucchini, chopped
Half a green chilli, chopped
Half a red chilli, chopped
100g Beksul Korean pancake mix
4 peeled prawns, chopped
25g calamari, chopped
50ml water
Pour water (50ml) into Beksul Korean pancake mix and stir until thick. Add vegetable mix, prawn and squid into the batter and fold gently into the batter.
Heat up the pan and pour the pancake mix and cook for 4 minutes each side until golden brown.
Recipes by Joanne Lee, reproduced with the permission of Arisun restaurant.
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