INSA Korean BBQ

Posted on February 24th, 2025

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

Sticky Mango, Waterloo

Posted on February 7th, 2025

Sticky Mango brings vibrant flavours of Southeast Asian cuisine to the heart of Waterloo, London. From beloved classic dishes to bold creations that will tickle everyone’s taste buds! Each dish reflects Chef Peter Lloyd’s extensive travels throughout Vietnam, Thailand, Singapore, Indonesia and Malaysia. As highlighted in our Winter Review, 89% of people enjoyed world cuisines at home in the three months leading up to April 2024, showcasing the significant influence of international flavours in the nation’s kitchens.

Here is a round up of what we tried:

Duck Fried Rice XO Sauce, Ginger Crumb and Fried Duck Egg

The tender, juicy seared duck pairs well with the rich umami caramelised XO sauce, topped with a silky fried duck egg adding a touch of indulgence to the dish. Crunchy onions and crisp bean sprouts add a contrast, with a hint of warmth from the ginger crumb. Chinese and Indian remain the most popular world cuisines eaten at home in 2024 according to Mintel. Chinese cuisine is a ‘forever favourite’, and many foodie pantries boast go-to ingredients like XO sauce.

Chicken Satay with Peanut and Tamarind Sauce

These succulent chicken skewers in a rich, creamy peanut sauce are enhanced by the tangy, sour notes from the tamarind sauce, creating a balance of flavour. Highlighted in our recent posts on Instagram and LinkedIn, tamarind takes the spotlight in The Food People’s Food Watching 2024. Known for its tangy flavour profile, tamarind enhances both sweet and savoury dishes. At Dalziel Ingredients, we’ve enjoyed incorporating tamarind into our product development.

Seabass marinated in a fragrant blend of lemongrass, ginger, and garlic, wrapped in banana leaf for a delicate infusion of flavour. Served with zesty pickled vegetables and a squeeze of lime, this dish is fresh, vibrant, and bursting with Southeast Asian flair. With the rise of diverse global cuisines and the popularity of gut-friendly foods, consumers are increasingly attracted to pickled and fermented foods. The likes of pickled carrot or cucumber offer a satisfying crunch alongside their bright, fresh flavour (The Food People).