[F&B] Dosirak outgrows bootstrap origins with ambitious relaunch

[F&B] Dosirak outgrows bootstrap origins with ambitious relaunch

Singapore, 5 January 2018 – modern bibimbap concept Dosirak is reopening at Downtown Gallery on Monday, 8 January 2018.

Dosirak’s relaunch welcomes more seating as well as a larger menu, having outgrown its previous 8-seater format. In addition to its signature ‘shake bibimbaps’, soups and a Korean tea program will complete the menu.

The fast-casual Korean eatery is the homegrown passion project of brothers Eugene and Edward Chia, of Korean-Singaporean descent. It is inspired both by childhood visits to the family farm in the Korean countryside and a modern, casual-gourmet approach to everyday dining.

Dosirak: ‘Shake Bibimbap’

At Dosirak, bibimbap is served in capped pints that consumers are told to sauce, then ‘shake’. Shaking, rather than stirring, is said to make the most delicious bibimbap.

First-timers are often flummoxed, but these ‘shake bibimbaps’ are in fact modelled on Dosirak’s namesake; the traditional Korean lunchbox —called “dosirak” — is shaken to mix up the ingredients inside.

Menu Additions: Soups, Tea and House-made Jangs

Diners can now indulge in a complete Korean set meal – think miyuk guk (seaweed soup) and sikhye (sweet rice punch) in addition to the bestselling Beef Bulgogi bibimbap ($9.90 a la carte; $14.90 set meal).

New house-made jang (sauces) will also be available to complement Dosirak’s ‘shake bibimbap’. Most notably, Omma’s Gochujang – a rich and savoury red-pepper paste – will provide a classic counterpoint to the modern and tangy Apple Cider Gochujang which is Dosirak’s signature sauce.

Modern Korean Bibimbap: An Homage to Tradition

The Dosirak approach to bibimbap skirts the line between gently irreverent and deeply rooted in traditional Korean food philsophy of finding flavour, nutrition and textural balance in a dish.

Many of Dosirak’s bibimbaps are contemporary riffs on classic Korean dishes, such as the
Soy Citrus Salmon bibimbap ($12.90) which is a ceviche-like interpretation of hwedupbap.

Dosirak’s gochujangs, the seasoned red-pepper paste for mixing into bibimbap, are made from scratch in the Korean tradition. It is a particular point of pride. “We don’t just tweak or add to a pre-made base paste, and that makes all the difference,” explains Eugene Chia, co-owner.

“House-made quality” is the Dosirak kitchen’s guiding philosophy. Including kimchi and condiments, Dosirak’s recipes all omit common modern shortcuts of corn syrup, msg and excess oil, instead making much effort to layer natural flavours for impact.

Old-School Cool: Naturally Good For You

The result is naturally cleaner and leaner Korean cuisine, difficult to find anywhere, not least commercially in Singapore.

“We wanted Dosirak to serve something healthy, nourishing but still absolutely delicious. Something that you could eat everyday, something distinctly Korean,” says Eugene “and for me that was bibimbap, if done properly”.

All of Dosirak’s bibimbaps happen to be under 500kcal and are nutritionist-approved, a pedigree which has earned its bibimbaps the approval of the local yoga and gym-going crowds.

Inclusive Food: Feeding Anyone and Everyone

Dosirak is part of the burgeoning class of young Singaporean F&B outfits aiming to be more inclusive with food. It offers vegan, pescetarian, gluten-free and low carb options and is Halal-certified.

Dosirak finally achieved Halal-certification in 2017, a years-long process after arduous R&D by the culinary team to achieve authentic flavours in the various complex jang and kimchi.

The ability to feed everyone well makes Dosirak bibimbaps a favourite at events, such as the upcoming 2018 Laneway Festival where indie music fans of various dietary stripes will gather.

“People love that we can accommodate everyone in a group of friends with different needs”. says Nicholas Charles, general manager, who oversees Dosirak’s various pop-up iterations

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