The main dish (jjigae) itself is good! I did think it was a bit strange
to add potato. But it's my first time, so I suppose that's tradition? Love the idea that they use purple rice rather than refined white rice, rice with their "shell" always have a nice bite and taste to it.
The only slight thing is the "pan chan". Might be ideal to give a bit more (following the Korean tradition/practice) or at least place in different small plates to prevent the sauces from mixing with each other.
Oh yes, would be great if mineral water is served top... or did I just forgot to ask?
