Try something different at Korean restaurant Koba | Adelaide Now -g-icon-error cloudy-day nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right 0A0871E9-1636-49F4-90

The meat hisses on the grill, and the salad and sauce are ready.
But this is the barbecue you might expect.
That piece of meat is a beef rib that unfolds from the bones that are still connected at one end.
Kimchi, not coleslaw, is the choice of cabbage, and the "potato salad" is a flower formed by mashed potatoes of three color layers.
The choice of sauce is chili bean paste and pineapple soup.
We were sitting in a padded booth that could have come from an American restaurant, but for the carbon stove flashing in the middle of the table.
Koba is not the first Korean barbecue restaurant in Adelaide, but it is undoubtedly the most fashionable.
When you climb the steps to the old church next to the Grote St bus barn, you may want to straighten your tie or a smooth skirt.
Inside, through glass sliding doors, the transition is dramatic, the false ceiling masks the dramatic proportion of the building, and the wood screen separates the dining space on both sides of the central walkway.
At the back, an impressive kitchen is displayed through a large piece of glass.
This is where we see Grace Kwon, who runs Koba with the help of other family members, along with husband Paul Chung.
Some of them are usually on the deck as well, but it's a public holiday and while only a few tables are occupied, a waitress often runs around between them.
I think she might be in her L-
When she struggles with the flash push, the plate-
Small invention of the button to ignite charcoal, but Grace pops out, does things well, fires the remainder, spreads the ribs of the meat, and shows us how to cut them together with the provided scissors
Up to now, we have plates on our tables.
At the beginning, there was a basket of steamed dumplings, a little thick --
The skin is easier to use, in the kimchi pancake, the fermented cabbage strip is placed in a batter on the crisp edge, but a little stiff in the middle.
Tuna bibimbap is not a familiar hot dish.
A light and bright salad with rose-colored pink raw fish, onion slices, sprouts buds, salad greens, vanilla presented on warm rice and crispy strips of grilled seaweed.
Stir together with a small piece of Korean chili sauce that can be seen everywhere, filled with interesting texture and perfect lunch dishes.
Reflecting on it, it may be enough to bring all the side dishes.
As the roast beef slowly turns into a dark brown finish, we dip the chopsticks into this bowl and then taste the mixed kimchi and take a bite
Pancakes and fritters of the size, pickled bean sprouts, apple salad with mayonnaise and "petals" of mashed potatoes, thankfully, taste much simpler than it looks.
It may take longer to roast pork ribsand to chew -than the paper-
There are also slices of sashimi and Sharon, but perseverance will be rewarded with more delicious --
And the reward of bones. The soy-
The basic marinade used is sweet and requires a bit of trial and error to determine that pineapple acid is the best sauce to match.
This is all the people.
It's not that we're hungry, but it's amazing that CORBA doesn't eat dessert.
Pickled pork ribs and side dishes of kimchi, Korean traditional beef and soy sauce;
Rice vegetables medicinal materials and tuna 26/40 5/10 5/10 17/20 13/20100 Grote St City;
Ph 8212 6260 Paul Chung, Grace KwonGrace KwonKorean is fully licensed with a dozen wines, a dozen beers and Korean drinks.
$8 per mealSat 11am-3pm; Dinner Mon-Sat 5pm-10pm. $20-
Side dishes $28 $2. 50-$7.
80 entrees for $12. 50-$21. $34-80 hot pot