June 2026. A drizzling Wednesday and after work dinner date. My friend wanted meat while I wanted stew, so we went back to Goheung after not being there for quite a while. Looking back at my old Goheung blog post, I realized I didn't take many photos of the interior and exterior, aside from the food. So today I decided to complete it. Back then in 2018 when they began their business, they were not widely known by local Malaysians, as many Korean restaurants did not heavily rely on social media advertising like what happens nowadays. After Covid pandemic, they have gone viral in social media for their long queues, especially on weekends. Interestingly, only Malaysian patrons are spotted there today, with no Koreans in sight. Instead of ordering our usual kimchi pork bone stew (kimchi jjigae), today we order a single portion of pork bone stew (gamjatang), along with a dubu kimchi (tofu with stir-fried kimchi and pork) to share. The pork bone stew is just as good as usual; even after so many years, the taste remains consistent. The banchan served is tasty too, and the portion given still generous as before. However it can only be refilled once, regardless of which side dish you want. So be sure you finish everything before you ask for a refill.
