We’ve just discovered Earlsu, a hidden gem of a Korean restaurant located just outside the city. It’s an old style Korean phrase meaning “Let’s get excited!” and excited we were! Located in a modern building, the restaurant comfortably seats 42 people and serves up Korean food that is more traditional than others of this type. The Head Chef has more than 20 years of experience in hospitality and has worked in many different continents around the world. The chef had learnt his trade at a time when no one was taught, and learning was through observing, and trial and error. We were intrigued and fortunate enough to sample some of the dishes on the menu.

Fried Enoki in Sweet and Sour Sauce

Let’s be honest here, everything tastes good when fried, and usually tastes even better when smothered in a sweet and sour sauce. These generous pieces of enoki mushroom were both chewy and crunchy when slathered in a subtly sweet, sweet and sour sauce.

Yuk Hoe

It seems every country has their own version of beef tartare, as do the Koreans. We liked how they used thinner slices of raw beef in the dish which made it easier to break down in the mouth. In the Korean style marinade used there was subtle hint of sesame oil and the texture of the meat was smooth and silky. The use of fresh local pear and crostini gave the dish good contrast in texture.

Brisket Salad

If we had to eat more salad to lose weight, this would be the salad of my choosing! We loved the thin slices of marinated beef brisket paired with the crispiness of the seasonal vegetables. The ripe avocado was soft and delicate, and the Korean mustard dressing really complemented all the ingredients.


We were commenting on how western this dish looks. It could genuinely pass as a meat and three veg dish. But seriously, it was delicious! The beef rib was juicy and succulent, and the meat simply fell off the bone. The sauce from the dish was well absorbed into the vegetables which made them just as good.

Black Bean Noodle

You would think that all black bean dishes taste the same, but they don’t! This particular black bean sauce is more subtle and easier to eat without suffering flavour fatigue. Mixed with perfectly cooked noodles, it was certainly a pleasure to eat.


The first thing that struck me about this dish was the generous amount that was served. We also loved the glaze of the hock as it glistened under our studio light. The hock slices were chewy and full of flavour, and were best eaten with the accompanying vegetables, pickles and sauce.

Buckwheat Noodle Salad

If you’re looking for something light and refreshing, then this Buckwheat Noodle Salad has your name on it. When the dressing is poured over the salad, the noodles are cold and slippery with a lovely vinegary feel to the mouth. The crispiness of the onion, cucumber and lettuce add the textural component to the dish. It was unanimous that this was our favourite dish.

Korean Sweet Pancakes with Ice Cream and Candied Walnut

Long time readers of the blog would know that we always like to end our meals with dessert. These pancakes are far from the western variety. Each small circular pancake was firm and chewy in texture, with each containing a sweet delicate centre. The scoop of rich vanilla ice cream complemented the sweetness while the candied walnut added contrast to the texture of the dessert.

Adelaide Food Central would like to thank the owners at Earlsu for having us. We really loved hearing your story and the authenticity of your food. We look foward to coming back to try the rest of your menu.

Earlsu is open Sunday, Monday, Tuesday and Thursday from 5pm to 9:30pm, and Friday and Saturday from 5pm to 10pm.

WHERE: Shop 3, 44-46 King William Road, Goodwood


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