koreaN restaurant guide NEW YORK

MANHATTAN

QUEENS

BROOKLYN

koreaN restaurant GUIDE

The Korean Restaurant Guide is part of the Good Overseas Korean Restaurant Recommendation project that introduces leading Korean restaurants across the globe in an effort to share the taste and style of Korean food featuring Koreas unique food culture with people around the world. Following the introduction of Korean restaurants in Western Europe and Tokyo in 2012, the Korean Restaurant Guide: the United States was produced to cover Los Angeles & New York City separately, containing detailed information on 40 Korean restaurants respectively.
. 2012 Los Angeles New York City 40 .

NEW YORK

koreaN restaurant guide

The Korean Food Foundation (KFF) is a leading non-governmental organization dedicated to promoting Korean cuisine and culinary culture through research. The foundation is also committed to guiding the development of the Korean food industry and promoting the development and marketing of content covering Korean food.
.

MOBILE APPLICATION : korean restaurant guide

KOREAN FOOD FOUNDATION (KFF) WEBSITE : www.koreanfood.net / www.hansik.org

NEW YORK

koreaN restaurant guide

MANHATTAN

QUEENS

BROOKLYN

How to use
This guidebook introduces carefully selected top restaurants in Manhattan, Brooklyn and Queens areas of the United States in two languages English and Korean. The Korean restaurants are listed in English alphabetical order by area. Important information is presented in the form of icons to help readers find it easily. The approximate locations of the restaurants are indicated on maps marked by areas. The information contained in this guidebook is also available in a mobile application.
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*MOBILE APPLICATION : korean restaurant guide

contents
004 PREFACE 010 TESTIMONIAL

downtown 110 24 Do Hwa

114 25 Dok suni 118 26 Jungsik 122 27 Mono+ mono + 126 28 NY Tofu House
NY

ZONE _1 MANHATTAN
uptown 018 01 Korean express
022 02 Mill Korean

midtown 026 03 Arang

030 04 Bann 034 05 Cho dang Gol 038 06 Chom Chom 042 07 Danji 046 08 Dons Bogam 050 09 Franchia 054 10 Hanbat 058 11 Hangawi 062 12 Kang Suh 066 13 Korea Palace 070 14 Korea Spoon 074 15 Kori 078 16 Kristalbelli 082 17 KunJip 086 18 Madangsui 090 19 Mandoo bar 094 20 Miss Korea 098 21 MukEunji 102 22 New Wonjo 106 23 Shilla

ZONE _2 BROOKLYN
134 29 232 138 30 Dokebi 142 31 Kimchi Grill 146 32 Moim

Reservations are allowed / No reservations

/

Delivery available / No delivery

/

ZONE _3 QUEENS
154 33 Hahm Ji Bach 158 34 Hanjoo 162 35 KumGangSan 166 36 Mapo Korean BBQ 170 37 Myungsan 174 38 San Soo Kap San 1 1 178 39 SikGaEK 182 40 Tang by Gam MEE Ok 186 75 Popular Menu

Wi-Fi enabled / Wi-Fi unavailable

Wi-Fi /

Takeout allowed / Takeout not allowed

/
Names of foods listed in the 75 Popular Menu selection in New york featured at the back of this guidebook are based on Korean pronunciation. It contains information on representative Korean menus enjoying popularity in Korean restaurants in the United States. Please refer to p.186 for more detailed information on Korean menus.
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selection in New york

75

206 PUBLICATION RIGHTS

Korean Food HANSIK

We hope that your everyday life will become healthier and happier through Korean food.
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Korean Food Foundation (KFF)
This painting is Seolhuyayeon , one of eight-paneled folk paintings called Haengryeo-pungsokdo (An album of genre painting of travelers) painted by Kim Hong-do, a famous painter during the Joseon Dynasty. It features food culture during the Joseon period. The custom of making fire and roasting meat to ward off the cold at that time was called Nallohoe (cooking brazier club). 8 <>. .

Preface
The most charming aspects of Korean cuisine, or Hansik, are probably its well-orchestrated bursts of flavor and the health-enhancing effects of its diverse seasonal ingredients. Recent studies have shown that a typical Korean meal consists of three basic nutrients: carbohydrates (60%), proteins (25%), and fats (15%). This nutritional balance is ideal in maintaining a healthful lifestyle. Korean cuisine is also low in harmful fats and rich in wholesome nutrients as it mainly uses vegetable oil with unsaturated fatty acids and fermented foods packed with anti-oxidants. The many health-boosting qualities of Korean cuisine, which scientific studies continue to identify, illuminate Korean food cultures inherent belief that good food is the best medicine. For millennia, Koreans have developed the culinary tradition of cooking each dish with the kind of devotion they would give to brewing herbal medicines, and using seasonal, nourishing ingredients that reflect the wealth of the plains and mountains of the Korean peninsula. Based on its health-conscious recipes and focus on nutritional balance, Korean cuisine is rapidly gaining popularity as people around the world place importance on holistic well-being. We hope this book will encourage more local food lovers to seek out and experience health-conscious, palate-pleasing dishes served at different Korean restaurants in New York City. Since New York City is home to the trendiest restaurants in the world, this guidebook, which covers an extensive range of Korean restaurants operating in the area, is all the more significant. Out of over 130 Korean restaurants in Manhattan, Brooklyn, and Queens, the first group of candidates for inclusion in this guidebook was screened based on recommendations and evaluations from the local press, restaurant guide websites, and food experts. This list was narrowed down to the final selection of 40 restaurants based on evaluations of their food, service, hygiene, and dcor by the Korean Restaurant Evaluation Committee composed of local food specialists. A total of five food critics, bloggers, and chefs, all of whom are highly active in the New York City gourmet scene, visited and reviewed these carefully selected Korean culinary destinations as the members of the Korean Restaurant Evaluation Committee. Among them, Matt Rodbard, a food critic and author widely recognized across the US and Europe, gladly undertook the task of writing this guidebook. We would like to

extend our sincere gratitude to Matt Rodbard for taking part in the publication of this book based on his passionate and insightful relationship with Hansik. We are also grateful for the dedication of photographer Gabi Porter, the Evaluation Committee members, and all the food experts who recommended Korean cuisine options. Korean Food Foundation
. 60%, 25%, 15% . . . 3 , . , . . . , 130 , 1 , , , 40 . , 5 , (Matt Rodbard) . (Gabi Porter) , , .

Preface
A wise man, possibly a blogger, once declared food to be the new rock. But heres a little secret: Food is not just the new rock. Its the new normal. All anybody is talking about these days is food. There are deviled egg recipes to swap and Oregon wine varietals to discuss. Talking about food and maybe eating it once in a while too, is a new national pastime. Like cheering against the Dallas Cowboys and keeping tabs on Kardashian relationship statuses. But what is this new rock, you might ask? Well, that would be Asian food. Because as much as everybody is talking about Top Chef Quickfire dishes and homemade whoopie pies, they are only sort of starting to get acquainted with things like XLBs (Chinese soup dumplings called xiao long bao) and nam phrik num, a gloriously refreshing chili paste condiment found in northern Thailand. Asian cooking is still very foreign and mysterious to many of us. Its also incredibly exciting, and most certainly poised to be the next big thing in food. This all leads to the cuisine of Korea, which this guidebook is dedicated to exploring and celebrating. As a non-Korean foodwriter who visited over 60 New York City restaurants for this project, I discovered a mind-bending assortment of uncommon flavors, quirky foods, and historically significant dishes. From the sizzling barbecue grills along 32nd Street in Manhattan to the

. . . (deviled egg) , . , . ? . TV <Top Chef Quickfire> , (whoopie pies) , (xiao long bao) (namphrik) . . . . 60 , , . 32 , , . . ? , . . . . 3 . . . . . . . . ,

seolleong tang sellers in Flushing to the sleepy neighborhood naengmyeon shops in Murray Hill, Queens, a wonderful world of Korean cuisine has been hiding in plain sight. Our goal is to change this. Why? Because Korean cooking goes far beyond the pungent first kiss with kimchi and the arsenal of small plates (called banchan) that arrive before the meal. Korean cooking goes beyond the tongue-scalding hot pots and barbecued meat will soon be wrapped in lettuce leaves and slathered with ssam jang. Sure, all of this is true and should be celebrated. Kimchi, whoa nelly. Eat it for three months straight and you will soon crave it and possibly be buying yourself a kimchi fridge in no time. But our mission is to expose another side of Korean dining in New York. The side you might not be as familiar with. We want you to think outside the lettuce wrap a bit. Can you do that for us? Happy dining! And order some sundae today! Thats Korean blood sausage. I think youll really dig it.
Author, Matt Rodbard

testimonial 1

Andrew Zimmern

I would guess that our interest in Mediterranean cuisine Italian and Spanish specifically has flatlined over the past decade. But our interest in Asian cuisine has exploded. The bottom line is that Americans are obsessed with Asian food. I believe that to be true with every fiber of my being. This is why it is extremely frustrating for me to see that one of my all-time favorite Asian cuisines Korean has not been swept up in that bandwagon. And I am still trying to figure out why this is the case. In most Korean restaurants, they are less about specialties than covering all of the bases. Sure, there are barbecue places and soup places, but for the most part, especially in New York, restaurants offer a broad range of dishes covering all facets of Korean cuisine: The bold flavors; the textures and temperatures; the sharable components of all of it. Once you sit down and the banchan lands on the table, you are already sharing. Its such a fantastic way to eat. You are enjoying so many vegetables and fermented foods that are good for you and your body is responding so well to it. I simply want to keep eating it all the time. I want to eat the samgyeopsal and wrap it with a couple pieces of kimchi. It feels so good to be eating it and sharing it with others. Much like Japanese culture 20 years ago I think little by little its going to change for Korean cuisine. One of the problems that I have, as somebody who has visited Korea and experienced the full arsenal of dishes, is to visit the various Korean restaurants here and only be offered a handful of dishes. Lets talk about gamja tang, for example: Pork back stew. I love braised pork. I just really adore it. And gamja tang is so emblematic of that. It is so restorative. Its great that you are publishing this guidebook, to expose these dishes. I look forward to reading it.
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New York City Comptroller John Liu was born in Taiwan and serves as New York City Comptroller. Liu had served on the New York City Council representing District 20. He was elected to the City Council in 2001 to represent northeast Queens, and was re-elected in 2003 and 2005. He plans to run in the 2013 mayoral race
. 20 2001 , 2003 2005 . 2013 .

testimonial 2

TV personality, Chef and Journalist Andrew Zimmern is a James Beard Awardwinning TV personality, chef, journalist and teacher and is widely regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator and host of Travel Channels hit series Bizarre Foods with Andrew Zimmern, among other programs, he travels the globe, exploring food in its native terroir.
, (James Beard Award) , . . (Travel Channel) (Bizarre Foods with Andrew Zimmern) , .

John Liu

It is my pleasure to extend my sincerest congratulations to the Korean Food Foundation on its publication of the Korean Restaurant Guide Book. The Korean Food Foundation continuously works toward the globalization of Korean Food and strives toward making sure that Korean Food is recognized in major foreign countries. Its commitment to promoting and enhancing the image of Korea worldwide is commendable. Once again, congratulations and please accept my best wishes for your continued success.
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testimonial 3

Todd English

Korean is one of the Asian cuisines that is most misunderstood and has probably done the worst job of marketing itself in the United
Celebrity Chef and Restaurateur Todd English has established one of the best-known restaurant brands in the nation (Olives and Bonfire Steakhouse are just a few of his projects) and has published three critically acclaimed cookbooks. In 1994, he was called the Best Chef in the Northeast by the prestigious James Beard Foundation and was named Bon Appetits Restaurateur of the Year in 2001. We asked him for his thoughts on the state of Korean cuisine in New York City.
((Olives), (Bonfire Steakhouse) ). 3 . 1994 (James Beard Foundation) , 2001 (Bon Appetit) .

Dorothy Cann Hamilton

One of the greatest pleasures in being the head of a world-class cooking school is the opportunity to be educated by our graduates. The International Culinary Center has welcomed students from over a hundred different countries. When I am traveling, these graduates are my guides and teachers. Not only has Korean become one of my favorite cuisines, it has actually catapulted one of Korean airlines as my favorite travel carrier simply because of the delicious native Korean dishes served on board. Korean cuisine benefits and suffers from the same climate as New York, bountiful products in the warm months, root vegetables in the long, cold months. A difference though is that their traditional cuisine is stretched beyond our boil and roast techniques. Han cuisine generously uses fermentation, chiles and explores the limitless capabilities of winter plants. While in Seoul, I have even drunk pine sap tea! Between Temple cuisine (all vegetarian) and Korean barbecue (all meat), the tastes, textures and flavor run the gamut from subtle to robust. Do yourself a favor. Plunk yourself down in a Korean restaurant and indulge yourself in their warm hospitality, their pride in Hansik culture and most importantly their restorative and delicious food!
(International Culinary Center) 100 , . . . . . . ! . .
CEO and Founder, The International Culinary Center Dorothy Cann Hamilton established the French Culinary Institute in 1984, which has campuses in New York City, San Francisco, and Italy, and received the National Order of Merit Award from the French government. In 2010, she attended the C20 Summit as a delegate from the US. She has also served as chairperson of the James Beard Foundation and host of Chefs Story on PBS.
(International Culinary Center) CEO , , French Culinary Institute 1984 Ordre National du Merite (National Order of Merit Award) . 2010 C20 Summit , (James Beard Foundation) , PBS Chefs story .

testimonial 4

States. So its great that this guidebook of New York City restaurants is being published. Ive been to Korea a couple times. First of all, the array of kimchis is beyond anything you will ever try here. You see so many others. I travelled to the south and realized that they eat a lot of raw, sashimi-like fish dishes that are literally so fresh, the flesh has rigor mortis and is tough to eat. The meat side of Korean cuisine has come to America, but not the seafood. Going to the markets, you find that every ingredient is not only for the recipe, but there is a clear, almost medicinal purpose. This root here is good for digestion, this tofu there is meant to heal something. Its fascinating.
, . . . . . , . . . . , . . , . ? .

ZONE

01

korean express

koreaN restaurant GUIDE new york 01 korean express

uestion: What do you do when you have a hankering for dolsot bibim bap or hangover-curing topokki but you are a few miles away from Koreatown? Answer: You may be forced to roll the dice on one of the many Korean-fastfood restaurants that have popped up around the city. And while places like

Express Manna in the Flatiron District and Kofoo Korean Rice Bar in Chelsea do a fine enough job, one of the best surely must be Korean Express, near Blooming dales on Lexington Avenue. Although the vibe resembles a lunch counter Mexican cooks scoop soups and fried rice dishes out of steam tables the food quality here is higher than the average lunch spot. Youre likely to find Koreans and non-Koreans (office workers and students alike) packing the place for the nice selection of rice and noodle dishes. The bibim bap is a particular favorite, available in regular and dolsot (the hot stone bowl

that adds a crunch to the rice) and topped with bulgogi, chicken or tofu. The large serving arrives with a yolky egg cracked on top, with bracken fern, cucumber, mushrooms, spinach and carrots. Its all very fresh. Gim bap (similar to Japanese nori rolls, but with cooked, not raw, fillings) are artfully made and available stuffed with everything from pickled vegetables to bulgogi to tuna with shiso. A nicely seasoned ojingeo bokkeum (stir-fried squid), jeyuk bokkeum (sauted pork) and a range of jjigae (soups) are also available. The staffs, mostly youngish Korean girls, are friendly and efficient. Even though the cooking might be better in Queens or along 32nd Street, its nice to have an option like Korean Express if you cant make the trip there.
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Although the vibe resembles a lunch counter, the food quality here is higher than the average lunch spot. Youre likely to find Koreans and non-Koreans packing the place for the nice selection of rice and noodle dishes. by Matt Rodbard (Food Critic and Writer)
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018

019

koreaN restaurant GUIDE new york 01 korean express

Address 807 Lexington Ave New York, NY 10065 Telephone 212-755-0123 Business hours Mon-Sun 11:00am-11:00pm / Open all year round Signature dish bibim bap, gim bap, kimchi fried rice (kimchi bokkeum bap), Yukgaejang Meal for one $12-20 Seating 55 Website www.koreantakeout.com 807 Lexington Ave New York, NY 10065 212 - 755 - 0123 - 11:00 - 23:00 / , , , 1 $12 - 20 55 www.koreantakeout .com

Yukgaejang

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kimchi fried rice

020

021

02

mill korean

koreaN restaurant GUIDE new york 02 mill korean

(Korean-Americans) started to add banchan and jjigae (stews) to the menu until, years later, they became a fully loaded Korean restaurant specializing in all the staples (for homesick students and an uptown crowd looking for a little garlic and spice). The dolsot bibim bap with kimchi and pork (a traditional rice dish served in a smoking-hot bowl, causing the bottom to crisp) is very good. Make sure to add plenty of gochu jang, which adds yet another dimension to the dish. Topokki (thin rice cake sticks stir-fried in a spicy gochu jang sauce) and handmade mandu (fried dumplings with pork and various vegetables) are also standouts. A spicy seafood jjigae with noodles is served with whole clams, bay scallops and shrimp and has a sour and spicy one-two punch you will feel in the back of your throat (a good thing for sure). Also available are naengmyeon (buckwheat noodles in a chilled broth of beef stock and radish water with kimchi ), ojingeo bokkeum (stir-fried squid with vegetables in hot sauce) and japchae (stir-fried sweet-potato noodles)
lunch box

s times change, so do tastes. So it goes for Mill Korean, a student staple across the street from Columbia University that used to house a greasy-spoon luncheonette called The Mill. It was here students could order burgers and lime Rickeys as they crammed for their Chaucer exams. As time passed, the owners

served with either seafood or vegetables. Barbecue is less of a standout here, since much of the campus business is takeout. (Always remember that Korean barbecue should never be ordered for delivery.) But if youre desperate for some BBQ, go with marinated galbi (short rib) or samgyeopsal (slices of uncured pork belly dipped in a salt-sesame oil mixture). As with all Korean barbecue, the hunks of sizzling meat should be wrapped in either lettuce or sesame leaves and smeared with ssam jang (the iconic bean paste that accompanies all Korean barbecue). Mill is very run-down in comparison to K-towns many shiny, modern restaurants. But it adds a pojangmacha feel to the place a reference to Koreas small tented restaurants on wheels, or street stalls, which sell a variety of popular street foods. (The term literally means covered wagon in Korean.) As soon as you walk in, you can savor the aroma of nurungji (toasted rice). You might just immediately crave dolsot bibim bap. And if you live above 96th Street, Mill is the closest thing to a home-cooked Korean meal, and a suitable option. They give you a box of Chiclets at the end of the meal, which is kind of novel touch.

As times change, so do tastes. So it goes for Mill Korean, a student staple across the street from Columbia University that used to house a greasy-spoon luncheonette called The Mill.
by Matt Rodbard (Food Critic and Writer)

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koreaN restaurant GUIDE new york 02 mill korean

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Address 2895 Broadway New York, NY 10025 Telephone 212-666-7653 Business hours Mon-Sun 11:00am-10:00pm / Open all year round Signature dish lunch box (dosirak), modeum dolsot bibim bap, Mandu Meal for one $8-15 Seating 50 2895 Broadway New York, NY 10025 212 - 666 - 7653 - 11:00 - 22:00 / , , 1 $8 - 15 50

024

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03

arang

koreaN restaurant GUIDE new york 03 arang

hours earlier. And true, the second-level pub, located above popular barbeque restaurant Kunjip, is most crowded late at night and on the weekends (its open until 6 a.m. on Fridays and Saturdays). They also follow the universal culinary adage that melted cheese makes anything taste better, which is proudly stated on the restaurants website. But if you take a seat at one of the banged-up wooden tables and look a bit more closely at the menu, youll find a unique sense of inventiveness and playfulness thats uncommon at more traditional restaurants in the neighborhood. The topokki (thin rice cake sticks stir-fried in a spicy gochu jang sauce) section is a good place to start. Theres a version made with chicken bathed in a sweet curry sauce with cooked cabbage and yams. The house specialty is a monstrous plate of chewy rice cakes that can serve four, laced with spicy kimchi and pork and topped with half a pound of mild cheddar cheese. Ladies and gentlemen, you have before you Korean nachos! Theres a blistering bowl of ramen noodles mixed with bulgogi and something called beef tempura balls (the name belies the fact that this is basically a plate of slightly drier, though equally satisfying, Swedish meatballs). Who doesnt want that at 3 a.m.?

t first glance, it appears that Arang is the kind of place you go to satisfy your appetite after a long night of karaoke the heavy dishes (theres a wide selection of souped-up rice cakes and fried objects) are perfect for soaking up the drunkenness that had you singing Freedom 90 in front of strangers a few

Youll find a unique sense of inventiveness and playfulness thats uncommon at more traditional restaurants in the neighborhood.
by Matt Rodbard (Food Critic and Writer)

In Seoul, its common for a bar to serve bowls of dried seafood and nuts with the frosty pints of Hite. Arang continues the tradition with a platter of dried filefish and squid, sweet and chewy like beef jerky but kissed with a faint ocean funk. When dipped in gochu jang or a spicy mayo, theres the sudden notion that David Chang will be serving this at some point in his career. Owner Sunny Lim, who operates the restaurant with her mother, has been in the business since birth and brings a Bushwick brand of cool to the operation (there are whispers of a Brooklyn offshoot in the works). On one visit she happily proclaimed it Mariah Carey night before Someday and Make It Happen played without interruption. It was only 9 p.m., but the party was already in full swing.

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koreaN restaurant GUIDE new york 03 arang

Kimchi jeyuk topokki with cheese

Address 9 W 32nd St. 2nd Fl New York, NY 10001 Telephone 212-947-3028 Business hours Mon-Sun 4:00pm-6:00am / Open all year round Signature dish kimchi jeyuk topokki with cheese, Chuncheon dak galbi, Gim Bap Meal for one $15-35 Seating 108 Website www.arangnyc.com 9 W 32nd St. 2nd Fl New York, NY 10001 212 - 947 - 3028 - 16:00 - 06:00 / , , 1 $15 - 35 108 www.arangnyc.com/

Chuncheon dak galbi

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028

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04

bann

koreaN restaurant GUIDE new york 04 bann

fare to a blend of office workers, wealthy Koreans and tourists not willing to brave the bright lights and Lost in Translation moments of a meal on 32nd Street. Theres a saketini on the menu at Bann and damn right will you drink a saketini at Bann (or something strong from the fully stocked bar). The dcor is overtly modern Korean, with large rice-paper screens and a gong on the wall. Theres an open kitchen with space to sit at a counter where you can witness all the sizzling firsthand. Or you can prepare barbecue at your table using the restaurants smokeless grills. The bossam bun is a popular appetizer, roast pork belly, spicy pickled daikon and cabbage

ann is from the same owners who brought New York Woo Lae Oak, a nowdeparted upscale Korean restaurant that didnt quite set the Soho dining scene on fire. Thankfully, things are going better in Hells Kitchen, where this massive dining room off Worldwide Plaza turns out consistent Korean staples and fusion

kimchi stuffed into steamed buns. Its not quite Momofukian, but still a solid starter. Pork
ribs, served Frenched, are basted in a soy and chili barbecue sauce, while a traditional serving of topokki (sauted rice cakes with a fiery chili sauce) is a nice choice for the person at the table who voted to visit K-town. Everybody will enjoy the black cod and daikon simmered in a spicy garlic-soy reduction. Its very similar to the cod that Nobu made famous further downtown. Barbecue is available in a range of options. Theres standard galbi (short rib) and bulgogi, along with less common duck breast and scallops. Three combination platters are available, ranging from $50 to $100, and worth trying out with sizable groups. The largest features short rib, rib eye, filet mignon, duck, shrimp and salmon. Servers are knowledgeable and can make suggestions if youre stumped about grilling techniques or on the fence about the jaeyook kimchi bokkeum (thinly sliced lean pork belly sauted with kimchi and peppers). You should order it. Finish the meal with mung-bean profiteroles, sweet and better-tasting than they sound, or a plate of tropical shave ice.
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Pork ribs, served Frenched, are basted in a soy and chili barbecue sauce, while a traditional serving of topokki (sauted rice cakes with a fiery chili sauce) is a nice choice for the person at the table who voted to visit K-town. by Matt Rodbard (Food Critic and Writer)
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koreaN restaurant GUIDE new york 04 bann

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bann garibi

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Address 350 W 50th St. New York, NY 10019 Telephone 212-582-4446 Business hours Mon-Sun 12:00pm-10:30pm / Open all year round Signature dish yuk hwe, eundaegu jorim, bann garibi, Gim Bap Meal for one $45 Seating 125 Website www.bannrestaurant.com 350 W 50th St. New York, NY 10019 212 - 582 - 4446 - 12:00 - 22:30 / , , , 1 $45 125 www.bannrestaurant.com

Gim Bap

eundaegu jorim

yuk hwe

032

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05

Cho dang gol

koreaN restaurant GUIDE new york 05 Cho dang gol

alking into the tight entryway of Cho Dang Gol, you pass many glowing reviews tacked to the wall ranging from the New York Times to food blogs to Korean-language publications. Each tells the story of how this cozy little restaurant on 35th Street, decorated with a homey wooden dcor scheme

and various traditional Korean tchotchkes, is a master of tofu. Here, freshly made bean curd is mostly added to bubbling soups and giant communal jeongol (stews). Its the kind of

place you long for on a cold winters night, or the morning after a marathon night out.

Sundubu jjigae is an intensely fiery stew studded with chunks of silken tofu a definite
sinus clearer that will have you wiping your eyes hours after. Though the chunky tofu is the most popular jjigae (its also available with kimchi, beef, seafood and ground perilla seeds), the restaurant also serves two types of biji kong, where the bean curd takes on a more blended as tofu is made, porridge-like consistency. Its nuttier than the traditional sundubu and served with chunks of pork sausage or kimchi. Good

Cho Dang Gol is a master of tofu. Here, freshly made bean curd is mostly added to bubbling soups and giant communal jeongol (stews).
by Matt Rodbard (Food Critic and Writer)

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kong biji is hard to find in New York City, so make sure to order a bowl here. To continue your bean curd blowout, go with a tofu trio appetizer with gamey pork belly, thick slices of tofu and shrimp paste. Of course, as with most Korean restaurants, theres a nice selection of the Triple Bs (banchan, barbeque and bibim bap). Banchan the ceremonial first course that consists of pickled, boiled and stewed snacks for the table is above average here and may include some slightly uncommon offerings like fried zucchini, silky and smoky eggplant and fermented baby shrimp, to go along with the standard marinated bean sprouts and kimchis. The barbeque, though limited to galbi (short rib), bulgogi (rib eye or sirloin) and dak galbi (spicy chicken), is proficient. Bibim bap comes in multiple stripes, all served in a hot stone bowl. A mushroom bowl features pyogo, enoki and oyster mushrooms and is sprinkled with sesame leaves. A healthy mountain bowl is served with a selection of mountain ferns and tofu. You knew that was going to appear sooner or later.
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koreaN restaurant GUIDE new york 05 Cho dang gol

Address 55 W 35th St. New York, NY 10001 Telephone 212-695-8222 Business hours Mon-Sun 11:30am-10:30pm / Open all year round Signature dish Bossam, seafood sundubu (haemul sundubu jjigae), kong biji jjigae, Yeongyang Dolsot Bap Jeongsik Meal for one $18-35 Seating 100 Website www.chodanggolny.com 55 W 35th St. New York, NY 10001 212-695-8222 - 11:30 - 22:30 / , , , 1 $18 - 35 100 www.chodanggolny.com

Yeongyang Dolsot Bap Jeongsik

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chom chom

koreaN restaurant GUIDE new york 06 chom chom

It begins with a nice lineup of kapas (Korean tapas) such as japchae (sauted sweetpotato noodles with beef and an assortment of vegetables) and gim bap (Korean-style nori roll stuffed here with soy-marinated beef and cooked vegetables). Seafood pajeon (wheat flour pancakes made with squid, mussels, shrimp and scallions) and crispy chicken wings will also boost your shared-plates experience. For those seeking takeout, there are a number of set boxes available, including bulgogi, stir-fried spicy pork and galbi (grilled strips of soy-marinated beef short ribs). Theres also a nice selection of soups and stews, including kimchi jjigae (sizzling spicy kimchi stew slowly simmered with pork) and silky sundubu jjigae (hot and spicy house-made soft tofu). At dinnertime when everybody has gone home from work, the block feels more subdued and the restaurant can be quiet. Many of the lunch items are there, with an added selection of rice dishes and stir-fries. The dolsot bibim bap is textbook, an array of seasonal vegetables topped with a choice of either bulgogi, chicken, seafood or shrimp. Galbi jjim (slow-cooked stew) is a favorite, as are the house-made mandu (dumplings, available stuffed with pork, shrimp or vegetables). Servers at Chom Chom are knowledgeable, explaining the dishes and traditional Korean ceremony. Order a bottle of makgeolli (a fizzy, slightly fermented and cloudy rice wine) and it arrives in a stone kettle for the table. The server will explain all of this as she pours your first round. Bibim bap is mixed table side and split into small bowls upon request. They are nice like that at Chom Chom.
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hanks to its location outside of the 32nd Street Koreatown vortex, Chom Chom is mostly a lunchtime spot that caters more to the office workers and Korean students of Midtown East than those dining in the evening. Therefore, the noontime menu is the most popular, with a great selection of traditional Korean.

The dolsot bibim bap is textbook, an array of seasonal vegetables topped with a choice of either bulgogi, chicken, seafood or shrimp. Galbi jjim (slow-cooked stew) is a favorite, as are the house-made mandu. by Matt Rodbard (Food Critic and Writer)
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Address 40 W 56th St. New York NY, 10019 Telephone 212-213-2299 Business hours Mon-Fri 12:00pm-2:30pm, 5:00pm-9:30pm / Sat-Sun 5:00pm-9:30pm / Open all year round Signature dish galbi jjim, miso black cod (Eundaegu Gui), kong biji jjigae Meal for one $18-35 Seating 120 Website www.chomchomny.com 40 W 56th St. New York NY, 10019 212 - 213 - 2299 - 12:00 - 14:30, 17:00 - 21:30 / - 17:00 - 21:30 / , , 1 $18 - 35 120 www.chomchomny.com kong biji jjigae

galbi jjim

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danji

Michelin Guide NEW YORK 2012 2013

koreaN restaurant GUIDE new york 07 danji

ife does not suck for Hooni Kim, a Korean-American chef who grew up in New York and cooked at Masa and Daniel before opening his insanely popular 36-seat Korean small plates restaurant in Hells Kitchen. On any given night (Danji operates during six of them and opens promptly at 5:15 p.m.), the crowds line up for

a seat at the bar (a cozy, well-manned space in the front) or for a handful of tightly packed tables in the back. Were talking Torrisian and Momofukian crowds. But for what? There are of course Kims bulgogi sliders, adored by New York Magazine and the New York

Times, Post, and Daily News, plus any other blog, website, newsletter, pamphlet or listserv
on the bulgogi slider beat. He calls it bulgogi filet mignon and dresses it with scallions, cucumber kimchi and a smear of Sriracha mayo that coats buttery buns bearing the squish of a potato roll. And heres a little secret: The pork belly option is even better, wonderfully porcine and seasoned amply with gochu jang the iconic red pepper paste made from fermented soybeans. The knife work with the julienned cucumbers that line this sandwich tips to a cook whos spent some serious time in the kitchen chez Boulud. But let us take the paper bag away from our mouths for a moment and look at some of the other dishes that bring us back month after month. Theres flash-fried tofu that closely resembles marshmallows or perhaps healthy mozzarella sticks, as the friendly bartender once told us. Theres a trio of kimchi, with which Kim breaks custom by making diners pay. Theres poached sablefish, oily in the best possible sense, and served with spicy daikon radish. Pairing well with beer is a play on the now-ubiquitous Korean fried chicken wing. Kim

A few of my faves include the short ribs, spicy whelk salad and heavenly bossam. Oh, and of course the crazy good Korean fire chicken wings.
by Gail Simmons (Author of <Talking With My Mouth Full> and a Judge on Top Chef )

glazes his with honey, garlic and a four-chili spice rub. The haemul doenjang jjigae is a chefs specialty a miso-laced seafood stew that serves two, as is the-steak tartare with toasted pine nuts, Asian pear and topped with yolky quail egg. The service also shines. A friendly food runner will suggest a dish with a smile. A skilled bartender refills your water glass 10 times between pouring soju sangria and mixing Asianinspired cocktails using ingredients like rye whiskey, cinnamon, ginger and jujube syrup. And when the waits extend north of an hour, the patient GM will take down your number and call you when your spot is available. The neighborhood has plenty of bars, so youll have no trouble posting up somewhere to await the call. But youre going to have to wait for that slider. Well close with the Twitter-published poetry of Ruth Reichl, a former restaurant critic for the

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yuk hwe Address 346 W 52nd St. New York, NY 10019 Telephone 212-586-2880 Business hours Mon-Thu 12:00pm-2:30pm, 05:15pm-12:00am / Fri 12:00pm-2:30pm, 05:15pm-1:00am / Sat 5:15pm-1:00am / Closed on Sundays Signature dish yuk hwe, haemul doenjang jjigae, bulgogi beef sliders Meal for one $45 Seating 36 Website www.danjinyc.com 346 W 52nd St. New York, NY 10019 212 - 586 - 2880 - 12:00 - 14:30, 17:15 - 24:00 / 12:00 - 14:30, 17:15 - 01:00 / 17:15 - 01:00 / , , 1 $45 36 www.danjinyc.com

New York Times, onetime editor of Gourmet and all-round champion of Korean food in New York City. She knows the good ones when she seems them. Fever dreams of bulgogi sliders, dazzling tangle of flavors on sweet little buns. And crisp, soft tofu rolls: savory clouds. Danji! So good.
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dons bogam

koreaN restaurant GUIDE new york 08 dons bogam

reatown barbecue. If theres a wait, the leggy women working the hostess stand will ask you to take a seat at the bar, which serves an extensive list of American and European wines, as well as soju, seoljoongmae (plum liqueur) and a range of Korean and domestic beers. Dons can get very crowded on weekends, so make sure to call ahead for a reservation. Once your party is seated at one of the dozen well-ventilated grills, a standard offering of banchan will start to land on the table, including sesame-oiled green beans, white radish and cabbage

f all the barbecue restaurants along 32nd Street, Dons Bogam has one of the coolest exteriors the angle and design of the windows resembles the pyramids of Egypt. You cant miss it. You can tell your friends to meet you at the pyramid! Once inside, diners are greeted with a modern take on classic Ko-

kimchis, marinated fish cake and lotus root.

The barbecue is likely why you came unless of course you wanted to hang out at the bar with a bottle of fruity German Riesling to see if you could make a new friend so order one of the beef combinations with marinated galbi (short rib) and bulgogi. This arrives with mushrooms and a variety of other crunchy vegetables that are grilled table side. One of the signature barbecue dishes is a pork belly marinated in Cabernet Sauvignon, which sort of fits the upscale vibe. Who in K-town marinates pork in fine French wine? These guys do, and its pretty good. Fiery ojingeo bokkeum (stir-fried squid), jeyuk bokkeum (sauted pork) and a variety of jjigae (stews) are available. Soft-shell crabs are popular, but order them only when they are in season (spring to early summer). Bottles of chum-churum, on the other hand, are always in season. So you are safe if all you want to do is party.

The barbecue is likely why you came, so order one of the beef combinations with marinated galbi (short rib) and bulgogi.
by Matt Rodbard (Food Critic and Writer)

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Address 17 E 32nd St. New York, NY 10016 Telephone 212-683-2200 Business hours Mon-Sun 11:30am-12:30am / Open all year round Signature dish Marinated Beef Platter (so modeum gui), tuna bibim bap, Assorted Seafood Stir-fried (modeum haemul bokkem) Meal for one $30-40 Seating 120 Website www.donsbogam.com 17 E 32nd St. New York, NY 10016 212 - 683 - 2200 - 11:30 - 00:30 / , , 1 $30 - 40 120 www.donsbogam.com

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tuna bibim bap

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Franchia

koreaN restaurant GUIDE new york 09 Franchia

his sister restaurant of beloved Hangawi, the vegetarian tribute to Korean Buddhist temple cuisine, is more of a vegan half-sibling. Its a bit of a revelation if you are a practicing vegan, as there are generally very few opportunities to enjoy the flavors of Korea without meat or seafood.

This is a big reason why this tri-level restaurant, located on a quiet Park Avenue block, is often crowded. The scene is calm and subdued. Very crunchy, but well-polished. The kind of vibe youd expect from a vegan Korean restaurant on the east side of town. The multi-level space mixes modern simplicity with traditional Korean dcor, with heavy dark wood grating throughout the room. The focal point is a detailed mural, an intricately painted ceiling that might be found in some centuries-old Korean palace. Were happy to report that some of the most popular dishes have crossed over from Hangawi. The spicy baby dumplings, artfully placed atop banana leaves, have soft, pasta-like wrappers securing a vegetable and nut filling. The crispy sweet-and-sour mushroom is also a must-order expertly fried and bathed in

Its a bit of a revelation if you are a practicing vegan, as there are generally very few opportunities to enjoy the flavors of Korea without meat or seafood.
by Matt Rodbard (Food Critic and Writer)

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a decadent sauce, its the closest dish youll find to Korean fried chicken without the cluck. Bibim bap is available in a number of ways, mixed with nontraditional items like avocado, mock duck and soy beef. Its all very proficient and fresh, though we missed the cracked egg that is desperately needed to complete the bibim bap experience. But so it goes at a vegan Korean restaurant. According to the restaurants website, there are many ways to reduce stress, but one simple and little known way is through tea. And true to this logic, the tea selection is extensive. Theres Darjeeling tea made into a sweet chai latte, as well as pomegranate and ginger. For a pricey $10, you can order Korean wild green tea that has been picked before the first rainfall in spring, according to the menu. This green tea may be the smallest in size (brewed from the baby leaf), but its the smoothest in taste and quite sought after in Korea. Thanks to this tea focus, Franchia has become a popular place to host bridal and baby showers on weekend afternoons.
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Crispy Mushrooms in Sweet and Sour Sauce

Address 12 Park Ave New York, NY 10016 Telephone 212-213-1001 Business hours Mon-Thu 12:00pm-3:00pm, 4:00pm-10:00pm / Fri 12:00pm-3:00pm, 4:00pm-10:15pm / Sat 1:00pm-3:00pm, 4:00pm-10:15pm / Sun 5:30pm-9:30pm / Open all year round Signature dish Vegetarian duck bibim bap, Vegan Tapas, Crispy Mushrooms in Sweet and Sour Sauce Meal for one $20-35 Seating 60 Website www.franchia.com Vegan Tapas 12 Park Ave New York, NY 10016 212 - 213 - 1001 - 12:00 - 15:00 16:00 - 22:00 / 12:00 - 15:00 16:00 - 22:15 / 13:00 - 15:00 16:00 - 22:15 / 17:30 - 21:30 / , , 1 $20 - 35 60 www.franchia.com

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hanbat

koreaN restaurant GUIDE new york 10 hanbat

heres a faded letter tacked to the wall of Hanbat, written in Korean for all the Korean-speaking world to see. You wont find better cooking in Korea, jokes the notes author about the superior country-style fare at this sometimes forgotten little treasure, tucked between the better-known Cho Dang Gol and Mad-

angsui. Though its open 24-7, serving a breakfast menu of kimchi jjigae and seolleong tang

(a milky ox-bone soup seasoned with green onions and powdery salt), youll find it most crowded at night a mix of urbanite Koreans and in-the-know non-Koreans looking to think outside the ssam wrap. Korean tourists come with suitcases, fueling up on makgeolli and gamja tang (a peppery pork back and potato soup) before their late-night flights back across the ocean. Some barbecue is available here, though it plays second fiddle to the home-style dishes executed with the exacting hand of a Korean grandmother.

Sundae is one such dish, a mild blood sausage consisting mostly of dangmyeon noodles
stuffed into a casing with sticky rice and certain bits of meat best left undiscussed. It can be found around town, but nobody does it better than Hanbat. The sausage arrives on a massive platter, hot and moist and sliced like kielbasa. The tradition is to dip it in a mixture of salt and spice, between sips of Hite beer. (A lightweight Korean beer is an essential pairing for this dish.) Kong biji jjigae is another such home-style winner. Unlike the more common

Though its open 24-7, serving a breakfast menu of kimchi jjigae and seolleong tang, youll find it most crowded at night a mix of urbanite Koreans and in-the-know non-Koreans looking to think outside the ssam wrap. by Matt Rodbard (Food Critic and Writer)
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sundubu jjigae (chunks of silky tofu floating in a fiery broth), biji is made from tofu blended to a porridge-like consistency. Its nutty and offered with or without chunks of pork sausage. Order it, and possibly crave it a week down the line. Godeungeo gui (grilled salty mackerel) is available in full and half orders, fishy in just the right way and nicely crisped under the broiler. Its great to share as a group plate. The same goes for the fried mandu (dumplings). They come eight to an order and arrive stuffed with well-seasoned pork, which is best when dipped into a soy-vinegar sauce. Banchan, the ceremonial small plates that arrive before the meal, is also rustic and slightly out of the ordinary here: youll find marinated squash, dried seaweed, cold-poached bean sprouts, marinated seaweed, and radish and napa cabbage kimchi s. There are also formidable haemul pajeon (fried pancakes studded with scallions, kimchi and assorted seafood), dolsot bibim bap and jeyuk bokkeum (sauted pork). But ask the friendly staff for a suggestion. Maybe jokbal (pigs feet) will tickle your fancy? They might just be better than in Korea!

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Address 53 W 35st St. New York, NY 10001 Telephone 212-629-5588 Business hours Mon-Sun 24hours / Open all year round Signature dish gop dol bibim bap (dolsot bibim bap), godeungeo gui and doenjang jjigae, sundae Meal for one $15-25 Seating 74 53 W 35st St. New York, NY 10001 212 - 629 - 5588 - 24 / , , 1 $15 - 25 74

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hangawi

koreaN restaurant GUIDE new york 11 hangawi

angawi is more of an oasis than a vegetarian restaurant, hidden behind heavy wooden doors and surrounded by nondescript office buildings at the far eastern end of the neon-lit stretch of 32nd Street in K-town. Once inside, shoes are removed and guests are led through a dimly lit dining room to padded seats

at low tables. Zen-like music plays and the stress of daily hustle and bustle recedes a bit as the knowledgeable staff, dressed in silken robes, begins to tell you a little bit about the

Serene and traditional, this vegetarian restaurant really transports you from the noise and chaos of Koreatown. The menu is vast and worth exploring, everything is healthy, calming and delicious.
by Gail Simmons (Author of <Talking With My Mouth Full> and a Judge on Top Chef )

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Korean temple cuisine the meatless art of balancing um and yang (Korean for um and yang or all things in motion, all things in balance). And this is quite a delicious, flavorful, and inventive art of balance and motion that is nothing like any of the barbecue restaurants nearby. Start with the appetizer section of the menu, featuring a selection of pajeon (pancakes) and dumplings. A pancake of tofu and minced oyster mushrooms is wrapped in a sesame leaf. A fritter combination platter includes golden-fried packages of sweet potato, taro, beet and kabocha. Note that Hangawi is vegetarian, not vegan, which is often confused. A sister restaurant, Franchia, is for the vegans. Also, a minimum order of $18 per person is required after 5 p.m., which shouldnt be too difficult to meet. The spicy baby dumplings, artfully placed atop banana leaves, have soft and pasta-like wrappers encasing a vegetable and nut filling. The crispy sweet-and-sour mushroom is also a must-order. Expertly fried and bathed in a decadent sauce, its the closest dish youll find to Korean fried chicken without the cluck. Moving to rice dishes there are a number of unique twists, including an avocado stone bowl and sticky rice wrapped in bamboo served with dates, ginkgo nuts and ginger. The ssam bap strikes at the heart of the cooking philosophy at Hangawi. The presentation is beautiful julienned daikon radish, marinated and sauted mushrooms, Asian pear slices and bean sprouts are placed across an earthenware platter, to be wrapped in either lettuce or sesame leaves and smeared with ssam jang (the iconic bean paste that accompanies all Korean barbecue). The meatless play on the Korean grilled-meat tradition is great fun. Your favorite vegetarian friend will thank you for the dinner invite.
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Zen bibim bap

Address 12 E 32nd St. New York, NY 10016 Telephone 212-213-0077 Business hours Mon-Fri 12:00pm-2:45pm, 5:00pm-10:15pm / Sat 1:00pm-10:30pm / Sun 5:00pm-9:30pm / Open all year round Signature dish Crispy mushroom in sweet and sour sauce, Zen bibim bap, Combination rolls Meal for one $35-40 Seating 60 Website www.hangawirestaurant.com 12 E 32nd St. New York, NY 10016 212 - 213 - 0077 - 12:00 - 14:45 17:00 - 22:15 / 13:00 - 22:30 / 17:00 - 21:30 / , , 1 $35 - 40 60 www.hangawirestaurant.com

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kang suh

koreaN restaurant GUIDE new york 12 kang suh

ang Suh is one of the few restaurants that has operated on 32nd Street since near the beginning of Koreatowns establishment. It opened in 1983 and has stayed open 24-7 basically ever since. With this legendary status, the bi-level barbecue specialist has legions of fans, be it food writers, Korean businessmen

or TV food personality Andrew Zimmern. Its absolutely a 24-hour stalwart, says Zimmern. I go there a lot because its convenient. And not to be Mr. Food Strangeness, but they have the goat stew there, which is really good. Well take Zimmerns word on the goat stew, but we can confirm that the barbecue is the real deal and a big reason why people flock to the space at all hours. The dcor is basic, slightly shabby, and the best seats are those overlooking the busy street below. But the modest design and basic layout most certainly get the job done. Onto the banchan, the ceremonial small plates that arrive before a meal. The offerings are

interesting, including napa cabbage and radish kimchis, a tangy potato salad and tender chunks of boiled octopus. A pajeon (fried pancake) is available and filled with either kimchi or a variety of seafood. And the barbecue in question cooked table side on a large gas grill is excellent, though the room can get a little bit smoky on crowded nights. The galbi (short ribs), served sheared of bones, is a favorite, along with the bulgogi. Efficient wait staff turn the meat at exactly the correct time, as if they are built with an internal clock. Aside from KFC (Korean fried chicken!), poultry is rarely served in Korean restaurants. The exception is samgyetang, which is quite excellent at Kang Suh. A whole young chicken is stuffed with ginseng, sticky rice and dates, a combination known for its energy-boosting properties. Order a bowl, relax, recharge and ask your server to bring you mul naengmyeon (cold noodles) made from buckwheat and served in a chilled broth of beef stock and dongchimi (radish water with kimchi ). Its the traditional way to end a barbecue feast and one of the specialties here. Why? Make sure to add plenty of white vinegar and hot mustard. Its the only way to eat it.
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Sure, the main reason people go to this two-floor Manhattan Koreatown stalwart is for how convenient it is. But the food is terrific, too. My usual order is a bowl of naengmyeon. I have dreams about this dish I love it that much.
by James Oseland (Editor-in-Chief of <Saveur> and a Judge on Top Chef Masters)

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Address 1250 Broadway New York, NY 10001 Telephone 212-564-6845 Business hours Mon-Sun 24hours / Open all year round Signature dish galbi gui, jumuluk gui, Mul naengmyeon Meal for one $25-35 Seating 203 Website www.kangsuh.com 1250 Broadway New York, NY 10001 212 - 564 - 6845 - 24 / , , 1 $25 - 35 203 www.kangsuh.com

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korea palace

koreaN restaurant GUIDE new york 13 korea palace

onsidering the dearth of solid Korean food in Midtown East, a neighborhood populated with more Japanese and Thai restaurants than many major cities, its nice to stumble on a spot like Korea Palace. The dcor is moderately upscale, with decorated danji (Korean pot) and classic Korean screens placed

here and there. Youll likely find a friendly employee greeting you as you enter the building, which sets the tone for a meal meant to guarantee you will walk out hooked on our food,as the website promises. Will you get hooked after a meal here? Maybe not. But youre guaranteed to be introduced to the cannon of Korean barbecue if you order correctly. Start with an order of galbi (marinated short rib), which will arrive with a nice selection

of banchan (the small plates that mark the start of each meal). These include: bracken, fried potato, mushrooms, fish cakes and cabbage kimchi. As with all barbecue, the hunks of sizzling meat should be wrapped in either lettuce or sesame leaves and smeared with ssam

jang (the bean paste that always accompanies Korean barbecue). If meat is not your thing,
shrimp, scallops and mushrooms can be ordered for the grill as well. The seafood offerings here are also quite extensive. Theres Alaskan black cod, tofu and radish simmered in garlic-soy sauce, as well as a soup of littleneck clams with a Korean-style miso (doen jang) broth. Eel gui (grilled eel) is brushed with a soy-honey glaze. But to fully understand your Korean ABCs (or BBBs: barbecue, banchan and bibim bap), you must order the iconic rice dish. Bibim bap is available here in a hot dolsot bowl, which arrives sizzling with assorted seasoned vegetables and an egg on top. There are a number of toppings available, includ-

The dcor is moderately upscale, with decorated danji (Korean pot) and classic Korean screens placed here and there. Youre guaranteed to be introduced to the cannon of Korean barbecue.
by Matt Rodbard (Food Critic and Writer)

ing beef, chicken, tofu, shrimp and the fiery combination of pork and kimchi (can you guess our pick?). Let the rice cook for three to five minutes, and your patience will pay off with a crispy bottom that resembles the socarrat of a paella. Most certainly a good thing.
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Beef Sizzling Stone Bowl

Address 127 E 54th St. New York, NY 10022 Telephone 212-832-2350 Business hours Mon-Fri 11:00am-2:30pm, 5:00pm-10:00pm / Sat 5:00pm-10:00pm / Closed on Sundays Signature dish galbi gui, dubu kimchi, Sizzling Stone Bowl (dolsot bimbim bap) Meal for one $25-30 Seating 190 Website www.koreapalaceny.com 127 E 54th St. New York, NY 10022 212 - 832 - 2350 - 11:00 - 14:30 17:00 - 22:00 17:00 - 22:00 / , , 1 $25 - 30 190 www.koreapalaceny.com

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korea spoon

koreaN restaurant GUIDE new york 14 korea spoon

usually find a seat, offers an extensive wine list from Europe and Australia. You can gather there while your group arrives because, yes, Korea Spoon is great for groups. Once seated, one of the servers will pour you a glass of boricha (barley tea) and start to drop plates of the typical banchan spread (squid, napa cabbage kimchi, radish kimchi, sprouts, broccoli) as Call Me Maybe or the latest 2NE1 jam plays over the clamor of the dining room. Like at many of the restaurants along 32nd Street, barbecue and bibim bap are two of the staples. Galbi (marinated short rib) is tender and well-executed if you decide that the kitchen should do the grilling. If you order more than two portions of meat, the honor can be yours at your table-side grill, but make sure one of the servers assists. As custom calls, the sizzling meat is wrapped in lettuce and smeared with ssam jang (the iconic bean paste that accompanies all Korean barbecue). Bibim bap is available both sizzling in a stone bowl (always our choice) or in a standard steel bowl-topped with various things, like kimchi or bulgogi. A version with eel is slightly fusion-y, with fish roe and pickled ginger. With bibim bap, make sure to add an ample amount of gochu jang (the red chili-pepper sauce that usually arrives in a small dish). More rustic soups and stews like seolleong tang (milky and made from the long simmering of ox bones) and sundubu jjigae (soft-tofu stew) are also available if barbecue is not calling to you.
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ne of the newer entries into the 32nd Street Korean-barbecue scene, this airy, modern space (with the mild blandness of a Midwestern hotel restaurant) serves proficient barbecue to an exceedingly attractive Korean crowd. Think of a newer, shinier, less confident Dons Bogam. A front bar, where you can

Marinated Galbi Gui with Kimchi Jjigae

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by Matt Rodbard (Food Critic and Writer)

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Address 39 W 32nd St. New York, NY 10001 Telephone 212-560-9696 Business hours Mon-Sun 24hours / Open all year round Signature dish Bulgogi dolsot bibim bap, Marinated galbi Gui with kimchi jjigae, Shrimp Gui Meal for one $25-40 Seating 165 39 W 32nd St. New York, NY 10001 212 - 560 - 9696 - 24 / , , 1 $25 - 40 165

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kori

koreaN restaurant GUIDE new york 15 Kori

or Tribeca residents, the Korean dining options are pretty slim pickings outside of the overly extravagant Jungsik (a must-visit, indeed, but not for a casual Monday night supper.) Enter Kori, a moderately upscale restaurant with a menu focusing on rice dishes there are 10 different versions of bibimbap, from the traditional

(pork, tofu) to the more exotic (tuna). The space is slender and well-designed, with vaulted tin ceilings and a small open kitchen in the rear. Service is expert and swift, with a staff dedicated to pointing Korean nubes in the right direction and explaining the different types of pajeon (fried pancakes mixed with scallions, hot peppers and various seafood.) Japchae

(stir-fried noodles) is advertised to include 99% sweet potato which is kind of funny (we can only guess what the other 1% is!). Its a stellar dish here, served either with vegetables and shrimp or beef. Other options to begin the meal include a fried oyster ball with a citrus-ginger sauce and topokki (sauted rice cakes with a sweet and slightly fiery chili sauce.) A plate of sizzling pork belly marinated in pinot noir is crispy and arrives with rice cakes. But the bibimbap is likely why you will head to Kori (barbecue is offered, but far superior a few blocks north along 32nd Street.) Its available either sizzling in a hot stone bowl or in a steel bowl with the chefs artistic sensibility as the menu notes. The traditional options are excellent; proteins like chicken, pork and beef arrive topped with a variety of vegetables like sauted spinach, carrots, shitake mushrooms and zucchini. The interpretative bibimbap is just that, and most certainly not for the purest. The Seven

Kori serves 10 different versions of bibimbap from traditional (pork, tofu) to more exotic (tuna, eel).
by Matt Rodbard (Food Critic and Writer)

Lucks bowl arrives with seven different kinds of organic mushrooms and kabocha squash. Theres also a version with grilled eel, avocado and dried seaweed. The best one is served with raw tuna sashimi, avocado and fish roe. This style is not for everybody, but appropriate for a restaurant located slightly off the path in Tribeca. For there, different is good.
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tofu Sobaki

Address 253 Church St. New York, NY 10013 Telephone 212-334-0908 Business hours Mon-Wed 11:00am-2:30pm, 5:00pm-10:00pm / Thu-Fri 11:00am-2:30pm, 5:00pm-10:30pm / Sat-Sun 5:00pm-10:00pm / Open all year round Signature dish bulgogi beoseot jeon, kori bibim bap (seven lucks), tofu Sobaki Meal for one $18-35 Seating 45 Website www.korinyc.com 253 Church St. New York, NY 10013 212 - 334 - 0908 - 11:00 - 14:30 17:00 - 22:00 / - 11:00 - 14:30 17:00 - 22:30 / - 17:00 - 22:00 / , (7 ), 1 $18 - 35 45 www.korinyc.com

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Kristalbelli

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couple of blocks north of Koreatown. All the beef is Oregon Wagyu, available in regular and slightly more expensive (yet unexplained) premium varieties. Cuts range from rib eye and NY strip to more traditional galbi (short rib). The steaks arrive at the table raw, of course, looking like no other cut of meat thats ever landed table side during the great Korean barbecue ceremony. These are thick, well-marbled cuts that have been selected expressly for their ultimate destiny: the hot surface of an unbelievably expensive all-crystal grill. They are reportedly a bitch to clean every night after service and, as the waiter will tell you: If you break it? Youre gone. Each grill which rests in the belly section of a Buddha-like figure that gives the restaurant its name is outfitted with down draft ventilation and an infrared sensor that dictates when the barbecue is done. But all that effort is worth it. The deft wait staff cooks the beef, flipping it every 30 seconds and gently cutting and serving the pricey protein as if you were some lost prince. Its an unreal marriage of fat, beefiness and salt (flakes of expensive Korean sea salt are placed on the cuts before these are wrapped in thinly sliced daikon radish that has been marinated in beet juice). Clearly were into the barbecue at Kristalbelli, but its certainly not the only show in town.

very time I create, it has to come from my heart, writes Korean music producer J.Y.P. (born Park Jin Young) on the website of Kristalbelli, his upscale Midtown restaurant. Apparently pedigreed, expertly prepared barbecue is close to his heart, because this is exactly what you get at his well-designed restaurant a

Its an unreal marriage of fat, beefiness and salt (flakes of expensive Korean sea salt are placed on the cuts before these are wrapped in thinly sliced daikon radish that has been marinated in beet juice). by Matt Rodbard (Food Gritic and Writer)
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haemul pajeon (wheat-flour pancakes) are skillfully fried, with an interesting combination of
seafood, zucchini and jalapeos rounding out the kimchi. The banchan spread, individually plated like an amuse-bouche, includes acorn jelly, mild white-cabbage kimchi and amberjack sashimi. Mul naengmyeon, the bowl of buckwheat noodles that traditionally closes a barbecue feast, features a cold bone broth. A variety of soups and stews are available, as well as bibimbap served in a sizzling crystal bowl that isnt as expensive as the grill, but close. An upstairs lounge, outfitted with comfortable sofas and decorated tastefully with vintage mirrors that belie the restaurants overt modernity, can be quiet during the workweek. Its a perfect place to grab a beer or a bespoke cocktail that smartly integrates

soju or makgeolli (a fizzy, slightly fermented and cloudy rice wine). Weekends are busier
as all sorts of K-town hotness heads to the space to dance, drink and maybe slip in a bite

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kristal bibim bap

gujeolpan

Address 8 W 36th St. New York, NY 10018 Telephone 212-290-2211 Business hours Mon-Thu 11:30am-2:30pm, 5:00pm-10:30pm / Fri-Sat 11:30am-2:30pm, 5:00pm-11:00pm / Sun 5:00pm-10:30pm / Open all year round Signature dish gujeolpan, premium wagyu beef, kristal bibim bap Meal for one $35-55 Seating 110 Website www.kristalbelli.com 8 W 36th St. New York, NY 10018 212 - 290 - 2211 - 11:30 - 14:30, 17:00 - 22:30 / - 11:30 - 14:30, 17:00 - 23:00 / 17:00 - 22:30 / , , 1 $35 - 55 110 www.kristalbelli.com premium wagyu beef

of banchan. A private lounge, equipped with a karaoke room, can be rented out as Leonardo DiCaprio did for a recent birthday. Its unclear if he went Gangnam style with the expensive grill.
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Kunjip

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Your order will be taken while youre queued by a member of the superhuman waitstaff, who seem to make it all work despite various obstacles, including trying to shove 100 people into a space that seats 50. This on-the-clock ordering process may seem rushed, but it will be for your own good. Trust us. While you are there in line, pressed against the wall, you will spot hundreds of Polaroids of happy customers in the entryway (hey, theres Kelly Choi!). Once seated, the banchan will start to land (a standard spread of cubed radish, sprouts, dried squid, marinated spinach, burdock and a bubbling steamed egg custard). Sundae is a mild blood sausage consisting mostly of dangmyeon noodles stuffed into a casing with barley and certain bits of meat best left undiscussed. Its good here, so order it (and think about the rest later). Make sure to dip it in a small bowl of salt that will arrive on the side. Gamja tang (a peppery pork back and potato soup) is also very good, as are the expertly fried seafood pajeon (wheat-flour pancakes made with squid, mussels, shrimp and vegetables) and topokki (sauted rice cakes in a fiery chili sauce). The maeun galbi jjim (spicy braised short-rib stew) is excellent. Tender ribs arrive in a deep-red broth flavored heavily with cinnamon. The grilled mackerel, served sharply fishy the way its supposed to be, and bulgogi bibim bap are both considered signatures. All of these dishes are fine and good, but lets be honest: You came here for the communal barbecue. Unlike large restaurants (with dedicated grills at the center of the table), the cueing at Kunjip is done on small hibachi-style grills carted over by the staff. The barbecued galbi (short rib) is tender and well marinated. Once cooked and properly cooled (lest the roof of your mouth feel the wrath of Satan), wrap the meat in lettuce and smear it with ssam jang (the iconic bean paste that accompanies all Korean barbecue). A side of scallions tossed with sesame oil is a nice complement. Samgyeopsal (thick-cut pork belly) and bulgogi are also available.
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eres a question: Why is this the Korean restaurant that chefs and food writers, people seemingly in the know, tend to name-drop? Because its fun, and an adventure. It might not serve the tenderest cut of galbi or the silkiest tofu soup.

But Kunjip is about the Kunjip experience, which starts while you wait in line.

I like the gamja tang at Kunjip its one of the more aromatic Korean stews because of the perilla leaves and seeds. If youre there one night after 3 a.m., youll most likely need the haejang guk. by Eddie Huang (Author of <Fresh Off The Boat: A Memoir>)
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Address 9 W 32nd St. New York, NY 10001 Telephone 212-216-9487 Business hours Mon-Sun 24hours / Open all year round Signature dish bulgogi Dolsot bibim bap, godeungeo gui, jeyuk dubu kimchi Meal for one $12-25 Seating 95 Website www.kunjip.com 9 W 32nd St. New York, NY 10001 212 - 216 - 9487 - 24 / , , 1 $12 - 25 95 www.kunjip.com

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Madangsui

koreaN restaurant GUIDE new york 18 madangsui

2009 New York Times review is displayed in backlit boxes in three different places around this restaurant, for the entire world to see. Manhattans best Korean barbecue restaurant, wrote then critic Sam Sifton about the glistening

galbi (short ribs) and the hyper-aware waitstaff tending to the grill as if it were a

small military operation. Much has changed in the three years since the review landed on the restaurants 35th Street doorstep with the thump of a bag of gold bullion hitting the pirates deck. The place has been crowded ever since, which is not surprising for a very good barbecue restaurant. The citys best? Not by a long shot. But we are not writing to debate such details. What we do know is that the space is very well ventilated, with the songs of Big Bang and Girls Generation playing loudly, just above the din of the powerful vents. There are several types of pajeon (fried pancakes) available, including those mixed with

seafood, spicy peppers and kimchi. You can, and should, order all three in a combination plate. A number of soups and stews are offered, which can serve as a nice course before the barbecue portion of the program. Think about sharing a bowl of budae jjiage, a stew come from U.S. servicemen stationed in South Korea. It marries the traditional flavors of cooked kimchi and gochu jang with processed meat, including Spam and sausage. Ramen noodles are thrown in for good measure. Or go with a plate of japchae, cellophane noodles sauted with trumpet mushrooms, onions and soy sauce. By that time you will be ready for the big show, which can feature either pork or beef. The

samgyeopsal (pork belly) is served either thick or thin-sliced and even marinated in

Manhattans best Korean barbecue restaurant, wrote then critic Sam Sifton about the glistening galbi (short ribs) and the hyperaware waitstaff tending to the grill as if it were a small military operation. by Matt Rodbard (Food Critic and Writer)
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wine. Its best to wrap the works in a disc of daikon radish, after the morsel of steaming porkiness receives a dip in a salt-sesame oil mixture that the servers will bring you. Galbi is tender and well marinated. As with all beef barbecue, the hunks of sizzling meat should be wrapped in either lettuce or sesame leaves and smeared with ssam jang (the iconic bean paste that accompanies all Korean barbecue.) Shrimp, chicken and mushrooms are also available, for the less adventurous. Bonus points for OB beer costing only three bucks, instead of the six or seven it runs at other barbecue restaurants nearby. At least the NY

Times review didnt fully go to Madangsuis head.

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galbi gui

Address 35 W 35th St. New York, NY 10001 Telephone 212-564-9333 Business hours Mon-Sun 11:30am-11:00pm / Open all year round Signature dish galbi gui, budae jjigae, mul mandu Meal for one $25-40 Seating 180 Website www.madangsui.com 35 W 35th St. New York, NY 10001 212 - 564 - 9333 - 11:30 - 23:00 / , , 1 $25 - 40 180 www.madangsui.com

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Mandoo Bar

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non-Koreans.

andu has the potential to be one of the great crossover dishes in Korean cuisine. Unlike overly pungent kimchi or fiery, tongue-scalding stews, dumplings are a foodstuff for everybody and play a role in basically all cuisines around the globe. Mandoo Bar, located in a small storefront in the heart of K-town,

has been a famous peddler of mandu for years and is popular with both Koreans and

From the street you can watch the weathered women rolling and stuffing from morning until night. The shop serves eight varieties both steamed and pan-fried eight to 10 pieces an order for under $10. The mul mandu (boiled dumplings filled with fragrant pork and vegetables) and kimchi mandu (steamed dumplings filled with kimchi, tofu, pork and vegetables) are two of the most popular items, often ordered to go and carted off in styrofoam containers. For the indecisive, a combo order is available with four pieces each of boiled pork, vegetable and seafood dumplings. Seating inside is limited and consists of a couple of communal benches. The space has an industrial vibe (exposed insulation and ventilation above) with a number of black and white photos lining the wall featuring Korean folk-rock icon Hahn Dae Soo. But youre not sitting there for ambience. Youre there for the mandu, and this is some of NYCs best. If you decide to go off-script a bit, theres a selection of rice dishes like bibim bap (available in a hot stone bowl), japchae (sauted sweet potato noodles topped with items like pork, seafood and wood-ear mushrooms) and pad Thai, if youre the guy who orders pad Thai at a Korean dumpling shop. The seafood pajeon (pancake made with squid, mussels,

My favorite on a rainy day. I always order the same thing Kimchi Mandu and Yukgae jang.
by Marja Vongerichten (Host of <Kimchi Chronicles>)

shrimp and vegetables) and topokki for two (sauted rice cakes with gochu jang) are good enough, but you might as well stop by one of the dozens of Korean barbecue restaurants for that sort of fare.
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Address 2 W 32nd St. New York, NY 10001 Telephone 212-279-3075 Business hours Mon-Sun 11:30am-10:00pm / Open all year round Signature dish combo mandu, kimchi mandu, seafood dolsot bibim bap (haemul dolsot bibim bap) Meal for one $9-25 Seating 60 2 W 32nd St. New York, NY 10001 212 - 279 - 3075 - 11:30 - 22:00 / , , 1 $9 - 25 60

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miss Korea

koreaN restaurant GUIDE new york 20 miss korea

A new entry on the 32nd Street barbecue scene, Miss Korea has quickly established itself as a reliable place for fast, textbook barbecue, banchan and bibim bap with overly helpful and efficient service. by Matt Rodbard (Food Critic and Writer)
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established itself as a reliable place for fast, textbook barbecue, banchan and bibim bap with overly helpful and efficient service (they wear earpieces!): The entryway resembles a grotto and is often crowded with young Koreans and non-Koreans drawn in by the inviting sign the wait can be up to 30 minutes in the evening. Owner Sophia Lee, previously a teacher, opened her first restaurant in New Jersey in 2002 and now runs a total of five around the Tri-state, focused on serving quality ingredients and keeping things modern. The servers wear Burberry-esque uniforms, natch. Banchan can be very good on certain days a server once suggested Thursday as the best day, when pan-fried sardines and other less obvious choices are delivered. Otherwise its a pretty standard spread, napa cabbage kimchi, squid, spinach, lotus root, pickled zucchini, marinated tofu. Pajeon (pancakes) are available in small and larger sizes and can be made with ground mung bean, kimchi and seafood (shrimp, squid). A group of four can order a couple for the table before moving on to the main event cuts of meat cooked on table-side grills. Marinated galbi (short rib), bulgogi, pork ribs and belly are all available. If you go the pork belly route, make sure to request a small serving of sesame oil and salt to dip your glistening porcine candy into. An order of two meats is required for table service, which operates at the speed of lightning, with servers turning the beef and bits of sweet corn, sweet potato and onion at the right moments to avoid burning. During a busy night, the place can get really smoky, so be warned. Or head to the newly opened third floor, which is more spacious and stylish than the crowded ground level. To complement your barbecue, it might be worth ordering a seafood hot pot or a bibim bap (served in either a steel bowl or hot stone pot). Kimchi jjigae (stew) with pork and sundubu jjigae (soft-tofu soup) are also favorites, particularly at lunchtime when the crowds are under control and a number of $13 specials are available. At lunch this is a good option if the smaller Kunjip across the street has a line. As tradition demands, close the meal with a bowl of naengmyeon (cold noodles) made from buckwheat noodles and served in a chilled broth of beef stock and dongchimi (radish water with kimchi ). And make sure to toss in plenty of hot mustard and vinegar.

new entry on the 32nd Street barbecue scene, Miss Korea has quickly

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samgyeopsal

Address 10 W 32nd St. New York, NY 10001 Telephone 212-594-4963 Business hours Mon-Sun 24hours / Open all year round Signature dish samgyeopsal, premium galbi gui, haemul jeongol Meal for one $20-35 Seating 200 Website www.misskoreabbq.com premium galbi gui 10 W 32nd St. New York, NY 10001 212 - 594 - 4963 - 24 / , , 1 $20 - 35 200 www.misskoreabbq.com

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MukEunJi

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ukEunJi is a shrine to kimchi the walls are covered with splashy phoyear in a far-away Korean cave. As with any shrine, you are required to pay tribute. Do this with an order of deungppyeo jjim, a pungent stew bubbling

tos explaining the process by which kimchi is barrel-aged as much as one

with large chunks of oxtail that also features the prized kimchi, flown in weekly from Jinan County, Korea. Be aware that you must get two orders at a time; they arrive in a single (giant) communal pot over an open flame that keeps the liquid bubbling (ask to have it turned off to avoid a tongue scalding). The layers of kimchi bobbing in the broth are absolutely beautiful, and funky even when the heat has cooked out the strong flavor. Gamja tang (a

peppery pork back and potato soup) is served similarly in a communal pot with enormous, slightly unwieldy bones and tubers floating in the crimson broth. The dining room is split into two sections, with large communal tables in front outfitted with tabletop grills to cook hunks of marinated galbi (short rib) or samgyeopsal (pork belly), the later available with kimchi and red-wine marinades. Portions of ox tongue and pork skin are available if you want to go all Andrew Zimmern with the evening. The back section of the restaurant is slightly more intimate, with two-person booths available for a romantic evening hunkered over a sizzling bowl of bibim bap. Its in that space where you will hear the stretching and thudding of noodles being pulled, similar to the iconic thumps at Tasty Hand-Pulled Noodles in Chinatown. But this is a Korean restaurant, so the name of the game is jjajangmyeon (spaghetti-like noodles bathed in a black bean sauce,

MukEunJi is a shrine to kimchi. As with any shrine, you are required to pay tribute. Do this with an order of deungppyeo jjim with the prized kimchi, flown in weekly from Jinan County, Korea.
by Matt Rodbard (Food Critic and Writer)

served with beef, pork or shellfish sauted with onion). Add white vinegar and chili powder for enlivening zip. Servers are friendly and knowledgeable, offering ordering suggestions and a quick refill of water (which you will need). The meal ends with a shot of Yakult, a probiotic milk-like drink that aids digestion. Because kimchi fermented for over one year means, well, business. And digestion!
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Address 34 West 32nd St. New York, NY 10001 Telephone 212-736-0099 Business hours Mon-Sun 24hours / Open all year round Signature dish samgyeopsal, mukeunji deungppyeo jjim, jjajangmyeon Meal for one $18-30 Seating 148 Website www.mukeunjikimchi.com 34 West 32nd St. New York, NY 10001 212 - 736 - 0099 - 24 / , , 1 $18 - 30 148 www.mukeunjikimchi.com

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New Wonjo

koreaN restaurant GUIDE new york 22 New Wonjo

hey come to the New Wonjo from far and near from the East Village to Park Slope to the far reaches of Korea for one thing: Barbecue meat cooked over live coals. In this age of pevsky fire codes, its nearly impossible to find this type of cooking in Queens (though Mapo BBQ

is a favorite), let alone Koreatown in Manhattan. But through the magic of a grandfather clause, Wonjo (a 32nd Street pioneer) is cooking barbecue this way. And cooking it well. Once inside the bi-level space, where the scuffed floors reveal a level of extreme fandom not seen at many barbecue shops on this strip, guests are hit with the familiar smell of glowing charcoal. (The owners recently installed powerful reverse vents on the upstairs floor to make sure its not too smoky.) After the efficient and friendly wait staff lead you to your table, the meal begins with eight to ten plates of banchan (the ceremonial first course

that consists of pickled, boiled and stewed snacks). They do a nice job with it here, turning out standards like cabbage kimchi, white radish and marinated bean sprouts, as well as warm marinated tofu with pickled jalapeos and the inexplicable (but common) mashedpotato salad. Once orders are placed, the fireworks begin or the fire show at least, as the fearless staff bring a box of glowing charcoal to your table and load up the grill. Youll feel the heat within moments, and when the time is right the staff will start to cook marinated bulgogi (rib eye) and galbi (short rib). Go with the latter over the former. The short ribs here are some of the

All around, if you just want a good spicy galbi tang late at night, maybe youre with a white girl who wants bibim bap, New Wonjo will hold you down. I go here more than any other.
by Eddie Huang (Author of <Fresh Off The Boat: A Memoir>)

best in the neighborhood, melting in your mouth like a pat of butter at an August picnic. The Meat Mania platter includes the two aforementioned proteins, plus chicken and pork. As custom calls for, the sizzling meat is wrapped in lettuce and smeared with ssam jang (the iconic bean paste that accompanies all Korean barbecue). But barbecue is not the only game in town. There are formidable haemul pajeon (fried pancakes mixed with scallions, kimchi and assorted seafood), as well as fiery ojingeo bokkeum (stir-fried squid), jeyuk bokkeum (sauted pork) and a range of jjigae (soups). Lunchtime at Wonjo is an occasion to get intimate with Koreas long and steamy soup tradition; for 20 minutes and under $10, its a pretty nice way to spend your lunch break.
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Meat Mania Combo

haemul pajeon

Address 23 W 32nd St. New York, NY 10001 Telephone 212-695-5815 Business hours Mon-Sun 24hours / Open all year round Signature dish Meat Mania Combo, Premium Galbi gui, haemul pajeon, japchae Meal for one $15-30 Seating 140 Website www.newwonjo.com 23 W 32nd St. New York, NY 10001 212 - 695 - 5815 - 24 / , , , 1 $15 - 30 140 www.newwonjo.com

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Shilla

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high, and near a window. Banchan, the small plates by which Koreans often judge a barbecue restaurant, is very good here. Soy-marinated tofu, seaweed, bokchoy and cabbage

rom the modest exterior on this 32nd Street barbecue restaurant, its impossible to grasp the size of this tri-level behemoth. Its big, and on a recent visit we were given one of the best seats in the house on the third floor overlooking the street below. When dining along the bustling avenue, its oftentimes best to sit

kimchi arrives, as does a communal pan-fried crocker.

Think about sharing a bowl of budae jjigae a stew that marries the traditional flavors of cooked kimchi and gochu jang with processed meat like Spam and hotdogs, originally brought to South Korea by the U.S. Army stationed there.Gamja tang (a peppery pork back and potato soup) is also very good, as are the expertly fried seafood pajeon (pancakes made with various bits of seafood like squid, mussels, shrimp and vegetables) and topokki (sauted rice cakes in a fiery chili sauce). Though the chunky tofu is the most popular jjigae, the restaurant also serves two types of biji, a by-product of the tofu production process where the bean curd takes on a more blended, porridge-like consistency. Its nuttier than the traditional sundubu jjigae and served with chunks of pork sausage or kimchi. Marinated L.A. galbi (short rib on the bone), bulgogi and samgyeopsal (unctuous pork belly) are all available. If you go the pork belly route, make sure to request a small serving of sesame oil and salt to dip your glistening porcine candy into. An order of two meats is

From the modest exterior on this 32nd Street barbecue restaurant, its impossible to grasp the size of this tri-level behemoth. When dining along the bustling avenue, its often times best to sit high, and near a window. by Matt Rodbard (Food Critic and Writer)
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required for table service, which operates with speed and efficiency servers turning the meat and bits of sweet corn and other vegetables at the right moments to avoid burning. Throw on a couple of hunks of kimchi for good measure. As tradition demands, close the meal with a bowl of naengmyeon (cold noodles) made from buckwheat and served in a chilled broth of beef stock and dongchimi (radish water with kimchi). And make sure to toss in plenty of hot mustard and vinegar. Drinking is big at Shilla, where youll find a solid selection of soju (Korean rice liquor) and lightweight beers. Theres an oddity called the Coronarita an eight-ounce Corona bottle wedged into a margarita glass. Please DO NOT order this. Thank you and good night.
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Do Hwa

koreaN restaurant GUIDE new york 24 do hwa

Tarantino. West Villagers are lucky to have a Korean barbecue restaurant of this caliber operating in their leafy neighborhood. Still, for the truly authentic experience, head to 32nd Street or Queens. But the cooking is soulful and also wanders into fusion territory a bit. The space is sharp, with a separate bar area catering to movie buffs (a large screen plays films around the clock and there is a significant DVD collection behind the bar). There you can order a cocktail like the refreshing Ginger Kamikaze (Titos vodka, lime, house-made ginger syrup) or the First and Seventh (Old Overholt Rye, ginger-cinnamon tea, orange peel). Theres also a very strong selection of craft beers available, like Founders Porter, Blue Point Toasted Lager and Sixpoint Sweet Action. Its a great space to meet friends after work to snack on gun mandu (pan-fried dumplings) and pajeon (green onion pancakes) and take in a screening. But the dining room is where the real sweet action goes down. Barbecue is likely why you came, and theres an option to grill it at your table or have the kitchen do the honors. Its all very well prepared. Galbi (short ribs) is served L.A.-style, with the bone in, and arrives tender and well marinated. As custom calls for, the sizzling meat is wrapped in lettuce and smeared with ssam jang (the iconic bean paste that accompanies all Korean barbecue). Samgyeopsal (uncured pork belly) and dak galbi (chicken marinated in spicy sauce) are also available for the grill. Banchan, the ceremonial small plates that arrive before a meal, are above average and include lotus root, cabbage and radish kimchis, as well as dried anchovies. The small-plate appetizers are standout. Cod fritters are lightly fried with an egg batter, while slices of kimchi gim bap (similar to Japanese nori rolls, only cooked) are great when dipped in soy sauce. The jalapeo fried chicken is an excellent crossover dish, crispy, juicy, glazed with honey and infinitely more interesting than the average piece of Korean fried chicken. There are eight types of bibim bap, available either warm or in a hot dolsot bowl, and topped with things like kimchi, spicy squid, salmon sashimi or some lovely fish cakes. A nine-course shared-plates set meal is available for a reasonable $29 ($33 if you get the

enny Kwak and her mother, Myung Ja, operate this West Village neighborhood restaurant with the same passion and keen design sense they brought to their original NYC opening, the pioneering Dok Suni across town. They have since left that operation to focus on Do Hwa, which they own with the filmmaker Quentin

West Villagers are lucky to have a Korean barbecue restaurant of this caliber operating in their leafy neighborhood. The cooking is soulful and also wanders into fusion territory a bit.
by Matt Rodbard (Food Critic and Writer)

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by ( )

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topokki

Address 55 Carmine St. New York, NY 10014 Telephone 212-414-1224 Business hours Mon-Sun 12:00pm-11:00pm / Open all year round Signature dish galbi jjim, topokki, dwaeji bulgogi Ssam Bap Meal for one $40 Seating 100 Website www.dohwanyc.com dwaeji bulgogi Ssam Bap 55 Carmine St. New York, NY 10014 212 - 414 - 1224 - 12:00 - 23:00 / , , 1 $40 100 www.dohwanyc.com

party started with a bottle of soju). This features a selection from the menu, including seafood pajeon, topokki (rice cakes bathed in a fiery pepper sauce), galbi and an order of that jalapeo chicken. Its really a nice range of dishes from the restaurants oeuvre.
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Dok Suni

koreaN restaurant GUIDE new york 25 Dok Suni

his small, well-designed restaurant in the East Village has survived for nearly two decades in a neighborhood of great restaurant flux. For many downtown New Yorkers, the first taste of traditional banchan and bibim bap came at the hands of chef-owner Jenny Kwak, who opened the place with her mother in 1993 and

went on to write a book about her experience. The duo have since left Dok Suni to focus on their more upscale restaurant, Do Hwa, in the West Village. After a modest selection of banchan the ceremonial small plates that start every Korean

meal lands on the table, its a good idea to think about tobokki (rice cakes lacquered with crimson-hued gochu jang sauce) and kimchi gim bap (Korean-style sushi stuffed with cooked vegetables). Both are good for sharing, as is a potato pancake a fun spin on the great Korean tradition of pajeon (pancakes, which are also available filled with various bits of seafood). For main courses, there are a number of soups and stews that stand out. Sundubu jjigae is an intensely fiery stew studded with chunks of silken tofu a definite sinus clearer that will have you wiping your eyes hours after. Order it as a perfect winter warmer, or a cure for that hangover. Spicy yukgaejang is another specialty- shredded beef and scallions mixed with bracken, perilla seeds, garlic, sesame oil and other items and cooked for hours and hours by the lovable group of grandmas in the back. They are so sweet. Go talk to them. Barbecue is hardly the focus here, and you are best off heading to 32nd Street for that type of party. But if you must sate your galbi pang, order it up. Its decent, as is the bulgogi (thin slices of rib eye marinated in soy sauce and garlic). Both are cooked in the back, so theres no need to worry about smelling like smoke. The jalapeo fried chicken (also served at Do Hwa) is an excellent crossover dish, crispy, juicy, glazed with honey and infinitely more interesting than the average piece of Korean fried chicken. Dok Suni is cash only, so make sure your friends bring their Benjamins. And if they forget, there are plenty of ATMs around. It is the East Village, after all. But wait, how has this restaurant been hiding in plain sight for so long?
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This small, well-designed restaurant in the East Village has survived for nearly two decades in a neighborhood of great restaurant flux.
by Matt Rodbard (Food Critic and Writer)

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haemul pajeon

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Address 119 First Ave New York, NY 10003 Telephone 212-477-9506 Business hours Mon-Fri 4:30pm-12:00am / Sat 12:00pm-12:00am / Sun 12:00pm-11:00pm / Open all year round Signature dish haemul pajeon, gim bap, hot and spicy sauted squid (ojingeo bokkeum) Meal for one $20-30 Seating 60 119 First Ave New York, NY, 10003 212 - 477 - 9506 - 16:30 - 24:00 / 12:00 - 24:00 / 12:00 - 23:00 / , , 1 $20 - 30 60

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Jungsik

Michelin Guide NEW YORK 2013

koreaN restaurant GUIDE new york 26 jungsik

ince this is hands down the most upscale Korean restaurant in the Northeast, if not the entire United States, an evening at Jungsik compares with an evening at Eleven Madison Park where captain-led service and deft wine pairings match the expectations of a $155, 10-course tasting menu. The kitchen is run by chef-

owner Jung Sik Yim, a Bouley veteran who also served time in the Korean army. (As legend goes, his cooking was so savvy that he eventually became the personal chef to his commanding officer.) He would later open the well-regarded Jung Sik Dang in Seoul, which pioneered a brand of new Korean cooking that merged the powerful flavors of that cuisine (pickled bits, fiery sauces and raw garlic) with a more tempered European sensibility. In the Jungsik world view, banchan (the ceremonial small plates that arrive before a barbecue feast) become highly composed, intensely flavorful amuse-bouches. In the austere Tribeca dining room which formerly housed the legendary Chanterelle

Its refreshing to see somebody taking Korean cooking in such a creative direction. Theyve taken the feeling of a place like Eleven Madison Park, much more European than the ethnic design.
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four of these bites are delivered, including house-made tofu with eggplant, kimchi naengmyeon (made with chilled soba noodles) and yuba skin energized with vinegar. Theres a whimsical play on two popular dishes in the form of bulgogi sliders and Korean fried chicken, with both appearing in miniature on the end of a toothpick. As the restaurants young sommelier Kyungmoon Kim goes over his lengthy (and expensive) list of crisp Alsatian whites and bolder Burgundies baller (over 100 of those alone), the courses will start to progress from light to extraordinary (more on that later). Theres a smoked clam chowder with crispy fingerlings and red snapper with parsley and sujebi (hand-torn noodles) in a clam stock. If you decide to order la carte, each person should pick three or four courses from the various categories (appetizer, rice/noodle, seafood, meat). Theres a duck with gochu jang-forward kimchi and octopus with ssamjang aioli both rooted in classic Korean flavors as well as some bona fide left-field dishes like smoked pork jowl with pickled ramps and lobster with beurre blanc and raspberries. With those, you have to squint to see that there is a Korean in the kitchen. In the end we suggest going with the tasting, which costs a little more scratch, but will give the chef your full attention, which he deserves. The New York Times agrees, having awarded the restaurant two stars in a 2012 review by critic Pete Wells that praises the course-by-course experience. Its near the end of this tour de force tasting that you will be served the namesake steak,

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cubes of well-marbled Wagyu short ribs in a kimchi and sesame oil broth. Its a wonderful play on kimchi jjigae (the traditional stew), confirming that, yes, a Korean is in the kitchen at Jungsik. And hes doing some pretty extraordinary things.
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doenjang octopus haemul tang

Address 2 Harrison St. New York, NY 10015 Telephone 212-219-0900 Business hours Mon-Sat 5:00pm-10:30pm / closed on Sundays Signature dish Sea Urchin bibim bap, haemul tang, doenjang octopus Meal for one $115 Seating 55 Website www.jungsik.kr 2 Harrison St. New York, NY 10015 212 - 219 - 0900 - 17:00 - 22:30 / , , 1 $115 55 www.jungsik.kr

Sea Urchin bibim bap

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Mono + Mono

koreaN restaurant GUIDE new york 27 Mono + Mono

M
vegetables.

ono + Mono owner MJ Chung is an obvious jazz fanatic with 30,000-plus records on display in his East Village restaurant, whose shelves also serve as a glassed-in cathedral to swing and hard bop. It sounds great, all that Lester Young, Herbie Hancock and Lee Morgan played through tube amps

and boomed into the crowded dining room. The restaurants slogan promises that the East Village is the place where Korean fried chicken is seasoned with classic jazz music, which made us wonder if a cool soundtrack translates into quality cooking. The answer is a resounding yes, but not simply from the soy-garlic wings and spicy drums that are ordered (and ordered and ordered) by the Korean and non-Korean crowd packing the former automotive garage. The kimchi fried rice, made with sauted pork and kimchi, is very spicy (a good thing) and

comes with a fried quail egg (a very good thing) that goes well with the sweet soju cocktails featuring jazz-inspired names like Dinah Washington and Anita ODay. Flash-fried tofu cubes are skewered and glazed with gochu jang (red pepper sauce). Skewered chunks of marinated galbi (short rib) are beyond tender and served with speared rice cakes and The tapas-style menu is very much fun to order from, as is sitting at a table made out a repurposed grand piano. It is there you will perch amid the great-looking crowd and order your second round of chicken oversize pieces of juicy dark meat, twice-fried to paperthin perfection. If you ask for it spicy, like the fried rice, be prepared for some real kick. You can cool down with pints of quality craft beer (Blue Point Toasted Lager, Sixpoint Bengali Tiger) or shareable decanters of soju house-infused with grapefruit, pomegranate, red plum and mint. soju, lime and Red Bull bombers are available if you are into making it that kind of evening.
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The tapas-style menu is very much fun to order from, as is sitting at a table made out a repurposed grand piano. It is there you will perch amid the great-looking crowd and order your second round of chicken. by Matt Rodbard (Food Critic and Writer)
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Address 116 E 4th St. New York, NY 10003 Telephone 212-466-6660 Business hours Sun-Wed 4:00pm-11:00pm / Thu 4:00pm-2:00am / Fri-Sat 4:00pm-3:00am / Open all year round Signature dish Mono + Mono chicken, assorted jeon(modeum jeon), Soju Sampler Special Meal for one $20-25 Seating 150 Website www.monomononyc.com 116 E 4th St. New York, NY 10003 212 - 466 - 6660 - 16:00 - 23:00 / 16:00 - 02:00 / - 16:00 - 03:00 / + , , 1 $20 - 25 150 www.monomononyc.com

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Mono + Mono chicken Soju Sampler Special

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NY Tofu House

koreaN restaurant GUIDE new york 28 ny tofu house

ont be turned off by the location (the top of St. Marks Place, wedged next to bong shops and offensive T-shirt sellers), nor the restaurants insistence on handing out free samples (it goes with the territory). NY Tofu House, located in the former Mondo Kims record shop, is the real deal. Around this area we

have a lot of junk food, owner Steve Kim told the New York Times when he opened

in late 2011. Were trying to get healthier food to the younger generation. Mission accomplished. After walking through the narrow space, past a spotless open kitchen and an I Alcohol mural, guests are seated in a brightly lit dining room that ranges from sleepy (for a quiet afternoon bowl of sundubu) to mild chaos (Koreans and NYU students alike follow that murals advice when the sun goes down). Freshness is absolutely imperative for Kim and it begins with the tofu his staff makes daily, which is incorporated into a number of dishes. Sundubu, a soft-tofu jjigae (stew) laced with silky bean curd, is light on broth and heavy on tofu or whatever topping you choose. Its available with eight of them, including bulgogi, curry, mushrooms and cheese (for the adventurous or truly wasted). One of the friendly, English-proficient servers will crack a raw egg into the bowl for added creaminess. Other tofu-centric dishes include tofu with steamed pork belly, fried rice cakes topped with marinated bean curd and stir-fried japchae (glass noodles) with hunks of sauted tofu.

Owner Steve Kim told the New York Times when he opened in late 2011. Were trying to get healthier food to the younger generation. Mission accomplished.
by Matt Rodbard (Food Critic and Writer)

Bibim bap is available in a dolsot (hot stone pot) or a steel bowl the latter is lighter (mixed with bracken, bibb lettuce, zucchini, baked tofu) and ideal for a quick lunch after yoga at one of the neighborhood studios. Toppings include seasonal vegetables, kimchi, mushrooms and, of course, tofu. At night the place transforms as the young and boozed-up converge for inexpensive fried chicken wings and pitchers of beer while the latest K-pop videos play on a large LCD screen. Open until 11 p.m., its a popular place to start the evening, or end it perhaps, if you went big with the happy hour karaoke.
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dolpan bibim bap

Address 6 St. Marks Pl New York, NY 10003 Telephone 212-533-5363 Business hours Sun-Thu 11:30am-11:30pm / Fri-Sat 11:30am-12:30am / Open all year round Signature dish Seafood sundubu jjigae, dolpan bibim bap, Tofu Fritters Meal for one $20 Seating 74 Website www.nytofuhouse.com 6 St. Marks Pl New York, NY 10003 212 - 533 - 5363 - 11:30 - 23:30 / - 11:30 - 00:30 / , , 1 $20 74 www.nytofuhouse.com

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29 232

koreaN restaurant GUIDE new york 29 232

32 is an unexpected find located on a random block in gentrifying BedfordStuyvesant and a boon to the nearby Pratt students who might not even know there is a Korean restaurant right under their noses. Upstairs is a stylish caf serving Stumptown coffee and hosting an army of laptops during the weekday.

At lunchtime, and during the evening hours, the downstairs level is devoted to this elegant Korean restaurant. Sure the K-pop soundtrack is slightly cheesy, but overall we really like the atmosphere here. Service can be a little slow and the waiters English a bit halting. But he successfully explained the difference between several rice dishes, which can be far from the case when venturing deep into Queens. Boiled vegetable and pork mandu (dumplings) are served in a light broth, while a miso soup (hardly Korean, we realize) is the perfect thing on a really cold day. The bibim bap is a particular favorite, available in regular and dolsot

(the hot stone bowl that adds a crunch to the rice) and topped with beef, vegetables, chicken, squid, spicy pork or tofu. The large serving arrives with a yolky egg cracked on top, with cucumber, mushrooms, bracken fern and carrots. Its all very fresh. Gim bap (similar to Japanese nori rolls, but with cooked, not raw, fillings) are artfully made and available stuffed with everything from pickled vegetables to bulgogi to spicy squid. A nicely seasoned ojingeo bokkeum (stir-fried squid) is also available, as is kimchi jjigae (soup), galbi

tang (a slowly cooked short-rib soup served in a clear broth) and galbi jjim (steamed short
ribs). A modest selection of barbecue is available, including the beef standards (galbi, bul-

gogi) and samgyeopsal (unctuous pork belly). More modern preparations include chicken

232 is an unexpected find located on a random block in gentrifying Bedford-Stuyvesant and a boon to the nearby Pratt students who might not even know there is a Korean restaurant right under their noses. by Matt Rodbard (Food Critic and Writer)
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marinated in soy sauce. Kalguksu, the Korean spin on chicken noodle soup, is ideal for the sick and party-wounded. That would be the hung-over people, and there is no better cure than a steaming bowl.
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dolsot bibim bap

Address 232 Taaffe Place Brooklyn, NY 11205 Telephone 718-638-1750 Business hours Mon-Sun 11:30am-11:00pm / Open all year round Signature dish andong Jjim dak, dolsot bibim bap, kalguksu Meal for one $18-25 Seating 100 Website www.232brooklyn.com 232 Taaffe Place Brooklyn, NY 11205 718 - 638 - 1750 - 11:30 - 23:00 / , , 1 $18 - 25 100 www.232brooklyn.com

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Dokebi

koreaN restaurant GUIDE new york 30 dokebi

Korean barbecue restaurant in Williamsburg does a perfectly fried kimchi pajeon while specializing in both crossover cuisine (Korean taco alert) and more traditional barbecue and shabu shabu. by Matt Rodbard (Food Critic and Writer)
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fectly fried kimchi pajeon. But holy smokes, Dokebi does a perfectly fried kimchi pajeon while specializing in both crossover cuisine (Korean taco alert) and more traditional barbecue and shabushabu. Plus, you can get your drink on just fine in a back bar built out of salvaged materials from the buildings original incarnation. The topokki (rice cakes sauced with crimson-hued gochu jang) is solid, a lesson in fire and squishiness that makes it one of the staples of a Korean meal. Fried tofu is also a mustorder appetizer the cubes are coated with a potato batter and dipped in soy sauce. Bibim bap is available in multiple varieties including mushroom, tofu, beef, seafood and tuna sashimi. Be warned, the red pepper sauce at the table is not 100 percent gochu jang, but is cut with Sriracha. Who said that was a good idea? Instead, ask for straight-up gochu jang and mix it into your bowl of rice. Spicy galbi tang (short-rib stew), jaeyook bokkeum (sauted pork) and a range of jjigae (stews) are also available and done well by the adorable women who run the place. And heres the thing about the tacos at Dokebi. They arent as strong as the more traditional menu items. For the best Korean tacos in Brooklyn, youre better off heading to Kimchi Grill in Prospect Heights. That said, there are a number of choices available, including Berkshire pork belly, grass-fed short rib, fried whiting, spicy button mushrooms and tofu. They come with either Mexican or Korean toppings. And about that small bar in the back. Its totally underrated. There you can sip watermeloninfused soju or small-batch bourbon, or order from a fine selection of Japanese sake, beer and Korean favorites like makgeolli (a fizzy, slightly fermented and cloudy rice wine) and soju. And if you head there for a drink only but find yourself craving Korean the next morning (shots of soju will do that), Dokebi serves a mighty fine weekend brunch. Huevos Koreanos features bean chili, jasmine rice, jack cheese and two eggs over easy, topped with avocado, picante rojo and verde, kimchi and chipotle crema. When its all wrapped in a warm corn tortilla, theres nothing that will better cure a hangover. Well, maybe a bowl of kimchi jjigae. But you can order that, too.

ou would think that a Korean barbecue restaurant in Williamsburg would be more about the scene (the binge drinking, ill-placed No Wave soundtrack and anything else from an episode of Girls that makes your skin crawl) than a per-

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Address 199 Grand St. Brooklyn, NY 11211 Telephone 718-782-1424 Business hours Mon-Sun 12:30pm-12:00am / Open all year round Signature dish dolsot bibim bap, shabu Shabu, galbi gui Meal for one $18-40 Seating 80 Website www.dokebibrooklyn.com 199 Grand St. Brooklyn, NY 11211 718 - 782 - 1424 - 12:30 - 24:00 / , , 1 $18 - 40 80 www.dokebibrooklyn.com

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kimchi grill

koreaN restaurant GUIDE new york 31 kimchi grill

Yelp Generation a food-obsessed population looking for both creativity and authentic ethnic cooking. It also doesnt hurt if its cheap and available in a cool neighborhood. Owner Phillip Lee succeeds with all of this. In 2010 he launched his truck on the tail of the Korean short-rib taco craze, a food pioneered by Roy Chois Kogi truck in Los Angeles and copied around the country. Lees is a mighty fine specimen: A freshly toasted corn tortilla is filled with pear juice-marinated short rib and topped with green onions and miso crema. But Lee, a seasoned industry professional whos worked with Jeffrey Chodorow and the BR Guest group, saw the opportunity for a brick-and-mortar location on up-and-coming Washington Avenue when he opened the shop in 2011. The menu is anchored by four types of tacos and burritos (the burritos are wrapped with rice, beans, provolone cheese, pico de gallo and miso crema.) Theres short rib, of course, but also a gochu jang-marinated pork tenderloin and fried chicken battered in rice flour tossed in blue agave nectar with ginger, garlic and sesame seeds. Its sweeter than most Mexican dishes, but so goes Korean cooking, even south of the border. A tofu, edamame and chickpea falafel is good for vegetarians and can also be prepared vegan. Pay close attention to the side dishes, they really get us excited. Lees play on topokki

ude, never in my life did I imagine that a Mexican-Korean food blend would be this good, writes Yelper Jose C about this Prospect Heights restaurant, a spinoff of the popular Kimchi Taco Truck. Indeed, the blurring of borders at the

tiny storefront is quite exceptional and well suited for Jose and his friends in the

The blurring of borders at the tiny storefront is quite exceptional and well suited for the Yelp Generation a food-obsessed population looking for both creativity and authentic ethnic cooking. by Matt Rodbard (Food Critic and Writer)
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(spicy rice cakes) is genius he calls them rice gnocchi, and theyre nicely crisped in the pan and glazed with a fiery sauce (and topped with queso fresco). The kimchiarancini marries the Italian rice ball with bibim bap, and what attractive suitors. The golden balls are coated with panko breadcrumbs and deep-fried, with a gooey center of kimchi and Oaxaca and Parmesan cheeses. Kimchi fries are what they sound like but better-thick-cut French fries topped with fresh kimchi, queso, chipotle aioli, black beans and salsa crema. For those keeping track at home, thats American fast food meets Tex-Mex meets Korean. The counter-only service is beyond friendly. Well-trained employees answer questions and always ask for honest feedback. Ours is simple: Open more locations, please.
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Kimchi Goat Cheese Quesaldilla

Address 766 Washington Ave Brooklyn, NY 11238 Telephone 718-360-1839 Business hours Mon-Wed 5:00pm-10:00pm / Thu-Fri 5:00pm-11:00pm / Sat 12:00pm-11:00pm / Sun 12:00pm-10:00pm / Open all year round Signature dish Kimchi taco, Kimchi Fries, Kimchi goat cheese quesaldilla Meal for one $8-15 Seating 15 Website www.kimchigrill.com 766 Washington Ave Brooklyn, NY 11238 718 - 360 - 1839 - 17:00 - 22:00 / - 17:00 - 23:00 / 12:00 - 23:00 / 12:00 - 22:00 / , , 1 $8 - 15 15 www.kimchigrill.com

Kimchi taco

Kimchi Fries

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moim

koreaN restaurant GUIDE new york 32 moim

was born and raised in Seoul before working at New Yorks Caf Gray, The Modern and Spice Market. Along with her partner, Jong Suh Kang, shes established Moim as a place where tradition and modernity meet, since it opened in 2007. The room, separated into two sections, has a clean feel. Once seated, guests are offered a standard selection of Korean beers and soju, or a range of smart cocktails. Youll likely never find another Blood and Sand (smoky single malt Scotch, Cherry Heering, orange juice) to sip with your kimchi jjigae outside of Moim, so enjoy. Its perfectly mixed and pairs especially nicely with the barbecue dishes. The now-ubiquitous Korean taco is offered in several varieties (bulgogi, kimchi, spicy pork, grilled chicken). Nicely marinated bulgogi is wedged in a crunchy corn shell and served with guacamole and sour cream, Tex-Mex style. They are available in orders of three or six. Staying with the south-of-the-border theme, grilled shrimp and avocado arrives with kimchi salsa and chipotle mayo. Skip the steamed pork buns. On the traditional section of the menu, the dolsot bibim bap is a big winner. It sizzles to an ideal crunch and is topped with seafood, tofu and marinated pork. Make sure to order an extra serving of gochu jang (red pepper sauce) if you like things hot. Also available are two types of mandu (dumplings stuffed with shiitake and enoki mushrooms with vegetable protein and pork and kimchi), seafood and scallion pajeon (pancakes) and a mild take on topokki (rice cakes), drenched with miso and a pepper sauce. Mirin-marinated beef galbi (short ribs) and a roasted chicken with fingerling potatoes, carrots and dried jujubes are good for the more meat-inclined. And you might want to think about finishing with a cocktail at the bar. Perhaps a Moscow Mule made with ginseng-infused soju. Or a K-Town Manhattan stirred with rye, Punt e Mes, Peychauds Bitters and ginger syrup. Youre not going to find that type of elevated mixology anywhere near this cocktails namesake location.
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heres a big question with Park Slopes Moim, and any Korean restaurant located outside the Queens and 32nd Street hotbeds: Is it worth traveling to when you have dozens of other options a couple of subway stops away. The answer may come down to what you are in the mood for. Chef-owner Saeri Yoo Park

Youll likely never find another Blood and Sand (smoky single malt Scotch, cherry Heering, orange juice) to sip with your kimchi jjigae, so enjoy one here.
by Matt Rodbard (Food Critic and Writer)

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Address 206 Garfield Place Brooklyn, NY 11215 Telephone 718-499-8092 Business hours Tue-Thu 5:30pm-10:00pm / Fri 5:30pm-10:30pm / Sat 12:00pm-10:30pm / Sun 12:00pm-10:00pm / Closed on Mondays Signature dish Bulgogi, Mandu, Dolsot bibim bap Meal for one $18-35 Seating 46 Website www.moimrestaurant.com Mandu 206 Garfield Place Brooklyn, NY 11215 718 - 499 - 8092 - 17:30 - 22:00 / 17:30 - 22:30 / 12:00 - 22:30 / 12:00 - 22:00 / , , 1 $18 - 35 46 www.moimrestaurant.com

KTown Manhattan K-Town

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queens

33

Hahm Ji Bach

koreaN restaurant GUIDE new york 33 Hahm Ji Bach

restaurant sits kitty-corner from the Murray Hill station on the Long Island Rail Road, or its a mile walk from the 7 train, through a mostly residential neighborhood.)

s one of the few Korean restaurants honored with a coveted Michelin Guide recommended status three years running (not a star, but pretty close anyway), its no wonder this nondescript Murray Hill barbecue destination is crowded with plenty of non-Koreans who have made the journey to Queens. (The

Banchan, the small plates by which Koreans often judge a barbecue restaurant, is far
superior to typical 32nd Street fare: Silver dollar-size kimchi pajeon (pancakes), gyeran jjim (steamed egg custard), cabbage and white radish kimchi, marinated blue crabs, eggplant and marinated tofu will land on your table as soon as you place your order with the friendly servers who lack English skills but make up for this with speed and efficiency. Though some have called Hahm Ji Bach a pork specialist, the beef barbecue is equally special. Galbi (short rib) proves well-marinated and tender after the servers finish their duties on the well-ventilated grilling surface. But its the samgyeopsal (thick-cut pork belly) that most people make the pilgrimage for. Once the strips are grilled and sheared by the servers, diners dip the pieces of tender pork first in a combination of sesame oil and salt, and then a soy bean powder that adds an extra dimension of earthiness. Next, eaters wrap the hunks in crunchy, slightly funky, pickled daikon radish discs and pile on marinated scallions, or the large strips of over-aged cabbage kimchi that have been grilling simultaneously.

This is one of the few places that serves all of their barbecue with dried bean powder. I really like the samgyeopsal. So much of the Korean cooking out in Flushing is so different than in Manhattan, and this is the place to go.
by Andrew Zimmern (Host of TV Channel <Bizarre Foods>)

When its good, there is no place better in all of New York City for this type of eating. Also go for a bubbling bowl of kimchi jjigae, a spicy stew of over-aged kimchi, pork and tofu. Or the soy glazed sablefish which slightly resembles the miso black cod made famous at Nobu (and likely copied at your favorite sushi bar). Order it here for an oily and sweet fish, cooked firm and finished with a heady sauce. Its a sleeper hit among all that barbecue. (a sure-fire hit among all who barbecue.)
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mukenji Mero jorim

galbi jjim

Address 40-11 149 Place Flushing, NY 11355 Telephone 718-460-9289 Business hours Mon-Sat 24hours / Sun 11:00am-11:00pm / Open all year round Signature dish dol samgyupsal, mukenji Mero jorim, galbi jjim Meal for one $25-35 Seating 75 Website www.hahmjbach.com 40 - 11 149 Place Flushing, NY 11355 718 - 460 - 9289 - 24 / 11:00 - 23:00 / , , 1 $25 - 35 75 www.hahmjbach.com

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hanjoo

koreaN restaurant GUIDE new york 34 hanjoo

Everybody is here for the pork, which arrives thickly cut and glistening for the grill.
by Matt Rodbard (Food Critic and Writer)

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walk from the Murray Hill Long Island Rail Road station the specialty is samgyeopsal (pork belly), prepared on the crystal grills made (slightly) famous by Kristalbelli in Manhattan. They say a crystal grill renders the fat more proportionally, providing a superior char and a slight health benefit (we can confirm the char and are skeptical about the health claim). Banchan, the small plates by which Koreans often judge a barbecue restaurant, is far superior to typical 32nd Street fare: Pickled zucchini and jalapeos, cabbage kimchi, lotus root, marinated bean sprouts, steamed egg custard, fermented bean paste soup, a pile of palm-size blue crabs, soft tofu and potato salad will land on your table as soon as you place your order with the friendly servers who lack English skills but make up for this with speed and efficiency. During a recent visit, we were waited on by two extremely helpful women. The dining room is well-worn and quite transporting. Populated mostly by local Koreans, theres a sense of check out the white guys when entering the space as a white guy. But there are no hard feelings at HanJoo. Everybody is here for the pork, which arrives thickly cut and glistening for the grill. The green tea marinated style is one of our favorites, but make sure to order some with just salt. Theres an extreme porkiness with this product and its best to try it unadulterated. Manhattan is king with beef, but the pork prince is here and at Michelin noted Hahm Ji Bach next door. Once the strips are grilled and sheared by the servers, diners dip the pieces of tender pork first in a combination of sesame oil and salt, and then in a soy bean powder that adds an extra dimension of earthiness. Next, eaters wrap the hunks in crunchy, slightly funky, pickled daikon radish discs and pile on marinated scallions or the large strips of cabbage kimchi that have been grilling simultaneously. As tradition demands, the best way to close a barbecue feast is with a bowl of naengmyeon, a soup made from buckwheat noodles and served in a chilled broth of beef stock and dongchimi (radish water with kimchi ). Make sure to toss in plenty of hot mustard and vinegar. A TV flickers overhead, playing the morning news in Seoul. If it werent dark outside, youd think you were there.
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modeum samgyeopsal duck Gui chik naengmyeon

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Address 41-06 149 Place Flushing, NY 11355 Telephone 718-359-6888 Business hours Mon-Sun 11:00am-11:00pm / Open all year round Signature dish modeum samgyeopsal, chik naengmyeon, duck Gui Meal for one $25-35 Seating 70 41 - 06 149 Place Flushing, NY 11355 718 - 359 - 6888 - 11:00 - 23:00 / , , 1 $25 - 35 70

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KumGangSan

koreaN restaurant GUIDE new york 35 kumgangsan

hile the Manhattan location remains a favorite among chefs, food writers and non-Koreans alike (owing largely to the kitschy piano player atop a fake rock formation, and its proximity to Penn Station), the downtown Flushing outpost is one of the more beloved and largest barbecue restau-

rants in the city. The barbecue in question cooked table side on a large gas grill is excellent. The galbi (short ribs), served sheared of bones, is some of the most tender you will find, melting in the mouth like pats of butter at an August picnic. But before the grilling begins, theres the banchan prepared by an army of friendly women at a shop next door. Its extensive. A foot-long fried sardine, fishy in the way its supposed to be, is a rarity in Manhattan but its the drill here. There is pickled zucchini, jalapeo peppers, marinated conch and a house specialty: white cabbage kimchi (which is mild, but still flavorful). Its made daily in the basement. Also make sure to request the funkier red version as well. Slow service can be an issue if you catch the restaurant on a busy day (weekends are typically packed with groups of Korean families breaking bread). A lounge in the back serves as a waiting area when things get crazy. Outside of KFC (Korean fried chicken), poultry is rarely served in Korean restaurants. The exception is samgye tang, which is absolutely textbook at Kumgangsan. A whole young chicken is stuffed with garlic, sticky rice and dates, a combination known for its energyboosting properties. Order a bowl, relax, recharge and ask your server to bring you naeng-

They have really good raw beef dishes and pretty decent maeun tang. Most certainly worth the visit.
by Andrew Zimmern (Host of TV Channel <Bizarre Foods>)

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myeon (cold noodles) made from buckwheat and served in a chilled broth of beef stock and dongchimi (radish water with kimchi). Its the traditional way to end a barbecue feast. Make sure to toss in plenty of hot mustard and vinegar. By now you are likely really, really full. But wait, theres more. Dont groan, its for your own good. The server will bring you a bowl of free frozen yogurt. Its a house specialty, consumed to aid digestion. End-of-meal treats are pretty standard in Korean restaurants - from sticks of weak chewing gum to sliced oranges to frozen yogurt.
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jeonju bibim bap

Address 138-28 Northern Blvd Flushing, NY 11354 Telephone 718-461-0909 Business hours Mon-Sun 24hours / Open all year round Signature dish Galbi Gui, jeonju bibim bap, samgyetang Meal for one $18-30 Seating 400 Website www.kumgangsan.net 138 - 28 Northern Blvd Flushing, NY 11354 718 - 461 - 0909 - 24 / , , 1 $18 - 30 400 www.kumgangsan.net

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Mapo Korean BBQ

koreaN restaurant GUIDE new york 36 Mapo Korean BBQ

pon entering this legendary barbecue restaurant near the Murray Hill Long Island Rail Road station, visitors are blasted with the smell of blistering charcoal, a rare occurrence with contemporary Korean BBQ. Mapo is a throwback known for masterful barbecue. The galbi (short ribs) served in tender chunks

rather than strips is some of the best you will find in Queens. The secret, aside from the grill, is a soy- and pear-based sauce in which the well-marbled cuts are marinated for just the right amount of time. But thats not really a secret. Its all about the method, which is in your face as soon as the glowing basket of coals arrives at your table. The efficient staff will load up the grill with the charcoal and wait a few moments for the surface to take on the correct temperature. Then, a plop and a sizzle. The staff will take the meat off the cooking surface at just the right time. You will then: 1) Say thanks, and 2) Wrap the steaming hunks in lettuce and smear them with ssam jang (the iconic soybean paste that accompanies all

Korean barbecue). Part 3: Order another OB beer. A barbecue restaurant should be judged by the quality of the meat, of course, but the

banchan (the range of small plates that land on the table before the meal) also needs to
be taken into account. Mapo does it right, with white radish, soy-marinated seaweed, agar cakes, a cube of fresh tofu and fish cakes. On a recent visit they did serve us a weaker white kimchi, but when we asked for the fully loaded red stuff they happily obliged. The topokki (rice cakes sauced with crimson-hued gochu jang) is classic, a lesson in fire and squishiness that makes this one of the staples of a Korean meal. Gamja tang (a peppery pork back and potato soup) is excellent, with large chunks of neck meat bobbing in a peppery broth. The sundubu jjigae (fiery tofu stew) is also textbook. As tradition demands, the best way to close a barbecue feast is with a bowl of naengmyeon (cold noodles), made from buckwheat and served in a chilled broth of beef stock and

They dont use gas grills! Kind of like Parks BBQ. Unfortunately, fire departments sort of frown upon this type of cooking. But to the degree that you can seek it out, it really is worth it.
by Andrew Zimmern (Host of TV Channel <Bizarre Foods>)

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dongchimi (radish water with kimchi). Make sure to toss in plenty of hot mustard and vinegar.
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gamja Tang

galbi Gui

Address 149-24 41st Ave Flushing, NY 11355 Telephone 718-886-8292 Business hours Mon-Sun 11:00am-11:00pm / Open all year round Signature dish Galbi Gui, gamja Tang, naengmyeon Meal for one $32 Seating 60 149 - 24 41st Ave Flushing, NY 11355 718 - 886 - 8292 - 11:00 - 23:00 / , , 1 $32 60

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myungsan

koreaN restaurant GUIDE new york 37 myungsan

run by a mother-daughter team, is an absolute treasure. The quality of the cooking, attention to detail and freshness of the produce (much of it pulled from the familys garden) is exceptional. But you wouldnt think that walking into the modest dining room, when youre hit with a smell that closely resembles a cat shelter. That would be the cheonggukjang

his modest little 20-seat restaurant located a short walk from the Broadway Long Island Rail Road station was visited weekly by former New York Mets pitcher Jae Weong Seo, who longed for the flavors of his hometown in southwestern Korea. He was most certainly onto something with these visits, because Myung San,

jjigae (a fermented bean curd soup with which you are encouraged to begin your meal). It
tastes better than it smells, nutty and sharp and thankfully not like dead body soup, as its sometimes called. The banchan is very well-appointed and can include items like marinated eggplant, forktender boiled potatoes, fried lotus root and kimchi made with sardines. The vegetable ssam is striking, an overflowing basket of fresh raw veggies perilla leaves, lettuce, collard greens and carrot tops in which we wrapped chunks of sauted pork after slathering the greens with a choice of ssam jang or a homemade miso paste. As we dined during a recent afternoon visit, a woman sat in a corner of the dining room trimming a basket of vegetables for the evening service. Vegetables are a focus here, which is something you wont find on 32nd Street. Spicy yukgaejang is another specialty shredded beef and scallions mixed with bracken,

Myung San, run by a mother-daughter team, is an absolute treasure. The quality of the cooking, attention to detail and freshness of the produce is exceptional.
by Matt Rodbard (Food Critic and Writer)

perilla seeds, garlic, sesame oil and other items and cooked for hours and hours. Its made with a scrambled egg, which adds a nice and creamy dimension. The gamja tang presented in a large bowl that easily serves six is some of the best you will ever find. The pepper broth bobbing with boiled potatoes is rich and fiery, boosted by pieces of dried lettuce. The fall-off-the-bone pork back is sweet and truly a transporting foodstuff. Which is why it makes sense that our friend the professional baseball player made a weekly pilgrimage to this place. Hes currently go back playing in Korea, likely with a bowl of cheong-

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gukjang jjigae at his disposal. Were not so lucky here in New York City. Unless, of course,
we take a short ride on the train.
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ssam bap

Address 161-21 Depot Rd Flushing, NY 11358 Telephone 718-888-1245 Business hours Mon-Sun 11:00am-11:00pm / Open all year round Signature dish ssam bap, dak baeksuk, kkotgae jjim Meal for one $20-40 Seating 40 161 - 21 Depot Rd Flushing, NY 11358 718 - 888 - 1245 - 11:00 - 23:00 / , , 1 $20 - 40 40

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San Soo Kap San 1

koreaN restaurant GUIDE new york 38 San Soo Kap San 1

picy drunk people food is how one Yelper referred to the offerings at San SooKapSan, a barbecue restaurant located in downtown Flushing (not to be confused with a second, larger location near the Auburndale LIRR station.) While the barbecue grills there operate with coal, which some would call a major

advantage, at this smaller, slightly cramped location, cuts of galbi (marinated short rib) and

bulgogi (marinated sirloin) are prepared using gas.

Service can be slow during busy hours, and there is sometimes a language barrier. But this is how it goes when you head outer-borough. Of course, as with most Korean restaurants, theres a nice selection of the Triple Bs (banchan, barbecue and bibim bap). Banchan the ceremonial first course that consists of pickled, boiled and stewed snacks for the table is above average here and may include some slightly uncommon offerings like grilled mackerel to go along with the standard marinated bean sprouts, fresh tofu and kimchis.

Bibim bap comes in multiple stripes, all served in a hot stone bowl.
The barbecue includes galbi, bulgogi and dak galbi (chicken and cabbage) and arrives grilled with vegetables. Note: You must order two servings of meat to be allowed the honor of cooking your own dinner. Otherwise, its being done in the back. Surprisingly, the often overlooked japchae is well-known here and ordered at many of the tables. In this iconic comfort dish, dangmyeon (cellophane noodles) are sauted with trumpet mushrooms, onions and soy sauce.
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Japchae is well-known here and ordered at many of the tables. In this iconic comfort dish, cellophane noodles are sauted with trumpet mushrooms, onions and soy sauce.
by Matt Rodbard (Food Critic and Writer)

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Yuk hwe

Address 38-13 Union St Flushing, NY 11354 Telephone 718-445-1165 Business hours Mon-Sun 24hours / Open all year round Signature dish Bulgogi, Japchae, Yuk hwe Meal for one $12-30 Seating 110 38 - 13 Union St Flushing, NY 11354 718 - 445 - 1165 - 24 / , , 1 $12 - 30 110

Bulgogi

Japchae

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39 sikgaek

koreaN restaurant GUIDE new york 39 sikgaek

the large bottles of OB beer that you will undoubtedly order round after round. As an aside, this is the place where David Chang famously took Anthony Bourdain in 2009 for a tour of Queens, with Bourdain calling SikGaek an authentic hipster-free slice of Korean food. Wed say the cuisine has remained unchanged, but the hipsters are on the case. On a recent Saturday night visit, the wooden booths were crowded with Koreans and non-Koreans alike, most of them making the journey for an oversize pot of seafood, served on an open flame. Your oceans bounty can include all sorts of things, like mussels, king crabs, sea snails, clams and lobsters. Buckets are provided table side to plop the shells into. Any vegans, animal rights activists and anybody with a weak stomach please skip ahead to the next paragraph. This isnt pretty. A specialty at SikGaek is baby octopus, pulled from giant tanks by staff members and served live at the table. That is, still moving! The concept is novel, though the payoff is minimal. Rubbery, bland and wiggling in the mouth, this is not the way we prefer to fulfill our weekly mollusk requirement. But SikGaek is not only about the drunken octopus slaughter. The kimchi pajeon (a fried pancake also available studded with seafood, kimchi and green onion) is one of the best you will find in all of New York City. Not too greasy or wet its oversize and great dipped into a giant bowl of soy

f there were ever a place to further the notion that Korea is the Ireland of Asia, it would be this popular late-night destination under the 7 train in Woodside. Styled like a Japanese izakaya (the servers wear headbands and are summoned by table-side buzzers), the menu offers a selection of filling grub that pairs perfectly with soju, makgeolli and

Styled like a Japanese izakaya, the menu offers a selection of filling grub that pairs perfectly with soju, makgeolli and the large bottles of Korean beer that you will undoubtedly order round after round. by Matt Rodbard (Food Critic and Writer)
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sauce and sesame oil mixture. samgyeopsal (thinly sliced pork belly) is also very good when cooked over a gas flame. While youre waiting for the bacon fat to render, its a perfect time to order another bottle of beer and take part in a great Korean drinking tradition. Pour a shot of soju and two shots of beer into a small glass. Fix the same for your friends at the table. Swirl the liquid, cover the top with your hand, tap on the table, raise the glasses. Gun bae! Drink. Repeat. The pork is now ready!
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Live Octopus Hot Pot

Address 49-11 Roosevelt Ave Queens, NY 11377 Telephone 718-205-4555 Business hours Tue-Sun 3:00pm-4:00am / Closed on Mondays Signature dish Grill assorted seafood, Live octopus hot pot, spicy seafood Stir Fry Meal for one $20-35 Seating 55 Website www.sikgaekusa.com 49 - 11 Roosevelt Ave Queens NY, 11377 718 - 205 - 4555 - 15:00 - 04:00 / , , 1 $20 - 35 55 www.sikgaekusa.com

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Tang by Gam Mee Ok

koreaN restaurant GUIDE new york 40 Tang by Gam Mee Ok

Go for the seolleong tang. Its masterful .Pure, unadulterated, ox bone flavor, like youre eating in a bone cold East Asian cave. Classic dishes like this never go out of style.
by Eddie Huang (author of <Fresh Off The Boat: A Memoir>)

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eolleong tang is the cloudy soup that many Koreans credit with everything from curing sickness to curbing the after-effects of a night of excess. Its the specialty at a few restaurants around New York City, including Gahwa on Union Street in Flushing and, most famously, Gam Mee Oak on 32nd Street in Manhattan. (This restaurant off a busy stretch of Northern Boulevard in Queens is of no relation but has a Fort Lee, New Jersey, branch). For many non-Koreans who have been exposed to the stuff, its a love-it-or-leave-it food. The broth, milky like a watered-down version of Elmers glue, is painstakingly prepared by boiling ox bones for days and days. When it arrives at the table, its warm, not boiling hot like most jjigae (stews), and bobbing with strips of beef brisket, a handful of rice and somen (wheat noodles). The key to appreciating seolleong tang is what you do with it next. Adding one scoops of powdery salt is essential, as is sprinkling in freshly ground pepper and a handful of chopped scallions (all available table side). After the additions mingle for a bit, the broth retains its offal taste, but with a rush of briny ocean tide from the salt that works magic with the tender noodles. Its something you might just find yourself craving during your next hangover. But Tang by Gam Mee Ok is not only about a bowl of soup. The dcor is quite modern, with attractive lighting and roomy, comfortable tables. Service is impeccable. The staff wears earpieces, uniforms and look and act very polished and attractive in a K-pop star sort of way. Theres even a decent selection of French and South American wines. In the front of the spacious restaurant is an entire bar devoted to the preparation of pajeon (fried pancakes made from wheat flour). Available mix-ins include ground mung bean, hot pepper, perilla leaf, minced pork, oyster, stuffed mushroom, shrimp, and pollack. Make sure to order one, or get the sampler platter. Samgyetang is absolutely textbook. A whole young chicken is stuffed with garlic, sticky rice and dates, a dish often consumed for its energyboosting properties. The adventurous should order a plate of sundae, a mild blood sausage consisting mostly of dangmyeon (glass noodles) stuffed into a casing with sticky rice and certain bits of meat best left undiscussed. The sausage arrives on a massive platter, hot and moist and sliced like kielbasa. The tradition is to dip it in a mixture of salt and spice, between sips of Hite beer. A lightweight Korean beer is an essential pairing for this dish.

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Address 196-50 Northern Blvd Flushing, NY 11358 Telephone 718-279-7080 Business hours Mon-Sun 24hours / Open all year round Signature dish Seolleong tang, sinseollo, Jeon tasting plate, Galbi Gui Meal for one $18-40 Seating 150 Website www.gammeeok.com Seolleong tang 196 - 50 Northern Blvd Flushing, NY 11358 718 - 279 - 7080 - 24 / , , , 1 $18 - 40 150 www.gammeeok.com

Jeon tasting plate

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75 popular Menu selections in NEW YORK

75
E

ENGLISH

KOREAN

A
agwi jjim /

E K E K E K E K E K E K E K

appetizers main courses separate dish soups side dishes desserts others

B baechu kimchi / baek kimchi / bibim bap / bibim naengmyeon / bossam / budae jjigae / D
dak maeun jjim / doen jang / doenjang jjigae / dolsot bibim bap / dongchimi / dotori muk / dubu jeongol / dubu jorim / dubu kimchi / dwaeji galbi gui /

ganjang ge jang / gim bap / gochu jang / godeungeo gui / godeungeo jorim / gopchang gui / gopchang jeongol / gujeolpan / gyeranmari /

n
nakji bokkeum / nokdu jeon /

o
ojingeo deopbap /

s
saengseon hwe / samgyeopsal / samgyetang / samsaek namul / sanchae bibim bap / seolleong tang / sikhye / sinseollo / so galbi gui / ssam bap / sujebi / sujeonggwa / sundae / sundubu jjigae /

h
haemul jjim / haemul pajeon / haemul tang / hanjeongsik / hongeo hwe muchim / hwangtae gui /

j
jangajji / japchae / jeyuk bokkeum / jokbal /

k
kalguksu / kimchi bokkeum bap / kimchi jjigae / kkakdugi / kong guksu /

t
topokki / tteok galbi / tteok guk / ttukbaegi bulgogi /

e
eundaegu jorim /

y
yeongyang dolsot bap / yuja cha / yukgaejang / yuk hwe /

g
galbi jjim / galbi tang / gamja tang / gan jang / 186

M
mandu / mandut guk / modeum jeon / mul naengmyeon /

187

ENGLISH

KOREAN

agwi jjim []

E Monkfish braised in a spicy seasoned sauce with soybean sprouts,

Korean parsley, and green onion. Chewy monkfish and crispy vegetables are smothered in the thick spicy sauce.
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bibim naengmyeon []

E Chilled buckwheat noodles garnished with cold slices of beef, fresh skate fish, radish or cucumber served with a spicy gochu jang

sauce for mixing.

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bossam []
E Salted napa cabbage stuffed with a mixture of white radish, red

baechu kimchi
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chili powder, minced garlic and salted fish. Along with rice, kimchi is an indispensible dish in the Korean meal.
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E Boiled pork wrapped in cabbage leaves with a spicy relish made of sliced radish. The meat may also be dipped in salted shrimp sauce and wrapped in cabbage or bossam kimchi leaves. K

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baek kimchi
[]

E Salted napa cabbage stuffed with a mixture of white radish, Asian

budae jjigae
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pear, Korean parsley, chestnuts and salted fish. Extra water is poured onto the kimchi. The absence of red chili pepper gives this kimchi a mild and refreshing taste.
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E A fusion dish made with ham, sausage, kimchi, pork, and tofu. Everything is combined and cooked in a spicy broth. Oftentimes, ramen noodles are added to the simmering stew. K , ,

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bibim bap
[]

E Steamed rice topped with sauted beef and a variety of colorful

vegetables. Mixed at the table with spicy gochu jang sauce and sesame oil.
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dak maeun jjim

[]

E Chicken and potatoes cut and braised in spicy red chili sauce until just enough liquid is left to cover the ingredients. Also called dakmaeun tang. K

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189

doenjang []

E After removing the liquid from the meju and brine mixture, the residual solid is aged to make doenjang. It is a salty condiment with a nutty taste used for seasoning soups and stews, and to make ssamjang. K ,

dotori muk
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E A smooth gelatin made of acorn starch sliced and tossed with carrots, crown daisy, cucumber, and green chili pepper in a seasoned soy-sesame sauce. K . , , ,

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doenjang jjigae
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E Doen jang-seasoned stew made with anchovy broth, fish/clams, and summer squash. The broth is thick and flavorful. Good for mixing with rice. K , , .

dubu jeongol
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E Sliced tofu, onion, carrots, Korean parsley, and beef, artfully arranged and cooked in a hot pot. Loved by many for its mild and clean taste. K , , ,

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dolsot bibim bap

[]

E Bibim bap served in a sizzling hot stone pot. The crisped rice at the bottom, mixed with the toppings and gochu jang sauce, remains piping hot until the end of the meal. K

dubu jorim
[]

E Lightly pan-fried tofu simmered in soy sauce with red chili pepper, sugar, green onions and garlic. Served as banchan. K , , ,

. .

dongchimi
[]

E A wintertime kimchi made of salted whole radishes immersed in salt brine. A good accompaniment to juk or tteok. K . .

dubu kimchi
[]

E Well-aged sour kimchi stir-fried with thinly sliced pork shoulder or belly and served with warm tofu. K

190

191

dwaeji galbi gui

[]

E Pork spareribs butterflied or accordion cut, marinated in a sweet soy sauce mixture and chargrilled. Red chili powder or gochu jang may be added for a spicier taste. K . .

gamja tang
[]

E A thick soup made of pork backbones, potatoes, green cabbage leaves (ugeoji ), crushed perilla seeds, perilla leaves, spring onions

and garlic. A spicy dish with a deep and robust flavor.

K , , , , ,

ganjang []
E Fresh black cod lightly seared and braised in a sweet soy sauce

eundaegu jorim
[]

glaze with white radish. Black cod has a creamy texture and mild taste.
K . .

E Boiled and fermented soybean cured in brine yields a dark liquid. This liquid is brewed to make ganjang. It is a salty seasoning and has a unique flavor. K

. .

ganjang ge jang
[]
E Beef short ribs, trimmed of fat, seasoned in sweet soy sauce, and braised until tender with carrots, chestnuts, ginkgo nuts, and other vegetables. K , .

galbi jjim []

E Fresh live crabs pickled in a brine of soy sauce, ginger and garlic. The brine is strained, boiled and poured over the crabs several times. The best tasting ganjang-ge-jang is made with egg-bearing female crabs filled with roe. K

. .

gim bap [] galbi tang []

E Beef ribs and white radish chunks simmered together until tender. The clear stock is rich and savory, as well as the tender meat that falls off the bone. K .

E Rice seasoned with salt and sesame oil and rolled up in a sheet of roasted gim (dried laver) with spinach, carrots, and pickled white radish. The long roll is sliced and served as bite-size pieces. K ,

, , .

192

193

gochu jang
[]

E A traditional condiment made of red chili powder, sweet rice, powdered meju, and salt, and fermented in earthenware jars. Bright red in color and very spicy. K ,

gopchang jeongol
[]

E Beef or pork innards cooked in a spicy broth with sliced carrots, onion, crown daisy and other fragrant vegetables. K , ,

. .

godeungeo gui
[]

E Mackerel sprinkled with coarse sea salt and grilled or pan-fried. Mackerel is sometimes salted and half dried, or heavily salted for storage. K .

gujeolpan
[]

E Eight kinds of colorful vegetables and meats served in an octagonal wooden box. The vegetables are wrapped in the thin wheat crepes stacked in the central compartment and dipped in a mustard-soy sauce. K

, .

godeungeo jorim []

E Mackerel braised in a spicy soy sauce mixture with white radish or potatoes. Green napa cabbage leaves or kimchi may also be added. K ,

gyeranmari
[]

E Eggs mixed with chopped green onions, carrots, and onions, fried and rolled up. K ,

. .

, .

gopchang gui
[]

E Beef innards either marinated and grilled, or simply grilled and served with a seasoned sauce. The innards are thoroughly cleaned to remove any residual odor. K

haemul jjim
[]

E Fresh shrimp, squid, crabs, fish and clams and other seasonal catches cooked with soybean sprouts and Korean parsley in a thick spicy sauce. K , , , , .

194

195

haemul pajeon
[]

E Tender young green onion stems folded into a flour batter with squid, clam meat, and oysters, and pan-fried. Served with gochu jang or soy vinaigrette dipping sauce. K , , ,

hwangtae gui
[]

E Winter air-dried pollack filleted, deboned, and brushed with a gochu jang sauce and grilled. K ,

. .

haemul tang
[]

E A spicy stew made of fish, blue crab, baby octopus, shrimp, and

other seafood. Seasoned with red chili powder sauce for a hot, zesty flavor.
K , , , . .

jangajji []

E Radish, cucumber, garlic, garlic stems, perilla leaves and other vegetables pickled and aged in soy sauce, soy bean paste, or red chili paste. Preserved and enjoyed throughout the year. K , , , , , ,

. .

hanjeongsik
[]

E The traditional hanjeongsik i s a set meal with an array of side dishes served with rice and soup. For a more modern dining experience, the meal is served in courses including appetizer, rice or noodles as main dish, side dishes, and dessert. K . ,

japchae []

E Glass noodles stir-fried with beef and assorted mushrooms and vegetables. A colorful classic dish that is always served at large gatherings or special occasions. K , ,

. .

hongeo hwe muchim

[]

E Fresh or vinegar-pickled skate sliced and mixed with white radish, Asian pear, and Korean parsley in a spicy gochu jang-vinegar sauce. K , .

jeyuk bokkeum
[]

E Thinly sliced pork marinated in spicy ginger-gochu jang sauce and stir-fried with onion, carrots, perilla leaves or cabbage. Ingredients vary according to taste. K .

, , , .

196

197

jokbal []

E Pig trotters glazed in a ginger-garlic-soy sauce. Served off the bone thinly sliced. The high gelatin content of jokbal is good for a healthy and youthful complexion. K , , .

kkakdugi
[]

E Cubed bite-size radish seasoned with red chili powder, green

onions, garlic, ginger and salted shrimp.

K , ,

, .

kong guksu
E Fresh knife-cut noodles cooked in anchovy stock. courgette, potatoes, and seafood may be added. K . ,

kalguksu
[]

[]

E Noodles in chilled soybean soup. The soup is made of boiled and pured soybeans and seasoned with salt. A summer staple served with floating ice and young radish (yeolmu) kimchi on the side. K

. .

kimchi bokkeum bap

[]

kimchi. Beef, pork, onions, green onions, and other vegetables may be added according to taste.
E Rice fried with finely chopped K . , .

mandu []

E Korean dumplings made of thinly rolled flour dough and a filling of ground meat and vegetables. Served boiled, steamed, deep-fried or pan-fried. K

. .

kimchi jjigae
[]

E A spicy stew made with sour kimchi, fatty pork, shellfish, and tofu and green onion chunks. Served hot with steamed rice. K , . .

mandut guk
[]

E Minced meat and vegetables wrapped in thin flour shells and boiled in beef broth. Oval shaped rice pasta may be added. K

198

199

modeum jeon []

E A colorful dish of beef, fish, and vegetable slices coated in flour or egg batter and pan-fried. The assorted jeons are tastefully arranged on a plate. K , ,

ojingeo deopbap
[]

E Squid marinated in a spicy sauce with onions and carrots, stir-fried and served over steamed rice. K , .

mul naengmyeon
[]

E Buckwheat noodles served in chilled soup made of dongchimi (radish kimchi ) liquid and beef broth. The noodle is garnished with white radish and Asian pear slices and seasoned with mustard and vinegar. K . , , .

saengseon hwe
[]

E Live whole fish skinned, deboned and thinly sliced. Dipped in soy sauce, doen jang (soybean paste) or gochu jang (red chili paste), or wrapped in vegetable leafs. K

, . .

nakji bokkeum
[]

E Blanched baby octopus cut into pieces and stir-fried in a spicy sauce made of red chili powder and minced garlic. Onions, carrots and other vegetables can be added. K ,

samgyeopsal
[]

E Streaky pork belly grilled and dipped in salt or ssam jang (red soy paste dip). Also eaten wrapped in lettuce leaves. K

. .

. , .

nokdu jeon
[]

E Stone ground mung beans, sliced bee for pork, mung bean sprouts, fiddleheads, and cabbage kimchi mixed into a batter and shallow-fried on a griddle. Ground rice may be added to soften the taste. K , , , . .

samgyetang
[]

E Tender whole young chicken stuffed with ginseng, jujubes, sweet rice, and whole garlic cloves and simmered until tender. The combination of chicken and ginseng creates a complex yet harmonious flavor. A classic summertime dish that revitalizes the body and soul. K , , , , .

200

201

samsaek namul
[]

E Bellflower roots, spinach, and fiddlehead namul served on a plate. The white, green, and brown namul s are arranged by color and sprinkled with roasted sesame seeds and red pepper threads. K , , . , , .

sinseollo []

E A hot pot of seafood, meat, and vegetables cooked at the table in a brass sinseollo pot over hot charcoal burning in the central cylinder.

A dish representative of the royal cuisine.

K ,

so galbi gui
[]

E Beef short ribs butterflied or accordion cut, marinated in a sweet soy sauce mixture and chargrilled. K

sanchae bibim bap

[]

E A version of bibimbap topped with wild mountain greens, herbs, sprouts, and roots. Mixed at the table with spicy gochu jang. A fragrant dish filled with the flavor of wild mountain vegetables. K . .

ssam bap
[]

E Steamed rice wrapped in leafy vegetables or seaweed with seasoned sauce. Lettuce, perilla leaves, napa cabbage, squash leaves, cabbage, dried laver, brown seaweed, and kelp may be served as wraps. K

seolleong tang
[]

E A savory soup made of ox head, feet, meat, bones, and innards. Hours, and sometimes days, of slow simmering produces the milky white broth and concentrated flavor. K , , , , .

. , , , , , , , .

sujebi []

E Soft flour dough hand-torn and dropped into boiling stock. The stock is usually made with dried anchovies, but chicken or seafood stock may also be used. K .

sikhye []

E A traditional dessert beverage made by fermenting rice in malt.

, .

Always served cold, it also is called dansul, or gamju.

K . , .

sujeonggwa
[]

E A cool drink of simmered fresh ginger and cinnamon sweetened with sugar or honey. Served with softened dried persimmons and pine nuts. K . .

202

203

sundae []

E Pork intestines stuffed with glass noodles, vegetable, sweet rice, coagulated pig blood and steamed. Variations include ojingeo sundae and chapssal sundae. This Korean blood sausage also comes in regional variations such as Byeongcheon or Abai sudae. K , , , . , , , .

ttukbaegi bulgogi
[]

E Soy-marinated bulgogi cooked with broth in an earthenware pot. Glass noodles may be added. K

. .

sundubu jjigae
[]

E Soft tofu stew with beef, fish, or clams in anchovy stock. A raw

egg may be cracked into the hot stew. Flavors range from extra spicy to mild.
K , , . .

yeongyang dolsot bap

[]

E Rice, multi grains, chestnuts, ginkgo nuts and pine nuts cooked and served in individual stone pots. After the contents are emptied, hot water is poured on to the crusty layer of rice to make nurun bap. K , , ,

. .

topokki []

E Sliced rice cake bar or thin rice cake sticks (topokki tteok) stir-fried in a spicy gochu jang sauce with vegetables and fish cakes. K , .

yuja cha
[]

E Tea made with yuja (Korean citrus) concentrate, which is a preserve made with sliced yuja and sugar or honey. It is a sweet and tart tea served hot in the winter and cold in the summer. K ,

tteok galbi []

E Minced beef rib meat seasoned with garlic and soy sauce, molded around the bone and chargrilled while brushing with a soy sauce mixture. K ,

yukgaejang
[]

E A soup made of beef brisket and innards, radish, leek, taro stems, and fiddleheads. Seasoned with red chili pepper for a spicy flavor. K , ,

tteok guk []

E Oval shaped rice cake cooked in broth. A traditional Lunar New Year dish. Clear beef broth is most common used, but chicken or seafood may be added. K .

yuk hwe []

E Thinly sliced lean cut of raw beef seasoned with soy sauce, sesame oil and sugar and mixed with julienned Asian pear. Sometimes topped with an egg yolk. K , ,

, .

. .

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205

Korean Restaurant Guide NEW YORK

Published in February 2013 Published by Korean Food Foundation(KFF) : aT Center, 232 Yangjae-dong, Seocho-gu, Seoul, Korea. Tel.+82(0)2-6300-2050 Website www.koreanfood.net / www.hansik.org Produced by Seoul Cultural Publishers Inc. / (NY) Jeong Culture & Communication Written by Matt Rodbard Photographed by Gabi Porter Designed by design:SOOP Printed in Korea

NEW YORK
2013 2 : 232 aT, Tel. 82(0)2-6300-2050 www.koreanfood.net / www.hansik.org / (NY) & design:SOOP
CopyrightKorean Food Foundation (KFF) No part of this book may be used or reproduced in any manner whatsoever without the written permission of the Korea Food Foundation. .