way to go ny times!
in case anyone missed it, there was a really good
long article in yesterday's dining section on korean
food. never thought i'd see the day, but i think it's
great, so i'd like to take this opportunity to say that
if anybody has any questions about korean food, certain
dishes, certain restaurants, etc., that go beyond
the scope of the article, then i, and i'm sure all the
other koreans and korean foodlovers on chowhound (not
that i speak for them, but hey, we're all here to help
each other out, aren't we?) would be more than happy to
do the best i/we can to answer those questions because,
as the article says, it can be intimidating, but in the
end worth it.
I also thought the article was terrific, since I live
in the east 30's I wanted to save it. Unfortunately I
was on my way to Wisconsin on business when I read it
(see elsewhere in US for my review of L'Etoile) and
left the article in the plane.
Can anyone (or you Wonki) list the best restaurants of
the article so I can try them?
Thanks so much1
After holding on to the section for almost a week, I finally found time to read the article. It was most helpful in giving a breakdown of the ingredients often used. Years ago, an uncle's girlfriend took us to a place in Flushing and one of the dishes she ordered was, I think, a fish intestine soup. It was one of the tastiest soup I've ever had (next to mom's apple soup). Clean, sweet, clear, rich broth. I've looked for it since whenever I go to a Korean restaurant, but have never been able to find it on the menu. I'd ask, but I think I may have imagined the whole thing.
What about the gelatinous oxtail dish? I saw someone dining on that once as I was leaving and was intrigued.
Now I'll share one of my favorite dishes. Beef tartare with fresh pears. Julienned and tossed with sesame oil and a raw egg. My mother would chastise me for ordering this dish: raw egg, raw meat, oh my!
hey how are you? okay, i'll try to answer your three
queries; i'm sure about one of them, the other two i
think i'm going to have to ask my mom.
first, the fish intestine soup. i actually don't think
i've ever had this, but what you describe might be a
soup called buk uh guk. it's definitely a fish soup
with a clear broth. it's quite good at wonjo, and an
excellent "mind-clearer" after a night of drinking.
second, the oxtail gelatin thing, i've definitely eaten
these, but only my mom's homemade ones, so i'll ask her
for the korean name - she just called them cow's feet
(i guess because that's what they looked like).
anyway, they're great and i'll find out for you.
finally, the beef tartare with asian pears is
definitely yook hwe and they make excellent yook hwe at
hanbat on 35th between 5th and 6th. anybody who likes
beef tartare should try this stuff. other restaurants
also make yook hwe bibimbap, which as the name
suggests, is beef tartare mixed with bibimbap, which is
a medley of rice, meat and vegetables.
happy eating and i'll get back to you on those other
I wonder whether this is similar to the chinese soup
with "fish maw" one sometimes sees in cantonese
restaurants. It has a tasty broth and the neutral fish
maw (actually tripe/intestine) sucks up the flavor.
From what I remember (its been a while) it had a
family resemblance to ham and winter melon soup.
re: jen kalb
My grandmother makes fish maw soup a lot, and I don't think it's the same thing...but then again, I've only had the intestine soup once and it was many years ago...maw has a very spongy texture, while the intestine(?) seemed more solid. However, I love fish maw soup and if it is the same thing...then that will mean that I haven't missed the soup at all...sort of.
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