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way to go ny times!

w
wonki Apr 8, 1999 02:23 AM

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.

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  1. m
    Michele Fuchs RE: wonki Apr 9, 1999 01:49 PM

    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

    3 Replies
    1. re: Michele Fuchs
      j
      Jeremy RE: Michele Fuchs Apr 9, 1999 02:00 PM

      The article should still be accessible online for
      another day or two; I think food articles are available
      all week. Go to www.nytimes.com to check. (You'll need
      to register, but there is not cost.)

      1. re: Jeremy
        j
        Jeremy RE: Jeremy Apr 9, 1999 02:21 PM

        I found it -- try this link:

        Link: http://www.nytoday.com/scripts/editor...

        1. re: Jeremy
          m
          Michele Fuchs RE: Jeremy Apr 9, 1999 04:05 PM

          Thanks so much, I already printed it up.

          Can't wait to go try some of those places, I 'll let
          you know how it turns out. I have been to one, can't
          remember which, oh well!

    2. m
      Maria RE: wonki Apr 12, 1999 02:51 PM

      Wonki-

      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!

      cheers.

      8 Replies
      1. re: Maria
        w
        wonki RE: Maria Apr 12, 1999 06:10 PM

        maria,

        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
        things.

        wonki

        1. re: wonki
          m
          Maria RE: wonki Apr 13, 1999 10:29 AM

          Thanks, Wonki. I'll keep my eyes peeled!

          1. re: Maria
            w
            wonki RE: Maria Apr 20, 1999 11:59 AM

            maria,

            okay, talked to my mom. the oxtail and gelatin dish is
            called chok pyun or jjok pyun. i haven't found out yet
            about the fish intestine soup, but the next time i'm in
            a korean restaurant i'll check out the menu and let you
            know if i spot it.

            1. re: wonki
              m
              Maria RE: wonki Apr 22, 1999 02:49 PM

              Wonki-
              Thanks for the follow-up! I'll be sure to order it the next time I go for Korean.

          2. re: wonki
            j
            jen kalb RE: wonki Apr 13, 1999 10:58 AM

            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.

            1. re: jen kalb
              m
              Maria RE: jen kalb Apr 13, 1999 12:00 PM

              Jen-
              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.

              1. re: jen kalb
                j
                jonathan gold RE: jen kalb Apr 13, 1999 01:27 PM

                Fish ``maw'' is actually the dried lining of the
                flotation bladder, usually of a pike, and is
                strictly a texture ingredient. Other fish guts
                used in soups are nowhere near as neutral.

                1. re: jonathan gold
                  j
                  jen kalb RE: jonathan gold Apr 13, 1999 01:45 PM

                  thanks for the clarification.

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