Korean shabu shabu

[Lina]

I recently tried shabu shabu at a Korean restaurant for the first time, and I thought it was great!

I was wondering if a chowhound could fill me in on the differences between Japanese and Korean shabu shabu.

Additionally, I'd love some recommendations for places I could try in the East Bay.

p.s. There's a good recipe for Korean-style shabu shabu at http://www.koreankitchen.com.

[Curmudgeon]

I once had Japanese Shabu Shabu, in LA, before you were born. I was unimpressed, too many Chrysanthemum leaves. As a (believe it or not) friend once said. "The best chefs in Japan are Korean."

[twocents]

As far as I know, Jong Ga House on Grand Ave., a Korean restaurant, serves a number of variations on Shabu Shabu. I have had it once, and enjoyed it, but can't remember any details. Sorry. It's a pleasant place, though I haven't been for several months.

twocents formerly ericf

[rworange]

Hi Lina,

I never knew there were differnt kinds. That type of question is asked on the Genearl Board and restaurant questions on the local boards. Also, you will get much more feedback about asking question like "What is the difference between Korean and Japanese shabu shab" on the general board where you can get input from Chowhounds all over the country, in fact, the world.

I was curious about more info about this so I started a topic for you (and me) on the General Board.

http://www.chowhound.com/topics/show/...

What restaurant did you go to? Can you tell me a little more about it? I hope you get some good replies on Shabu Shabu restaurants in the East Bay here. I live in that area too.

[Porthos]

For the Japanese version, I like Shabuway. The owner toasts and grounds his sesame dipping sauce.

For the Chinese version, my standby is the one in Cupertino Village, I think Royal Teppan or something like that. It used to be called Kingswood. They do the split pot chinese version--one side spicy, one side not. It may not be the best around, but it serves it hits the spot when I get the craving.

[TomG]

If you have the time "both"!

[oakjoan]

Melanie Wong has a comprehensive ramen list (her Top Ramen List? Hardeehar) which she posts from time to time. Haven't seen it in a few months, though. Search for Ramen or Rowya here and you should find it. I love the Berkeley ramen place called Rowya to which Melanie introduced us through her list.

[Tripeler]

Melanie Wong's ramen lists are so detailed and comprehensive that most Japanese ramen geeks would be envious. Obviously, she's passionate about this Japanese version of Chinese soup noodles. Readers of this board who are interested in Ramen are certainly lucky to have her research at hand.

By the way, anyone go to Suzu (sp?) in Japantown, near the foot of the stairs going up to Kinokuniya bookstore? Seems interesting, and they claim to make their own noodles.

[rworange]

Here's most of the links

http://www.chowhound.com/topics/show/...

[TomG]

I'm very familar with Melanies's fantastic list, I just thought it would be interesting to hear from umetaro on the subject. His have been some of the most informative, intelligent, and entertaining posts on the Forum lately and I was looking forward to his opinion.

[Porthos]

I agree. I too would like to hear Umetaro's ramen list...and other people's list for that matter. Melanie's Ultimate List is staggering and quite impressive but different views are always helpful. I personally rank them:

1. Santa. I'm enamoured with the tonkotsu broth there. The stewed pork is very flavorful and the karaage at dinner is unbeatable.
2. Ryowa. In addition to the original and the miso ramen, the stewed pork that comes with the soy ramen is excellent...so's the fried rice. Though the karaage is non-traditional, it's always fresh and delicious.
3. Halu. Very rich broth and I like all the different ways you can custom your own ramen. The broth can be greasy at times.
4. Maru Ichi for the kuro ramen. Supposedly it's improved of late. I wonder if it'd be bumped up on Melanie's list.

Ramen styles are so different that it's hard to say which is better...it all comes down to preference. I went to Santouka in the Torrance Mitsuwa which was highly recommended on the LA board and the shio ramen (especially with the special pork) there was excellent. It was so unlike the tonkotsu at Santa though that I couldn't really say which one was better...hell, I can't even say which one I prefer. It's like comparing nectarines to peaches. Similar but totally different.

[rworange]

Great thoughts. It seems a shame to get them buried in a shabu shabu discussion, so I started a new topic. Looking foward to the suggestions there.

http://www.chowhound.com/topics/show/...

[TomG]

Umetaro, OTS, do you have a local ramen list?

[umetaro]

local as in "san francisco" or local as in "bay area?"