Cold, Spicy, Red, Tangy, With Noodles
What is this Korean dish called. I was reminded of it by the shabu-shabu thread. It's chilled. Comes in a bowl with red spicy and tangy (like there's vinegar in it) broth and has thin noodles floating in it. I've only had it at the place that used to be Sorabol on Grand Ave. in Oakland. It's very refreshing but a little goes a long way. They served big bowls of it and we could never come anywhere near finishing.
Jong Ga House on Grand used to serve this regularly as a complimentary starter (small bowl) at dinner time. I still liked it (Jong Ga House) last time I went, but it's been a while. This is a place where they don't do grill at the table, so you don't come out all stinky. They have shabu-shabu at the table, though.
Sorry I don't know what it's called.
twocents formerly ericf
Ooooo Sorabol on Grand Ave. I ate my first Korean meal there in the '80's. Sorabol is the restaurant by which I measure all other Korean places and none has measured up yet. Even the truncated branch on Berkeley's Northside was very good. They had the best pan chan, those little fried fish, very spicy kim chee. I never tired of the dak guyee ? chicken. And such a pretty room and a nice bar too.
you may be having BI Bim neng myung (spicy noodles served with korean pear and meat). It's fantastic!
In this wildly hot summer even better, ask for Mul Neng Myung (a cold noodle soup with cold beef broth and served with horseradish mustard and vinegar also topped with pear/meat slices... SO refreshing!) Love the tangy spicy nature of it. In the summer it's the best... to dang hot to have BBQ.
gimme kim chee and mul neng myung!