korean cold noodles
Well, the warmer weather is here, and my Korean friend is no longer wanting to have Szechuan style noodles with me for lunch! He finds it too warm and spicy for the weather he says... bahumbug, I tell him. So, where can I take him to have his Korean cold noodles within the downtown core? We work at First Canadian Place at King and Bay. I doubt there's much nearby, but .. let's say on a weekend, where should he go? Where in Koreatown do you recommend? Or at Finch/Yonge?
re: Ben Reiner
There is Naengmyun (thin buckwheat noodles in cold broth) which is what I assume you are looking for -- smthg that's hard to find done well in this city. I posted earlier about Jang Soo Gwan BBQ which is a new resto on Yonge/Thornhill Ave - the owners used to own a naengmyun place for over a decade and their naengmyun is pretty good.
There is also another cold buckwheat noodle dish called Chuncheon Makguksoo which is a dish of buckwheat noodles (a little thicker than naengmyun but thinner than soba noodles) topped with fresh veggies, egg, meat and sweet/hot sauce, little or no broth, and you mix it together like bibimbap. I prefer this on hot summer days -- I recalled reading a review of a new place on bloor st. that specialized in this dish: it's called Onara Onara and I've never been myself but below is the review from CBC (I had trouble copying / attaching the link):
648 Bloor Street West
Open Monday to Saturday 10:30 a.m. to 11:00 p.m.
Soo jae bi is made from broad pieces of dough - think wide noodles - torn into pieces with hands in a clear broth flavoured with anchovy or chicken or beef. You add soy sauce mixture to taste and hmmm... it's good. Admittedly, there isn't much nutritional value in this dish - it's loaded with empty carbs - but man is it ever tasty.
My mom used to make this dish for my family, so I have fond memories of it. When she recommended a place for good soo jae bi I was excited.
We went to Onara Onara restaurant in Korean town on Bloor Street. You can get a ceramic bowl of soo jae bi or its cousin kalgoogsu - same broth with fettuccini-like noodles instead of the dough flakes.
What's good about this place is the hot pot bowl. You can a ladle and you serve out a little bit at a time and hmmm... delicious. The bowl is deceptively huge. Mr. Yeon Wook Lee, the owner has a lot of students who come to his place and wanted to make sure they don't leave hungry.
As a result, the proportions are huge. One ceramic bowl will stuff two people sufficiently. Soup with handmade chopped noodles (kalgooksu) or dough flakes in a jar with your choice of seafood is $7.00. With anchovies the dishes cost $6.00, and with carrots, $8.00.
If you're feeling adventurous I would try the Chuncheon style makguksu which cold buckwheat noodle dish with vegetables topped with a boiled egg served in a spicy slightly sweet sauce. Mrs. Lee was telling me that they have the best in the city. Her husband is originally from Chuncheon, where the dish originates, taught how to make it by a famous noodle master. That will set you back $8.00 - it's A-2 on the menu.