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May 6, 2014 06:10 PM

Bangane – A Korean Goat Specialist And One Of The Most Exciting Restaurants In Flushing

**For full post and pics**:

I think I may get jaded sometimes when you go to as many restaurants as I do and it takes more for me to get excited these days than it used to. Luckily, Bangane is one of those rare finds that really got me excited.

Bangane is a Korean goat specialist restaurant located further down Northern Blvd in the sleepier part of the Korean section of Flushing. I’ve tried one of these places in LA a long time ago, but it was so long ago that I barely remember it as this point, so I was really excited to go re-introduce myself to this dish. This dish is pretty rare and even if you ask people from Korea about it you get this questioning look as it’s not common at all. I don’t know this for sure, but I’d guess this is probably country people type food.

The restaurant has a very traditional looking wood interiors and looks like an old school neighborhood restaurant in Korea. It has this sort of rustic sleepy atmosphere, which I liked. The staff was very friendly and helpful. Most don’t speak English very well, but one lady spoke English decently and was able to help us order properly.
They brought out a nice spread of panchan.

I read a few reviews online who said they were well known for their kimchi. However, while their kimchi wasn’t bad, I found it too sweet and I thought it was just alright. 7.25/10

Jap Chae
This was standard jap chae (glass noodles), but was made well. It wasn’t overly sweet or over sauced as a lot places make it and was a pretty decent rendition although it was pre-cooked as most panchan is. 7.75/10

Bean Sprouts And Broccoli
This was bean sprouts and broccoli cooked with sesame oil; it was fine and pretty standard. 7.75/10

Dried Squid In Spicy Sauce
This is dried squid that is covered in gochujang (Korean chili paste). While it looks spicy, it’s actually sweeter as opposed to spicy. I always love this and it was quite good here. 8/10

Boiled Greens
Standard boiled greens, nothing special. 7/10

Lotus Root
These were lotus root cooked in a sweet soy sauce. They made these excellent here as they retained their crisp without being too tough and were not overly sweet as most places make them. 8.25/10

Egg Custard
This is a simple dish made from boiling eggs, water and sugar, which results in this egg custard thing with scallions. It’s pretty hard to mess this dish up and it was good here. 8/10

Pickled Radish Soup
This is a cold spicy pickled radish soup that is tart, slightly sweet and very refreshing. I always love when they give you this. 8/10

Pan Fried Goat Liver
This was goat liver that had been covered with egg and then pan fried in oil. It turned out to be quite good, it wasn’t metallic tasting at all, wasn’t dry and had good flavor. Also, while it looked really oily, it actually wasn’t at all. 8/10

Boiled Black Goat Meat:
This dish is what we came here for. On the menu it is the second one “boiled black goat meat”. It is served three ways as boiled goat, a stew and fried rice. I’ll go through each one separately as they are all very different.

Boiled Goat Meat
They bring out a big chunk of boiled goat meat on the bone and cut up the meat table side then they put the meat on top of a steamer which has a bed of scallions which have been steaming. You let it steam for a couple minutes then you take the meat, scallions and wrap it in lettuce with the various condiments and dip it in a really great smoky tangy spicy sauce. I wasn’t sure how this would be, but really it turned out to be excellent and one of the more exciting dishes I’ve had in NY in a while. The meat was tender, flavorful and had a slight gaminess to it that I really liked. I know a lot of people shy away from goat or lamb because they don’t like the gamey flavor, but I’m telling you this is really good and I believe most people will really like it. 8.5/10

The next course is a jungol, which is a big stew. They take the leftover goat meat, add more scallions and cook it in a spicy broth. The resulting stew was pretty good although I thought it could use a bit more flavor. However, one of the waitresses told us to put some of the spicy sauce with vinegar we used for the boiled goat into it, which was perfect as the tangy sauce gave it an extra kick of flavor that made it quite good. 8/10 (7.5/10 without the sauce


Fried Rice
Normally when they do this, I never end up having enough room to actually enjoy it. However, this time I had enough to room to enjoy it. They take the soup pan, add rice and seawood to the leftover soup and keep cooking it until it turns into fried rice. It’s fairly light as far as fried rice goes because they don’t use any oil. Also, it’s not heavy flavored, but I liked it quite a bit particularly as a last dish. 8/10

Overall, I really enjoyed this meal and I’d highly recommend trying this place out as not only is it delicious, but quite unique in NY.

16519 Northern Blvd
Flushing, NY 11358
Phone: (718) 762-2799

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  1. I agree this place is a gem.

    1 Reply
    1. Just to let everyone know, the infamous black goat can be tasted by solo diners at lunch time via an affordable lunch special. Along with the excellent banchan, it is a true feast.

      1. Looks delicious, thanks for the review and photos

        1 Reply
        1. re: Pookipichu

          thanks...its a pretty cool and unique place in NY

        2. i had written about Bangane a few years ago and soon after it got written up in a chowhound newsletter and then again by serious eats. a few weeks later, eater included it on a list of top large format meals in New York, which also included Breslin, Momofuku, Resto, and some other heavy hitters. i was sure the attention would ruin all that i loved about Bangane. fortunately, that wasn't the case, as it remained just as special.

          however, the original chef/owner sold the business in 2013. the menu has changed, as has the banchan and particularly the kimchi. Bangane may still be good, but it's a shell of what it once was.

          12 Replies
          1. re: coasts

            i thought the panchan was pretty decent although i wasn't that big a fan of the kimchi. the rest of the food was very good although i don't have a comparison base to say what it was like pre current ownership

            this restaurant will likely never be huge, most people have too much an aversion to goat, it was hard to get people to go with me. silverjay went with me, but he's up for everything

            1. re: Lau

              People who have an aversion to goat are also missing the best dish at Coatzingo.

              Silverjay told me about Bangane. I've convinced my Korean sister-in-law to go with me, hopefully sometime later this week.

              Any time you want to try something that "most people" will avoid, feel free to count me in. Silverjay knows how to reach me and my contact info is on my profile.

              1. re: el jefe

                yah people's experience with gamey meats usually makes them shy away from it, what can u do!

                ok cool!

              2. re: Lau

                In addition to their goat dishes, Bangane - including the two in NJ - are among the most famous places for samgyetang. Koreans believe that if you eat this dish on specific days during summer that you'll be healthy for the whole year. You can't even get near the place on these days. You'd think they were giving it away for free.

                1. re: coasts

                  ah i didnt realize they are famous for samgyetang. ill eat samgyetang if you put it in front of me, but its not favorite dish even at the famous places ive had it at in seoul

                  it is a healthy tasting dish though

                  1. re: coasts

                    I live right down the block from Bangane and the samgyetang is definitely what I eat there. Always find the panchan mediocre though.

                    1. re: ZenFoodist

                      i guess its something u could eat somewhat regularly as its not heavy or heavily flavored either

                      ill give it a whirl at some point

                    2. re: coasts

                      interesting...i am already psyched to try the place for the goat, but i also love samgyetang, but i've never had a decent version of it outside Korea...samgyetang is actually the only Korean dish that i am truly passionate about...

                      1. re: Simon

                        Not sure what your standards for decent are but one can definitely be found on Northern Boulevard

                  2. re: coasts

                    Thanks for introducing it! I had read up on all those sources and been wanting to go for years. So glad to finally make it out there. As Lau is my food-tastes doppelgänger, I too found the kimchi too sweet but liked the other stuff and the goat...well, I thought it was pretty awesome....Wait, was it boiled or steamed?...

                    1. re: Silverjay

                      well the menu says boiled, i think that leg was boiled and then when they brought it out they steamed it on top of the bed of scallions on the steamer. anywhich way the meat was super tender and delicious

                      "food-tastes doppelganger" haha thats probably right

                      1. re: Lau

                        exactly. it's boiled and then steamed on scallions.

                  3. Thanks for the review. I really have to get out there for some Korean food on Northern Boulevard. I'm up for it if you want to do this kind of thing again.

                    17 Replies
                    1. re: Pan

                      sure ive slowly been making my way through there as its a fairly undocumented area on chowhound and generally in the blogging world and has alot of good food

                      1. re: Lau

                        The stretch of Northern between the Murray Hill Shopping Center and Francis Lewis is my specialty area as I walk it each day for errands etc. Lots of great stuff for sure. Check out the very new Topoki place wedged between BBQ Village and Mad for Chicken on 158th and Northern. It's really good. The Topoki dishes are delish particularly the Royal Court and the tonkasu is almost greaseless if that is possible. I'm a huge fan of their " flat" pan fried dumplings when I'm in need of a major carb fix. Hardly filled with anything other than scallions and vermicelli and super thin, they are still very addictive!

                        1. re: ZenFoodist

                          topoki? u mean dduk boki? (i.e. the rice cakes in spicy sauce)

                          sounds like a pojangmacha type place...i love that stuff

                          1. re: Lau

                            "Shin Hwang Je Topokki" is the name of the restaurant. They are "topokki specialists". They also make a fantastic kimbap that is almost as as filled as the ones at the previously named SUKARAK in the Murray Hill Shopping Center that is now called the Korean word for " Auntie" which I can't recall at the moment. And I'm sure I don't have to tell anyone here about the phenomenal happy hour deals at Mad for Chicken. I probably eat lunch there three times a week. The new chef is awesome. And the happy hour menu, served before 6 PM, is a real steal. They happen to make fantastic fries as well which draws a lot of local teens especially now that McDonald's has officially closed. They're even making poutines there now and a special fries with kimchi on top which reminds me of the ones we ate ad nauseum at all the Bahn Mi Boys throughout Toronto! I love living in North Flushing ;)

                            1. re: ZenFoodist

                              Good to hear from you on this somewhat undercovered nabe. Just wanted to note that some of these tips (plus the Bangane update upthread) are highlighted on the CHOW Blog ... Tried Emo's spicy-squid kimbap on your recommendation - really good!

                              1. re: Mark Hokoda

                                Thank you so very much for the link. Yesterday I got a text from a student who was at mad for chicken. He was upset that the special happy hour menu was no longer offered. Couple of weeks ago they took over the space that is next to it. I guess the expansion and the higher monthly rent bill has inspired some changes. Oh well.

                                1. re: ZenFoodist

                                  Shoot - never checked out the specials. I was there a few weeks back (before the expansion - did they take over the Internet cafe?), and the chicken hadn't lost a step.

                                2. re: Mark Hokoda

                                  mmm kimbap sounds delicious right starving

                              2. re: Lau

                                From Wikipedia: "Additionally, there are also efforts to globalize tteokbokki in the international food market. Korean government has established a so-called tteokbokki laboratory in 2009 to try to globalize the dish and to provide technical support for its enhancement. Annually, about a billion Korean won is spent in this governmental project to try to make tteokbokki into an international product. In order to achieve a place for tteokbokki into the global market, there is investigation on market research, development of sauces, types of rice cakes and cooking methods to fit into various countries. The spelling of “topokki” was officially given by this institute in order to appear friendlier for the international market. Most tteokbokki was made of flour in modern days but after this governmental project, there's been encouragement to use rice instead. This is mainly because rice is regarded as healthier than flour and to help boost consumption in the domestic rice market."

                                1. re: ZenFoodist

                                  haha im just phoenetically spelling it if you said "topoki" it would sound weird


                                  anyhow thats neither here nor there, it sounds interesting

                                  btw aunt = emo

                                  1. re: Lau

                                    Yep. That's right. Emone I think? Their kimbap CRUSHES Nolbu and Song's. yikes.

                                    1. re: ZenFoodist

                                      its literally pronounced "e mo"

                                      i go to e-mo in the city (i dont think its the same owners), they make solid kimbap

                                      1. re: Lau

                                        BTW - Emo is 'aunt' on mother's side. Komo is on father's side. Ajumoni is general use roughly akin to 'aunty'.

                                        1. re: burton

                                          Thanks. I've owned a hagwon with an almost exclusively Korean clientele for over 15 years. I hear these words all the time, but don't know how to spell them.


                              3. re: ZenFoodist

                                I'd love to hear what other recommendations you have over there. I was born and raised and still live near there but I find it overwhelming at times. My wife is Malaysian and we both lack fear but we like to have an idea of the place before we walk in.

                                1. re: wolmania

                                  I love eating in this area too, I'd love to know anyone smaller hole in the wall type reccs

                                  1. re: AubWah

                                    Very educational thread, I think I checked Wikipedia four times which is a bit embarrassing being half Korean. I asked my mom about eating goat in Korea and she said women would eat goat and men would eat dog in summer to "rejuvenate". This was when my mom was very young 1950's & 1960's.