Soon Du Bu
The other day I went to Korea Town and just randomly picked a restaurant. Man, that was a bad idea. Apparently not all Korean food taste the same. One of my rules for ethnic cuisine has always been, if the restaurant do not serve their own people, then how authentic could it be? I have walked into a Chinese restaurant before, sat down, looked around, poured tea, and decided that it was just too white because there was not a single Chinese or Asian patron in the entire restaurant. Seriously. No good. When I looked into New York Kom Tang Soot Bul House, there were Korean patrons and I thought, "Hey, pretty authentic."
Most of the time when you visit Korean joints, you start off with banchan - tiny plates to whet your appetite for the main courses. The most well known of these dishes has to be kimchi. The selection of banchan at New York Kom Tang Soot Bul House was fairly good, but if you frequent Korean places, you find out that the larger the party, the more variety of banchan. If you can, go with perhaps four or more to sample the most banchan you can.
One of the things I like to get at Korean restaurants is soon du bu. Basically it is a spicy tofu soup that has seafood in it. Overall I liked the soon du bu at New York Kom Tang Soot Bul House. The flavor was good and the heat was not overwhelming. The only problem I had was that the squid was chewy. Yea, tough and chewy things did not enhance my meal in anyway. My friend got some soup thing with beef, and the broth was almost completely red. Mmm... yummy.
I am not sure if New York Kom Tang Soot Bul House is worth going back for, but then again I do not eat Korean enough to really make that distinction. When the weather is cold though, it definitely hits the spot. Perhaps the weather played a part in the overall enjoyment, since it was around 70 degrees that day. Hearty soup/stew in 40 degree weather beats the same soup in 70 degree weather, even if you are eating inside.
edit: I am noticing a lot stumbleupon visitors. [waves]. So how did you guys and gals even find this? Just curious...
New York Kom Tang Soot Bul House
32 W 32nd St.
New York, NY 10001
212-947-8482
Really nice pics on your blog, way to document the flavors of the city...
That being said, just wanted to note that 'ban'chan' isn't really an appetizer though even Koreans will often nibble at their ban'chan before the main course, you're not really supposed to. Though if you do, feel free to ask for more. While the ban'chan does usually come out right away, it is meant to be eaten in combination with whatever dish you're eating.
And if you seem
pabo76
October 30, 2007 2:59 pm
Hi Pabo,
Thank you for the heads up. I noticed your comment got chopped off at the end. I apologize for that. There are things on the site that need to be fixed... oops!
Danny
October 30, 2007 3:09 pm
"I am noticing a lot stumbleupon visitors. [waves]. So how did you guys and gals even find this? Just curious..."
Er, we hit the stumble button.
Steev
November 14, 2007 11:44 am
haha, ok. Thanks Steve
Danny
November 14, 2007 2:08 pm
The best soon dubu jigae ever is So Kong Dong Restaurant in Fort Lee, NJ. I would be willing to bet my computer, my first born, my dignity, and my entire 1996 pog collection that all Asians would find the aforementioned restaurant amazingly delicious.
et
November 20, 2007 1:30 pm
Wow, you are busting out your 1996 pog collections. If you ever bring out the Magic cards, I will be toast. I will try to remember that if I am ever in Fort Lee, NJ. Thanks!
Danny
November 21, 2007 11:11 am