Tag Archives: korean

Sik Gaek 10.01.2011

A long overdue update that spans the summer, Eatclub has been too busy to blog.  Much like starving during a car ride en route to the eating destination only to get there and overeat; chew on the next few paragraphs mindfully. New World Mall can be called the new and improved Flushing mall; clean and modern, NWM is all asian business upstairs and far east party downstairs. The beats pump out from Lan Zhou every minute; literally the pounding of the hand made noodle dough resonates throughout the food court, magnetically funneling noodle lovers from Jersey and beyond.


Hand pulled noodles pulling in customers


Vegetable noodle soup with added pickled cabbage, hot sauce, and vinegar.


A good Korean seafood pancake for $5.

Sik Gaek
40-01 149th Pl.
Flushing, NY 11354

Don’t let the name fool you, Sik Gaek (sounds like Shik-Gehk) is a seafood restaurant named after a Korean manga and movie of the same name.  History lesson aside, Sik Gaek is a much like a boisterous restaurant typical of what you would find in Seoul.  Any food shyness must be left behind as you dive into a giant pot of various creatures from the sea swimming in a spicy broth all the while toasting korean beer and fermented rice brew.

Gather 4 seafood lovers and order the haemool jung gol (seafood hot pot) filled with:  lobster, clams, crab, sea snail, abalone, mussels, octopus, squid, razor clams, udon noodles, rice cakes, and sprouts.  Phew, not for the faint of stomach.  All the ingredients were super fresh and some were still alive.


A spicy steaming bowl of unkosherness.
How to order the way a Korean would:
1.   Order both OB beer and makkoli by the bottle (impress others with your Korean drinking ettiqutte).
2.   Drink and repeat step 1.  Also, order food if you wish.
3.   Get the seafood hot pot, and request the squid be served live.
4.  Ask for a hot pot stir fry with the leftovers and rice.
5.  Repeat step 1.


Can you spot the 4 Koreans in this pic?

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Queens Crawl – 03.19.2011

Eatclub spent the afternoon exploring the Flushing neighborhood of Queens and ate ’til we could eat no more.  Read on below.

Hanyang Supermarket
150-51 Northern Boulevard
Flushing, NY

Pho Vietnamese Restaurant
3802 Prince Street
Flushing, NY

Flushing Mall
133-31 39th Avenue
Flushing, NY

Geo Si Gi
15228 Northern Boulevard
Flushing, NY

Eatclub hit the pavement for some food R&D in the asian melting pot that is Flushing, Queens.  It’s no wonder the aliens from MIB parked their spaceships here, the aliens from China park their Camrys here too.


Hanyang Supermarket has a small food court.

Hanyang is actually a Korean supermarket but they have a small cafe in the back that serves typical Korean snacks.  The corndog is fried up fresh and is extra crispy with a corn-panko coating.  Soondae is a rice and noodle blood sausage and is excellent here.  I actually don’t like soondae but Hanyang’s version changed my mind.  The dukbuki tastes just like the ones served in Korean night markets, extra peppery chili sauce with tender rice cakes.  Definitely order all of these.


Marvelously crusty corn dog.  Order 1 at a time but why would you?


Korean street food:  soon-dae (blood and rice sausage) and duk-bu-ki (spicy rice cake).


Vietnamese restuarant called Vietnamese Restaurant.  Go figure.

We stopped by this restaurant for a snack but ended up eating an entire meal.  The food was that good.


A steaming bowl of curry beef stew.


Vietnamese grilled pork and egg rolls.


Vietnamese grilled chicken over rice.


Sophia’s furiously fast chopstick skills.  Woo-pah!

While not my first review of Flushing Mall, this was the first time I sampled their shaved ice.  It’s not super authentic or very delicious but what it lacks in freshness it makes up for in sheer sweetness.  It is crazy sweet, especially the faux fruit toppings.


Shaved ice with grass jelly, red bean, taro, and condensed milk.


Shaved ice with mango, passion fruit, jellies, and condensed milk.  Sweeter than pure sugar!


This is your face reacting to sweetness overload.


Geo Si Gi means:  caveman chasing wild boar with hatchet. (not really).

Braised pork neck bone.  How tasty does that sound?  Not very, but I don’t care, you must eat this if you like pork that is spicy, tender, and asian.  You get generous chunks of pork neck bones slowed stewed in a spicy broth with plenty of veggies and kimchi.  I could not eat this stew fast enough.  Literally, the tantalizing neck bones tease you as you slowly wriggle out each morsel of soft meat from every crevice.  Oh, and don’t be shy about using the vinegar dipping sauce, it ramps up the flavor to new heights.  At the end of the meal, ask the server to make fried rice with the left over broth, he will cook it for you right at the table before your eyes.


Gamjatang, spicy korean soup with aged kimchi and pork neck bones.


This mustard/vinegar dipping sauce is a MUST!


Fried rice made from leftovers of pork soup?  It’s true (watch the video).

Chom Chom – 12.13.2010

Chom Chom
40W 56th street
New York, NY 10019

XteethX quips Eat club did well today: hit chom chom, dos toros,think coffee, boka, pink berry, mamoun falafel, central bar and now max brenner.


Disappointing Chom Chom sampler plate.


Who says eatclub isn’t diverse enough.  Ju-goh-leh?

Kogi BBQ!

Check the Web site for various locations but you can always get it at the Alibi Room, 12236 Washington Blvd.
Los Angeles, CA 90066 from 6-midnight, Monday through Saturdays.

Finally got to catch one of the Kogi BBQ trucks running around SoCal and it was definitely worth the wait if you’re in the mood for something delicious and different.

My friends and I caught one during lunch at the Yahoo! Center in Santa Monica where the line was long, but not unbearable. I think our heightened expectations along with the wait made me over-order as I got the kogi hot dog, kimchi quesadilla, and three different tacos (kogi, pork and chicken) all for about $17.

I liked everything I ordered and my friend Monica even raved about the tofu taco which I thought wouldn’t be as good. Everything probably tastes good because of the sauce and seasonings; it’s some hot Korean pepper sauce that comes off as spicy and sweet and the lettuce acts as a nice complimentary buffer against it. The tacos can be a bit messy to eat since they stuff it so have plenty of napkins on hand.

A glorious mess

The kogi hot dog was a nice surprise. No, it’s not kalbi or bulgogi but the same hot dog made of mystery meat; it’s just dressed a lot differently. If hot peppers and cucumbers and the absence of ketchup define Chicago hot dogs, then the LA hot dog has to be a nice mess of kimchi, hot sauce and lettuce.

That's kimchi oozing out on the bottom!

For your reference, this is Chicago style

By the time I got to the kimchi quesadilla, everything tasted the same to me because of that special Kogi BBQ sauce but it was still good. It’s simply kimchi, cheese and that special sauce with sesame seeds sprinkled on top.

I think my expectations of Kogi BBQ were pleasantly fulfilled. To me, the fusion of this cuisine between Korean kimchi, all-American hot dogs and sliders and Mexican burritos and tacos not only represents fantastic food but all the good that comes from living in a country that’s as diverse as America. *cue chants of USA! USA!

Good
It’s cheap and delicious. Need I say more?

Bad
Sometimes the line can be long

Ugly
Not sure if this food truck craze has legs so get them while you can.

Written and reviewed by teeth

Flaming Clam Grill

3465 W. 6th St., Los Angeles, CA

If you’ve done Korean BBQ and you’re asking what’s next, Flaming Cram Grill in Koreatown L.A. is the place to go. But please only go if you LOVE seafood.

I went with four other people and we opted for the largest portion of the seafood BBQ which is $100. (It’s cheaper if you prefer the raw cold platter) I found it was perfect for the five of us, especially because they give you a ton of side dishes as well.

Probably one of the most annoying things about eating seafood is how much work you have to do to get some meat. Well here, they do it all for you and our server even portioned it among our plates. It’s a lot of work to shuck oysters and cut scallops and I’d run after you as our waitress did if I thought you didn’t pay tip.

The platter we ordered came with clams, oysters, abalone, conch, scallops and shrimp. I’m glad they didn’t come seasoned because they were so good plain since it tasted so fresh.  The only item they seasoned was the abalone which they dipped into sesame oil and proved to be a great combination.

calms and oysters in foil

seafood heaven

shellfish

clams!

jumbo shrimp

kal gooksu ending

Red hot pepper flakes which are so ubiquitous in Korean cuisine was noticeably absent in our meal. The only red-colored items that came out was the spicy duk boki (rice cakes) that came with cheese and our server also mixed rice, shellfish and red hot pepper paste as one of our side dishes, which also turned out to be a great combo.

Other side dishes included edamame, flour pancake, o-deng or fish cake soup, rice porridge and small salad. At the end, they serve kal gooksu, (knife cut noodles) and I’d say we were pretty full at that point. All in all, I really loved the food and the experience and would go again…when I budget enough $.

"Juk" and salad

"Pajun" or seafood pancake

egg and dukboki w/ cheese O-deng or fish cake soup

The Good
The seafood was fresh, fresh, fresh.

Bad
That’s probably why it was expensive.  But by the way, they sell cheap O-deng and kimbap rolls in the back.

Ugly
Like in many Korean joints, there may be passed out and inebriated Koreans here on a week night. I should have taken a pic of the guy passed out cold and posted it on http://blackoutkorea.blogspot.com/

Ated and reviewed by teeth

New York Hot Dog & Coffee – 10.16.08

245 Bleeker Street
New York, NY
917-388-2608

With one of the highest turnout for a NYC venture,
the expectations for NY hotdog buzzed through the air.
Unfortunately the buzz turned out to be flies circling around a mound of dog poo.


a. bulgogi hot dog
6.5/10 with pickles
7/10 without pickles.
their most famous hot dog had a pretty good combination of lettuce, hot dog and bulkogi (bulgogi = korean meat). as a korean though, wasn’t too impressed. was extra salty with pickle, still a bit salty even without the pickle. still, it tasted pretty good. i liked the toasted bread concept.

b. J dog
6.5/10
nothing special, in fact a bit dissapointing
Jdog = pickles with relish.
c. chili cheese dog
6/10
ehh. i’ve had better. chili wasn’t really that good.


d. chicken dak kahlbi dog
5.5/10
do not try this hot dog. admire the attempt, but sometimes attempts backfire.
Overall Food:
6.5/10
bulgogi maybe is worth trying once. everything else, not.
Service
n/a, no waiter service


Decor
8/10
quite spacious, nicely lit place.

Value
5/10
considering it’s hot dogs, paying $5 for one seemed pretty unreasonable.

conclusion
the bulgogi hot dog may be worth trying once. maybe. for the novelty factor. just don’t get your hopes up.
would i consider going back there? nope. plenty of other eateries to check out in nyc.

side note:

across the street, there were 4 stores adjacent to each other,
a bakery, seafood, meat, and cheese store.
ALL RATED A 27/30 in zagat! for those of you not familiar with zagat, those are really, really high zagat ratings.

only the bread store was open at 9pm, couple of them tasted really good, the others tasted a bit stale (prob b/c it was 9 at night) but def worth checking out and buying from all 4 stores, especially if you are in nyc and want to cook. something i learned, don’t expect your food to taste great if you cook with crap. you cook with crap, you end up with crap. even the best chefs in the world cant make crap taste something more than crap.

singing off,
kangste
CDO

Bru’s Review

I wholly agree with our CDO’s review but I would like to highlight a few things.

1.  SALTY.  Bulgogi is already salty.  Add to that a hot dog and pickles and you have your salt intake for a week.  No condiments needed as they will only add to the saltiness.


2. They have a bulgogi sandwich, which is a hotdog bun and korean beef topped with the usual pickle and lettuce.  It is not bad as the flavor of the beef comes through with the added benefit of less salt from the hot dog.  Not much of a value as you get the same amount of beef as the bulgogi hot dog for the same price.


3. Decor is hip and trendy.  I was surprised by the spacious seating area in the back with wall murals, glass roof, music, and round stools.  Just dim the lights and add a DJ booth and you have yourself the hottest new hot dog lounge in NYC.

Overall, I give it 5/10 hotdog buns.  Check it out as it is something different, but there are better bulgogi and hot dogs out there…

-bru

You Chun / BBQ Chicken- 06.03.08

Mandoo Bar in Palisades Park unexpectedly changed ownership and is now a generic Korean restaurant. Eatclub calmly and cooly made an executive decision to check out a Korean noodle restaurant instead; one that the EC President has been raving about, You Chun Naeng Myun on Broad Ave.

You Chun Korean Restaurant

135 Broad Ave.
Palisades Park, NJ
201.363.1950

You Chun specializes in naeng myun, a thin noodle typically served cold and ravenously slurped by Koreans during the warmer summer months. The restaurant has a clean layout and subtle indications that it does all it can to keep people waiting in the lines that can form out and around the building. A fully furnished waiting area is provided; complete with water cooler, hot coffee and tea, cookies, benches and TV that rivals the best hospitality from your favorite neighbor.

The restaurant was packed on a Tuesday evening at 8pm (after the usual dinner rush). It was warm out which explains why Pal Park’s Koreans scrambled over for some soothing cold noodles. Every customer was also Korean. Good signs.

The banchan was sparse as there was only one dish, thinly sliced radish kimchi. Also was the standard asian salad: iceberg lettuce with ginger-like dressing. But lo, there was something unique in that carafe: not hot tea but hot broth. Seasoned beef stock to be exact. It was a little salty but tasty nonetheless.


Banchan

What is naeng myun you ask? Basically it is thin noodles traditionally served in a stainless steel bowl with either a cold broth [and kept cold with ice] or mixed with vegetables. Toppings include pickled radish, raw zucchini, asian pear, and halved boiled egg.  It is a savory, tangy, spicy and altogether refreshing dish.  See more here: Wiki

Ym and Paul ordered the bibim naeng myun, mixed cold noodles while I opted for the hwe naeng myun, cold noodle with spicy marinated raw fish (think ceviche). The noodles were unique here as they have a darker brown color made from special flour (chilk naengmyeon) with supposed health and nutritional benefits. Notice the shaved ice marinade, a nice way to keep the bowl cold instead of the usual plain ice cubes.


Hwe Naeng Myun


Bibim Naeng Myun

Overall, I was only somewhat pleased with my dish. It was way too marinated and overpowering with saltiness, sweetness, spiciness, and sourness. At $12, it was pricey for noodles and could have included more fish. All of us were very full however. You Chun deserves a second chance but this time I will for sure try mool naeng myun, the standard cold korean noodle.

Good
Brown noodles definitely different.
Clean and efficient.
Free food/drink before youre even seated.

Bad
Hwe naeng myun oversauced.
Can get very crowded, especially at peak times.
Pricey for a bowl of noodles

Ugly
Be prepared for mega kimchi-breath afterwards. No worries however, the immaculately clean and well furnished restroom has mouthwash for your rinsing pleasure so that your hot date can continue.

BBQ Chicken – BONUS REVIEW!

BBQ Chicken (off Broad Ave.)
Palisades Park, NJ

BBQ Chicken is supposedly straight from Korea and it was obvious. From the strange name, the crazy color scheme, to the outrageous claims, it is definitely an Asian import. Their motto is: “It’s not barbecue chicken, it’s BBQ.” And since when is “BBQ” chicken cooked in 100% extra virgin olive oil? (blank stare)


The steam vent/handle/signage shows Korean ingenuity. The packaging shows Korean FOB.


Sweet, salty, pungent fermented radish. The perfect accoutrement to the crisp bird.


Whole CRISPY fried chicken.

Nonsensical marketing campaign aside, the fried chicken was gooood. Not heavily seasoned and the least greasy fried chicken I ever had that was still juicy and moist. Even after a 10 minute car ride, it was still extra crispy and tongue burning hot. Be warned: chicken is made to order and ours took 25 minutes to make, so be sure to call ahead. Also, it ain’t cheap ($20 for whole fried chicken) so avoid if you’re on a budget. Still, it blows KFC out of the water and is a good example of what Korean-style fried chicken is all about.

-bru