If you are in the L.A. area and are tired of eating the same Galbi and Samgyupsal at all the Korean restaurants, I have a treat in store for you.

SEOULTOWN TAPAS is a limited engagement event at BreadBar.

From Wednesday, February 24 – Saturday, May 1, 2010, BREADBAR, known for its artisanal hand-crafted breads and pastries, and luminary Chef Debbie Lee, a finalist on Food Network’s “The Next Food Network Star,” announce the debut of a new limited engagement guest chef event—“SeoulTown Tapas,” a modern take on Korean pub grub—exclusively at BREADBAR | West Third Street.

Pulling inspiration from her own heritage and Korean pop culture, Lee who was the opening guest chef of BREADBAR’s popular monthly Hatchi Guest Chef Series in June 2009, will tantalize tastebuds with a unique amalgam of “sool-jeep” (Korean drinking house or pub) small plates (starting at $8) soon to debut at her own forthcoming restaurant concept—a Korean-inspired pub—slated to open later this year in Los Angeles.

Christina Lee (of “Hi Krista”) and I (of Thursday Beauty Segments) were able to try out many of Debbie’s delicious dishes.

Christina had been on a fast and I had not eaten all day…. so please don’t judge us on the amount of food we ate.  We did it for all you Korean Beacon readers out there!  ;)

Small Dishes: $4

* Korean Rice Cylinders, Maple Smoked Bacon, Jalapeno Ponzu:
This was one of my favorites. Take Dduk (Rice Cake), Wrap in Bacon, and Dip in sauce. 3 of my favorite things in one small dish.

* Chips and Dip, Curry Bean Hummus, Wonton Crostini: Much better than the typical Chips and Dip, the Curry Bean Hummus has tastes of Dwen Jang (Bean Paste) with a slight curry flavor mixed in.

Medium Dishes: $8
* Sesame Flatbread, Soy Braised Pork, Perilla Pesto, Chile Tomatoes:
This was a favorite of Christina’s and mine. A Korean pizza-like dish, the Perilla Pesto is actually pureed Kket Neep (Leaf ) with sweet pork and tomoatoes. We were impressed with the creative use of the Kket Neep and the flavors created a great combo of sweet, strong, and mild… all at the same time.
* Modern Mandu, Pork Rillette filling, King Oyster Jus:
These mandus were delicious. The King Oyster Jus added a special touch to the familiar taste of dumplings.

Large: $12
* Mama Lee’s Meatloaf, Ground Rib Eye, Soy Onion Demi, Crispy Shitake Mushrooms:
This was one of Christina’s favorite dishes. The Meat loaf reminded us of the Ddong Goo Lang Ddengs (Mini Korean Hamburger patties) with a mix of American style Meat Loaf.

X-Large: $16
* Slow Cooked Cod, Chile Scallion Sauce, Roasted Daikon, Mountain Rice:
Soft Cod with Ja Ggok Bap (Rice with Beans) and very soft Moo (Daikon Radish)

Dessert: $8
* Sesame Doughnuts, Chestnut Glaze:
This was a really interesting twist on a Korean dessert. The taste surprisingly reminded us of the Korean honey cookies (shaped like flowers) with a mix of Chestnut and Korean Rice Cake Filling (the grainy kind)
* Debbie’s signature Bacon Shortbread cookies, served with Pine Nut Pralines, Honey Tuiles, and Magnolia Pear Tea:
Small Bacon bits in a cookie? Sold. Christina loved the sweet and flavorful Magnolia Tea with small bits of Korean pear.

I would say that the best way to describe the menu for Seoul Tapas is the familiar tastes of Korean food you’ve grown up with, with an American twist.

I find that Debbie was successful at taking tastes that you’re familiar with, and using them in surprising, delicious, and innovative ways that will leave you with a full belly and a smile on your face.

Some of the dishes change every week, so make sure to take a look at the online menu and pop in before you miss out on the chance to taste some delicious Korean Food… with a twist.

* Chef’s Recommendations include Curry Bean Hummus, Mama Lee’s Meatloaf, Modern Mandu, and the Fried Chicken.

And when you stop by, tell them Irene and Christina sent you! =)

*~ Bon Appetit! ~*

-iRene

From our friends at Seoul Eats, a featured article on the Best Burgers of Seoul.

Today is the day that my diet begins. Finding and ranking the best hamburgers in Seoul has been a joy and a curse. Luckily, the restaurants have gotten better but there are more of them as well. Suffice it to say, hamburgers are not just a fad in Seoul; you’ll find burger restaurants dotted all over the city.

The first review that I did a year ago was received with an equal amount of praise and scrutiny. I found people are passionate about their burgers. For this review, I went to over 20 restaurants – a few more than once. This year I decided to not include franchise burgers to this list. Also, I decided to look at the signature burgers of each restaurant. My criteria for ranking were on the quality of meat, bun, toppings, service, and overall enjoyment.
Slyders

10. “Slyders” from Julio in Gangnam. This Mexican joint serves up some tasty mini burgers. Does this mean that they will be the new trend? I can see it happening. They use all Austrian beef and they have three different options: classic cheese, chili, and teriyaki (not recommended).
Price: Three slyders for 7,000 won
Phone: (02) 568-5324
Where: Gangnam
Jack Sauce Burger

9. “Jack Sauce Burger” from Bistro Corner in Itaewon. The sauce was a bit too sweet for my liking, but the hickory char-grilled hamburger patty is excellent.
Price: 7,500 won
Phone: (02) 792-9282
Where: Itaewon
Bacon and Egg Burger

8. “The Bacon and Egg Burger” from Tony’s Aussie Bar and Bistro in Itaewon. It’s breakfast on top of a burger. You get a cooked egg, bacon, and cheese on top of Australian beef. The burger is great with their hand-cut fries.
Price: 7,500 won
Phone: (02) 790-0793
Where: Itaewon
Sliders from Yaletown

7. “Sliders” from Yaletown in Sinchon. Yaletown is the youngest restaurant in the group, but they are making waves with their delicious cuisine and attention to quality. Their char grilled sliders (mini hamburgers) come on homemade bread with a dollop of mayonnaise and a single leaf of lettuce.
Price: Three mini burgers come for 8,900 won
Phone: (02) 333-1604
Where: Sinchon
The Webby

6. “The Webby” from Beer O’Clock in Sincheon. By the way, char-grilled= delicious. Here you get a char-grilled handmade patty topped with cheese, jalapenos, onions, mushrooms, lettuce, ham and BBQ sauce. Sure, it might sound like a train wreck of toppings, but it works damn well.
Price: 9,000 won
Phone: (02) 333-9733
Where: Sinchon
Paddy Mac’s Big Beef

5. “Paddy Mac’s Big Beef Burger” from Wolfhound Pub in Itaewon. Weighing in at over a half a pound (240 grams), you get a fist full of meat topped with two slices of cheese, lettuce, tomato, onion and 2 strips of bacon. The paddy is made from savory wagyu beef and it is well seasoned. You also get an option of fries, mash potatoes (recommended), or salad with your side of cow.
Price: 12,800won
Phone: (02) 749-7971
Where: Itaewon
The Hamburger

4. “The Hamburger” from Sam Ryan’s Sports Bar and Grill in Itaewon. If you want a classic bacon cheeseburger that’s the size of a baby’s head, then this is the place. The burgers at Sam Ryan’s are massive. They are manly burgers that should be enjoyed with a beer and football.
Price: 13,500 won
Phone: (02) 749-7933
Where: Itaewon
Mushroom Burger

3. “Mushroom Burger” from Banana Grill in Hannam (near the U.N. Village). Sauteed onions and mushrooms with a hint of balsamic vinegar and mayonnaise is a great combination. Banana Grill is all about flavor and they don’t ruin the burger by adding unnecessary ingredients such as lettuce, tomato, and onion when they are not needed. The meat is plush and well seasoned, the buns are toasty, and they serve great fries.
Price: 7,000 won
Phone: (02) 792-3088
Where: Hannam
The Chili Burger

2. “The Chili Burger” from Chili King in Itaewon. You need a fork to get started with this burger because you have to get through the generous heaps of chili on top of the beef patty topped with real cheddar cheese (we are not talking about the plasticy individually wrapped stuff). The chili is excellent on it’s own (what else would you expect from the Chili King) but magical on the beef patty and between the rolls. The jalapenos on this dish are an added bonus.
Price: 8,900 won
Phone: (02) 795-1303
Where: Itaewon

1. “The Fresco Burger” from Jacoby’s Burger in Haebangchon. This is the Eiffel tower of hamburgers in Seoul. You have a moist and richly favored hamburger patty topped with mozzarella cheese, bacon, tomato sauce and a tower of onion rings. It is a beautiful thing to behold and a tad difficult to eat. The crunchy onion rings with the tar tar sauce, plush garlic beef patty, and mozzarella cheese fuses beautifully. After your burger you will be smiling with a halo of shiny beef grease around your mouth. Oh, and you can customize your burger just the way you want.
Price: 10,000 won
Phone: (02) 3785-0433
Where: Haebangchon

The Best Burger Franchise in Korea: “W-burger.” Woah, they have excellent meat that’s a little pink in the middle just like I like it.
Price: 4,700 won
Where: Throughout Seoul

Honorable Mention: “The USO Hamburger” at the USO near Samgaki Station. Get the military burger with fries for only $2.
Phone: (02) 795-3063
Open: 7 a.m. to 2 p.m. on Weekdays
Where: USO

In a Class of their Own: The W-hotel Hamburger. Now I’m not talking about the X-burger (150,000 won) but its little brother. It’s a classic hamburger on an oat-wheat bun speckled with pumpkin seeds and topped with melted cheese. The meat is a mix of lean sirloin and marbled wagyu beef. The meat is so good that I’m sure that Buddha change his religion just to have it.
Price: 25,000 won
Phone: (02) 465-2222
Where: W-hotel

By Daniel Gray

From our friends at Seoul Eats, here’s a review of Namdaemun (남대문) Veggie and Honey Hotteok (호뗙).

Today we went to Namdaemun in Seoul today and we saw this ridiculous line of people waiting for something. At the head of the line were Veggie Hotteok and Honey Hotteok. Hotteok are like ricecake donuts that are usually stuffed with honey or sugar and cinnamon.

Here they veggie hotteok that are stuffed with yummy japchae!

They only cost 600won for a honey hotteok and 800 for a veggie hotteok.

See the long line of people? I think there were 20 people in line and it kept growing all day.

Here is the queen hotteok maker.

You can see the big flat honey Hotteok in the back and the yummy veggie ones up front. Oh, and yes, that’s a big pool of oil.

So you first make the rice dough pocket and then stuff it with honey or with japchae and then you slowly fry it in the pool of oil. You have to flatten it down after it gets golden brown.

See. It’s quite a production.^^

Time to make the Hotteok

Personally, this was the best part! There are whole oranges and slices of apple in the sauce for the Hotteok!

Yummy! Yummy!

Michelle Min is a freelance graphics designer and photographer based in Seoul.

Continuing our top ten of most influential Korean-Americans in 2009, we meet a man who stormed America with his food truck.  How influential was Roy Choi and his Kogi Truck?  The Zagat guide for 2010 began including the ratings of food trucks and it would be safe to say that the Kogi truck made the most influence on the Zagat guide to include this new category.  How many restaurateurs can say they were profiled in the New York Times, LA Times, Newsweek, ABC News and many other national media outlets?  Not many if any, but a little truck that zooms around southern California with Twitter followers may have made the biggest news in the food world in all of 2009.  New trucks were popping up all around the country and this was a direct correlation to the success and popularity of the Kogi Truck.  Of course David Chang is the most famous of Korean-American chefs, but it was Roy’s grassroots efforts and guerrilla mentality that got Kogi Truck on the American map.  Roy Choi has a pedigree – a La Bernardin alum and Culinary Institute of America valedictorian - but he chose to do something very innovative with the invention of Korean Kogi Tacos and delivering them on wheels.  No one else out there used Twitter and social media as a marketing tool better than the Kogi Truck.  Roy Choi and the Kogi Truck were honored at this year’s prestigious Bon Appetit Awards, where he spoke in front of America’s top chefs and restaurateurs.

He (Roy Choi) spoke of delivering cheap, healthy, sustainable fast food to kids and adults in underprivileged neighborhoods who from birth to death eat nothing but fast food. (Later Choi explained to Eater that what they do would be the equivalent of an NYC truck going into the South Bronx or Bed Stuy at midnight). He spoke of starting with $1,500 and a family of co-workers and growing it into a 53 person company. He got a standing ovation. Ten minutes later, reps from both the Today show and the Food Network were scheduling spots with Kogi.

Roy Choi and the Kogi Truck is #9 on our list of top ten most influential Korean-Americans in 2009.

This is an unofficial review of Gilmok, a restaurant in Los Angeles, which is known as The Corner Place.  I went on vacation last week out west.  I arrived late into Los Angeles and once I got off the plane, my friend drove me directly to Koreatown since I was a bit hungry after a long east to west coast flight.  Since it was a bit late, he decided to take me to Gilmok, which appeared to be another Koreatown restaurant that didn’t look to remarkable.  We walked into the smoky restaurant which of course was a byproduct of kalbi grilling.  But that’s not what caught my attention.

After we ordered and chatted, a big bowl of noodles arrived and it was poured into smaller bowls.  I didn’t think to much of it because I was really hungry for the kalbi.  My friend suggested that I start eating the Dongchimi Guksu (noodles in a cold, pickled radish base soup) because the kalbi was just put onto the grill.  So I naturally picked up my chopsticks and scooped up some noodles.  I knew right away that the noodles were pure ecstasy.  It was simply AWESOME!  The first thing I said to my friend was, “These are amazing!  Better than any kind of Guksu in New York.”  Then I proceeded to say, “How come you’ve never brought me to this place because I’ve come out to LA so many times.”  His response was simply, “You always want In & Out.”  Doh!  C’mon man!

Let me repeat that these noodles were better than anything that I’ve tasted on the east coast.  They were so simple yet so savory and I asked my friend what made it so amazing.  Rumor has it is that there’s a little bit of Sprite poured in.  Just a rumor but hard to tell if there’s really a hint of Sprite.  Who cares because it was outstanding!  If you’re in Koreatown in Los Angeles, go check out Gilmok and order the noodles and kalbi.  You will not be disappointed!  Gilmok is located at 2819 James M Wood Blvd, Los Angeles.

Whenever my friends and I are in the mood for some Korean food, we usually visit the bustling little strip of lighted restaurant signs on 32^nd Street, otherwise known as K-Town. The food is solid, but we seem to always end up at the same couple of places. Last month, thanks to my awesome foodie friend, I discovered a whole new land of Korean joints in Murray Hill, Flushing (not to be confused with the neighborhood in Manhattan). Home to a large Korean community, Murray Hill has over a dozen of Korean restaurants offering dishes ranging from crispy fried chicken to scrumptious BBQ meats.

After doing some due diligence, I found out that Murray Hill is supposedly best known for its meats. The popular Galbi consists of tender, marinated beef short ribs grilled over a large iron caste and served with lettuce and a sesame paste. What is perhaps less known, but equally as decadent, is the sam-gyup-sal, which quite literally translates to “three-layered meat.”

Imagine a thick strip of marbled pork belly, glistening amidst the smoke rising from a large, black iron caste and perfuming the air with its sumptuous aroma, as the waiter flips it back and forth with his tongs. This is, indeed, the fatty bacon of Korea.

Raw strip of sam-gyup-sal from Ha Jim Bach in Murray Hill

Unlike galbi, sam-gyup-sal is not marinated or seasoned, so the original flavor of the pork tends to be more pronounced. Sam-gyup-sal is typically served with two types of sauces: ssamjang, a red Korean chili paste, and gireumjiang, which is made with sesame oil, salt, and a dab of pepper.

Scrumptious sam-gyup-sal sizzling on a black iron caste

For those of you who have never been to Murray Hill in Flushing, it’s actually very easy to get to. Take the LIRR to Murray Hill from Penn Station, and once you get out, you will see the restaurants all lined up along the streets. Keep in mind that on weekends, the LIRR offers City Tickets, which are reduced to only $3.50 a ride. If you ever want to try something new to satisfy your carnivorous cravings, you know where to go.

Happy eating!

Jess

The warm weather lately has been good and bad. Thinking back, I realize how long of a winter we’ve had this year. On the cold, wintry nights, I often found myself craving a bowl of hot tofu stew (soondooboo chigae) from Cho Dang Gol, a favorite restaurant of mine. Tucked away from the fluorescent lights of Korea Town on 32^nd Street, this relatively unknown gem is a real treat for fans of authentic Korean cuisine.

The woody, rustic interior of Cho Dang Gol offers a subdued, calm haven away from the bustling streets of K-Town.

One thing I love about Korean restaurants is the unlimited small plates, panchan, which encompass all sorts of foods – grilled fish, fresh kimchee, fried zucchini pancakes, just to name a few. Although the panchan here does not include my favorite steamed egg (served at Kunjip), the majority would agree that the kimchee is far superior, with just the right marinade of soy sauce, garlic, brown sugar, sesame oil, and hot chili peppers.

Tofu, the highlight of the menu, is made fresh daily on the premises, and featured in a variety of specialty dishes. We start off with the traditional Seafood Tofu Soup, whose bright redness gives it a deceivingly spicy facade. The piquant broth (which actually isn’t very spicy) is made from kimchee, kochukaru (red pepper powder), seafood, saewoojeot (salted shrimp), sesame oil, and various ingredients depending on the chef. The tanginess of the stew balances the tofu, which has a chunky, crumbly texture that differentiates itself from the cartons of processed tofu usually available in Asian supermarkets. The stew is served with sticky purple rice, which not only tastes delicious but is also rich in anthocyanin antioxidants, which have been proven to help combat free radicals in the body. If you are not a fan of seafood, the Kimchee (with Pork) or the Vegetable are also excellent choices.

Fortunately, pork is still safe to eat these days. The Herbal Pork Belly, Bo Ssam, is one of the signature dishes at Cho Dang Gol. Fresh slices of marble pork belly marinated in traditional herbs, giving it a slight medicinal taste, are arranged neatly in an iron pot and kept warm by a portable stove. Then the ornamentation begins. The pork belly slices are placed on thin, round translucent sheets of daikon and garnished with shrimp sauce (that is also the acting agent in fermenting kimchee), soybean and chili pepper paste, shredded sesame leaves, and raw onions. Then simply fold the daikon in half. Voila! The succulent pork fat melts quickly in the mouth, and is perfectly balanced by the raw onions and the crisp, refreshing slices of daikon.

We finish up our meal with a cup of hot ginger lemon tea complimentary of the restaurant, preparing us for entering into the cold again. All in all, a deeply satisfying meal, and pleasantly, without the side effects of MSG.

By: Jessica Chang

Cho Dang Gol
55 W. 35 St
NY, NY 10001
(212) 695-8222

Oh boy, this is going to stir some controversy.  Koreans are protective and passionate about kimchi; it is the de facto food symbol for Koreans.  We’ve watched our mother’s and grandmother’s make kimchi.  We always chuckle when you see kimchi next to the turkey at Thanksgiving dinner.  Whatever you’re eating, kimchi goes well with everything… according to our grandmother’s.  Well, did you ever wonder who has the best kimchi in the U.S.?  We’ll start with the east and then head west.   But we’re here to say (or suggest) that the winner of best kimchi in Manhattan is at Gahm Mi Oak.  We’ll get to Philly, D.C. and other heavily populated Korean cities at later dates, but for now we’re going to start with New York City.

When we first attempted to enter and film on the premises, we were denied because they were afraid of…. a good review?  We had to come back again undercover with a hidden camera.  We were able to eat and leave with some footage of the place.  For many New Yorkers, Gahm Mi Oak is the staple restaurant in Manhattan.  It’s best known for having the best sulung tang in the east coast, but that’s for a later review.  Today, we’re talking about their gaktogi and kimchi.  The recipe is kept under lock and key but there’s been much speculation as to why it’s so savory.  It’s so sweet and pure that sometimes you get so consumed by eating it as an appetizer and you forget that you ordered the bibimbap or sulung tang.

Gahm Mi Oak is also one of the “go to” places at 3am after an evening of dancing, partying, karaoking or working if you’re an investment banker.  It’s open 24 hours and its walls are adorned with art work from different artists.  They’re quick to seat you but a line in front of the register is not to uncommon.  If you’re willing to sit Indian style, then you’re more likely to get a table.   When you do finally sit down, you’ll notice the very sparse menu.  It’s not a restaurant that serves all the different Korean dishes because it’s a specialty restaurant and it serves 4 things really really well: sulung tang, bibim bap, soondae and kimchi.  Because they specialize, you won’t wait long for your food to arrive.  However, before your entree is delivered, they first come out with the kimchi and gaktogi where the wait staff will cut it up for you at your table.  When your mouth first consumes the kimchi, you immediately want more of it.  Next thing you know it, it’s all gone and you’re asking the waiter for another dish of kimchi.  So when you find yourself on West 32nd street and you’re wondering where to go eat, drop by the place with the red neon sign and order yourself an extra heaping of kimchi.  You will not be disappointed.

Gahm Mi Oak aka Gam Mee Oak from Korean Beacon on Vimeo.

If you’ve been living under a rock or haven’t read Koreanbeacon.com, then you wouldn’t know about the most famous meal on wheels: the Kogi truck.  I opened up Zagats and the buzz section even wrote up on the Kogi truck.  This Korean taco truck has taken the country by storm, or by media storm.  These two food trucks serve kimchi quesadillas, kalbi tacos and many more creative delicacies invented by the owner Roy Choi.  After much grassroots PR efforts, the Kogi truck has been featured in the LA Times and New York Times.  This week the Kogi truck made it to broadcast television with a nice feature on ABC News.  Go see the video>

This is a quick review of Korea House up in Saskatchewan from Carter Haydu.

Although Korea House prepares a magnificent dish of kimchi jigae, it’s perhaps the simplest authentically Korean food to make and I encourage anyone to attempt this meal at home. All it really requires is some kimchi (available at Asian grocery stores, as well as for take-home purchase at Korea House). Read more>