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Some Really Mean Cuisine

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Ah, Spring!  You have been nothing but cryptic so far in Chicago.  You have teased us with near bearable temperatures only to blindside the city with waves of freezing rain, snow, and chilly winds.  While the weather might get you down, you definitely should hit up one of the top dim sum places I have ever ate at, including America, Hong Kong, and Taiwan.  The name of this wonderful eatery is MingHin Cuisine.  My girlfriend had been there before and had nothing but great things to say about it.  It is located in the New Chinatown on the northside of Cermak Road right next to the famous Lao Sze Chuan.IMG_5718

When I arrived before Janice, I was greeted with a horde of anxious diners waiting for a table in the bustling main rooms or the side tea room that is devoted solely to the warm brews.  IMG_5719So, I put our name in and got a post it with a number on it.  It’s a simple but functional system they have for alerting customers when their tables are ready.  You have to try and hear your number on the Post-It note being shouted out first in Chinese and then in English above the din of the restaurant.  Eventually, they yelled out my number, and they quickly seated me. IMG_5743 They offered me a selection of teas to sample while I was waiting, so I plumped for a pot of chrysanthemum tea.  Janice took a seat opposite me soon thereafter, and we sipped on the tea that oddly looked like urine.  IMG_5721Thankfully, there was no trick to be had there, but it wasn’t Janice’s cup of tea.  I found it to be quite interesting with its earthy and highly herbal personality, but a bit more intense than the green or black teas I’m used to.  While the tea was warming our bellies, we looked over the two different menus on the table. IMG_5720 One consisted of the dim sum options we could pick from while the other menu was more focused on barbecue.  After much intense deliberation and taking into account Janice’s recommendations from her previous visits, we made our choices.  IMG_5737

The first dishes that came out were from the barbecue menu.  We tried the barbecued spare ribs and the crispy Macau style pork belly ($5.95 each).  Both were fantastic. IMG_5725 The honey spare ribs were lip-smacking good minus the bones, but the taste was similar to Korean kalbi ribs with a soy marinade that was both sweet with a little salt mixed in.  Then there was the pork belly. IMG_5728 Talk about a contrast of flavors and textures.  The top of the meat had a thin yet crunchy skin of sugar and perhaps a bit of cinnamon that was the perfect compliment to the multi-layered and uber-tender and juicy pork.  IMG_5731These nuggets came with a side bowl of sugar to dip them in, but I found it to be a bit excessive.  We also had a side of fried sticky rice, but I was not impressed at all by this bland and flavorless pick.  We moved on from the meaty opening salvo to more traditional dim sum options like the barbecue pork buns, fried sesame balls, siu mai, shrimp egg rolls, and chao zhou dumplings. IMG_5741 All of the dim sum plates are priced based on size with small ($3.15), medium ($3.85), large ($4.25), and special ($5.50).  I won’t go into tons of detail with most these plates since I’ve tried these a million times over.  I did love my bbq pork buns because they were fluffy and filled with that sweet sweet char siu style pork.  As for the sesame balls, the ones at MingHin are my new favorite ones because they aren’t filled with my old enemy of the Far East:  red bean paste. IMG_5733 Instead, they are filled with a more neutral and less obnoxious white bean paste.  What I found out at a later visit is that if you get the giant fried sesame ball, they just give you fried slices of the chewy rice paste that is coated with plenty of savory sesame seeds and no beans to be found.  Another stand out in this meal were the chao zhou dumplings I ordered.  They were filled with pork, but two huge surprises were the crunchy peanuts and the slightly spicy kick with each dumpling.  Another great pick were the shrimp egg rolls. IMG_5739 They were slightly addicting with their crunchy, golden-brown exteriors that were light and not greasy at all with plenty of shrimp inside.  While all of these choices were quite standard, I knew I had to try something new, something slightly frightening to those who are happy to stick with the tried and true favorites.  Enter the pork knuckle and lotus root. IMG_5734 When it was placed in front of me, it looked intimidating, but I’m not one to back down from a culinary challenge.  I picked up a piece of the burgundy flesh, and it was oddly soft.IMG_5742  It was like eating ginger-flavored jelly.IMG_5735  It was slightly unsettling but not terrible once I got used to it.  I also tried one of the lotus roots as well, but it left me with a sour taste in my mouth.  I’m glad I tried it, but I won’t get it again.  I’ll just stick to chicken feet.  By the end of the meal, we were quite happy with the food we got and for the reasonable price.

So, if you’re looking for a new and high quality dim sum eatery, check out MingHin Cuisine!  It’s a small slice of culinary amid the jungle of restaurants, and it’s fun for the whole family!  Afterward, you can check out everything Chinatown has to offer including their square of zodiac signs among many other sights.

Tame rabbits love it

Tame rabbits love it

And wild tigers love it too!

And wild tigers love it too!

MingHin Cuisine on Urbanspoon

First Tine Eating Here, but Second Tine Is a Charm

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Update:  Even though this post was very negative of Knife and Tine in Chicago during Restaurant Week, we were treated to a comped meal courtesy of the management.  With this free money, we spent it very well given that their menu had plenty of great options compared to the Restaurant Week offerings.  While the food from our first visit was either bland or super salty, the food this time around was great all around since they weren’t under the gun to throw out tons of food all at once.  We started the meal with a free plate of their biscuit bread.IMG_6730  It was crumbly on the outside and soft and warm on the inside.  Plus, the giardiniera butter spread was a spicy cherry on the cake.  Moving on to the main course,  I got the bone in pork chop ($24) that was succulent and served on top of a bed of farro or an Italian wheat that tasted like fried rice with sprigs of green onion mixed in. IMG_6732 My girlfriend ended up getting the dry roasted mussels ($12). IMG_6733 I’m not a huge seafood person, but after trying one, they weren’t too bad compared to the more snot-like oysters.  My girlfriend said that they were absolutely wonderful especially with the fennel infused salsa verde.  Overall, it was a pleasant time, and I recommend a visit if you have a chance.

Welcome one and all to Mastication Monologues where I review restaurants and bring you some of my food adventures throughout Chicago and the rest of the world!  This post is the final installation of Chicago Restaurant Week, and sadly it doesn’t live up to other great days that were filled with spicy plates and savory treasures.  Today’s review deals with the brand new eatery Knife and Tine that opened in 2014 in the chic Lincoln Park neighborhood in Chicago.

The outside of the restaurant was modern and clean with flagstone from corner to corner, and the inside was like most modern American gastropubs:  dimly lit and dark accents.  IMG_5952IMG_5950Upon sitting down, we were supplied with our Restaurant Week menus.  It was like most other restaurants that allowed for diners to try a three course meal for the low low price of $33 dollars, but Knife and Tine also had a $44 souped up menu that had more decadent options.  The complimentary bread that started it all off wasn’t decadent.  IMG_5935The pimento cheese spread that came on the side was a bit too salty for my liking, but it was slightly spicy that salvaged my taste buds.  To start, we got an order of the spoon bread and the pear salad.  The former actually didn’t involve any bread, rather fried pieces of whipped cornmeal.IMG_5937  This staple of Southern US cooking left much to be desired on their own.  They were quite bland, and the batter had no character whatsoever. IMG_5940 They came with a hot sauce bacon aioli (dipping sauce) that might as well have been called “cream of salt with a dash of bacon”.  On the other hand, the pear salad was light, refreshing, and balanced in terms of the earthy baby arugula, sweet pear slices, and salty Parmesan flakes that were liberally strewn about the salad. IMG_5941 Then there were the arancini which are a Sicilian dish allegedly being invented in the 10th Century A.D. during Arab rule.  As for the name, it comes from the Sicilian word “arancine” meaning orange since these fried rice balls are shaped like their fruit namesakes. IMG_5943 It was fried like the spoon bread, yet a lot more flavorful than the cornmeal stuffed bites.  Unfortunately, it was a matter of quantity over quality in terms of tastes as the pimento cheese and cheddar took over this plate, and even then it was more salty than savory.  As we moved from snacks to the main entrees, I tucked into my chicken and dumplings platter.  It looked ok, and when I had my first bite, it was a let down.  IMG_5946While the crispy skin gave the chicken a satisfying crunch, the meat was greasy, and the ricotta dumplings were bland and semi-soggy soaking up the au-jus.  As for Janice’s beef cheeks, I actually preferred the brussel sprout salad that had a tangy vinaigrette over the over roasted meat. IMG_5945 I’m sure if you really like pot roast or other really stewed meats, this would be the dish for you.  It’s not quite my cup of tea.  The bone marrow bread pudding (on the left below) was confusing since I felt like the bread part overshadowed the spreadable goodness that is bone marrow.IMG_5947  It was a case of gilding the beef cheek in this case.  I was extremely impressed with the desserts, and this isn’t just my sweet tooth talking.  The denouement of our dinner took the form of coconut lime panna cotta and a super brownie.  The panna cotta (Italian for “cooked cream”) was coated with a blueberry coulis or thick sauce and topped with sesame tuiles (French for “tiles”) or a wafer of sorts and candied ginger. IMG_5949
 This Italian version of flan was also infused with a bit of coconut and lime juice with gave it an interesting tropical feel.  My favorite part were the toppings like the crispy sesame bits that brought a savory side to a sweet dessert and counteracted the sweeter pieces of ginger.  As for the super brownie, I might as well have slapped an “S” on it and called it, “my hero”! IMG_5948 It consisted of a blondie brownie buried under more brownie bites, whipped cream, chocolate sauce, and candied walnuts.  On top of this avalanche of chocotastic flavors and crunchy walnuts, it was slightly warm that left me in a food coma and drifting off to dreamland.

While many diners have raved about Knife and Tine on Yelp and Urbanspoon, I honestly don’t know if we were eating at the same place.  Based on my experience and Amy Cavanaugh of Time Out Chicago’s, don’t go to Knife and Tine unless you like overpriced and salty food.
Knife & Tine on Urbanspoon

Furama Is Fureal

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Welcome one and all to another spectacular edition of Mastication Monologues!  Today finds me absolutely freezing my toes off, but that hasn’t changed much from the previous week or so since the weather has been less than tropical.  January in Chicago, go figure.  However, today’s post will put you in a sunny mood if you are craving Dim Sum right now or ever for that matter.  I mean, can’t go wrong with Chinese tapas!  Variety is the spice of life.  If you have been to Chinatown in Chicago, you’ll find that their dim sum menus are often reserved for dinners starting roughly after 5 pm.  However, at Furama in the Edgewater/Little Vietnam neighborhood, you can overdose on the little plates of goodness from 9:30 am to 8 pm!!!  The prices for each choice range from $3 for extra small plates to $7 for extra large plates.

The exterior doesn’t look like it has changed in 50 years, and I was alright with that. IMG_4705 Inside, we had to climb stairs, similar to Three Happiness in Chinatown, to the main dining room. IMG_4702 It was spacious and somewhat filled with people on a Sunday morning.IMG_4706  There was a stage in the front of the dining room which raised my hopes for some live entertainment, but sadly no one came out to bust a move or serenade us.  No matter, the food was plenty of fun by itself.  First, there are an army of servers zooming around with carts like some sort of culinary chariot race calling out what they have to offer in both Chinese and English. IMG_4707 We could mark down what we wanted on a card, and they could get it for us, or we could just pick something off their cart.  We opted for the latter, and the first thing we picked was the 猪肠粉 or rice noodle roll ($3.50).  I must warn you that if you do not have excellent chopstick skills, this slippery mass will be extremely difficult to eat.IMG_4708  After living for a year in South Korea, I thought I was the Mr. Miyagi of eating with chopsticks, but these noodles were so hard to pick up.  The shrimp inside were cooked perfectly, but the slippery and savory soy drenched noodles had to come later when I used Mr. Fork to be less than cultured.  Next, we got an order of the pork chow mein noodles ($9.25).  IMG_4709They were crispy but a bit too greasy for my liking.  In the background you can also see the pan fried shrimp and chive dumplings/韭菜虾饺 ($3.75).  Those were great since the crispy rice skin gave way to chunks of shrimp and plenty of verdant onions.  The 蒸餃 spinach and shrimp dumplings were really eye-catching.IMG_4710  I had never seen a spinach-infused dough used before in dim sum, so we helped ourselves to a plate ($3.75).  The spinach in the chewy dough didn’t make much of a difference, but the greens and shrimp found on the inside were very lightly seasoned which left the earthy veggie tones come through and blend nicely with the shrimp. IMG_4712 Our next stop on our dim sum adventure was my call when I heard them shout “叉燒!” or “Char siu!” ($5.60).  I may not know a lot of Cantonese/Mandarin, but I know that this pork option is off the hook or more like off the fork since more like it since char siu literally means “fork-roast”.  What makes it so great?  Well, consider this the ancient form of barbecue where they use a molasses-based rub that creates a sweet crust on the pork skin and permeates throughout the meat.  IMG_4711It is then treated with some red food coloring to make it really stand out along with a bath of spices and wine on certain occasions.  When all of these ingredients come together, you get a plate of pork chunks that are both savory yet sweet that no Western pit boss could get close to.  We then stepped it up to get 叉烧包烤 or baked cha siu bao which are Cantonese baked pork buns.IMG_4713  I had tried the 蒸 (steamed) bao in Hong Kong, and I think I prefer them over the baked version.  Still, these buns were delicious.  Their shiny exteriors concealed a moderate pocket of the aforementioned sweet meat, but I feel like they skimped on the meat and focused more on the bread.IMG_4715  After we had our fill of savory treats, we hit up the dessert cart.  We got 煎堆 (Jin deui) or sesame buns ($3.50), sweet rice pastry ($3.50), and  蛋挞 egg custard tarts ($3.50). IMG_4716 I had the sesame buns before, and it’s probably the only time I’ll willingly eat red beans in Asian cuisine (click here to see my reaction to red bean in Korea). IMG_4714 I think it’s because it’s surrounded by sweet, super chewy mochi (rice dough) and drowned out by savory sesame seeds.   I really was a fan of the sweet rice pastries which utilized the same rice dough in the shrimp rolls we got to start this entire meal.  Instead of floating in soy sauce, they were coated with coconut and filled with chopped peanuts and sweet syrup. IMG_4718 Talk about decadent yet not really.  It was a Taoist dessert with a mix of sweet yin to the subtly savory yang.  Finally, there were the egg tarts that were competently made but nothing like what I tried in Macau or Lisbon where they are originally from.  These tarts made their way into Cantonese cuisine in the 1940s via the Portuguese colony of Macau, and now they are served in dim sum halls from San Francisco to NYC.  By the end, we were stuffed like the dumplings we just destroyed yet in a Buddha state of bliss.IMG_4719

So if you want some delicious dim sum that you can get any day of the week at reasonable prices, definitely make the trip up to Furama!
Furama on Urbanspoon

You Have Been Dvowred!

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Well, looks like I’ve surpased the view record once again for my blog today.  Why the sudden spike in popularity?  I have no clue, but I’m not complaining.  The most interesting thing is that it’s led not by interest in the posts detailing me consuming a live octopus, a duck’s head, or even silkworm larva.  Instead, it’s a bacon cheeseburger in Itaewon in Seoul.  Perhaps there is some sort of comfort in simplicity, but that’s fine with me.  Just keep on reading!  So, today on Mastication Monologues, in honor of the Sochi Olympics, I bring you the scrumptious Russian food of Gostiniy Dvor!gost4[1]

I’ve had my fair share of Russian or similar cuisines since I’m of slavic descent which means I have a soft spot in my heart (most likely due to the heavy ingredients) for all things cabbage, sausage, and vodka.  My friend, Bora, knew this as well, so she suggested that we check out the eatery located at the Dongdaemun History and Culture Park metro stop in Seoul.  Come out exit seven, and make a u-turn to the right.  Then make a left on the street you run into, and you’ll see it on your left on the second floor. IMG_1918 I beat Bora there, so I secured us a table on a weekday where there was no one else in the restaurant.  The middle aged Russian lady immediately greeted me with a добрый вечер or “Good evening” which I returned.  I sat down, she then brought me a Russian menu.  However, she was shocked when I asked for an English menu since I looked like one of her comrades from the Motherland. IMG_1919 I could read the Cyrillic on the English menu still, and I saw that they had a lot of Russian classics like блины (pancakes), борщ (beet soup), and пельмени (dumplings).  Bora eventually rushed up the stairs, and we got down to food business.  To drink, we saw that they had Baltika beer which ranges from 1 to 9 with 1 being a light lager and 9 a hearty bitter.  Naturally, we split a 9 which was delicious and not too dark.  Foodwise, we split a bowl of okroshka (a thin sour cream soup), a pork cheese cutlet, and lamb pelmeni.  The okroshka came out first, and it was a wonderful starter for our Russian food fest.452149  It wasn’t chilled but slightly cold.  On top were chives and green onions and lurking below the surface like a couple Soviet subs were small chunks of ham.  The cool cream mixed with the onions and cucumbers provided the perfect compliment to the fatty pieces of meat.  It only the set us up for the glorious pork cutlet that not only was boneless but draped in a golden blanket of cheese which was inlaid with grated potatoes.IMG_1921  It had something fatty (cheese), something meaty (pork), and something starchy (potatoes)=I’d totally RSVP to this dish’s wedding.  However, it was slightly salty which might not settle well on everyone’s palate, so just a warning to those who like blander food.  As for the pelmeni, they were a bit more understated since they were steamed and dressed with a simple sour cream sauce. IMG_1922 The dough’s integrity could have been a bit better since the dumplings would fall apart more often than not when trying to fork them into my gaping maw.  Thankfully the lamb was adequately spiced which in turn amped up the flavor of a plate that possibly could have been quite average.  By the time I popped the last mini-lamb pocket into my mouth, I was stuffed with plenty of good food washed down with a beer that is in another universe compared to South Korean beer.  So quit Stalin and go to Gostiniy Dvor!

Foodie tested, Putin approved

Foodie tested, Putin approved

Hong Kong (Part 3)- A Lil’ Dim Sum-Sumthin’

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What is happening, everybody?  Welcome to another edition of Mastication Monologues!  If you didn’t read my last post, I finally made it to the century mark in terms of blogging, i.e. 100 posts.  So this a small step towards the next 100 posts.  Today continues in the same vein of the last couple of posts where I talk about my food adventures during my Korean Thanksgiving vacation in Hong Kong (Post 1, Post 2), Macau, and Taiwan.  Today I wanted to bring you the food that I enjoyed during my last full day/night in Hong Kong.  We begin with my journey to the quaint fishing village of Tai-O on Lantau Island.

I originally went to Lantau to see the big Buddha statue that I saw on posters and on friends’ Facebooks, but while doing my research, I found out that a lesser known attraction is Tai-O fishing village.  Naturally, I always prefer checking out lesser known spots that aren’t crawling with tourists like a honey-smeared popsicle chillin’ (see what I did there) on top of an anthill.  When we arrived, I saw on my map that the little blurb said that the village was once known as the Venice of Hong Kong due to its location in relation to the sea, and all of the houses are on stilts which creates mini-canals for their boats.  Plus, they have wild pink dolphins.  That’s right.  Flipper and friends got a new paint job courtesy of excess blood vessels under their skin.  If you go to Lantau, skip the Buddha and go on the dolphin tour.  Nothing like whipping around on a tiny fishing boat and seeing these unbelievably beautiful animals in the wild.  Food-wise, obviously it’s a fishing village, so they’re known for their dried fish filets and shrimp paste.

Mmm, dried fish

Mmm, dried fish

However, I’m not the biggest seafood fan, but I do have a sweet tooth.  So, I found another Tai-O specialty:  nougat.  I got a variety pack for 20 HKD that contained black sesame, plain, and green tea chunks, and I did not regret it at all. IMG_0819 It made a great snack while hiking up to see the Buddha and also look out at the pristine forests of the island.  My personal favorite was the black sesame because it tasted like a mix of vanilla, sesame seeds with a slightly earthy aftertaste, and lightly salted almonds.

Some black sesame nougat

Some black sesame nougat

The mix of sticky and crunchy really hit the spot.  After a long day of walking and sightseeing on Lantau Island, I had dinner.

I ended up going to one of the most popular dim sum restaurants in Hong Kong with a Michelin star:  Din Tai Fung located at 20 Canton Rd in Kowloon, Hong Kong. Let me warn you that the wait might be long if you don’t get reservations or are picky about seating.  Thankfully, I timed it perfectly. It was very busy, but I liked the surroundings in the shopping mall and my friend I made at the entrance.

Look at that punam.

Look at that punam.

Main dining room

Main dining room

I started the meal off with some xiaolongbao (小籠包) that had soup on the inside.

Secret soup attack dumplings

Secret soup attack dumplings

You had to be very careful not to bite into them too quickly or else your mouth would be treated to a piping hot broth bath.  So I saw the proper way to eat them was to nibble a hole in the top to let it cool and put some of the soy sauce marinade on the inside.  Then you could pop the little tasty pockets in your mouth once they cooled down.  Before I could even finish my second dumpling, they were bringing out the second and third plates.  One was a mini-bowl of longer dumplings filled with  shrimp and pork, and the other plate had orange spicy chicken. IMG_0828 The longer dumplings were extremely slippery and hard to grab with my chopsticks, but the struggle was worth it.  The skin was tough enough to hold the contents back from erupting all over the bowl, yet tender enough to give way with the slightest grazing of my teeth.  As for the filling, the shrimp and pork was simply decadent with a whole surf and turf meal condensed into one bowl of dumplings.  As for the orange spice chicken, I liked it because it was all white meat coated in a sweet orange sauce that had a gentle spice level, and the dried seaweed garnish was a good addition because it complimented the wet, sweet meat with some dry, crunchy vegetables.  Just when I thought this parade of great food would stop, they bestowed upon us a dumpling the side of probably a newborn baby’s head.

Big old softy

Big old softy

It was more bread than meat, and the bread was sticky yet soft as a cumulus cloud.  Inside I encountered a large, seasoned pork meatball that was similar in taste to the soup dumplings’ interiors.

Big dumpling fall hard

Big dumpling fall hard

I also ordered a bowl of beef noodle soup which is a Taiwanese specialty which made sense I had it there because Din Tai Fung is originally from Taiwan.  I can see why Taiwanese people always crave this national dish.

Elite beef to eat

Elite beef to eat

From the strong and salty beef broth to the tender pieces of beef, it was a solid dish that I’d ask for on any cold day in winter.  Oh yeah, and the noodles were not too bad either.  Finally, I had “dessert” in the form of taro dumplings.

Taro dumplings

Taro dumplings

It was a nice change of pace from all of the aforementioned meat laden dishes, and it was a refreshing way to cleanse the palate of the strong flavors with the slightly sweet purple paste that I always love in my boba tea. IMG_0833 It was a great end to my night, so if you’re looking for great dim sum, check out Din Tai Fung in Hong Kong, but be prepared to wait since the quality and price always ensure that there is a horde of hungry people waiting their turn to try the greatness that awaits them inside.

Next installment, I go to Taiwan and eat out of a toilet.  Need I say more?

It’s Easy Being Green

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Hello and welcome to part two of my Easter special on Mastication Monologues!  Today I am going to be talking about a classic Korean noodle shop that my friend introduced me to for Easter lunch.

Even though I’m far away from friends and family back home, I at least found a Catholic cathedral in Korea that I could go to to celebrate the resurrection of Christ.  I was interested to see the Koreans’ take on mass since I have been to services in other foreign countries, and each nation has their own take on the Catholic rites.  I went to the Myeongdong Cathedral in Seoul on a beautiful Sunday, and the Church was pretty impressive in size and design (Gothic, specifically).  After mass, I didn’t have anything planned for this lazy Sunday since there strangely wasn’t anything Easter themed to do in a country that has tons of fervent Christians yet not even one type of Easter candy or colorful egg.  So my friend, Steph, met up with me for lunch since we both were starving.  We ended up at Myeongdong Gyoja which is a Korean noodle house that has been open for over forty years in Seoul.gyo

They are known for their kalguksu or hand cut noodles, and only have four to five dishes on their menu.  Most of them are noodle broth meals, but they do offer steamed dumplings as well.  Steph told me that their specialty was the meat broth option, but I saw the spicy noodle option (bi bim guksu).  Obviously, I gave into my weakness for all things spicy and decided to give it a try.  The service was very prompt in the extremely busy and semi-cramped restaurant.  You also share tables with other diners if it’s just two of you, so just a heads up for those of you looking for a place to have an intimate conversation or want a bit more privacy while dining.  It was 8,000 won upfront for the noodles along with some kimchi banchan, a bowl of beef broth, rice, and gum for the ubiquitous after-dinner breath in Korea.IMG_1353  All of it looked very fresh and elegantly presented especially the noodles that were unlike any noodles I have seen before in Korea. They were a deep forest green!  It didn’t really deter me much as I tucked into the verdant jumble of deliciousness.  The noodles were very supple and thin and were thickly coated in red pepper powder and gochujang chili sauce.  Plus, bi bim guksu is a cold noodle dish, so I was kind of caught off guard with the first bite.  It wasn’t too spicy for yours truly, but every bite contained an undercurrent of cucumber notes that came from the cucumber slices that were hiding underneath the green tangle and the freshly julienned cukes on the side.  By the time I reached the end of the bowl, I was filling up fast on the glorious noodles, but I had room for finishing off the kimchi.  I’m going to say it now, but this was the first bowl of kimchi that actually was somewhat spicy.  For some reason, the chili sauce they doused the cabbage in had a strange numbing-spiciness I could only liken to a Sichuan chili sauce I had at my friend David’s hot-pot dinner (See Drop It Like It’s Hot Pot).  There was also a lot of garlic powder in it, hence the gum.  I had two helpings of this fiery side-dish much to the surprise of one of the waitresses who went along scooping more into other diners’ bowls.  So if you like spice, definitely check out the kimchi at Myeongdong Gyoja.  As for the beef broth, it was very simple but intensely flavorful.  I’m sure it was quite high in sodium like a lot of broths, but it tasted like I was biting into a succulent steak roasted by God on this holy day.

Anyway, I give Meyongdong Gyoja the waygookin (foreigner) seal of approval if you want to try a piece of Korean traditional cuisine in a famous place or at least try some kimchi that lives up to its spicy reputation.

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