Results 1-2of 2 Reviews
New York City, New York
May 21, 2006
From journal Korean Restaurants of NYC
New York, New York
November 19, 2001
Dress in machine-washable clothes if you chose to dine here. The smell of charcoal and spices hit you upon entry, and will linger in your clothes and hair after dinner. This is a small sacrifice for the excellent food. I go straight for the barbeque and may add a few regular dishes. My dinner this evening was typical, with an order of Kalbi (marinated boneless beef ribs), chicken, and shrimp. Seven small dishes immediately arrive at the table, along with lettuce, bean sauce, salad, garlic and chili, as well as rice, soy sauce and the plates of raw meat. Then hot coals in metal containers are carefully lifted and placed into the pit of the barbeque in the middle of the table. Coals are rarely used these days, as other restaurants use a gas flame. I find the coals add flavor to the meat.
Kalbi is delicious, tender, juicy and perfect when grilled to medium rare. The chicken is very tender and the shrimp extremely fresh and large. Use the tongs to cook food on the grill, but the staff usually insist on helping you. Dip the grilled Kalbi in soy sauce and vinegar mix, add some bean sauce, rice, kimchee, and wrap it all with lettuce. Sample some pickled turnip, marinated spinach, and the other side dishes. Broth is served and I like it with rice (probably not proper etiquette, oh well!) For a large group, try the seafood pancakes and the kalbi jim. This is beef short ribs stew, very flavorful in a slightly sweet dark sauce. Korean hotpot is also good, similar to the Chinese hotpot and the Japanese Shabu Shabu. The mixed glass noodles are excellent, as is the raw beef, which I call Korean beef tartar. No matter what you order, you will find plates of food to cover your table.
Korean beer is light and an excellent choice with the meal. The prices are now $18.99 to $19.99 for each order of barbeque meat. This includes the side dishes, condiments, rice and broth for everyone at the table. The relatively higher prices reflect the high quality of ingredients used. The service is better, not so rough around the edges. The renovations are an improvement. If only they could get more powerful vents so that our clothes don’t smell so much afterwards! (I think Woo Lae Oak in Soho is the only Korean restaurant in town with that ability.) Kang Suh is open 24 hours and has another branch in Yonkers.
From journal Eating Well in New York City