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Korean-style shabu shabu kalguksu
January 6, 2012, 12:13 pm
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Korean-style shabu shabu kalguksu

One of the Korean dishes I miss most from my days in Seoul is “shabu shabu kalguksu,” a Korean spin on Japanese shabu shabu hotpot that involves knife-cut noodles and a spicy leek and potato broth. See excerpt from Eyes in Korea below (and click through the link for more mouth-watering photos and descriptions).

Korean Shabu Kalguksu

My overview of Korean food continues and our target today isshabu kalguksu or chopped noodles.Shabu kalguksu is a very popular dish in Korea. Some people think it is a Japanese cuisine according to the name “shabu”, which is a Japanese word. Others say it is similar to Mongolian Genghis Khan’s meal. Some Koreans also say it is “toryeom” meal originated in Korea. As it often happens, nobody knows the real story for sure, so let’s concentrate on the dish itself.

I often go with my friends to Doul Shabu Kalguksu restaurant which is our favorite spot in Daejeon. Usually we order seafood kalguksu. The ingredients of the shabu kalguksuinclude seafoods, meat, vegetables, mushrooms, noodles and rice with eggs. Furthermore there are many side dishes served at the table.

New York has a Koreatown, so why can’t I find my shabu shabu kalguksu here?!? I may, however, have found a passable alternative at Arirang (my favorite NYC spot for kalguksu, sujaebi, and kimchi jeon) – the chicken shabu kalguksu. I’m checking it out on Monday evening as it purported feeds 3-4 people – which means it probably feeds 6 with sides and apps. I will report back shortly.


Downtown Asian eats
July 24, 2009, 3:31 pm
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It’s been a while since my family got together: mom, dad, brother, me. They’re in town this weekend, and it’s going to be full of good, homey-feeling Asian food at equally good prices. Here’s the plan, ranging from Chinese (soft shell crab, hotpot, soup dumplings) to Vietnamese (banh mi, bun) to Japanese (izakaya) to Korean (and why I hate eating Korean food that is not cooked by my mother):

Great NY Noodle Town (28 Bowery at Bayard, Chinatown) – Soft shell crabs (my dad’s fave) are in season! *Thanking lucky stars* At $16 for two large, meaty, salt-baked soft shell crabs, you really can’t go wrong. The Cantonese noodles with beef are also good ($6.95), and I’m a huge fan of the Sauteed Pea Shoots ($9.95). It’s open late-night in case you’re ever craving shrimp wontons in noodle soup after a night out downtown ($5.95).

Grand Sichuan (125 Canal Street between Chrystie St & Forsyth St – Chinatown/LES) – Local hotpot joint for groups of 4 or more. We’ll be getting the half spicy, half mild broth with beef, Chinese cabbage, Udon noodles, enoki mushrooms, and fried tofu. Continue reading