The paradox of Koreatown for someone like me, who calls Seoul home outside of NYC: you avoid it as long as you can—save for the occasional trip to H Mart for their affordable bulk kimchi. Yet once that inherent craving for hard-to-cook-yourself dishes like samgyetang or naengmyun strikes, I find myself once again armed with low expectations, waiting in a long line to be seated …
Kimchi has always been a source of Korean pride—yet the obligatory side dish (and cultural symbol) has made headlines in the past few years as cheaper Chinese imports have taken over restaurants and supermarkets. New Yorkers now can get a taste of kimchi that’s made authentically, with a lot of love, fresh ingredients and a pinch of creativity, thanks to Kimchi Kooks. The young Brooklyn-based …
While there are many small restaurants crammed into Manhattan’s block-long Koreatown on 32nd Street, their menus are pretty similar. Each offers the traditional home-cooked staples that Koreans overseas crave, from doenjang jjigae (soybean paste stew) to samgyetang (ginseng chicken soup), with little variation—as their purpose is to restore the memory of mom’s meals. But for diners who are eager to try a new angle on …
