Non-Korean Eats

Ban Ban: How Korean Chinese Food is so Good!

Korean Chinese Delivery is so good. It’s one of my favorite things to get delivered for lunch (but I try not to get it too often, because it’s not the healthiest thing). The coolest thing about Korean Chinese Food is that you can “ban ban service” or “half half.” You can order 2 half sides of your favorite dishes and they’ll serve it in a unique separated bowl. I recommend the Tangsuyok (fried pork in sweet sauce) and jjajamyeon (noodles in black bean sauce).

Chinese Half Half Service
1/2 Black Bean Noodles and 1/2 sweet fried pork
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Non-Korean Eats

Sometimes you just gotta have Chinese Food: Shin Mun Gak

신문각 I love the signage.

I don’t know why, but sometimes I just get a craving for Chinese food. Growing up, Saturday was Chinese Food day. We would head over every week and put in our take-out order at the Great Wall Chinese Restaurant. When I was a boy in Delaware (now I’m going to make myself sound like a dinosaur), Chinese food was just getting popular and the Great Wall was the hottest spot in town. In my family, we all had our favorites. Mom liked the Lomein, Jill liked the General Tso’s Chicken, I liked the Beef and Broccoli, and Dad liked the pork fried rice. We would always get the sweet and sour soup, an extra box of rice, fortune cookies, and the fried dough things they served with peach colored “duck” sauce.

In Korea, I get cravings for American Chinese food, but it’s hard to find. I mean there is Ho Lee Chow, but it’s not the same. I am developing a taste for Korean Chinese food and I found this great little hole in the wall by Gwanghwanmun Station. It’s down an alley as you head to the Seoul National History Museum (서울역사박물관). It’s called Sinmun gak and they’ve been at that location for 20 years. The black noodles are good and so is the shrimp fried rice.

Shin Mun Gak (신문각)
736-3289
736-0865

My theory for finding good restaurants is:  the older, the better.
I love Shrimp Fried Rice
Their Jjajamyeon (black noodles) are great.

Man, this place hasn’t been renovated in like 20 years. I love the cans of ketchup just sitting out.
Dumplings.
Plates
Black Noodles
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Original: Seoul Eats/ Blogger Version

Korean Chinese Food is Awesome on Cold Days

I love Black bean sauce noodles and Mapo Tofu on cold days. One of my favorite places to go is over by Chumgmoro station exit 5. There, they make their own noodles on site and their black bean sauce has peanuts in it.

Awesome for cold days because the blackbean noodles have like 900 calories per bowl (no joke…but that’s if you eat all of the noodles and sauce).

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Original: Seoul Eats/ Blogger Version

CLOSED Red Pepper Republic

The other day, I was invited by Sunafood’s Sean Han to visit Red Pepper Republic. First of all, great name for a restaurant. The concept of the restaurant is spicy szechwan style food done in a sleek, seductive way. It doesn’t look like one of those Chinese joints with gaudy red lanterns hanging from the ceiling. The space is modern, yet secretive. I imagine that games of high stakes poker were being played in the nooks and corners- it has the Chinese club vibe from Indiana Jones going for it. Anyway, I got to interview Stanley Choo, one of the heads of marketing and he’s going to tell you about this restaurant.

You can find it across from the City Air Terminal near Samsung Station (COEX). 02 508 1320.

The shrimp dish was very different than what I had before. The addition of green peppercorns and other spices gave it almost an Indian spin to the szechwan dish.

Dan

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Original: Seoul Eats/ Blogger Version

Restaurant Impressions: T-won

This article is in the new issue of Eloquence Magazine. You can see it with the wonderful pictures that Penny took.

Dan

Restaurant Impressions: T-won
By Daniel Gray, Chris Sanders, Penny Brooks, and Magik

Recently, Eloquence Magazine was invited by the Seoul Plaza Hotel to visit their Chinese Bistro restaurant, “T-won.” Excitedly, Chris, Penny, Magik, and I accepted; and a few days later we were in the restaurant. They asked us to give our honest assessment of the meal and the restaurant.

In my opinion, Chinese food seems to be the chameleon of its environment: the cuisine changes to adapt to its surroundings. American Chinese food is nothing like the Chinese food in Korea, Japan, or China. So when I heard that T-won was a “Chinese Bistro,” I fully expected a chameleon with polka dots.

As soon as you enter the restaurant, you realize that this is a not your typical Korean Chinese restaurant. I said to my group, “it looks like an opulent space pad. I fully expect people to start doing martial arts in zero-G.”

I don’t think everyone got my references and they simply gave me a quizzical look. Chris replied, “I don’t know, Dan. To me it looks like one of those restaurants in Chinese movies set in the early 1900s.”

Now, I didn’t know what these restaurants that he referred to looked like, so I smiled and nodded. Penelope added, “It’s a very class place. I enjoy the openness and the space.” And to this Magik replied, “let’s eat.”

The interior was quite impressive. I admired the large private rooms. One of the rooms with its rose hard wood floors with dark mahogany high back chairs, moss green tablecloths, and jade walls, evoked a calming sophistication.

We were greeted by our host. She had already picked out our menu for us, so we set and ready to eat. We were told if we preferred “course” service and we replied, “of course.” I really like the idea of being served dinner courses because it feels less rushed.

We started out with a thick mushroom and crabmeat soup. The thick gelatinous broth with subtle crabmeat and delicate stem mushrooms was a great start- the heat activated our appetites. Chris added, “This is exactly what I’d want to have at a good Chinese restaurant.” about the soup.

This was followed by a Fresh Vegetable and Fried Chicken Salad with a sweet and sour dressing. The dressing had a citrus accent and it was balanced well with soy sauce, crisp vegetables, and savory, crunchy chicken. I found it quite delightful, but Penny thought the use of iceberg lettuce insulting. She suggested romaine instead. Magik was too busy eating and Chris said that he admired the colors in the dish. The dish did have a nice contrast of golden brown, green, and red sweet peppers.

Then another dish followed. This was the fried shrimp with a Mango and Mayonnaise sauce. It wasn’t a favorite the table. Penny said, “I think this is a bit too fusiony.” We all agreed with her, well except for Magik. She was happy because it meant more for her.

The next course were spring rolls stuffed with cabbage and cheese. The spring rolls were double the length of the average spring roll. Let me tell you, the size did not increase the enjoyment of this dish. The cheese and filling made the wrapping too soggy. This is one recipe that needs to be reworked.

Don’t worry, the next couple rounds of dishes redeemed the spring rolls and the mango and mayonnaise shrimp. We had a delicious version of Tangsuyuk that had tomatoes in the sauce. It was nostalgic for me because it was like General Tso’s chicken that I would get from the states. Even Penny liked it. The chucks of tomatoes added complexity to the tangy sauce.

And for the last course of the main meal was a variety of different noodle and rice dishes. The fried rice dish was perfect. It was as if each grain of rice was individually wokked. To get rice done this way requires one of two ways. You get a particular grain of rice (Korean short grain rice won’t work because it is too sticky) or you refrigerate the rice overnight so it dries out. The different soups were fine. The fiery jjampong was filled with the bounty of the sea and the spaghetti was an interesting twist on this otherwise typical Korean dish.

We also had a second noodle soup with a clear seafood broth. This one had a subtler flavor, but it was deceptively spicy.

So we thought that this was the end to our meal, but then came dessert. It was iced persimmon with tapioca balls on top. This was a great way to cleanse the palette and ease our minds.

T-won is not your everyday restaurant. It’s for special occasions and for hosting guests and parties. If you have guests from overseas and you would like to console them into Korean food, then I feel that T-won would be a great place. The environment is a familiar mix of the exotic and new. As Penny put it, “it is a very classy place with a variety of seating areas from privately enclosed dining rooms to a centrally open seating which faces an open kitchen. There you can watch the staff preparing the meals – flames flying and all.”

When I do go back, I look forward to trying the sautéed beef with pine mushrooms, the sautéed spicy chicken with coconut sauce and lemongrass, the steamed shark’s fin in oyster sauce, and eggplant in a spicy bean paste.

T-won
Yonsei University
www.t-won.com
#365-6564
서울시 서대문구 신촌동 134번지 연세대 동문회관 B1

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