Bibim Bap: Korean style jambalaya of rice, assorted vegetables and ground beef + long hot pepper paste ($13.95)
I’ve failed as a food lover in New York City. I’ve only been to one restaurant in Ktown. But since I have one more month left as a student living in NYC, I’ve decided that I’m going to go all out with eating out. I’m going to attempt to eat out once everyday. And you thought I ate out alot before…
So Jungyon, Seth, Albert, Jerry and I met up for a late lunch at Gahm Mi Oak. Despite all of the research that I did, it was pretty much an on the spot decision to eat there. Supposedly there’s a few in Korea, but the place is known for their Sul Long Tang.
Their Sul Long Tang is so well known that they separate it on their menu (see that on the far right?). And yes, that is the menu. But don’t fret, there’s a menu for non-Koreans too, with pictures!
If you walk in and speak Korean to them, they pretty much assume that everyone in your party is Korean. Han Chinese (Seth) and I obviously can’t speak Korean, hence the surprise when the waitress came by and Jungyon ordered. Everyone ended up getting the Sul Long Tang, but since soup is on the bottom of the totem pole in terms of food preferences for me, I chose to go with the Bibimbap.
Sul Long Tang snowy white ox bone soup with white rice and white noodle (add scallion, salt and pepper to taste) ($9.22)
Despite what it might look, the bibimbap was REALLY filling. I was a bit disappointed that they didn’t offer it in a stone bowl (Dolsot Bibimbap) because that meant no egg or sizzle. And then I was further taken aback when their bibimbap rang in at $13.95, the average price for Dolsot Bibimbap (which is generally more expensive). But the dish was really delicious and I have nothing to complain about, although a fried egg in there would have been nice.
As for the Sul Long Tang, I wasn’t the biggest fan. Soggy rice always makes me cringe, but if you like congee, you should give it a try.
Whereas most Ktown restaurants would give you a bunch of tiny dishes as their “Banchan,” Gahm Mi Oak gave us two giant plates of kimchi and leaves of white cabbage with long green peppers.
I haven’t had alot of kimchi, but I thought this was among the better ones that I’ve had. Jungyon testified to its authenticity and taste. Those giant chunks in there aren’t potato but radish. The kimchi is meant to be eaten with the Sul Long Tang and I guess with any main because it was great with my bibimbap.
(The peppers actually aren’t as spicy on the bottom since the seeds are located near the middle and top)
(Seth didn’t know how to properly use chopsticks. So we had to teach him…)
Overall, a decent meal, but I think I’m gonna get me some Korean BBQ next time.