Pork gomtang was selected as one of the ‘8 best New York foods of the year’ by the New York Times (NYT).
On the 13th (local time), NYT announced the 8 best foods in New York this year and introduced pork gomtang from Okdongsik, located in Koreatown, Manhattan, New York.
The NYT introduced, “Okdong-style pork soup made with thinly sliced pork and white rice in a clear, golden pork broth is a soup you won’t get tired of eating every day.” He emphasized, “It is especially welcome on days when special news is received.”
Warm soup and rice are placed together in a shining bronze bowl, and Okdong-style pork soup topped with a few pieces of pork leg and chopped chives is served on the table along with kimchi.
Okdongsik, a soup restaurant that opened in Hapjeong, Mapo-gu, Seoul in 2016, opened as a pop-up store in New York in November last year and officially opened as a New York branch last April.
Okdongsik’s main branch, Hapjeong, has been selected in the Michelin Guide from 2018 to this year.
The NYT also became a hot topic last June by introducing Okdong-style pork soup in detail.
In particular, it is noteworthy that the Korean expression ‘cool taste (siwonhan-mat)’ is spelled out in detail and the taste is explained in detail.
NYT said that pork that is boiled for several hours is more tender. He evaluated, “It does not have any of the thick, heavy animal smell and odor typical of pork broth.”
He continued to praise Gomtang, saying, “What sets it apart from other Gomtang is that they put great care into each and every ingredient, making a bowl of soup feel like ‘more than just soup.’”
He also introduced that you can enjoy a sweet and crunchy taste if you eat it with kimchi.
Currently, Okdongsik is focusing more on its main menu item, pork gomtang, in a way that is different from other Korean restaurants in the United States that are expanding their menus.
The NYT also emphasized, “Rice cooked to a fine grain is not starchy or lumpy and has a subtle, subtle floral scent.”
In particular, NYT restaurant critic Pete Wells said that after eating Okdong-style pork soup, “I experienced a feeling that was the exact opposite of indigestion,” and introduced this as “refreshing taste” in Korean.
At the same time, he praised the ‘refreshing taste’, saying that it is the pleasant feeling of happiness you feel when eating a light and balanced meal, and that you can feel happy after eating Okdong-style pork soup.
Source: Donga
Mark Jones is a world traveler and journalist for News Rebeat. With a curious mind and a love of adventure, Mark brings a unique perspective to the latest global events and provides in-depth and thought-provoking coverage of the world at large.