grover

The best way to enjoy blowfish would be eating sashimi but fresh one is very chewy because it contains a lot of collagen. So usually it is necessary to be matured for a couple of days. However, having a blowfish stew (mild one) is second best way to taste. The one Escoffier and I had in Seoul was very good. We went to the best place in the city. That's why it was very expensive. Usual blowfish season is November - February.

I thought it was the lunch time he stopped by...

Matt, either fried veggies or grilled veggies, edamame, and maybe mungbean pancakes (ask if pork is in) could be for your sister. I just found some blowfish menu and it is very tempting.

I have been passing by the area many times since I saw its sign board. It was easy for me to guess the owner is trying to have a bit more expensive and classic style restaurant. After I read Tom's review and heard from my Korean friends who have been there, I really want to go. The menu looks pretty much same as Woo Lae Oak's.

Speaking of radish slices, it is a very new trend (less than 10 year old) whereas lettuce wrap is more than 1000 year old tradition. Koreans got the lettuce seeds from China and have used the leaves for wrapping steamed rice.

I saw the radish slices at Annangol first time. You can get the ready-made radish slices at Korean grocery stores.

Thanks Dan. It was my first time to volunteer and my pleasure doing it as a group.

I was teamed up with a lady who joined individually and she was very helpful. I didn't know that DCCK is a 2 blocks away from my office building. I could have come more often if I knew it.

I tried the kimchi pancake (why is their pancake reddish in color?), spicy beef stew, and fried croaker.

As you see, Kimchi is red. If you meant that their pancake was more red than any other Korean restaurants' pancakes, then I would say that the chef didn't scrape the stuffing enough whether it was intended or not.

I don't know how exactly the blood helps out hangover but beansprouts in the soup help neutralizing formaldehyde.

Usually hangover soup is not supposed to be spicy. Haejang means relieving intestine. Don, I don't know if you tried Haejangkuk at Gamasot but I recommend because it is really delicious.

As I am sure there are many, many folks working in the industry at very highly regarded places that did not grow up eating, cooking, or even thinking about the food they are now preparing.

Your theory could be applied for this: American chef for French or Italian cuisine. So far I haven't seen any Caucasian chef for ethnic cuisine, however, I know RJ Cooper can make great sashimi.

4 or 5 years ago, we went to Ten Penh to celebrate my birthday. I ordered a fish which was on top of kimchi. It sounded interesting when I read the menu. The fish tasted fine but what they called kimchi was not a real kimchi. It wasn't fermented at all and just put some red pepper flakes on napa cabbage. It also didn't match with the fish. The chef didn't need to create same kimchi as Koreans did but I hope that the restaurant doesn't mislead the customers with using a wrong terminology.

ema also suggests great choices. I hesitated mentioning To Sok Jip because the place is tiny and incredibly popular so it might be difficult to be there when a table is available for sphere777. I was there on Saturday night around 7:00 PM. We waited for 25 minutes and finished our meal around 8:30 PM. Still I didn't see any empty table.

For Bon Chon chicken, it takes 30-40 minutes to fry chicken pieces in order to make them crispy. It might be a good idea to order on the phone while you are on the way in order to save your time. Click here for Bon Chon Chicken Menu. There are 2 different flavors: Soy sauce and Spicy. Please come to our Spring picnic. We are going to have Fried Chicken Tasting and I will bring Bon Chon and Cheogajip fried chicken. Try Yo Fruit for your dessert course. It would be fantastic in Summer.

I agreed with Dean's choices. Since you live in Gaithersburg, MD, I would like to add this place called 'Da Rae Won'. It is the best Korean-Chinese restaurant. It is not too far away from your location. The address is 5013 Garrett Ave. Beltsville, MD 20705.

In NOVA, there is a Korean-Chinese restaurant called Jang-Won Bahn Jom but this place can't beat the one in MD.

I don't know how many people you are going to bring. Honey Pig and Oe Gad Jib are for the bigger group than 2. Gamasot is very clean and quiet. You will enjoy any kind of soups. I recommend short rib soup (Kalbi Tang) or spicy Kalbi Tang.

Yechon has wonderful dumpling soup. For formal Korean dinner, I would go to Han-Sung Oak.

Please PM me if you need further information.

We (4 adults, 10 yr old kid and 2 yr old kid) went to To Sok Jip Saturday around 7:00 PM. The place was packed and people were lined up.

We waited for 25 minutes and got a four top table in the corner. I ordered bulgogi for two, fried croakers and Korean miso stew when we were standing in line (seafood pancake and tofu stew were not available at the time). The quantity was enough for all. Kids loved bulgogi and croakers. A small sized kimchi stew came along with the fish. I would say bulgogi here is more like sukiyaki but was delicious. The price was $60.00 for everything including tip. I thought about having a $20 Tuesday but the place is too small and too crowded so I would rather do 'On a whim' kind of dinner with DR.com friends. We went to Yo Fruit after dinner.

It comes with a side dish of sauce, green onions and more stuff which you use to dip the goat in. Kay had a soup whose name I didn't really catch. Good broth, lots of veggies, a few bit s of pork blood and big chunks of fatty meat. Again really good.

I guess that she got a hangover soup (hae-Jang guk). It became my favorite, too. If you don't like the blood, ask them to remove as much as possible.

I have been there three times and enjoyed mini bungsu and plain yogurt. It is our dessert course after To Sok Jib or Honey Pig visit.

I tried to replicate the haemul panjeon at home, but wasn't successful in it. When I put that much seafood in the batter, the batter got too soggy. Maybe it was To Sok Jip's secret batter that made it so good or maybe it was the crack.

Probably they are using Korean pancake mix which creates a bit crispy texture than regular flour.

I can organize it but worry about your meeguk woman. I think she would enjoy the seafood pancake, though.

Dean,

Where do you get duck fat?

Sorry, my mistake. The food at Gamasot is excellent. Even though it is a soup place, they are good at other kinds, too.

Bibimbop is almost standard Korean dish. It is very difficult to find a restaurant which doesn't serve it. Dean and Matt, please try the hangover soup (Hae Jahng Kook) next time. It is very good. If you guys don't like the solidfied chunk of blood in it, tell the waitress to remove it.

Escoffier and I went there around 6 PM yesterday. It is indeed a small place with 7 four top tables and a six top table, 2 waiting staff, 2 busboys and a cook. The menu is a homestyle. (even more than Gom Ba Woo) We ordered Seafood pancake, young radish bibimbop and fried croaker. The seafood pancake was the best in town so far. The steamed rice comes with seaweed (wakame) soup, which is not served in the regular Korean restaurants. I haven't had the bibimbop for a long time so it refreshed my memory. Two of fried croakers were given with Korean miso stew. We enjoyed them. Service was nice but the kitchen was slow because it was packed. We planned to visit Yo Fruit after the dinner but couldn't go because we were full. If I go there next time, I will try noodles in clam soup.

Why was June 14th eliminated from the beginning? Just curious.

Escoffier and I stopped at Eamonn's yesterday just before 6 PM. Only a customer was occupying a table and eating. We ordered a grouper, a small cod with large size chips and soda. While we were waiting, an old gentleman was standing at the door and asking if he could get some ice cubes. The cashier was kindly saying that he could go downstairs and get them for him. Not only picking up the ice cubes but he kindly made a conversation with the gentleman. His sincere and kind attitude impressed me a lot.

Dino's Passover meal is great.

Grover, thank you for planning an interesting, unusual experience. How do you say in Korean, Matte imashita!

You are very welcome, Mr. Banker. I am glad you had a good meal with us. If 'Matte imashita' means 'waiting for' or 'expecting', then I would say Gidarigo issumnida.

$20 Tuesday Honey Pig dinner photos

First row from the left:

Pork neck, Lightly seasoned boneless short Rib (Menu #7), Bulgogi-Octopus Iron grill (Menu #11), Cow intestine before grilled

Second row from the left:

Cow Intestine after grilled, Stir-fried rice with Bulgogi-Octopus jus, Spicy pork belly (Menu #3)

Steamed egg and Korean miso stew were given as a bonus.