The New York Times Named The Korean Restaurant To Its List Of “8 Best Cuisines In New York” This Year

Okdongsik, A Korean Gukbab (hot soup with rice) Restaurant Located In Koreatown In New York City, Has Been Named One Of The New York Times’ “8 Best Dishes In New York City This Year

The New York Times said of Okdongsik‘s pork gomtang, which features a clear pork broth, “You could eat it every day and never get tired of it. But it’s even better on special occasions.” The renowned Korean chef Ok Dongsik opened his namesake restaurant in New York City in collaboration with HAND Hospitality.

What is Gomtang(곰탕)?

Gomtang is a Korean traditional thick soup or stew, cooked with any kind of meat and parts of meat such as beef, pork or chicken bones.

What is Gukbab(국밥)?

Gukbap is a type of Korean cuisine that consists of rice in a soup. Depending on your preference, you can have rice on the side or in the soup.

According to Okdongsik…

“Our broth is unique to traditional Gomtang as it is made without any bones or other parts of pork. Okdongsik’s special recipe only uses meat and vegetables. What you get after many hours of slow simmering is a clean, savory broth with the deepest umami. If you’ve had Gomtang or Gukbap in the past, you will see the clear difference.The light, refreshing, salad-like kimchi is carefully made to enhance the flavor and texture of Pork Gomtang. Our house special spicy fermented pepper sauce also brings a kick to the meat so please add it to your taste.”

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