26 (Sat) February 2011
Crispy Chicken in Sweet Chili Sauce
-Seongnae, Gangdong, Seoul, Republic of Korea-
with W and DJ, In-Laws
Gom Tang (곰탕) is a Korean dish. Broth, made by boiling boneless chunks of beef for several hours, sometimes also tripe for extra flavor, after which the fat is skimmed off the top, then seasoned with soy sauce, salt, and black and/or white pepper. The meat is thinly sliced and returned to the soup, which is topped with sliced leeks and served with rice and kimchi. Essentially the same thing as galbi tang, only without the ribs.
Najugwan (나주관) is a Korean restaurant. Specializes in gom tang.
The restaurant normally offers a pure broth, served without any additional seasonings to allow the diner to adorn the soup by personal preference. Inexplicably, however, somebody in the kitchen tonight decided to take matters into his own hands and added about 10 tablespoons of white and/or red pepper to each bowl. I should’ve complained and demanded a new serving sans spices, but DJ was acting up, and I wasn’t really in the mood to argue about the food.
(For more details re food, see WHAT)
(For more details re venues, see WHERE IN KOREA)