We enjoyed a light lunch at tofu specialist Cho Dang Gol near K-town yesterday. There were only two of us, so we couldn't order much -- just the scallion and red pepper pajun, the salad with black bean tofu and the tofu stew with mushroom and sesame paste.
The pajun was remarkably light and unoily. The black bean tofu was a light grey color but tasted like any other firm tofu. The tofu/sesame stew was very different from other soon dubu -- not at all spicy; just savoury with a mild sesame edge. The tofu seemed firmer than that used for soon dubu -- but was quite flavorful and enjoyable.
There were some interesting dishes on the menu that we haven't seen at other K-town restaurants that we wanted to try, but lacked the stomach capacity to take on: Korean omelette, tofu made with beets, fermented soy bean stew, Cornish hen stuffed with ginseng, leek, dates and pine nuts, and shared casseroles. Has anyone tried any of these -- are they worth returning for?
Also there was a dish involving "mineral water" listed with the various bi bim baps. The English translation didn't seem to do justice to what this actually was -- does anyone know a) what that is and b) if it's any good?
Cho Dang Gol
55 W 35th St, New York, NY 10001
Updated 1 year ago | 3
Updated 1 year ago | 1
Updated 3 days ago | 25
Updated 8 days ago | 137
Updated 5 days ago | 46