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korean food/kunjip - follow up from yesterday


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korean food/kunjip - follow up from yesterday

yfoodie | Apr 12, 2005 02:25 PM

i thought i'd make a few comments about korean food/kunjip to follow up from a posting from yesterday - hope people find it helpful. some of it is in response to question.

kunjip has dishes that some may find unfamiliar even if they have had a lot of korean food - unless you grew up in korea. most of the dishes at other restaurants that people know well such as kalbi/bulgogi are actually traditionally more special occasion dishes - not what you ate on a daily basis if you grew up in korea.
kunjip's appeal could be likened to maybe what you would get if you visited your korean grandmother in the countryside? kunjip literally means "big house" but actually means your father's side of the family (sort of gets lost in the translation) and the name would imply to koreans that you get "comfort food".

to note comment on bibimbap - it's actually more often made with ground beef (or left over bulgogi) than kalbi. bibimbap was something families would make with their left over banchan/meat and means "mixed rice bowl" so in truth there is no real right way to make it, but most often it is with ground beef.
the miso soup you had is probably the more traditional miso soup that is a much stronger version than the ones that you get at japanese restaurants and most other korean ones, too. the purple rice is probably rice that is made with a type of red beans (not the little red ones common in chinese food) which colors the whole dish that purple color. that is also a more "country/homestyle" cooking method of making rice. good rule of thumb when you go to kunjip is to assume these are the most traditional dishes, and not "americanized" ones, which i hope many find to be a nice experience.

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