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Seoul Gom Tang review (Oakland)


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Seoul Gom Tang review (Oakland)

daveena | Jul 5, 2010 02:49 PM

Despite the restaurant's name and presumed specialty, the best dish I had here was not a soup, but the black goat stew. I’ve only had this at Casserole House and Sura, and have not tried Ohgane or Sahn Maru’s versions, but I thought this was best version I’ve tried – lots of tender, flavorful stewed goat meat, really complex flavor, lots of meaty mushrooms that soaked up the broth beautifully. They bring it out with all of the raw ingredients piled up in the middle of the hot pot, topped with an impressive-looking mound of vegetables and chilis. I liked that there wasn’t any perilla – I like perilla raw, and as kimchee, but cooked perilla reminds me of banana peels in a hot car.

The oxtail soup was ok. Not as rich as I’d like it to be, but it was satisfying. I'll go back to try some of their other soups - I've heard good things about the one with brisket and rice noodles.

The mandoo and the pajun, which I found a lot of recommendations for, were lackluster. The mandoo were large to the point of unwieldiness. Their thin skins were prone to breaking, and the filling was just ok. The "seafood" in the pajun was mostly krab, and the pancake itself lacked the crispness of better versions.

Seoul Gom Tang
3801 Telegraph Ave, Oakland, CA 94609

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