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Manhattan Soup

Spectacular soup at Woo Chon

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Spectacular soup at Woo Chon

Eddie Bennet | Sep 12, 2003 11:43 AM

I eat at Woo Chon frequently (8-10 West 36th Street between 5th and 6th Avenues) and this week had the owner, a very nice woman named Soo reccomend a soup. She chose Yang kalbi tang, her own recipe. The soup is one of the best I have ever had. A large heated stone bowl arrives at the table with the lava red soup still bubbling furiously. The base is a rich tasting beef broth made red with ground chili. The soup is spicy, definitely a nose runner, but the heat does not obscure the flavors. The soup contains all things good. Intensly beefy tasting short ribs, meltingly tender and falling off the bone, honeycomb tripe, pieces of small beef intestines, dang myun, the long, thin, chewy korean noodles made from sweet potato starch, squares of daikon raddish and scallion. It is simply delicious. One other thing worth mentioning about Woo Chon is the banchan, the small side dishes present at every Korean meal. Woo Chon's are fantasticaly fresh, widly varied and change frequently. Some of the better ones I have had recently are pieces of cartlidge from a monk fishe's tail that had been fried (no batter) and tossed in a sweet and spicy chili based sauce, cooked chicken gizzards,in a spicy chili sauce, raw, quarted blue crab in the same sauce and snails in a similar, spicy chili sauce.

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