January 25, 2013
Sulungtang from Gahm Mi Oak in Koreatown, NYC.
Humble, hearty bowl of ox-bone soup -- a perfect winter dish. The broth is milky white from bones simmering for a long period of time; white rice and noodles are at the bottom of the bowl and slices of brisket are in the soup. It comes with a plate of kimchi (which I think is the best in the city), and on the table there are bowls of chopped scallions and coarse salt, covered in Saran Wrap. You add both and season the soup yourself.