Jo Ju's owners bill their café as the home of the modern banh mi. (It seems to us there are many places that could claim that title, but we're not here to dispute that.) Their beef bulgogi ($5), thinly sliced rib eye with red kimchi and a spicy butter-mayo spread smeared on the baguette, recalls a steak hoagie gone Southeast Asian.
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This is just a slice of the diversity of Korean cuisine. You'll notice themes across the dishes: the simple pleasures of local and seasonal ingredients, blushes of heat from spice and fire, and above all, pride in food and of country. Take a look at some of the best bites: the bulgogi, the street food, and much more.
For years, I've returned to Geum Sung Chik Naengmyun in the Murray Hill neighborhood of Flushing, which specializes in their namesake dish, chik naengmyun, cold arrowroot noodles. But what makes this preparation of chik naengmyun truly special is the base of irresistible home brewed beef broth, yook soo, which they expertly ply into a variety of classic Korean dishes.
Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. I admit it. I'm not a recipe repeater. As a constant food experimenter for both a magazine and personal chef clients, almost every meal...
Any initial skepticism about a bulgogi hot dog is quickly replaced by the realization that this is one tasty tube steak!
Ever since T.J.’s Pizzeria in Flushing closed I’ve mourned the loss of kimchi pizza. So when I heard that My Favorite CheoGaJip Chicken was slinging several kinds of Korean pizza, including one topped with bulgogi, I had to try...