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.
'samgyeopsal' on Serious Eats
In Flushing, we'd previously explored a curiously brilliant way to cook a feast of samgyeopsal (pork belly) at Tong Samgyeop Gui, and at Han Joo restaurant, we find a cooking technique we'd never seen or heard of previously—samgyeopsal cooked on a crystal grill.
It's no secret that New York epicures have a love affair with the pig, especially the fatty, decadent cuts such as the jowl, rind and belly. It's certainly en vogue for pork belly to occupy a prominent place on menus, from trendy eateries to fine dining. But I'd like to let you in on a secret that's too good to keep to myself. There's a restaurant called Tong Samgyeop Gui in Flushing—just a 20 minute hop, skip, and a jump on the LIRR—that serves some of the finest pork belly in New York.