review of Korea Palace here) with my colleagues few weeks ago, I promised Jodi that we would go to a Korean restaurant to try a Bibimbap, a rice bowl dish that can be declined in many ways. So I searched on the internet for the best Bibimbap in NYC and that is how we ended up at Cho Dang Gol.
We went twice in fact...So, first time for the Bibimbap and second time to try a Jjigae (stew).
Both times, we got the small appetizer plates (banchan) that any Korean restaurant would serve you.
Each time I went, it was different, at the exception of two sides: the tofu and eggplant pancakes (bottom left) and the Kimchi (fermented cabbage).
Kimchi is and will always be a favorite, although it can be spicy. And these pancakes were exquisite! Especially the tofu ones that were melting in my mouth! I just wish they were proposing them as appetizers too!
Jodi ordered the dol sot bibimbap.
They provided a scallion sauce with it to add some flavor to the dish. As you can see on the photo, there is a raw egg. But it will not be raw for long as the bowl where the dish is served is extremely hot and will continue to cook the ingredients for a while!
On my side, I ordered the squid bibimbap.
The second time, we decided to try Jjigae that is a Korean style stew. Jodi ordered the Juk Suk Cham Dubu that was simply homemade tofu with scallion sauce.
I liked the food at Cho Dang Gol, although I preferred the Jjigae over the pricey Bibimbap! I think that the Bibimbap at Korea Palace was much better and more flavorful! But for sure, their tofu is fantastic and would make people change their mind about it!
Enjoy (I did)!
And remember: I Just Want To Eat!