With K feeling a little under the weather, I deduced that a trip to Korea Town for some hot sopa would do the trick for a speedy recovery. We pulled in at Ma Dang Gook Soo (that signage looks extra spiffy at night) for a fix of steamy kalguksu. First things first, we cleared the nasal passages with an order of duk bo ki: spicy rice cylinders, zucchini, cabbage, cebollas, carrots, and fish cake. While not quite the fiery version K was hoping for, this popular snack dish is always tasty to chew on a chilly afternoon.
Next it was kalguksu time. Literally translating to "knife noodles", the name reflects that the wheat flour noodles are traditionally cut by hand. I opted for the pollo variety: slow simmered chicken broth (with garlic, ginger, jujubes, and onion) sets the stage for the noodles, papas, zucchini, shredded chicken, green onion, dried seaweed, and thinly sliced huevo. Add a dollop of sesame chili sauce and the result is truly chicken soup for the soul, muy excelente.
Meanwhile, K dove into a shellfish concoction of similar stature: anchovy and seaweed broth with steamed mussels, clams and mushrooms. During the slurping, I had to do a double take after noticing one of the friendly waitstaff transporting a bowl of kalguksu barehanded. I received mine with enough billowing steam to blow clear across the table so after 10 minutes in I gave it a heat check--untouchable. I waited to make sure my perception was correct and sure enough I was right. Even with their special grip technique this feat should rank alongside the twelve labors of Hercules. Incredible, come here for the hearty comida and you'll leave marveled by the superhuman service.
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