With Winter Approaching Gahm Mi Oak is a Great Splurge Lunch

With baby and the wife in tow (she got the day off today!), I headed down to Koreatown for a leisurely today.  Normally I am a $10 and under kind of a guy, but I think if you have to work on a holiday you should be allowed a little bit of a splurge.  So, with that new rule guiding me I decided to hit up Gahm Mi Oak- one of the nicer (and more unique) Korean food options on 32nd btw. B’way+5th Ave.  The menu is pretty small, and almost everything on it is over $10, but if you’re looking for something completely offal- this is your place.  Gelatin of cow knee? A soup made with ox bones?  Raw oysters and pork belly?  It all sounded great to me… but I was there for one thing and one thing only.  Soon dae! (Korean blood sausage.)  Ever since I had Woorijip’s version, I’ve been craving a solid hot version from a restaurant- and all the Midtown Lunch commenters seem to agree, Gahm Mi Oak’s is the best in K-Town.


The normal size version costs $13.95 (there is a larger for $20), and comes with more than just the sausage.  From left to right, there was also liver, slices of what I’m thinking might have been heart, and stomach lining.  The sausage, not surprisingly, was far better than Woorijip’s prepackaged version.  It came nice and warm, and I really liked the dipping sauce (tasted like miso.)  I think Korean soon dae is a great gateway blood sausage because not only is it stuffed with Korean noodles but it doesn’t have as strong a blood taste, or the mushy pudding texture, of a French blood sausage.  (I prefer the French version, but I could see how blood sausage virgins might find this stuff easier to eat.)  The rest of the offal was just boiled, and served plain, but that’s what the salt, dips and chili peppers were for.  I couldn’t believe how tender the stomach was, and the meat that I think was heart was delicious.  If you’re into liver, that was good too.

You can see far more appetizing photos of this dish here and here.

For those who aren’t into the nasty bits, Gahm Mi Oak is probably most famous for their Sul Long Tang. Both (Lunch’er Pabo, and Robyn from Serious Eats had great things to say about their version.)  A milky looking Korean soup made from ox bones, it comes with rice, noodles and thin slices of beef.  It’s a perfect winter time soup, with a unique but completely mild flavor. Just don’t forget to add salt and scallions, or it will be way too bland.  If I had grown up eating this soup, I could imagine it being incredibly comforting.  It’s probably why on a cold day like today 90% of people in the the completely full restaurant were eating the Sul Long Tang.  And, at $9.22 it’s technically a Midtown Lunch!


Oh… can’t forget about the kimchi!  Another dish that Gahm Mi Oak is known for, their version comes free with your meal (naturally) and is clearly homemade… a point they hammer home by cutting the fermented cabbage and radish for you right at your table.

All in all it was a great lunch, although not the typical Korean fare that most Americans have become comfortable with. I’d also recommend going there with a bunch of people.  Even though their menu is incredibly small (there are only about 10 things you can order), most of the stuff is far better shared than eaten alone.

THE + (What somebody who likes this place would say)

  • I like super authentic Korean food, and am looking for something different than your standard bibimbap and bulgogi
  • I love Sul Long Tang!  The perfect soup with winter approaching
  • Blood sausage, liver, stomach and heart is my idea of a delicious lunch!
  • Fresh and delicious kimchi!

THE – (What somebody who doesn’t like this place would say)

  • Pricier than your average Koreatown lunch
  • Where’s the bulgogi!?! Must… have… bulgogi.
  • Boiled squid?  Ox bones? Cow knee?  Blood sausage?  No thanks!
  • Banchan is one of my favorite parts of Korean food, and Gahm Mi Oak only gives you kimchi

Gahm Mi Oak, 43 W. 32nd St. (btw. B’way+5th), 212-695-4113


  • Heh, I work with a guy named Dae-Soon.

  • Try the chicken kalguksu or sujebi at Arirang next time you’re in K-town. It’s like chicken noodle soup on steroids. /end shill

  • @chris – I actually noticed that sign for the first time today (since they’re on the 3rd floor.) what are the prices like?

  • $9 for a humongous bowl of soup (I can never finish the entire thing by myself) + kimchi.

    Robyn’s got some great pics of the place:

  • Thanks for the graphic photos! As if the taco bell runs weren’t enough, I just dry heaved looking at that large amount of tripe! ACK! Love the kimchi though—I would eat that as a meal in itself.

  • I love their oyster and pork dish too. and they actually make really good bimbimb bab.
    I gotta try this sujebi place. yumm..

  • The vegetarian bimbimbap is the best on the street. MMMMMMMmm. And I think it’s just under 10 bucks.

  • The stuff next to the stomach is tongue.

  • @ wonders – we asked- and the lady pointed to her body (not her mouth) so we weren’t sure. but tongue would make total sense…

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    Booo, I don’t like Gahm Mi Oak. Try the NY gomtang house across the street, they’re having a 30year anniversary special on sul lun tang and gom tang for only $4.99 or $5.99 for takeout (cash only if you order only the soups). Interior isn’t as nice but the soup tastes a lot more authentic and less murky.

  • I want to eat some Soon Dae now!!

    Also, thanks for the tip, Kimchijjigae!!

  • Ambitious kimchijjigae is a shill.

  • @ Goats, I know… I should have known better than to click on this post while I’m eating my soup.

  • You know, Goats are supposed to eat anything, even tin ans – so far, this goat wont eat curry, cilantro, or tripe. I am thinking a review of his goathood species membership card is in order

  • let’s make that “tin cans”

  • I wonder if Zach’s wife is adventurous eater too.

  • The Sul Long Tang looking welcomingly warm and Kimchi definitely would be a great treat!
    I’m not big on offal though. Tripe would be fine to munch on if it’s stewed.

  • RE: “I want to eat some Soon Dae now” …

    Ummm — okay.

    Then I say get to it, and I truly hope that you will be a healthier person for doing so, just like the person that said she eats “even tin ans.”

    Personally, I think I may stick to American food, eaten by normal Americans. But that’s just me.

    Now where the hell did I put that Bison Burger with Velveeta Cheese?

  • I just looked up the ingredients of Velveeta cheese;

    First thought: Gross
    Second thought: Alginate’s are better used for spherification, not processed cheese product.

    Oh, and hamburgers are French, but ‘normal’ Americans like to conveniently forget that part.

  • Count on DocChuck to completely misunderstand a simple post, even one with a correction immediately following it

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