Comments on: With Winter Approaching Gahm Mi Oak is a Great Splurge Lunch

By: Fred

Fred — Wed, 14 Oct 2009 13:58:34 +0000

not surprising, rather

By: Fred

Fred — Wed, 14 Oct 2009 13:58:07 +0000

Once again, DocChuck fails to recognize that this website is all about eating out, not eating in. Pathetic, but not sruprising. Why is he here, again?

By: bionicgrrrl

bionicgrrrl — Wed, 14 Oct 2009 01:00:16 +0000

@Zach – Ah, I didn’t see that thing in the middle. I was thinking it was stomach, but I had to make sure so I had my mom look at it, and she said it’s a lung. Now you have to trust my mom. Moms are always right.

By: rinda

rinda — Tue, 13 Oct 2009 21:04:39 +0000

@zach. wow, im impressed. i dont know many people who are not korean that brave to eat soon dae! i grew up eating this stuff on the side of streets and in open markets in korea as a kid.

there is a place called Pocha 32 also on 32nd street that does a great spicy soon dae bokkum (stir-fry). they only use the blood sausage and not the liver and other offals and it is quite spicy. it’s more of a drinking place and the food is supposed to be more of a drinking companion snack than a meal. it is definitely outside the $10 midtown price range but the food is good, different from a “regular” korean restaurant and the soju drinks are great. if you have a few people with you i would recommend getting the watermelon soju that actually comes in a watermelon.

By: DocChuck09

DocChuck09 — Tue, 13 Oct 2009 19:39:22 +0000

I’m not sure I agree with you on one point, ‘Yvo’:

Yes, a ‘heart’ is a muscle. So is a gizzard (in fowl, you understand).

Now, speaking from my personal experience, I have eaten bovine heart, and fowl heart, and (I was told) pork heart.

All of them seem to have a distinct ‘organ-meat’ taste to them. Yet, when I eat gizzards (one of my very favorite foods), I do NOT get that same taste sensation.

But, whatever, since my wife and I would NEVER eat that sort of thing in a restaurant (prepared by someone unsupervised by us), our experience has all been in our private kitchen — prepared either by us or by our trusted house-keeper.

Doctor E. and I believe that if you are going to experiment with that sort of cuisine (especially when your family is involved), that you should be careful — VERY CAREFUL — in what you are ingesting.

But then, that’s just our opinion(s).

By: Yvo

Yvo — Tue, 13 Oct 2009 18:19:29 +0000

Zach – not entirely helpful of me but I don’t believe that looks like heart. As heart is actually a muscle, it tastes like regular meat and not an organ, if that makes sense. Having said that, it’s totally delicious cooked medium rare mmm but that’s all I have to add… this looks pretty good, I didn’t know about Korean blood sausage

By: polar7791

polar7791 — Tue, 13 Oct 2009 15:25:48 +0000

I second chris6sigma’s recommendation of Arirang. Their Chicken Kar-Jeabe is awesome – which is a mixture of their kalguksu noodles and sujebe (dough flakes). Their pajuns are really good too, especially the seafood one (although the kimchee one is very good too).

Oh, and I love Gahm Mi Oak too!

By: Zach Brooks

Zach Brooks — Tue, 13 Oct 2009 14:50:52 +0000

@bionicgirl- yeah, but there was a third meat in the middle that was neither tripe nor liver (I’m 100% positive.)

By: bionicgrrrl

bionicgrrrl — Tue, 13 Oct 2009 14:48:49 +0000

@wonders & @zach – Soondae usually comes with liver and tripe, no tongue. The waitress was right. I’ve had it there a few times. But @wonders, tongue would be a nice addition!

By: kimchijjigae

kimchijjigae — Tue, 13 Oct 2009 03:51:26 +0000

@D: whoa whoa man, I’m just a hardcore sul lung tang fan and grew up on this stuff and I’d like to think I know a good deal when I see one. Being from the west coast originally, I appreciate seeing a price that I’m familiar with and would love to spread the good word to those who are looking for a bargain.