"Customers flock to Kum Sung for several reasons — the tender strips of duck grilled with garlic cloves, the mul nengmyeon (noodle soup) with chewy noodles in a tangy, icy beef and radish broth, the soy sauce-marinated crabs, the plethora of perfectly flavored banchan — but the halahbuhji (grandpa’s) kimchi bulgogi is its brothy hallmark that’s hard to find elsewhere in New York. It cooks in a pot on the table: The tanginess of aged kimchi combines with the savory beef rib-eye bulgogi and produces succulent bites in a rich, spicy broth." - Caroline Shin
