Jungme Gukbop - Korean Pork bone soup restaurant

Four New Korean Soup Restaurants Have Opened In Queens | Eater NY

"An old-fashioned, endangered-style mom-and-pop spot whose dweji gomtang is described as especially beautiful: the broth is clear, the chives are fragrant, and the meat is tender. Chef-owner Yoondong Hwang, who was a chef for 12 years in Seoul before running a West Indian fruit market in Jamaica, sold the market because “business was very hard,” he said, and opened the spot last year; although Hwang says he veered to the restaurant as an easier business to operate, “it’s just not,” he said, laughing. His gomtang takes four days to make: he simmers assorted pork cuts like shoulders and cheeks for hours, removes them from the broth and ages them in the refrigerator for flavor and texture. As for the broth, he allows the fat and sediment to either float to the top or settle at the bottom during two days of gravity doing its work, after which he scrapes them off — it’s why the broth is so notably clear. The menu also features a Chinese translation, something increasingly common in the neighborhood." - Caroline Shin