Cho Dang Gol does Korean classics better than anyone else - Review - New York - The Infatuation
"Cho Dang Gol is, in many ways, a very normal place. The beige and orange walls are decorated with pictures of sunflowers and dried bulbs of garlic, and the menu offers little beyond Korean homestyle classics. But sometimes, normal is just what you need. Cho Dang Gol does it better than anyone else. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Open since 1997, this Koreatown restaurant is walk-in-only and packed every night, with a full waitlist by 5:30pm. That’s not because of fleeting internet hype. It’s just what happens when you serve treacherously hot fried chicken that steams when you break it open, seafood pancakes that fall apart like custard, and the city’s finest tofu stew, stuffed with famous housemade bean curd. The restaurant is now owned by the group behind Jua, Atomix, Arari, and other modern Korean spots that experiment heavily with their source material. But Cho Dang Gol still plays it straight. Point to anything on the menu, and chances are you can find it elsewhere, usually within walking distance. Whatever it is, though, it tastes better here. Food Rundown photo credit: Kate Previte Cod Roe Omelet Is this a must order? Tough call, because most things at Cho Dang Gol fall into that category. Get this steamy, salty omelet at least once. It might make it into your regular rotation. photo credit: Kate Previte Boneless Korean Fried Chicken The diabolical thing about this chicken is that it arrives hot enough to scar your mouth, but it tastes so good that delayed gratification isn’t an option. photo credit: Kate Previte Bossam Nothing too wild happening here. Just some tender pork belly with fat that melts in your mouth, alongside a few accompaniments like salted shrimp sauce. A great way to kick things off. photo credit: Kate Previte Spicy Kimchi Tofu Stew The housemade tofu is wonderful, and the kimchi is nice and juicy. But the star of this stew is the tangy, reddish orange broth. It’s thin, but ultra-concentrated, with a sweet and sour flavor." - Bryan Kim
