A couple days before I got sick, I was walking home from the gym and noticed that a bunch of guys were taking stuff out of the Mio Sushi restaurant next door to the 24 Hour Fitness. It seemed odd, but I thought perhaps they were replacing old service dishes with new ones. Well, I was wrong—Eater has the details. Mio Sushi is gone, BiBim Bap House will open on March 19. Continue reading “Hollywood Says Goodbye Mio Sushi, Hello BiBim Bap House”
Naengmyeon, or Naengmyun, a chilled Korean noodle soup, is worth seeking out.
I first tasted it when I was doing research for the Flushing section of my book, Food Lovers’ Guide to Queens. On a warm and rainy afternoon I took the LIRR out to the Murray Hill stop and met up with my friend Sang Joon and we headed to Kum Sung Chik Naengmyun specifically for their naengmyun. When we ordered, they gave us the option of arrowroot noodles along with buckwheat and Sang Joon recommended I go with the chewy arrowroot (it’s in the restaurant’s name, “chik”). I’m glad he did.
I remember wondering how tasty cold beef noodle soup could be and I was delighted with how good it was; kind of a chilly comfort food. I had the mul-naengmyun style, which was light, sweet and sour. I remember really liking the bits of icy, slushy broth still in the soup, the cool beefy flavor, and the sweet pear topping. It was one of the more memorable meals during my book research.
So I’m really glad to see that The Oregonian put together a short roundup of places where you can find naengmyun in the area. Here’s their list:
JCD Korean Restaurant, 3492 SW Cedar Hills Blvd, Beaverton, 503-644-7378 (about a half mile north of the Beaverton Central MAX station)
Nak Won, 4600 SW Watson Avenue, Beaverton, 503-646-9382 (about a half mile south of the Beaverton Central MAX station)
Spring restaurant, 3975 SW 114th Avenue, Beaverton, 503-641-3670 (about a half mile east of the Beaverton Transit Center)
Definitely read the article for a brief primer on naengmyeon and a little bit about the different local spots where you can find it. If there’s any time to eat it, it’s now during this crazy heatwave right now. And here’s how to make it! I’ll have to give it a try next summer when H Mart arrives in Portland.
When I see an Oriental Chop Chop or a Secret Asian Man, I feel … weary. Because the language of the Asian salad is revealing of the dangers of bland, disembodied generalization: When you fail to see countries and cultures as discrete entities, what kind of consideration could you be expected to give to individual people?
–Bonnie Tsui, author of the essay, Why Is Asian Salad Still on the Menu?
The other night in Portland I ate a downright delicious thing called the Crispy Korean Fried Chicken Sandwich. Along with the pleasantly moist chicken with a crackly crust, the condiments hit all my favorite notes—creamy, tangy, savory, spicy—and the bun held the sandwich together without getting in the way of its filling. In the sandwich’s menu description there was a list of elements and they included, among other things, “Asian-style coleslaw.” What? Continue reading “Asian-Style On My Mind”