Cho Dan Gol

Many apologies for the summer hiatus. I'll shamelessly blame it on the heat, which sadly, is probably creeping away, preparing for the advent of autumn and winter. Thinking back to the cold winter days, I often envision myself gulping down a bowl of hot Korean tofu stew from Cho Dan Gol, a relatively unknown gem tucked away from the bustling streets of Korea Town.

Restaurant: Cho Dan Gol
Rating: ♔♔♔

One thing I love about Korean restaurants is the unlimited small plates, panchan, which encompass all sorts of foods -- grilled fish, fresh kimchee, fried zucchini pancakes, just to name a few. Although the panchan here does not include my favorite steamed egg, the connoisseurs would agree that the kimchee is far superior, with just the right marinade of soy sauce, garlic, brown sugar, sesame oil, and hot chili peppers.

Tofu, the highlight of the menu, is made fresh daily on the premises, and featured in a variety of specialty dishes. We start off with the traditional Seafood Tofu Soup, whose bright redness gives it a deceivingly spicy facade. The piquant broth is made from kimchee, kochukaru (red pepper powder), seafood, saewoojeot (salted shrimp), sesame oil, and various ingredients depending on the chef. The tanginess of the stew balances the tofu, which has a crumbly texture that differentiates itself from the usual processed tofu in Asian supermarkets. The stew is served with sticky purple rice, which not only tastes delicious but is also rich in anthocyanin antioxidants, which have been proven to help combat free radicals in the body. If you are not a fan of seafood, the Kimchee (with Pork) or the Vegetable are also excellent choices.

The Herbal Pork Belly, Bo Ssam, is one of the signature dishes at Cho Dan Gol. Fresh slices of marble pork belly marinated in traditional herbs, giving it a slight medicinal taste, are arranged neatly in an iron pot and kept warm by a portable stove.

The ornamentation then begins. The pork belly slices are placed on thin, round translucent sheets of daikon radish and garnished with shrimp sauce (that is also the acting agent in fermenting kimchee), soybean and chili pepper paste, shredded sesame leaves, and raw onions. Then simply fold it in half and voila! The succulent pork fat melts quickly in the mouth and is perfectly balanced by the raw onions and the crisp, refreshing slices of daikon.

We finish up our meal with a cup of hot ginger lemon tea complimentary of the restaurant, preparing us for entering into the cold again. All in all, a deeply satisfying meal, and something to look forward to as summer slowly winds down.

Cho Dan Gol
55 W. 35 St
NY, NY 10001
(212) 695-8222