When people think of Korean food, the first thing that often comes to mind is BBQ. And while there is no denying the deliciousness of kalbi and bulgogi, I have increasingly realized that the heart of Korean cuisine lies in its stews. Sometimes bubbling and deep red like lava, other times cloudy and white from hours of stewing bones, Korean soups are as varied as they are delicious. But they all have something in common: when done right, they warm the soul in a way few other foods can.
Especially in a city like Cleveland, where it often feels quite cold, there is nothing quite as welcoming as a Korean stew, served piping hot in a stone bowl.
I've tried many of Cleveland's Korean establishments in my attempts to find a taste of the motherland, and my favorite without question is Seoul Garden, out in Parma. It is a bit of a drive, but I think it's absolutely worth it. So does Cleveland Indians' Shin Soo Choo, who reportedly eats here often. I will say that Seoul Garden is the best Korean restaurant I've ever been to, outside of LA and Seoul.
Like many Korean restaurants, Seoul Garden gives small appetizer dishes ("banchan") with any meal. I feel the Seoul Garden not only gives out the most banchan, but also the best quality.
In terms of stews to order, I think one dish non-Koreans may particularly enjoy is called "budae jjigae." It is the big stew pictured above. A dish with roots in modern Korean history, budae jjigae was invented in the direct aftermath of the Korean war, when most Koreans could not afford any food. Many hung out near the US Army barracks, scavenging what they could, including hot dogs, Spam, and instant noodles. They would then mix this with kimchee and red pepper paste to make a stew. What was made out of necessity is now a popular food in Seoul, particularly among college students who use it as fuel for late nights of drinking.
My personal favorite is "yum sul tang," which is Korean lamb stew. It was actually originally made with black goat, but lamb is a nice, more tender substitute. While the soup may look similar to other Korean stews, it tastes very different due to the heavy use of sesame leaves and sesame seed that accentuates the lamb's more herbaceous, gamey taste.
I'm sure everything on the menu is fantastic, but since I've had the yum sul tang, I haven't been able to order anything else yet. I'm sure I'll get there.
- JK
In terms of stews to order, I think one dish non-Koreans may particularly enjoy is called "budae jjigae." It is the big stew pictured above. A dish with roots in modern Korean history, budae jjigae was invented in the direct aftermath of the Korean war, when most Koreans could not afford any food. Many hung out near the US Army barracks, scavenging what they could, including hot dogs, Spam, and instant noodles. They would then mix this with kimchee and red pepper paste to make a stew. What was made out of necessity is now a popular food in Seoul, particularly among college students who use it as fuel for late nights of drinking.
My personal favorite is "yum sul tang," which is Korean lamb stew. It was actually originally made with black goat, but lamb is a nice, more tender substitute. While the soup may look similar to other Korean stews, it tastes very different due to the heavy use of sesame leaves and sesame seed that accentuates the lamb's more herbaceous, gamey taste.
I'm sure everything on the menu is fantastic, but since I've had the yum sul tang, I haven't been able to order anything else yet. I'm sure I'll get there.
- JK
