Noted food dude about town, Hahri Shin won the amateur portion of last month’s South Street District’s Dog Day Competition. As the winner, his Seoul Dog will be on the Hot Diggity menu for the month of August. The dog features grilled pork belly, ssamjang paste, hot sesame oil, shiso leaves, kimchi, onions, and pickled daikon radish.
Shin is also giving away a Seoul Dog every day this month via his Twitter feed. First person per day who follow’s Shin’s directions such as saying “the name is Danger, Carlos Danger” gets the free dog.
Hot Diggity [Official Site]
Are you a fan of Giwa in Center City? What about their sizzling signature hot sauce?
If you can’t get enough of that deliciously spicy Go Chu Jang sauce and yearn to have your own supply, then you’re in luck! Owner Yong Chi has announced that the awesome hot sauce is now being sold as a commercial product. Come in to the restaurant and pick up your own supply today.
Go Chu Jang is a thick paste made mainly with a fermented soybean base and red chili pepper. This addictive sauce is great for rice, noodles, dips, marinades, stir-frying and BBQ wings. Hell, drink it right out of the bottle.
Giwa is selling the sauce for $5.95 and look for it popping up on store shelves as well. Stock up now.
For the third year in a row, Zahav is hosting a Jewish Christmas night. Yes, the night does include Asian food and a movie. This year it is An Extremely Jewish & Korean Christmas with Korean food and a movie. The event is Thursday, December 20th and costs $55 per person. Get your tickets now as this event will sell out fast.
A Very Jewish Christmas Tickets [Cook+Solo]
Zahav [Official Site]
Cafe Soho in Cheltenham has been praised by chefs and other culinary adventurers for their Korean fried chicken. Now the Asian restaurant has opened a second location in Blue Bell. Korean fried chicken and wings star on Dekalb Pike as they do on Cheltenham Avenue. There’s also a sushi bar but the chicken is the real draw.
Make your own Federal Donuts Experience by stopping off at neighboring Suzy Jo’s Donuts for doughnuts to go with your fried chicken.
Cafe Soho [Facebook]
Cafe Soho 2
920 Dekalb Pike, Blue Bell, PA
Rice & Mix has softly opened at 1207 Walnut Street. Rice & Mix is Yong Chi’s sequel to Giwa on Sansom Street. The Walnut Street spot is open for lunch and dinner six days a week and offers many of the same dishes in Giwa, but in a much roomier 60-seat restaurant.
Today I stopped in for lunch and tried the hot stone bowl bibimbop with spicy pork. To anyone familiar who is a fan of Giwa, the sizzling bowl will be a welcome sight. The Stone bowl arrived via a service cart (no dropping searing hot bowls) with carrots, bok choy, egg, sprouts and the pork. It didn’t bring as much heat as I might have liked, but the spicy sauce on the side added some spice to the dish.
In addition to the bibimbop (available in a regular bowl or for $3 more, in a sizzling bowl) the menu also offers:
- Dup Bop – protein over rice
- Soon Du Bu – Soft tofu stew with vegetables
- Jap Chae – Vermicelli noodles with vegetables
- Galbi – Grilled beef short rib
Full menu and more photos »
The fusion rice spot, b.b. go at 18th and Ludlow is no more. We peeked in the window at lunch today and saw that coolers were empty and other equipment was pulled from the walls.
We wouldn’t expect the location to be vacant long, the corner gets a good amount of foot traffic and hey Roundeye Noodle Bar, it’s just around the corner from Matyson, that has to be attractive, right?
Adam Erace has a very different take on Sammy Chon’s KTown BBQ than Philadelphia Weekly’s Brian Freedman.
The kitchen kept pace, except for the steamed dumplings, which needed more salt and less water in their chive-greened pork fillings. But from the kalbi and wings to the wicked black-bean noodles, everything else delivered. There was a pleasant seaweed salad dressed with sesame, and gochujang-enflamed bulgogi made with flavor-packed chicken thighs. The banchan featured rock-your-world bok choi kimchi and nutty Korean black beans.
My favorite was the soon dubu, a bubbling cauldron of beef broth and silky soft tofu spiced with a mix of gochujang, ground jalapeño and Thai bird chilies. The mushroom version introduced meaty shiitakes and delicate enokis, all crowned with a raw egg cracked onto the soup’s blood-red surface.
Also of note: Sammy Chon’s Facebook page discusses seasoning and the dolsot bibimbap original, a criticism of Brian Freedman’s.
My Ktown [City Paper]
Sammy Chon’s KTown BBQ [Official Site]
The warning signs were right there in the opening banchan. Sammy Chon’s K-Town BBQ let down Brian Freedman in dish after dish.
[T]he characterless dolsot bibimbap, a bland congregation of vegetables, shredded beef and an egg that, even with a hefty application of gochujang chili paste, tasted like very little. Even the caramelized bits that leaned up against the bowl the longest were relatively devoid of personality.
Sammy Chon’s K-Town BBQ Is a Bust From Start to Finish [Philadelphia Weekly]
Sammy Chon’s K-Town BBQ [Official Site]