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| - Cho Sun Ok
Their menu features a wide variety of dishes - mostly typical Korean fare. However, people usually go for their cold noodles. They also feature an extensive list of Sundae ("soon-deh") dishes, which is Korean sausage made with pig organs and intestines. Observing the other tables, I noted that it wasn't as popular as Naeng Myeon. However, keep in mind that it was a hot summer evening and the cold noodles are just that good. I personally like Sundae (spelling it like that is making me want ice cream...argh. I better switch to Soondae), and encourage you to try it!
Chik Bibim Naeng Myeon (Thin arrowroot noodles with a special sauce)
Win!
This was perfect for the hot day. The slushy broth, cooling veggies, chilled arrowroot noodles, and sliced hard-boiled egg made this the most satisfying bowl of noodles that I've had in Toronto. I chowed until all that was left was a puddle of the "special spicy sauce" which I loved. From what I observed, it's essentially hot pepper paste (gochu-jang), hot pepper flakes, and probably a bit of soy & minced garlic.
The slurried broth kept the dish chilled while I ate through my mother's plate of Tang Soo Yuk. My father and I shared dumplings & short ribs.
Anyways, I can quite honestly say that this was the best bowl of cold noodles that I've had to date, rivalling South Korea. While it may seem backwards to eat spicy food when it's hot, it was super satisfying and it didn't make me feel hotter at all.
Not a fan of spicy food? They offer Mul Naeng Myeon, which is essentially the same thing but without the spicy sauce (but that's what makes this so good, so please...get the bibim!!). It comes with seasonal fruit - watermelon was being served tonight. I like watermelon, but I love spice.
I also like squirting hot mustard all over my noodles. You can also add vinegar, but I don't like it in my Naeng Myeon.
Tang Soo Yuk (Korean-style Chinese dish. Sweet & Sour Pork)
Soggy :(
A childhood favourite of mine, this is an example of Korean-style Chinese cuisine. There are many dishes that you'll find in Korean restaurant under this niche - Jajamyeon (black bean noodles) is another popular example. Sticky-sweet, when it's done right the deep-fried pork, chicken, or beef has super crispy batter and is tender on the inside with a generous helping of sugary syrup, vegetables and fruit. Unfortunately, this was not done right. It was squishy, not crispy, which pretty much ruined the dish. Boo.
Kalbi (Grilled, marinated beef short ribs)
Skip this...
I've had better - much better. I am a bit of snob since I often make my own short ribs, but since I don't have a grill I like ordering them from restaurants. The cut of meat tasted low grade and fatty, and the flavour was lacking from the missing green onions. Moving on.
Mandu (dumplings Available fried or steamed)
Deep fried goodness!
Another dish that I often make on my own, I still like to order these in restaurants since I never deep-fry them at home. I was pleased with these, and I would order them again with my noodles over the kalbi any day!
I was a little frustrated with the service, but it was super-busy so I wasn't upset. The servers were rushing between tables, so they definitely weren't slacking. I was simply anxious to get my banchan because I was super hungry and jealously watching other tables get theirs while we were a little forgotten...even though we were right in front of the kitchen. Oddly, we received our mandu (dumplings) and kalbi (short ribs) before our banchan but again, they were under quite a bit of pressure so I didn't complain. We were also not given a box of cutlery, and it was hard to wave a server down. Needing something to eat the food on our table, I leaned over and swiped a box from another table.
Cho Sun Ok!
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