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| - This tiny place is in the same "plaza" as Superior Pho and that's how we found it--on a trek to Superior Pho.
The standouts here are two soups: Yukaejang and Galbi Tang.
The Yukaejang is a savory soup (shreds of beef brisket, bracken--sea weed, enoki mushrooms, wood ear and maybe porcini mushrooms in dark red Korean chili pepper broth with glass noodles made from mung beans) - it's not crazy spicy, so don't be bashful. The Korean chili powder is finely ground and is ubiquitous in Korean cuisine. It imparts warmth and depth but won't impale your tongue like Thai chilis. It was deeply satisfying and will heat you to the core.
The Galbi Tang is a rich mild savory beef broth with beef bones, tendon-y beef, sliced daikon radishes that become slightly sweet and potato-ey in soup. This is also served with glass noodles. Don't turn your nose at the tendon-y chewy beef on the bone--you're getting good healthy collagen from the soft cartilage and tendon and getting good nutrients from the marrow, so slurp it up!
The weather had been overcast, a little chilly, and then it rained. We needed warming Korean food and got it here in these two soups.
We also ordered some standards: galbi (garlicky grilled ribs) and seafood pancake. These were good, not great, but good. Both could have used a heavier hand with seasoning and garlic and a little less char on the galbi.
The rice was plump Korean white rice--piping hot and delicious and served in individual stainless steel tins.
Before our meal, lots of tiny dishes -- banchan: kimchi, pickled golden beets and cucumbers, tiny fried dried fish with cranberries and sliced almonds (this one was a new one to me--kind of a yuppy twist for Korean), fried tofu cubes, superior fluffy, boiling hot steamed egg soufflé, and marinated mung bean sprouts.
Salmon sashimi---my 6 year old ate 15 pieces (burrpmph--ooooo--not sure I could hold that down but he's nuts about salmon sashimi and can almost eat his body weight in raw salmon).
My number one son had a Philly roll, caterpillar roll, manhattan roll, and octopus nigiri.
The sushi chef made a lovely roll of cucumber where the cucumber was sliced so thinly, he rolled it like nori around some crab and plated it with a light vinaigrette--and presented to us gratis!
We were so crazy full we couldn't walk right.
On my second visit for take out to pick up Yukaejang and Galbi Tang to take to family recuperating at Cleveland Clinic, they even set me up with banchan to go! Lovely, lovely folks. The soup was so hot that when I got them to the hospital, the containers were warped!
When next we find ourselves in Cleveland, we'll be back for these delicious soups.
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