Seoul Topokki

Seoul Topokki makes it high on our high taste-per-dollar list. Korean culinary tradition includes doctor’s advice - food is medicine there, by tradition, and there’s a wide assortment of healthy options for the budget-conscious. Most of our fellow diners were school-age, almost entirely Asian. We ordered Bulgogi Topokki, along with a Vergetable Korean pancake. New to us, Topokki refers to mochi-like rice cylinders, about the size of Penne pasta, but solid core, and is the specialty of the house, offered in a variety of combinations. The taste of both dishes, but particularly the beef broth, was off-the-charts great. My only complaint is a familiar one, having encountered this often at mid-priced and budget Asian restaurants - the beef consisted of some tender bits, but also beef slices that were so tough they were almost inedible. The shame of it is, this is easily prevented by slow-cooking the beef for at least a few hours, but apparently Topokki (and many other places) either aren’t on to this culinary technique, or don’t choose to invest the preparation time to get a really exceptional dish. I took my leftover beef and broth home, and slow-cooked the leftover beef, holding the broth on the side, along with some store-bought marked-down trimmed beef rib bones, cheap because it’s ostensibly for soup, with the desirable beef rib meat cut off. Cooked for 3 hours with onions at 250º, it became exceedingly tender, and with the Topokki broth added back along with some vegetables, it was extremely delicious and satisfying. The place is very comfortable and welcoming, and the staff is great. The picnic-style tables have nice rounded edges, and the chairs are wide, and the restrooms clean. We will defintitely be going back - but not for the beef, next time. We hope to hear back that they’ve decided to pre-cook or slow-cook the beef to alleviate the toughness - it’s a trick that works great on even the cheapest cuts of beef. It’d also be nice to see some capsaicin sauce on the table - we didn’t see it and it wasn’t offered.

뉴욕 한인타운에서 먹은 북창동 순두부찌개보다 보스턴 서울 떡볶이에서 먹은 김치등갈비찜과 모짜렐라 치즈떡볶이가 아직도 눈에 선합니다. 이거 생각나서 다시 보스턴 가야할지도.. 등갈비찜 국물이 왜 맛있냐고 물어봤더니 국물에 야채육수를 넣으신다네요. 분식점인 줄 알았는데 순두부찌개도 파시공... 보스턴에서 엄마 손맛이 그리우시면 꼭 드세요. 눈물나게 맛있어요. 사장님의 정이 한스푼 더해져서 엄마가 그리워 눈물이 더 날지도 몰라요. ^*^

미국 여행 중 어른들 모시고 왔어요 미국 여행 중 제일 맛있게 드셨어요 .... ㅎㅎ 여행 중 제일 맛있으셨대요 .... 떡볶이 불향 맛있고 김치갈비찜 김치 생각 나시면 꼭 드세요 ... 저는 돌솥비빔밥 제일 맛있었어요 ........

I was served a small serving tteokbokki & soondae that were pretty much re-heated from the frozen package that are sold in Asian/Korean supermarket.