Husband: Since you've been binge-watching Asian television dramas or movies and home cooking during our water damage remediation and renovation, do you want to step out for lunch? But, hey, understand that I'm not complaining about your home cooking, but I thought about giving you a break.
Me: 먹자! Moegja! Oops, I guess my answer came out in Korean because, at the time, I was streaming several Korean historicals or period piece dramas, otherwise known as "sageuk," along with a realistic, no fantasy, please, Chinese historical drama since I enjoy learning about different cultures and histories.
We roamed further into our Kaka'ako neighborhood when we came upon Seoul Cook restaurant in the space formerly occupied by Chodang. Our eyes and appetites were drawn into this newly opened (November 2023) restaurant by the colorful menu board and the overcast, breezy day. We wanted steaming hot meals or spicy food to warm our bodies, so we deemed Korean cuisine to satisfy our taste buds and appetites.
Upon entry, the female worker behind the counter greeted us and asked if we were ordering takeout or dining in. We chose dine-in, and she told us to sit anywhere within the clean and bright dining room with views and sounds of a female K-Pop group playing on a monitor. The worker brought us menus, a carafe of iced water with insulated metal cups, and eating utensils. Since we had perused the menu outside, we made our lunch order quickly. After placing our order, she brought us assorted housemade banchan, which we snacked on while waiting for our meals.
FOOD:
- My husband ordered the Combination soondubu-jjigae (soft tofu soup/stew), which was served bubbling hot in a ttukbaegi 뚝배기 (Korean earthenware cook/serve vessel). The server mentioned the kitchen cracked an egg into the sizzling soup and recommended stirring the soup to further cook the egg before eating. I reminded my husband to wait before scooping the hot soup into his mouth since tofu tends to retain heat from the cooking liquid while absorbing flavor. But did he listen to me? Nope! He shoveled a spoonful into his mouth and quickly guzzled iced water to cool down while claiming how hungry and cold he was. The soondubu-jjigae was full of chopped meat (beef and pork?) and seafood (fish, shrimp, and Manila clams). He ate the soondubu-jjigae with a spoonful of rice instead of dumping the rice into the soup bowl. The soondubu-jjigae was fiery hot from its boiling temperature and chili spice, which the steamed rice seemed to dampen.
- I ordered the seolleongtang/sollongtang or oxbone soup. The steaming hot, rich, milky white bone broth had several slices of beef brisket, chunks of beef tendon, and chopped scallions. As per tradition, this soup is unseasoned, and the server brought salt and pepper shakers for me to season to my taste. I asked for raw garlic slices, which I stirred into the soup to further enhance the flavors before dumping in my bowl of rice. The rice absorbed some of the rich broth, and my stomach felt satiated by the rice-thickened soup. The kitchen could have cooked the beef tendon longer because I thought the pieces were chewy and tough. My husband said I looked like I was chewing gum. Still, I enjoyed the warmth and flavors (after seasoning) of this soup.
We are happy to see this Korean restaurant in the Kaka'ako neighborhood and will look forward to returning for their japchae/chapchae (stir-fried glass noodles), haemul-pajeon (seafood green onion pancake), kalbi/galbi (grilled short ribs) and bulgogi (grilled thin sliced beef). read more