EATS QUEENS Edition 1

Two noodle soups are summertime specials designed to quench your thirst and to cool you. Kong gook soo is wheat noodles in a chilled, pale yellow soup of ground soybeans; the dish, a house specialty, was excellently prepared, with a subtle, slightly nutty flavor. Nokcha dongchimee gooksoo, linguine-...

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Bibliographic Details
Published inNewsday
Main Author Rose Kim. Rose Kim is a regular contributor to Eats
Format Newspaper Article
LanguageEnglish
Published Long Island, N.Y Newsday LLC 15.08.2003
EditionCombined editions
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Summary:Two noodle soups are summertime specials designed to quench your thirst and to cool you. Kong gook soo is wheat noodles in a chilled, pale yellow soup of ground soybeans; the dish, a house specialty, was excellently prepared, with a subtle, slightly nutty flavor. Nokcha dongchimee gooksoo, linguine-cut noodles flavored with green tea served in a tart but sweet brine, made from pickling white turnips, also was outstanding. In both dishes, the noodles had a fresh, slightly chewy texture. Popular Korean dishes such as bibimbap (mixed rice and vegetables) and kalbi (beef short ribs) also are on the menu. The bibimbap was more expensive than at other Korean restaurants, but it had a varied mix of ingredients including freshly grilled beef, finely shredded zucchini, carrots, shiitake mushrooms, spinach, bean sprouts, cooked egg, seaweed and soybean jelly.