KOREAN FARE THAT SAVOR YOUR TASTE BUDS

Korean restaurants are well known for an array of complimentary small dishes called “banchan,” laid out with your entrée.  They are said to be impressive showcasing a quality of care, service and economic stability.   According to a bit of research, it is served in odd numbers as even numbers are considered to be “bad luck.” 

The best way to understand banchan is by general categories of ingredients and preparation. An infinite variety of banchan can be grouped into the following culinary techniques: namul muchim (lightly seasoned ingredients, in particular, vegetables, roots, sprouts); jjim (steamed); jorim (braised in seasoned broth or sauce), bokkeum (lightly sautéed or stir fried); kimchi and jangajji (fermentation and pickling).

There is also a variety of jun (thinly pan-fried savory pancakes and small meat patties) that are associated with larger feasts rather than an everyday casual meal. Three in particular will always appear, no matter how great or humble the table setting: kimchi, namul muchim and jorim.

What better way to sample these dishes and the menu than dining at KumGangSan BBQ located at 138-28 Northern Blvd, in Flushing.  Assist Manager Greg Kang provided some information for me saying that one set of side dishes would be something like 6-7small dishes of different foods plus a plate of kimchi. “So, typically one set of that will be served to minimum of 1 to 4 persons.For a group of 12 you will see 3 sets of those.”

 “There is basically a large spoonful on a small dish and we serve different kinds everyday with the exception kimchi, which is like a staple of the Korean food,” said Kang. The preparation of the side dishes are a big operation of which they have a separate department specializing in just the creation of these delights.

KumGanSan is open 24 hours, which is also part of the reason why they do so and having a crew of 10 that are working around the clock. “The side dishes we create not only get served at the restaurant but there is also a big demand for catering for large parties.”

Wanting to sample a good amount of the bill of fare, I dined with Yeou-Cheng Ma and her husband Michael Dadap, who are the owners of the Children’s Orchestra Society. Yeou-Cheng’s parents were born in China and then moved to France prior to her birth.  She is also an accomplished violinist, a pediatrician and the sister of Yo-Yo. Michael, originally from the Philippines, is the Musical Director and Conductor of the COS.  He has a great collection of stringed instruments.  Okay, they also have a daughter, Laura, who is both a cellist and actor. Loved her performance in The Voca People. They had eaten here prior and recommended it to me.  

I first must admit that I have not sampled Korean food for at least 30 years due to the thought of it being too spicy for me. Kimchi is the kicker made from fermented cabbage and usually with ginger, garlic and/or chili paste and hot pepper flakes. The chef here actually prepares a second kimchi that has much less of the red stuff, but still maintains a bit of a kick. Perfect for me.

Small dishes came out: Kkadugi (cubed radish kimchi) using radish instead of cabbage; pickled cucumbers; bean sprouts with scallions (that seemed to have marinated with garlic); julienned radish; water cress; fish cake and more. I will have to find out if one can do a “to go” of small dishes. 

Appetizers began to make its way to the table.  Sushi and Sashimi combination. 3 pieces of sushi, 9 pieces of sashimi.  Korean Steamed Eggs whisked in salted water and steamed in a pot with scallions.  There was no lack of flavor.  Seafood Pajun. Crispy rice flour pancake with shrimp (not the tiny ilk) and scallions.  I enjoyed these pancakes more than the Chinese version made with wheat flour.

  

Duk Guk - traditional Korean soup with oval shaped rice cakes.  The white oval shape symbolizes a bright and prosperous new year. The Korean holiday coincides with the Chinese New Year. 

Most popular entrée is the barbecue cooked at your table.  We ordered Kal Bi, thinly cross cut beef short ribs with bone marinated in a special sauce.  It comes with onions, garlic cloves, mushrooms, and peppers of which you can either eat raw or add to the cooking.  A second sauce is provided along with lettuce for you to wrap and enjoy.   Yeou-Cheng informed me that the BBQ would not begin until the sushi was completed.  Not a problem. 

As if it wasn’t enough food (That’s why they invent “doggy bags”) we sampled a second entrée called Bibimbap, a large bowl of rice topped with a variety of individually prepared vegetables and beef and then topped with an over easy fried egg. Although it is served with a seasoned red chili pepper paste, here again there was no need to add it unless you wanted to partake it in a spicier manner. 

Bibim means mixing, and bap means rice. This dish, served in a sizzling hot stone bowl, is mixed at the table right before eating. The hot stone bowl gives the bottom layer of rice a nice golden crust, and the rest of the food sizzles while being mixed.  Yeou-Cheng said that she loves to scrape out the crust and later use to mix with their meal.  I don’t believe she’s the only one that does this. 

Tea, made of barley and corn is automatically served in a glass.  Dessert is a soy based vanilla flavored yogurt. 

The décor of KumGangSan is spacious, decorative and calming.  Lots of wood.  There is an outdoor area in the back complete with a water falls.  I will wait for the “thaw.” 

www.kumgangsan.net/flushing.php