Korean Chichi at Oiji

Korean food has really come a long way in NYC. Now there are actual categories to choose from, ranging from the traditional ajooma-run joints to the more modernized and upscale, and there’s even Jungsik, a legit Michelin restaurant serving high-end Korean.

Oiji, a new Korean restaurant in the East Village, occupies the fancier and pricier end of the Korean spectrum, but I didn’t mind paying up for the ambiance and the presentation. The space inside is quite gorgeous, resembling a sleek cocktail lounge that would fit in with the slicker establishments in Meatpacking. It surprisingly didn’t feel very Korean at all, an identity further obscured by a diverse hipster staff that seemed more Brooklyn than Seoul. I wondered if Oiji would take the same approach with the food, editing away the intense, hearty and homey flavors that are representative of the cuisine.

The restaurant is run by chefs Brian Kim and Tae Kyung Ku, who trained at Bouley and Gramercy Tavern, respectively, so it’s inevitable that a refined edit will take place. But it’s an entirely positive one that mostly preserves the traditional flavors. The slow cooked oxtail, for instance, tasted exactly like the juicy galbi short ribs that my mother used to make for special family dinners. It even held up well as leftovers the way my mom’s short ribs do, as I learned when I reheated it on a weeknight and kept scraping away the stewed bits and pieces.

slow cooked oxtail with root vegetables
slow cooked oxtail with root vegetables
beef tartare with ramp aioli
beef tartare with ramp aioli

They also didn’t hold back on the heat in the ssam platter. The pork arrived looking very dainty and demure in a small bowl, but one small bite of the meat had your mouth erupting into flames. You had the option of wrapping the pork in lettuce, or if you’re feeling more adventurous, in some very fragrant sesame leaves. I was especially impressed by the doenjang dipping sauce that accompanied the pork. Doenjang is fermented mung bean, which sounds as foul as it tastes, but at Oiji, I found myself eating this reviled, funky paste by the spoonful. I felt like I was eating a savory chili, not the gross stuff you see sitting in those old clay jars in your grandmother’s garage.

oiji - ssam platter with spicy pork and gang-deon-jang
ssam platter with spicy pork and gang-deon-jang
oiji - ssam wrap
ssam wrap

There were other things we tried that were a little more experimental. The jang-jo-rim, for instance, looked nothing like the chunky, salty beef brisket that I’m accustomed to. The brisket had been cut into very thin slices, which were laid on top of a bed of rich, buttered rice. Butter is not a common ingredient in Korean cooking, but maybe it should be, because this rice was liquid gold, and I spent most of the meal polishing off every single sweet, buttered grain.

jang-jo-rim with butter rice
jang-jo-rim with butter rice

The other unusual item was the order of honey butter chips. Apparently this snack is all the rage in Korea, and you have to wait in line like at 10 am to get yours hands on one. Luckily Oiji brings this food trend to our doorstep. The sensation of eating one is similar to snacking on warm, buttery movie popcorn, with a tinge of a sweet honey glaze. The chip manages to retain its crispiness well after the bowl arrives, so you can enjoy it at your leisure throughout the meal.

honey butter chips
honey butter chips

Normally with these high-end Korean restaurants, I appreciate the experience, but I never am rushing to go back. I felt very differently with Oiji. I loved how each dish captured the sweet, spicy flavor pairings that make Korean food so amazing, and any liberties taken with traditional preparation only served to intensify its addictive qualities. The nostalgia that I feel when I eat good Korean food was something that I felt here. It was like coming back home, only to a much fancier and prettier home than the one I grew up in, which is fine by me.


Oiji
119 1st Avenue (between 1st and 2nd Ave)
New York, NY 10003
646-767-9050

Oiji

Elevated Korean Bar Food at Hanjan

The Korean term hanjan means one drink. My dad and his Korean friends would throw around this phrase a lot, something along the lines of “Han jan hapshida,” or “let’s have one drink.” One drink usually led to two, and pretty soon there were empty glasses everywhere. The night would progress into a pub crawl of sorts, including a requisite stop at a karaoke club, and it would conclude at an outdoor street market or pojangmacha, where hot skewers of fishcakes, fried meat and spicy rice cakes awaited the drunken revelers.

Hanjan not surprisingly is inspired by the joomak, an old Korean tavern that offers “weary travelers good food, good drinks and a place to rest.” Although it’s pretty clear once you step inside that this is a very high-end joomak. Chic industrial fixtures and dark wood furniture are more Brooklyn than Seoul, with only the traditional ceramic pottery giving away the restaurant’s ethnic inspiration. I was a little skeptical that these chi-chi surroundings could capture the homey bar food culture that it claimed to be inspired by.

One bite of Hanjan’s “ddukbokki” put all those doubts to rest. And that says a lot, because my expectations for ddukbokki are sky high. This was basically the sacred comfort food of my childhood vacations in Korea. My parents would give me about 1,000 won to spend however I pleased, and I would literally blow it all on multiple servings of this fantastic street food. When I came back home, I would beg my mom to make it everyday and would not rest until some yummy spicy rice cakes were in my tummy. 

hanjan - pork fat ddukkbokki
pork fat ddukkbokki

The texture of these rice cakes were amazing. A nice and crispy crust had formed around the rice cakes, generating a sensory pleasure not unlike that of cracking the caramelized sugar on the top of a creme brulee. You definitely can’t get a charred crust like this off the streets of Seoul. The spicy sauce was also a lot more refined and restrained than the street version, which has a much more pungent, in-your-face heat about it. It was also a lot more balanced, most likely due to the flavor contributions from the pork fat and the delicious fish cakes. This is ddukbokki for the literati, not for the late night drunks, and the sober audience with its sharply attuned sensibilities can only be served something spectacular with no detail unnoticed, which Hanjan achieves.

hanjan - fishcake and daikon soup
fishcake and daikon soup

The ddukbokki was a hard act to follow, so perhaps that’s why the fishcake and daikon soup was a bit disappointing. Whereas the ddukbokki impressed with its balanced and restrained flavors, the fishcake and daikon soup underwhelmed with its extremely one-note broth that tasted like water and pepper. The daikon and fishcakes were well prepared, but they could not make up for the one-dimensional broth.

hanjan - scallion pancake with local squid
scallion pancake with local squid

Luckily the scallion pancake and the “freshly killed” grilled chicken wings righted the wrongs of the preceding soup dish. The scallion pancake, with its postmodern construction, was certainly impressive in its execution. Instead of a flat, circular pancake with filling planted throughout, the one at Hanjan was held together by a fragile web of tempura strands, in which scallions and squid were tangled in a precarious balance. It not only looked delicate, it tasted delicate too. The batter was light, which allowed the flavors of the ingredients to come through.

hanjan - grilled chicken wings freshly killed
grilled chicken wings freshly killed

The grilled chicken wings were also another demonstration of the technical expertise of the Hanjan kitchen. The quality of the protein was undeniably high–you could just tell that Hanjan really stayed true to its mission in using locally sourced ingredients and that this chickens came from a nearby farm somewhere, perhaps that’s where the “freshly killed” descriptor comes in. The skin was thin and crispy, simulating the texture of something deep fried except not, and it was coated in just the right amount of its soy sake marinade. This puts every thick-battered, sauce drenched buffalo chicken wing to shame.

hanjan - kimchi and beef brisket fried rice
kimchi and beef brisket fried rice

We were stuffed by the time the kimchi and beef brisket fried rice arrived. But the sound of beef fat and egg sizzling on the cast-iron plate was too much to resist. I loved how the heat burnt the rice into these tasty, crunchy bits, a comforting aftermeal snack enjoyed in Korea. While the texture and the rich flavors were tasty, I thought it was a bit on the greasy side, and I could have used more of the pickled kimchi flavor to offset the heavier seasonings. These were little nits, though, and we basically wiped the plate clean.

Serving modernized Korean food to a Korean crowd is a tough sell. Expectations are going to be sky high, since they are set to the loving memories of eating what their mother or grandmother once made them. Which is all the more impressive that Hanjan’s food attracts both the local loyalists and Western newcomers. Han jan means one drink, doo jan means two, and the countdown goes on since you won’t want to leave the inviting surroundings and the good food behind.


Hanjan
36 W. 26th St (between Broadway and 6th Ave)
New York, NY 10010
(212) 206-7226

Mmmbap! Kosofresh Bibimbap Bar in Midtown

New Yorkers who work in Midtown have it rough. 12 o’clock rolls around, and you’re sort of thinking, “Um yeah, which exciting quick service restaurant should I frequent today?” The number of stamps on your Hale and Hearty loyalty card is a sad testament to the monotony of your day-to-day lunch diet.

Kosofresh is shaking up the boring Midtown lunch scene by serving bowls of delicious Korean bibimbap to New Yorkers who have had it up to here eating another salad or sandwichFor those of you not in the know, bibimbap is a signature Korean dish that consists of a bowl of white rice topped with seasoned vegetables, marinated meat and a spicy chili pepper-based paste called gochujang. But really, you can put whatever you want into it. Bibimbap’s literal translation is “mixed rice,” meaning there are no rules for what goes inside except for your own. Which is perfect for New Yorkers, who, can we be honest, are a finicky, particular bunch! Gluten-free, vegan, Paleo, Atkins, all are welcome at Kosofresh’s bibimbar! 

The fun of getting bibimbap at Kosofresh is that no bowl ever has to be the same. Building your custom bowl involves 4 steps, each with several options:

Step 1: Choose your base grain or greens. Available grains include white rice, brown rice or 50/50 of each. Low carb folks can safely stick to their regime with a bowl of lettuce, red cabbage or 50/50 of each. My recommendation – go old school and stick to white rice!

Step 2: Choose 4 toppings for your bowl. Options include bean sprouts, red cabbage, lettuce, egg, cucumber, carrots, Korean radish, corn and scallions. The roster can change depending on when you go, as Kosofresh likes to introduce new, seasonal toppings from time-to-time. You can spring a little more for the premium toppings of shitake mushrooms, kimchi, eggplant and almonds at $0.99 each. My recommendation – the Korean radish and the kimchi provide the unique, pickled flavors that are essential to Korean cuisine. Bean sprouts, cucumber, lettuce, egg and shitake are also good additions. 

kosofresh - premium toppings
the core toppings are so fresh and so clean-clean!
kosofresh - core toppings
springing a little extra for premium toppings is worth it

Step 3: Choose your protein–bulgogi (marinated beef), soy garlic chicken, spicy pork and tofu. My recommendation – you can’t go wrong with any of the fresh, well-marinaded meats, but my personal favorite was the bulgogi. 

kosofresh - proteins
the proteins are all well-seasoned and delicious
kosofresh - protein
fill her up – with some spicy pork!

Step 4: Choose a sauce. Spicy or mild gochujang, or ko-soy sesame. My recommendation – go big or go home, get the spicy gochujang! I’m a spice wimp and it wasn’t bad for me at all.

What was in my bowl? I’ve tried several iterations, but here’s a picture of the bowl I created on Thursday. Spicy pork with bean sprouts, Korean radish, shitake, egg and kimchi over white rice, drizzled with some mild gochujang and sesame oil. Man, this really hit the spot for my Korean food craving. And it also took me back to my childhood days where after church service, the Korean moms would serve everyone bibimbap lunch and people would just go to town mixing and mashing stuff up in their delicious bowls. On another visit I swapped out pork for bulgogi and the mild for spicy gochujang–it was so good that I decided to make that my go-to combination for when I make a future visit.    

kosofresh - spicy pork bibimbop v2
my personal spicy pork bibimbap – isn’t it beautiful?

Kosofresh is a great, unique and healthy addition to the Midtown lunch dining scene. With so many ways of creating a unique bowl, you’ll never get bored with weekday lunch ever again. Kosofresh is also looking to introduce things like burritos, bento boxes and pizza so that lunch can be even more interesting, and it will be available on Seamless soon. “Mmm, bap!” has such a nice, pleasant ring to it. For once, this downtown girl is jealous of her uptown peeps!


Kosofresh (2 locations)
830 Third Avenue (and 51st)
New York, NY 10022

101 Park Avenue (and 41st)
New York, NY 10178