Jefe wrote:Their produce section has a pronounced vegetive aroma even in the dead of winter- the produce even has dirt on it!
I finally visited the Joong Boo Cafe with family this summer and can testify that it can get crowded in there, especially during peak mealtimes. I felt bad that people stood waiting for their food while our party took up the long table by the servers. But, yeah... good soups at a good price, though I still prefer the hot cod stew (with tofu) over at San Soo Gap San.Sharona wrote:Finally back in town and got a piping hot vat of Al-Tang today for lunch. There were no tables open so I took a seat at the counter and sat next to a non-Korean gentleman who ordered the same thing.
m'th'su wrote:Did they look like this?
sea squirt
Jefe wrote:I figured out that what I sampled was cod sperm sac. Check that one off the list!
happy_stomach wrote:Can anyone explain to me in PG-13 terms what this is about?
Wow, freshly made Korean dumplings sound good to me, though $2 each seems a little pricey ($24/dozen). Can these be frozen and thawed without turning to mush? If so, would you cook them without thawing? I cook frozen Chinese jyaudz by browning one side, then throwing a couple of tablespoons of water in the pan then covering it with a lid to steam the top. Would this method work with Kim Chee dumplings?evelyn wrote:I stopped by Joong Boo to pick up some tofu on my way home and was thrilled to see there are now dumplings being made right out front!! Of course I bought one of each of the three flavors (veggi and pork, kimchi, and red bean in a black rice bun) and then an extra kimchi one because... well I didn't realize I would be full after two.
They just opened on the 7th, and while I waited for my order I could see fresh ones being stuffed and sealed. It's so convenient and cheap, I imagine I'll be grabbing them for lunch and car snacks quite often.
Got it. Thanks. I have a steaming basket. I have never heated bao in a microwave. Do you need to place them in a covered dish so they steam, or can they be cooked uncovered? Doesn't the dough become chewy?cilantro wrote:Wang mandu are basically baozi, not jiaozi. I'd reheat in a steamer. A microwave would work fine, too.
d4v3 wrote:$2 each seems a little pricey ($24/dozen).
d4v3 wrote:I have never heated bao in a microwave. Do you need to place them in a covered dish so they steam, or can they be cooked uncovered?
If they are the cue ball sized Bao, then $2/ea is not too bad. There is no size reference in the pix. I thought they were smaller like Jyaudz (excuse the Yale Romanization, that is what they teach in the military). Filipino places generally charge about $2.50 for a Siopao.evelyn wrote:Yes, they're the big bun kind of dumpling. They come hot and ready to eat, but I would steam it to reheat leftovers.
Like I said, 2 filled me up so I suppose I consider $4 to be a great price for lunch, plus convenient since it's right by my house, so I'm biased. I'm hoping for different fillings on different days.
Wow, thanks for taking the time to shoot and post the photo. I can now see that the dumplings are, indeed, much more substantial than I thought. Now, $2 actually seems like a fair price, especially since that includes tax. The black rice and red bean mandu look interesting. How did they taste?evelyn wrote:Sorry, I'm better at eating then photographing. I just reheated this one though with a damp paper towel in the microwave, and it's still good the second time around.