Department of FoodieDepartment of Foodie
Casual eatery known for traditional Korean dishes, including chicken feet and pork belly.
What to order: Yukgaejang Kalguksu · Assorted Soondae · LA Galbi · Spicy Oxtail Soup (Sokori Tang)From Google Maps reviews.
Fantastic authentic Korean comfort food spot in NYC! Their spicy braised pork pan was glossy, well-marinated and packed with deep umami flavor, paired flawlessly with chewy japchae. The short rib stew hits all the right warm, comforting notes, and compact seaweed rice bites make for an addictive appetizer. Reasonable portion sizes and warm dining vibe—ideal for casual group dinners, highly recommend for anyone craving traditional Korean home cooking!
Met up with friends for dinner here, and the entire table felt warm and lively — like being transported straight to the streets of Busan. 🍽️ Dwaeji Gukbap (Pork Soup with Rice) The clean yet deeply flavorful broth is the soul of this dish. Season it yourself with salt and white pepper, then mix in the rice — every bite tastes authentically Busan-style. Comforting, soothing, and perfect for colder days. 🍽️ Galbi Jjim (Braised Beef Short Ribs) Fall-off-the-bone perfection. The meat is incredib
Had a great experience at Tosokchon NYC! We originally came for the assorted intestines BBQ, which was crispy, flavorful, and incredibly satisfying, but the biggest surprise was the Buldak Rabokki. The sweet and spicy sauce was so addictive, and the noodles were perfectly coated with flavor. The seafood pancake was crispy and packed with ingredients, while the spicy pork hot pot was warm and comforting. They even offer a Chinese menu, which made ordering very easy. The lychee cocktails were refr
From the Jan 16, 2024 health inspection. Lower-priority items are listed after the serious ones.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
Someone was eating, drinking, or vaping in the food-prep area.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Frozen food was thawed in an unsafe way.