Cho Dang Gol (Koreatown)
Fans of Korean tofu soup will be overjoyed to hear about Cho Dang Gol. As one of Koreatown’s most famous current restaurants, Cho Dang Gol specializes in tofu-based dishes.
First opening its doors in 1997, Cho Dang Gol has been making their tofu freshly in-house every day. The restaurant focuses on serving traditional Korean food that reminds guests of a homemade taste and brings familiar comforts.
One of the first things you’ll notice upon getting a table is that the staff will bring out complementary bowls of fresh tofu for each guest. This is meant to be eaten as an appetizer, and while this is not the usual choice for such a dish, it is absolutely delicious. The tofu water tastes like a warm barley tea and the tofu itself is rich in texture, yet delicate and easy to enjoy. It is a pleasant experience overall, and helps to prepare customers’ palates for the main dishes.
The banchan (side dishes) are also complementary with every meal and are served alongside the tofu samples. They vary from the better-known options of kimchi, to more traditional items such as seasoned bean sprouts and cucumbers with shrimp. The quality of the banchan’s ingredients are noticeable, and each mini dish captures a snapshot of traditional Korean cuisine in its best form.
If you would like to opt for rice to go with your meal, Cho Dang Gol has plenty of options. We decided to go for the classic white rice, which only costs a few dollars at the time of this writing, and is enough to share comfortably between 2-3 people.
Once the entire spread has arrived at your table, you will notice how colorful and appetizing everything looks. And while the presentation is simple and traditional, it imbues a sense of elegance and quality.
First up, the pork bossam comes with slices of boiled pork alongside servings of kimchi, fermented soybean paste, shrimp paste, raw garlic, and sliced jalapeňos. The pork slices are incredibly tender and do not carry a sharp pork taste that lower-quality bossam sometimes might have. It is savory and almost sweet at times, pairing excellently with the side vegetables and pastes. My favorite pairing is to put a small dollop of shrimp paste on top of a slice of pork, then dip either the garlic or jalapeňo (or both!) and place it next to the shrimp paste to be eaten in one bite. The shrimp paste provides a briny saltiness that is balanced out by the complexity of the soybean paste, and the vegetables/kimchi help to freshen everything, making it a combination to die for (ok, please don’t actually die to try this).
Next up is the seafood tofu soup (above). Having tried many of these soups growing up, I can confidently say that Cho Dang Gol’s version rivals some of the best out there, whether in the States or in Korea. The soup is rich and spicy (spice levels can be adjusted to your liking), yet clear and refreshing because of the seafood. However, the clear winner here is the tofu. As mentioned above, the tofu retains a unique texture and flavor profile that soaks up the soup, allowing both sides of the dish to come together to provide an overall excellent dish.
The kimchi stew (above) is also a great option for those wanting less tofu in their meal. The kimchi is well-fermented, and this can be noticed through the complex and slight sourness of the soup. While this may sound strange to some readers, this is indicative of a high-quality kimchi stew, and the resulting flavor is a very unique and delicious one. I feel that this dish especially pairs well with the rice, and in my opinion, can feel more “filling” if you are looking for a heartier option.
To end off the meal, customers are served complementary yakgwa (Korean traditional honey cookies) as a dessert along with the bill. Yakgwa is something that used to be served to Korean royalty, and its taste is nothing short of that reputation. Its sweetness and flavor are different from honey wafers or biscuits found in Western cuisines; it is known for its smoothness and somewhat velvety texture, but without being overly sweet or intense. A great way to end the meal, and I highly recommend trying it out if you have room.
As a final note, I do have to make a note about Cho Dang Gol’s decor and service. The restaurant pays homage to traditional Korean ornamentation, and the interior of the restaurant is made to feel like a time capsule back to an older generation. The decoration feels authentic and inviting, without seeming like it’s trying too hard to curate a certain aesthetic for guests. In addition, the service at Cho Dang Gol is highly professional and attentive to every customer’s needs amidst a hectic dinner rush, and this factor alone is something that will keep me coming back.
For those looking for a true Korean dining experience at the height of quality and service, look no further than Cho Dang Gol in Manhattan’s Koreatown. Make sure to get there early, and be prepared for a wait on some days!
