"Pork bone soup from a Korean restaurant in Koreatown, New York, USA, has been recognized as one of the 'Eight Best Dishes in New York this Year' by The New York Times (NYT).
The New York Times unveiled its selection on Monday (local time), highlighting eight outstanding dishes from various New York eateries, ranging from pasta and tsukemen (Japanese ramen) to the Korean restaurant 'Okdongsik's' pork gomtang. The menu items were chosen based on The New York Times' own standards.
Established in Seogyo-dong, Mapo-gu, Seoul, since 2016, Okdongsik expanded its presence to Manhattan, New York, in November of last year. Pork gomtang is a delectable dish featuring pork broth poured over rice, complemented by boiled pork slices and chives.
The New York Times described pork gomtang as a 'golden pork broth, sliced pork, and white rice' and justified its selection, stating, 'This is a soup that you can savor every day, and it becomes especially comforting on the day you receive unwelcome news. Consuming it is an instant mood-lifter.'
Pete Wells, a restaurant critic for The New York Times, previously reviewed Okdongsik's pork gomtang in June, expressing, 'After enjoying the meal, I experienced the exact opposite of indigestion, a sensation known as 'siwonhan-mat' in Korean, signifying the blissful feeling when relishing light and meticulously balanced food. I felt uplifted.'"
“From Seoul to Manhattan: Korean Restaurant’s Signature Dish Named Among New York’s Best”
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