About Gom Tang E
|Good for Groups|
What’s that giant cauldron billowing steam in the kitchen? At these Korean places, it holds the house specialty, sul leung tang—a milky-white, cooked-for-hours ox-bone soup. Get it with brisket, then dress it up with scallions, garlic, and chilies from the condiments plate. Another pleasure: oxtail soup, which boasts a mahogany-hued broth and gargantuan hunks of meat. Liquid dinners aren’t the only reason to visit. Bibim bap comes with a perfectly fried egg atop the mound of rice and vegetables. (Mix it all together with a dollop of the spicy-sweet chili sauce that comes on the side.) And the free bowls of panchan, the array of pickled and spicy embellishments, such as turnips, kimchee, and cucumbers, are more than an afterthought. Eat them solo or add them to pretty much anything.
Also good: Seafood pancake; bulgogi with seasoned salt and pepper for dipping; braised marinated beef.