토속촌 — Restaurant in New York

I recently had gamjatang, and it reminded me why this dish is such a comforting staple of Korean cuisine. The stew arrived bubbling hot, with a rich, deep-red broth that carried the perfect balance of spicy, savory, and earthy flavors.

The pork bones were tender enough that the meat slid off with ease, and the marrow added an extra layer of richness to the broth. Potatoes were cooked just right—soft without falling apart—and soaked up all the seasoning beautifully. Napa cabbage and perilla leaves added freshness and a slight herbal note that cut through the hearty flavors.

Portion-wise, gamjatang is generous and filling, especially when paired with a bowl of rice. It’s definitely a dish best enjoyed family-style or with friends, since the flavors develop as you linger and keep eating.

If you’re looking for something that’s warming, hearty, and deeply satisfying, gamjatang is a must-try. It’s not just a meal—it feels like a...

Had high exceptions from the reviews. We ordered stew and it tasted like it didn’t have much seasoning. And the rest of the food just didn’t blow me away. At the Korean restaurants I usually go to, they will ask if you want refill of side dishes but this time they just took the side dish plate away. When I asked for more of a side dish, they said, they didn’t have any left which I doubt because it wasn’t that late. Their service wasn’t very attentive and seemed a little rude. I’m wondering if it was because I had Chinese guests with me because for all the Korean guests, they were treated very well. And, their menu isn’t that large and was on the higher...

First of all, I'm a big fan of 순댓국 (soondae soup). This restaurant, originally located on Bell Blvd, had to downsize and relocate due to high rent in that area.

I wasn’t expecting bossam today, but more of soondae, which is the Korean version of sausage. However, the bossam kimchi they served was among the best I've ever had—it’s truly authentic, and you can't find anything like it in other towns. It reminded me of the kimchi my grandmother used to make.

Their jokbal is also fantastic, and the broth in the soup is rich and flavorful. I’m glad to know they’re still around, despite the relocation. Thanks for...