Joon

The one time I went to MT I remember really digging the chicken. Just a nice simple roast chicken, pretty moist and tasty. The point isn't so much that you're eating great food...but I think the food they serve goes really great with the atmostphere. A good match. :)

Anyone know of any places in monmouth county where you can eat late? This area really stinks when it comes to late night food. :(

Sorry to dig up such an old post, but I can't believe no one has picked up on Tyler's #1 catch phrase: "CLASSIC". Every single dish he makes is a "CLASSIC" whatever. Ugh. I can't stand it. Especially when he's making ethnic dishes that are FAR from how they are done "classically." Anyone see the episode where he makes "Korean" food?

Cabbage and scallions are a must. A little gochu garu or some times soy sauce won't hurt either. The key to a tasty duk boki though in my opinion is adding ramen or other noodles to it. :D A bit of the ramen packet helps too. Speaking of duk boki, I have yet to find a place in the US that makes it like they did back in Korea. The last time I visited Korea I hit up my favorite duk boki joint as soon as I got off the plane!!

Yum. I love Gae Jang. My favorite Korean restaurant serves Gae Jang as a side dish and that alone makes the trip worthwhile!

this popped out at me.we always take the raw garlic (doesnt matter if its sliced or left whole) and stick it on the grill. if the slats are too wide, yes, we do lose a few cloves, but it works. this tin business sounds like a way to grill it without losing any. but it wont get those garlic cloves charred... anyway, never seen these tins. can you describe their shape? like a tuna can? like a soup can? and is there oil or something inside? thanks! ← Hey Melonpan, The "tins" are just pieces of tin foil formed into a little mini dish. It comes filled with thinly sliced garlic with a bit of oil on the bottom. I leave it on the grill until you get a slight char on the outside so that it gets little crispy. It's fantastic on its own just dipped in the bean paste sauce. YUM! I resort to grilling up the garlic pieces when I go to other restaurants but having it in a tin is much much more convenient. And you don't lose them through the grill. :)

Cornellrob, Glad you liked the Garlic...the wraps are just so much better with them! If you haven't tried, break off a piece of the green pepper and try it in your next wrap. I always have my wraps with garlic, green pepper, scallion and the bean paste sauce. I'm surprised they didn't give you the green leaves. They're supposed to come with the lettuce dish. They proably either ran out, or didn't give them to you if you're non-korean. Korean restaurants some times alter their sides for non-korean customers. :( It's even happened to me when I've gone in with a large group of white friends. Did they give you the raw crab? The chili pepper? If you want to ask for it the green leaves are called "ket-nip" (I just looked it up and apparently they are sesame leaves). You can see them in this picture http://www.clickasia.co.kr/about/img/sk2.jpg. I found an egullet thread on gae jang here. :) http://forums.egullet.org/index.php?showtopic=51999

That looks like the one! On Han Il Kwan vs. Woo Jung, I honestly like them both. I haven't been to HIK in quite a while but here are my thoughts on it. Please forgive me if I'm dishing misinformation as I haven't been there in some time. 1) More sides than WJ. Not necessarily better (they don't have the raw crab!), but they really load you up with the side dishes. 2) "Nicer" than WJ. But I personally could care less what the place looks like. WJ is a VERY modest joint as far as decor goes. 3) Better desserts. Some times HIK will give you "dessert" items like the rice in sweet water dish. At WJ you'll only find the usual fruit tray. 4) 1/2 the charcoal. At WJ the only source of fire is charcoal. At HIK they put in 1 rack of charcoal (not 2 like at WJ) and supplement it with gas flame. I'm honestly not sure if this makes a difference in the food but it sure makes me feel better about my grill flavor. :) 5) No garlic-in-a-tin. Once you've tried a piece of fried garlic with your wraps there's just no turning back. 6) No "forest leaves" as my girlfriend calls them. These dark green leaves make fantastic alternatives (or additions) to the usual lettuce wrap. Honestly I think HIK is a great BBQ Korean joint, and would definitely go there more often if I didn't like WJ so much. Objectively speaking (if that's possible) I would say they are overall pretty even as far as food goes. So if you've tried one, give the other a shot!

I've been to most of the BBQs in the area, and IMHO, the best Korean BBQ is one town over from Fort Lee in Pal. Park. The place is called "Woo Jung" and it's on Broad St (or ave), right on the main strip of Pal Park. I don't think anyone has better quality beef than they do, and they have never let me down with their side dishes. Here are a few things they have that makes them better than all the others: 1) The best beef. 2) "Ket-nip", a darker green leafy thing for wrapping meat in addition to lettuce 3) Garlic in a little tin that cooks on your BBQ 4) Spicy Raw marinated crab as an appetizer. It's a little hard to eat if you've never tried this sort of thing but for me the crab appetizer alone makes it worth the trip to Woo Jung. Koreana is also pretty good, and they do an awesome stacking up your table with sides, but pound for pound and dollar for dollar Woo Jung is the best Korean BBQ in this area. I don't know why but there's a popular (mis)conception among the korean folk there that "So moon nan jib" is the better BBQ joint, but every time I've brought a Korean friend of mine over to WJ they came out agreeing that it was better.