Delicious, hearty, garlicky, peppery, unpretentious Korean food at an equally understated location!
I haven't had the NJ Myeongdong Noodles, but I've had the OG Myeongdong Knife Cut Noodles *in* Myeongdong, South Korea, so that's where I'll draw comparison from.
We actually went for a round of samgyetang (chicken soup), not the kalguksu (knife cut noodles), which is the signature dish. My family is a decidedly anchovy-base kalguksu people, and the Myeongdong kalguksu is famously chicken/meat-based. But I ordered the naengmyun (cold noodles) with marinated pork on the side because it's been hot out and naengmyun just doesn't taste the same when you cook it at home.
They start all the tables off with red Napa cabbage kimchi and white Napa cabbage kimchi. The strong, garlicky red kimchi is also a signature of the original MD noodles in Korea. Having tasted both, I can tell you that these have a stronger garlic flavor than the original. I think garlic in the States is just so punchy compared to garlic in East Asia. If you want something stronger than this, you no longer want to taste the kimchi-- you just like hurting your body with spice. The white kimchi was good, but a little on the sweet side for me. So my happy medium was spreading out some of the red kimchi sauce on the white kimchi before consuming each one. I got the flavor of the red kimchi without worrying about my stomach, and the heat and garlic staved off some of the sweetness of the white kimchi. The boricha (barley tea) served as the table water was also flavorful compared to the watered-down ones you get at other Korean restaurants around here.
My naengmyun arrived much earlier than the chicken soup. The pork on the side was dry. While I didn't expect the side meat to be high quality, this was the most forgettable part of the meal. The cold noodles were excellent, served in a slushy broth (decorated with jalapeño slices, which are definitely not traditional and thrown out promptly) that was flavorful and refreshing. I am not a soup person, but I kept going back for that slushy broth even after I finished my noodles.
The chicken soup took extremely long to get to the table. Understandable, as it takes a long time for all the dried goodies inside the chicken to stew and probably no ones been ordering hot chicken soup in this heat. The base flavor of the whole black pepper (also signature flavor of MD noodles) in the meaty savory broth made the soup interesting. And the mung bean and rice porridge on the side is a nice touch, too.
The service truly made this place a five-star. I was visiting with my elderly grandparents, and from the moment we stepped in, the staff was super courteous and accommodating. My grandma kept forgetting that the call bell was on the table, but all the staff were very attentive to her request while also respectfully reminding her of the bell so she doesn't have to just hope to catch their eyes across the room. They moved slowly and carefully around our table, even though it was an extremely crowded and busy service on a Friday night. We refilled the white kimchi so many times, and every single time, the waitstaff were happy to do it. I feel it's hard to get this level of courtesy and service at this price point in NYC.
Overall, I'm glad to travel a little bit less into Queens for a solid unpretentious Korean meal that is not K-BBQ. I'm really excited to go back and try the kalguksu and dumplings, the signature dishes, and my picky family members all agreed that the samgyetang was a dish they would be coming back for. read more