April 9, 2010

Woorijip • 12 West 32nd Street, NYC • 212-244-1115

Though this sign says it all, I will continue with the post anyhow… You are the gem of 32nd Street (a.k.a Korea Way). Sure the block is jammed with restaurants but your cheerful, efficient food is absolutely perfect when one has limited time, (limited funds) and needs to get back to their regular stomping grounds in a hurry. It is also very accessible to people unfamiliar with K-way and the restaurants there, as it is very approachable and the casual DIY spirit makes it kind of fun.

In my latest midtown trek, you managed to get another gold star in my non-existent book of great restaurants. The first star was for the best to-go lunchboxes around, the second was for being open until 3am. The newest star is for the lunch buffet I can’t believe it took me this long to discover. For $6.50 per pound one can load up on all sorts of salads, pickles (sort of like getting the traditional banchan with your meal), and put together a plate from two long steam tables full of stews, noodles, rice dishes, seafood, veggies, and little side treats like kimchi pancakes, pork rolled in cabbage, rice cakes two ways and lots more!

I was beside myself with joy, sampling all of my Korean faves like chap chae noodles and ddukboki, as well as some new stuff I had never tried before in all of my Korean food adventures. More stars were generously bestowed upon ground tofu stew with kimchi, fried pork belly and kimbap.

I was so inspired by lunch that later on at work I made some kimchi pancakes. They were easy and delicious. Masitsseoyo! And so this post is not only an idolizing, love letter review, but also a recipe post.

A trip to Midtown is nothing without you.

Loyally yours,



1 cup of your favorite kimchi, chopped

3/4 cup juice from kimchi or water*

1 tablespoon soy sauce (plus extra for dipping)

2 eggs, beaten

1 cup flour

2 tablespoons oil (plus extra for cooking)

  • Mix kimchi, kimchi liquid or water*, 1 tablespoon soy sauce, eggs, flour and 2 tablespoons of oil together in a bowl. Should be a thick-ish pancake batter consistency. Add a bit of water if necessary.
  • Lightly coat the skillet with additional oil and heat over medium flame.
  • Drop desired amount of batter into hot pan and smooth it out to form pancake shape.
  • Cook until lightly brown, 2-3 minutes and flip. Cook on second side until brown and cooked through, about 2 minutes.
  • Continue until batter is finished. Yields 8 (5-inch) pancakes. Serve with a little bowl of soy sauce for dipping.
  • * if using water instead of kimchi juice, add a pinch of salt to the batter.

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