Can’t Stop Thinking About….

February 23, 2016

IMG_7488

…this raw, marinated crab at Soban, a small, homely Korean restaurant on the outskirts of Koreatown.

If you’re wondering why I haven’t linked to their website, it’s because when you go to the Soban website you find yourself scanning kitchen equipment. Which tells you a lot about this restaurant; it has a decidedly old-fashioned feel. This is not one of your loud, glitzy restaurants, nor one of your hip, edgy ones.  It’s a small place with a single waitress and a t.v. tuned to the latest golf tournament.  Eating here feels like stopping in at your elderly aunt’s place for a home-cooked meal and a cup of tea.  (Alcohol is not only not served, it’s decidedly frowned upon.) People tend to keep their conversations to a polite hush.

No aunt I’ve ever known, however, serves anything like that marinated crab.  It’s sweet and salty, rich and funky with silken meat. You try to dig the gorgeous orange roe out with your metal chopsticks, but end up attacking it with your fingers; it is one of the best things you’ll ever taste.  If you like uni…..  Afterward the perfume lingers on your fingers for hours, teasing you into wanting to go back and have another one.  (A decidedly expensive proposition; the crab is not large and costs $35.)

But first you’ll get a table full of panchan, the little salad-like side dishes that are the hallmark of Korean restaurants.  Here you get more than the usual handful; we had at least 15. I liked this one a lot.

IMG_7483

The bean sprouts were lovely. So was the spinach. But my favorite was the braised celery – a sort of lovely teal green – sprinkled with ground nuts.

The famous dish here, other than the crab, is galbi jjim, the classic Korean short rib stew. This one is rich, garlicky and sweet, with just a hint of chile heat. The waitress will cut the meat up with scissors and then leave it to fall from the bone in a particularly wonderful way.

IMG_7486

There are braised fish dishes – a rich one with black cod, tofu and turnips that seems very much like a home-cooked meal:

IMG_7485

And a simpler, equally unassuming version featuring long, tender strands of squid:

IMG_7484

And then, if you’re me, you’ll opt to order another one of those wonderful crabs.  After all, who knows how long it will be until you get back again?

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Categorised in:

1 Comment

  • Jock Begg says:

    Ms. Reichl
    Cover-to-Cover, I’ve only read three “cookbooks” in my 70 years of life.
    The first, Constance Spry and Rosemary Hume’s “The Constance Spry Cookery Book” (1972)
    The Second, Mary and Vincent Price’s “A Treasury of Great Recipes” (1976)
    And now, as of last night, (Thank You David Lebovitz!!) your’s (2016)
    The first taught me the wonders of gourmet cooking.
    The second exposed me to gourmet cooking in places I’d yet to visit.
    In the interim I’ve learned from Julia, James, Alice, Craig, David, Paul, Marcella, Martha, Maida, Jacques, Thomas, Chad, Wolfgang, Gaston, Dorie, and now, once again, Ruth.
    To yours, yours was beyond a lesson from a kitchen!
    “my kitchen year” brought smiles, outbursts of glee and laughter, and, surprisingly an occasional shedding of “blindside produced tears” as I read, spellbound, all that you shared.
    What a pleasure to experience writings from your heart, a most successful effort that gave your writings soul.
    Thank You for stepping beyond the norm and providing us [me] with more than could have ever been imagined.
    Jock Begg
    Corona del Mar, CA
    PS And Yes! I was one of your followers who stuffed our turkey stuffing under the skin one Thanksgiving. Our kids loved seeing that stretchy-stretchy approach but deemed it ghoulish. These days, our turkeys are deep fried, and later paired with copious amounts of house-made Scottish dressing.
    PS-2 I’m now enjoying “Tender at The Bone”. To write through the eyes of a younger you is an art form and you’ve mastered it.

Comment

Your email address will not be published. Required fields are marked *