Myung Dong Noodle House on Irolo not Wilshire
Table Of Content
Home made flour noodle with Beef Bone Soup and vegetables. Rice covered with Black bean sauce Pork and vegetables, Egg on the top. Homemade Dumplings, Rice cakes, mixed. There are a couple things you notice right away once walking in. First, the humming tanks of salt water holding schools of menacing eels, which are plucked, butchered, and grilled in a sectioned-off area in the front.
Menu
Ricecakes with fishcakes and vegetables, hard boiled egg, gless noodle in spicy sauce. Korean fast-casual Kooksoo is named for feast noodles, offering a menu of beef kooksoo and jjamppong soups with seafood, chicken, or beef; fried dumplings; and bulgogi. The newest spot in Fort Lee follows locations in Texas. There’s often a wait at this family crowd-pleaser where they make their own noodles, but the menu goes well beyond them. Consider a pajeon, the o’jang dong naengmyun with marinated beef ($19.95), the signature kalguksu noodles, or grilled bulgogi. Mitsuwa is a giant Japanese shopping complex on the western shore of the Hudson River, with ample parking.
Tsujita NJ Artisan Noodles
Stir-fried kimchi with rice and vegetables and topped with an egg. Steamed pork with sweet and spicy radish kimchi and vegetables, ssamjang. The sauces are unusual, too, as is the giant blue toad mascot sitting near the door on a counter.
Where to Eat Korean in Fort Lee
A beef bone broth with spicy sauce, tofu, spam, sausages, pork, vegetables, rice cake, ramen, and a rice. This new barbecue spot in Fort Lee offers beef, pork, and seafood to its grill menu, which includes clams, shrimp, scallops, mussels, and lobster. Among specials, soojaebee jogae tang — clam soup with dumplings, is also available, along with haemool jjim — a soup with monkfish, octopus, clams, shrimp, and crab.
O’Jang Dong Naengmyun with Raw Skate Fish
Buckwheat noodles with vegetables and spicy sauce. Also comes with a side of marinated pork. Buckwheat cold noodles with spicy sauce. Walking back to our car, we stop back in at the banchan store and made a couple purchases.
* All of our Soondubu comes with a side of marinated grilled pork
For a packed and lively barbecue experience with ample parking and a koi pond at the door, there’s Dong Bang Grill, a vast restaurant with roomy tables and cushy seating. Whether it’s beef, chicken, shrimp, or pork, an order is grilled tableside, and served with a compelling selection of banchan. Don’t miss the galbi, whether you like it marinated or not.
MD Kalguksu + Haemul Pajeon
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I've found that kalguksu broth is oftentimes clear and light, but this was quite the opposite. It was thick, with a hint of cornstarch. I threw in some forcefully funky napa cabbage kimchi to kick things up a bit and slurped away.
Kalguksu with Mushrooms
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But, no dice, and I tell that I'm not from around these parts and it gets me off the hook. We then drive a quick 13 minutes across the bridge (thankfully still no cones!) back to Manhattan. Fort Lee Koreatown is a world away, but much closer than it seems. Myung Dong Noodle House is a Korea-based chain known for serving a dish called kalguksu, a workaday and delicious soup loaded with knife-cut noodles. The Fort Lee outpost opened in 2013, and on this holy Sunday the place is packed with tables of families, in some instances three generations slurping up wheat noodles swirling around in chicken stock.
The bustling towns of Fort Lee, Edgewater, and Ridgefield continue to be bucolic bedroom communities, but now they are also centers of commerce and gastronomy. In fact, we’d put the Korean barbecue of Ft. Lee against any found in the five boroughs.
The restaurant also serves ramyun. Spicy soybean paste soft tofu stew with pork and vegetables. Spicy soft tofu stew with shrimp and clam, squid, mussel and egg assorted vegetables includes one rice.
The woman points to her small but immaculately clean kitchen in the back and tells us how everything in the shop, some 30 or so different side dishes, condiments, and desserts, are made there. She presses a well-worn brochure into my hand showing photos of meticulous trays of a soy sauce and vegetable sweet potato noodle dish called japchae, and reveals that she can cater any event. She asks if I have a wedding or baby shower coming up.
There are standalone stores along a strip mall on one side, and a giant grocery store inside the main building, where you can browse Japanese groceries and those American groceries dear to Japanese. Our story begins on the bridge on Easter Sunday. There is no traffic (and no cones causing traffic). We take the first exit and soon find ourselves in front of Masil House, an exceptional restaurant that I've visited a few times before while writing the Koreatown cookbook, but haven't taken Dan to yet.
We’re stuffed but want to make the most of our trip with a second lunch, so we take a short walk up the street to Myung Dong Noodle House. But first we make a brief stop at a small, one-woman storefront selling plastic containers of banchan packed with delicious things like cured lotus root and fermented fish guts. The owner of Fort Lee Korean Catering House gives us the tour—showing us photos of her work (and deft knife work)—and we promise to stop by on our way out of town.
Stir-fried rice with vegetables with topped with an egg. Marinated beef with vegetables. One can only imagine how sleepy the Jersey towns on the other side of the Hudson River were before the George Washington Bridge was opened in 1931.
Hiram’s is one of New Jersey’s most distinguished purveyors of deep-fried hot dogs, in a setting half roadhouse, half frankfurter counter. Sports fans sit on one side nursing their beers and downing wieners, while customers dash in for carryout dogs on the other side, eaten in cars idling in the side parking lot. The franks come with cheese sauce and a chili-like meat sauce, and the same toppings can grace your fries, as well. Buckwheat noodles with cold soup.
This is the kind of Korean specialty shop that you don’t find in rent-squeezed Manhattan. The kalguksu noodles include carrots, green onions, onions, and a bit of seaweed powder. I don't know if it's because the onions were pre-fried, but it's strangely delicious. The staff were also nice and friendly.
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