For BBQ (even for a veggie chica like yourself), consider Dae Jang Keum, good buckwheat noodles and vegetarian stone pots.
Make sure to hit pu Con Ju Jip, very good for good jigae, japchae, and mandu.
For soju cocktails and Korean influenced gastropub food, try SOHO for good kimchi pancakes and fried rice.
Bumping this old Soup Thread
I am making a vegetarian Borscht tonight.
What I am making is something like this, with allspice and marjoram.
Here is tonight’s vegetarian borscht.
Last night’s borscht made with leftover pork roast, chicken stock, beets, celery, parsnips, shallots, garlic, dill, marjoram, allspice, sugar, vinegar, black pepper
Thanksgiving turkey and turkey broth from the freezer, some Rotel canned tomatoes, a California chile, an arbol chile, oregano, ground cumin, cilantro, some lime juice.
Looks delicious!
My mom makes the Wigilia barszcz every year. The broth is always perfect. I love the small pierogis with mushrooms inside called uszkas (which means little ears in Polish).
I love uszkas. I have not made them myself. I buy frozen uszkas at the Polish grocery store.
