The Comfort of (Kuenson) Calbi (Jayang-Dong)

If asked , “When was the last time you sat down for good old-fashioned-home-cooked meal?” some of us are thrown for a loop. It’s fair to say we think of the foods themselves as old fashioned or home cooked. This may make it difficult for us to associate a country full of new foods (that many of us can barely pronounce, much less make ourselves) with the words “comfort”, “old fashioned” or “home cooked”. We search our minds for what might seem a lifetime as we archive all the comfort foods we miss and mourn the amount of time that has lapsed since we had any of those foods.

The “lucky” ones have just been “back home” and so those memories are easy to recall. There are some of us that fall in the middle. We can remember a cook-out, friendly brunch or even a holiday we had to spend in Korea and managed to grab one of the last 50,000won turkeys at Costco just in time for a potluck. The fact that we sit down for a variety of meals in Korea (much to dismay of many) surely discredits the idea of “sitting” as “special” or something to look forward to. In the end, when trying to find an answer to this question, many more of us give up, shrug our shoulders and say “Eh, I dunno.”

I am quite lucky in that I do know. It was just yesterday with a small group of people I work with. After slam dunking a presentation, I proudly walked them to my ever welcoming “home away home”. I go there so often that the ladies at Kuenson Calbi (큰손 갈비)in Jayang-dong (자 양동) have become more like what an adopted mom would be, only in Korean. They smile widely and ask about your day. They know what you want and bring it to you before you ask. They comment on your hair and compliment the boy you brought with you, if they think he’ handsome. In fact if you even look a least bit uncomfortable, they’ll show you how to redo your pillows in a more suitable fashion. Once in a while they’ll adjust the meat on your grill and they always, always compliment you on trying something new (even if it means they have to tolerate [my] HORRIBLE attempt at Korean).

The food is served in a (sort of) traditional style similar to “old-fashioned” Korean meals. There’s (someone’s) “Grandma/Mom” in the back making “home made” food from scratch. “Gramps” grabs the coals so that you can slow cook your own tender cuts of calbi (갈비) and either an “aunt” or “sister” brings you tons of side dishes to enjoy. Listed in this, “feast” are more Korean “comfort” foods, than you can eat. Among my favorites are the: ox liver soup, various kinds of kimchi (김치), pajan (파 잔) and a corn (옥 수수)that is sure to make you eat ALL your veggies. The lunch “menu” of sides offered is a little smaller than those offered at dinner but they are all worth a spin if you’re new to Korean food or want a better chance of finding a favorite. The best part about the traditional sides (as everyone knows) is that they are completely refillable! ASAH!!

Last, but certainly not least among the comforts of this place, is the price. All of this will run you about 7,000 won a head for either calbi (갈비) or sam gap sal (삼갚살) with an additional 1,000 for anyone that orders rice (밥)/dwenjang cheegay (된장 찌개). There are other “main dishes” available for a slightly higher price which I imagine are just as yummy. One day, perhaps, I’ll move on to those “new” foods but as for now, I’m OK with my crazy cravings for (Kuenson) Calbi (큰손 갈비) and all the “home cooked” comforts a visit there entails. Enjoy!

Glossary:

calbi 갈비: a tender cut of meat (generally pork but sometimes beef) that is marinated in a sauce and then cooked on the customer’s table on a grill.

dwenjang cheegay (된장 찌개): a soup made from a soybean base with chunks of tofu, vegetables and red pepper paste (gochujang 고추장) . While this is often a delight of many seeking a more vegetarian diet, it is occasionally served with various types of seafood.

kimchi (김치): a veritable table/staple food in Korea, served at nearly EVERY meal and made from fermented vegetables, gochujang and (sometimes) tiny salted fish for flavor. There are many types of kimchi all depending on the type of vegetables/ingredients used.

pajan (파 잔): a Korean spin to the “pancake”. Vegetable and sometimes kimchi or seafood are added to a base of egg and flour and then pan fried and served with dipping sauce.

sam gap sal 삼갚살: similar to bacon this (more fatty) cut of pork is served in the same style as calbi, but is usually more crisp or not as tender as calbi.

Copy of Keunson Calbi Business Card

author contact: dinedeliciously@gmail.com