Monday, June 15, 2009 7comments No tags Permalink 0


Dinner with Robyn and Jess at Arirang in K-town.

Pickled Daikon

Chinese hand-pulled noodles, I am very familiar with. But Korean hand-pulled (and knife-cut) noodles? This was a completely new world!


First, read Robyn’s Serious Eats post on Arirang here. She offers a more detail on that post than I will here. I accompanied Robyn on her second visit, along with the very awesome Jess who speaks Korean fluently and helped tremendously with ordering ^_^

We shared one massive, MASSIVE bowl of seafood kar-jeabe and a seafood pancake…I’m a pretty big eater, and the three of us put together could barely finish both those dishes (granted, I had a slice of Artichoke pizza right before this o_O).

Pictured above is the seafood kar-jeabe…

…which has a mix of both torn noodles…

…and knife-cut noodles…like dumplings, minus the filling. Pretty awesome, huh?

Then we moved onto the seafood pancake, which was equally enormous. Super crispy surface, and chewy, almost mochi-esque innards strewn with cuttlefish and green onions.

Six huge triangular wedges to an order…cut and dip…

…into a vinegar-shoyu-chili sauce. Nomnom.

32 West 32nd Street, 3rd Floor
New York NY 10001

  • Emily
    November 30, -0001

    Hey Kathy – actually, the knife-cut noodles are the regular noodles. The sujebi (or the "dough flakes" as they call them there) are… just chunks. None of these are really hand-pulled, I guess? Or if anything, I guess the dough flakes come closest. :)Oh man. This place induces the heaviest food coma in me. Such carby dericiousnessss.

  • Melissa Good Taste
    June 16, 2009

    Seafood Pancake! Two of my favorite things!

  • K and S
    June 16, 2009

    mmm everything looks delicious!

  • yutjangsah
    June 16, 2009

    wahh. now that's what i'm talkin' about. sujaebee is very dense. this looks like it could cause constipation.

  • Pam
    June 17, 2009

    nom NOM indeed. :) I've never had knife-cut noodles at a Korean place, only Chinese, and I'm curious…Have to confess my lack of love for pajeong though. Maybe I've never had a really great one, but it just seems like oily, chewy, unnecessarilly heavy filler.

  • Kathy YL Chan
    June 18, 2009

    Hey Emily!Thanks for the corrections…I've been getting it wrong this whole time, ehehe ^_^Hey Melissa!Hehe, awesome!! :DKat!It was! ^_^Hey Yutjansah!bwahaha, the broth was super rich :)Hey Pam!I've always been a fan of pajeong, but this one was exceptional…not too greasy, super crisp and full of flavour ^_^

  • Cafe Pasadena
    June 21, 2009

    K!, is this Arirang a USA branch of a So Korea chain?I recall they opened their 1st USA branch back about 10yrs ago in Pasadena.

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