"Nowadays, there are a lot of places (like Atoboy and Ariari) doing innovative things with Korean food. Cho Dang Gol is not one of them. This is a homestyle spot in Koreatown, and it’s where you should go when you need an excellent, unpretentious meal. The sweet, heavily marinated bulgogi is always a good option, but this restaurant makes its own tofu, so that’s where you should start. Their soondubu jjigae isn’t just one of the best versions in NYC—it’s one of the city’s best dishes, period. Scalding hot with a spicy, ultra-concentrated broth, it’s a mandatory order. Despite the fact that the space offers very little in terms of ambience—aside from a few tchotchkes and string lights—there’s usually a wait. Take that as a good sign." - bryan kim, kenny yang
