Toro Ssambap @jejunoodlebar @chefdouglaskim 🔥🔥
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A great little spot for dinner in the West Village. This One Michelin Starred Korean noodle house serves much more than just noodles. Lots of interesting bits on the menu here. The toro ssam bap was beautiful. A bowl of tobiko scattered sushi rice, fatty tuna, egg, shallots, jalapeño, toasted seaweed, golden oscietra caviar and Hokkaido uni. A whirlwind of flavour but a cohesive one at that! The idea here is to take a spoonful from the bowl and place it into the toasted nori - sort of creating a temaki. This thing was amazing. All the ratios just on point. I devoured like 5 of these things. Next up, my favourite plate of the night. The truffle scallop. Incredible. Thinly sliced raw scallops, truffle soy, pickled radish, truffle aioli, shimeji mushrooms and lots of burgundy truffle. Again amazing ratios here. So fresh and sharp, but creamy, fragrant and moreish at the same time. Ridiculous amount of complexity to the bite - v good. For noodles, I went for the lamb ja jang myun and Wagyu ramyun. The lamb ragu was fantastic - tossed in a black bean sauce with Szechuan spice and topped with pickled onion, herbs and cucumber. Once tossed all together it was a nice balance of freshness and numbing heat. The noodles were chewy and satisfying. Almost like a pici pasta. For the ramen, the veal bone broth was creamy and complex. Topped with thinly shaved A5 brisket, enoki, scallion oil, sesame and chili beef ragu. Lots going on here - it all worked though. Lovely broth. Noodles were just ok, I like them more al dente and chewy personally. Lots of other bits throughout dinner, the fried chicken and caviar, pork ribs, etc etc. could go on, but the food is great here. V extensive wine list too. The chocolate soft serve with burgundy truffle for dessert was pretty special too.. #notoriousfoodie 🙅🏽‍♂️
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