We headed to Myung Ga Won recently, largely in pursuit of spiciness. We were up for Mexican, Chinese, or Korean spicy and Korean won out. Myung Ga Won won in part because banchan just sounded good this day (instant veggies). My wife chose a soon dubu and galbi combo. My daughter went for the babimbap. I decided to try a spicy soup with dark goat meat (see also here) in it.
Dark goat soups and stews go by a number of recipes and names, but Myung Ga Won calls what they serve ‘boyang tang’.
The soup was rich and flavorful, and though the first couple bites of the meat had a hint of earthiness to it not normally found in beef, further bites were more subdued. It was, for the most part, a tender meat, not much different from pot roast, by the end of the meal. Flavors are akin to other spicy Korean soups, though this edition had just a hint of heat, instead of being blazing hot.
The dark seeds in the soup (deulkkae, or perilla seeds, if I’m doing my research correctly) were aromatic and not really peppery. A side containing chile paste, more of these seeds, some ground garlic etc, came with the soup. Also popular this day was a grilled spanish mackerel.
I’m not sure the photograph adequately represents the size of this fish. It was quite large. A number of meals at Shoya Izakaya have led to us really favoring grilled mackerel. The rich oils are a big factor in getting the most out of mackerel – avoid frying mackerel, you destroy the nutrition. Like so many oily foods, it is best when it is right out off the grill and at its hottest.
Compared to, say, salmon, mackerel isn’t as sweet a fish, and not as good a ‘first’ fish.
Myung Ga Won
1960 Day Drive
Duluth, GA 30096