Having reread this review several times, I fail to see any reference to dog. I don't understand why the topic is being trumpeted back and forth by commenters, or why the NYT publishes comments that have nothing to do--that I can see--with the substance of the article. (Just for the record, Native Americans have always eaten dog; a friend of mine attended a powwow and stopped by a steaming pot outside one tepee. When he asked the woman tending the fire what she was cooking, she raised the lid of the pot to reveal three puppies cozily simmering away. Maybe the Indians should be decimated and forced to live in concentration camps, which is what we call "reservations." That's how we good Americans deal with alien canivores. Yes, "canivores," not "carnivores.")
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I don’t understand this Western hysteria over countries that eat dog meat. Dog is a mammal just like a pig or a cow, which are routinely slaughtered and eaten in the West. Some scientists would argue that pigs are more intelligent than dogs even, making pork consumption that much worse.
Besides, this restaurant doesn’t serve dog! Are the owners really responsible for what people half a world over might consume?
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@ Eva Klein Washington
I am glad that you are the first to bring up eating dog, in the context of this article. To me, the reasons for taboo are clear: dogs are too close to humans, as their friends. One might think further of humans eating primates as well.
As an omnivore, I eat the meat of bovines, but abstain from rabbits, sheep, and goats. Among the game, I always search for wild boar ham, smoked or cured, but have not so far found a reputable supplier.
1
The irony of someone who eats animals railing against those who eat animals.
Can't make this up, folks.
6
As someone who eats animals, and loves dogs, I have to agree!
1
This sounds delicious! I wish them well! The author did a good job to highlight them, too, but some of the writing a bit precious, I had to look up "incarnadine." The word calls attention to itself. Still, a great report and nice story, thank you!
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@ GC DC
You night have noticed that the sunny-side-up egg in one of the pictures has its white still mucous, liquid, and transparent -- this is not how it should be made.
Apart from this detail, I wish the article were less concealing about the use in the Korean cuisine of excessive quantities of garlic and the flesh of animals that are taboo in the West.
Having said the above, I wish all the best to the chefs-owners.
2
Welcome to Hungry City, the word playground that stretches the limits of description. You'll find that many LOVE the florid language; no matter that it had little to do with food.
5
The egg usually continues to cook when mixed in this dish. In fact, when served in hot stone bowl, the egg can be raw. It cooks. This doesn’t look like a stone bowl, but I assume it’s served hot enough to finish the egg
7