Andrew Ahn at Korean restaurant Ssam is getting crabby with his ddeokpukki.
But first, photos of the miyeok guk — seaweed soup — he makes via a fun contraption called a coffee siphon that seemingly allows liquid to defy gravity.
Fun stuff. Here are a few more new items at Ssam.
The crab ddeokpokki pictured at top is delicious. I’ve eaten plenty of street versions of this dish, and enjoy that burning red pepper paste, but this one stresses balance. The sauce ably matches the ddeok (glutinous rice), fish cake, poached egg (you stir it into this mess) and crab. Good stuff.
The bi bim noodle below gives vegetarians a good option. This dish arrives cold and is mixed at the table. It has a sharper spiciness than the ddeokpukki, but works fine with the wheat noodles, though I’d prefer it without bell peppers and tomatoes. Nice touches like fresh chestnut shavings.
Finally, this is a gulp-able grapefruit-flavored makgeolli, a traditional Korean rice wine, that is fresh, light (4 percent alcohol) and will hit the spot on hot summer days.The above food dishes and more, including dumpling soup, will be available at Sssam from Monday.