Rating: 3.5 paws out of 5
Spent: $35 per person
Chain: No
Date Friendly: Yes
Note: Black Angus Beef
13693 37th Avenue
Flushing, NY 11354
(718) 359-1227

Oh Glorious meat, how the Koreans make some wonderful grilled meat.  Today the Hungry Ferret had a big craving for grilled BBQ.  We will see how well the Hungry Ferret searches for the sweet scent and flavor of the wonderful Korean BBQ.

In the Korean tradition we were served lots of appetizers with our BBQ order.  The Kim Chi was quite good and had a really nice tangy flavor.  Along with that we had ordered a Kim Chi Pancake, the pancake was very flavorful and full of spicy goodness.

The grill was fired up and the first up to be grilled was the BBQ Pork Belly (Samgyeopsal Gui).  This dish reminds me a bit of unsmoked bacon.  After the meat was cooked, we dipped the meat in a salt / pepper vinegar.  It was then wrapped in a piece of lettuce with some scallion / lettuce salad.  The meat was thick and had chewyness.  Often when I have had this dish, the meat was too thin.

Next to be grilled was the BBQ Short Ribs (Gal-Bi).  This will be a true test to see if black angus meat was better.  Oh it was very tasty and full of flavor.  The black angus had a nice marbling to it and that marbling transferred to how good the short ribs tasted.  The meat was very tender and juicy.

BBQ Pork Belly (Samgyeopsal Gui)

Kim Chi Pancake

BBQ Short Ribs (Gal-Bi)

Kim Chi

Rating: 5 paws out of 5
Spent: $15 per person
Chain: No
Date Friendly: Yes
Note: Chicken is made fresh, can take up to 20 mins, cash only.
71-22 Roosevelt Avenue, Jackson Heights, NY 11372
(718) 205-6662

With the recently popularity of the Korean fried chicken stands, there has been a lot of winners and losers in the fried chicken game. The Hungry Ferret will dig deep and look to the skies for an answer to the age old question, ” It’s a bird, it’s a plane, it’s a flying chicken?”

Out of all the different flavors of fried chicken, the best the Hungry Ferret tasted is “Soy Garlic”. They claim the taste is out of this world, well it is according to me. So what makes a good fried chicken? Lets look through the steps of how the perfect fried chicken is made.

1: use fresh chicken and cook to order.
2: have a flavor that is well balance and perfect.
3: have the skin crispy and thin.

But really I believe the 2 main things that make this fried chicken so good is the flavor and how the skin is. Flavor is some secret voodoo that the chefs at UFC has come out with. The skin is really crispy and separates from the main portion of the meat. The best way to describe it would be comparing it to another dish, Peking duck. Peking duck when prepared correctly, the skin is suppose to separate from the meat after pumping air in between the meat and the skin. Well somehow the UFC master chefs have figure it out to do this to their chickens dishes. UFC has won the elusive 5 paw award.

The sides here are also good, the chicken comes with a cabbage salad with thousand island dressing. The Fresh thick fries have a very crisp outside and soft potato inside. The macaroni salad has nice sweet tangy creaminess that most will enjoy.

Interior Decor

Macaroni Salad

French Fries

Chicken Wings

Up close chicken wing

Rating: 3 paws out of 5
Spent: $25 per person
Chain: No
Date Friendly: Yes
Note: Billy Joel ate here and I think left a good tip.
4119 Kissena Blvd, Flushing, NY 11355
(718) 463-0803

In Korean BBQ Tradition you get lots of appetizers to munch on while waiting for your grill to get prepped for the meat. The Hungry Ferret doesn’t shy away from free tasty appetizers and will wait patiently for a tasty meal.

An order of Prime Beef Short Rib (Gal bi Gui) was sent to the kitchen and we waited for the food to start rolling in. This Korean style cut of meat is basically beef ribs that have been sliced crosswise instead of the traditional American style ribs cut. In this cut you would get slices of bone instead of bone sticks. To get this grilled at the table you have to order two orders of a BBQ dish.

The meat was well marinated and flavorful with the extra sauces that gave you. You normally would wrap a piece lettuce with BBQ meat, bean curd paste, scallion / green onion salad. This combination would make the meat more savory / juicy than usually. The only issue is that they switched from charcoal to table top portable burner. I believe the portable burner was not able to produce a high enough heat to give it the special Korean bbq flavor.

The Kim Chi (spicy pickled cabbage) was very good. The seasoning and spiciness was up to par of a good Korean Kim Chi. The sides very good due to the number of them, there was a something for everybody type of deal.

Korean style mini Vegetable pancakes

Kim Chi – Spicy Pickled Cabbage

Table side grill

Prime Beef Short Rib – Gal bi Gui

Lettuce Wrap we made from the beef

Soft Tofu with Pork in Heated stone Bowl