To Soc Chon
“Blood sausage stew, chock full of assorted cuts of beef and pork it is both plentiful and flavorful.”
“There's a fair number of pork ribs strewn throughout as well, and the meat is both tender and packed with flavor.”
“Their gamja tang, dak boggeum tang, and soondae gook is authentic and delicious.”
To Soc Chon
Takes Reservations: Yes
Take-out: Yes
Accepts Credit Cards: Yes
Bike Parking: Yes
Good for Kids: Yes
Good for Groups: Yes
Has TV: Yes
Waiter Service: Yes
Price range.
$$ Price range $11-30
3 reviews
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This is not the place to be if spicy doesn't work for you. For myself, it so absolutely does. We ordered their "dak dori tang" and "so muh ri gook bap" (I'm not explaining this. Please google for specifics) and of course, bulgogi for the Littles. The heat in these dishes minus Littles' foods, can be pretty intense so be forewarned. The latter of the two can be measured yourself but watch out for anything on the menu that says it's spicy. They're not friggin' kidding but oh so so good.
To Soc Chon is not for everyone, and certainly not those who wince at the prospect of traveling (just) to sate their appetites. It's farther removed from the epicenter of Flushing in Bayside, so arriving at the restaurant requires some form of transportation beyond public transit. It's a restaurant that caters more towards the locals, and one of the few that stays open almost unreasonably late on a daily basis.
The restaurant is best known for their Soondaegook, or Blood Sausage Stew. While it wasn't what I ordered here, I can say from the few spoonfuls I had that it's not a dish for the weak at heart. It's served in several components – the stew, slices of blood sausage and steamed pork, and a variety of condiments. They can be eaten separately, or they can be piled into the stew and eaten together. The blood sausage is pretty mild, and surprisingly chock full of japchae noodles. The sides of a red pepper paste, green chilies, and chives are much needed additions to an otherwise bland soup, which is full of various cuts of pork that might be appropriately be categorized as offal. It's a hearty, savory soup, best enjoyed during colder weather.
I was more than happy with my Maeun Deungalbi Jjim, a spicy steamed pork rib stew. It's still bubbling when served, and the bright red tint of the stew is a promising first impression. There's a plethora of toppings and fillings, including cabbage, bean sprouts, green chilies, and jalapeno peppers… served whole. The stew packs plenty of spice and heat, and there's a good punch of acidity from the kimchi and red pepper paste that serves as a stew base. There's a fair number of pork ribs strewn throughout as well, and the meat is both tender and packed with flavor. Of course, a side of white rice is a necessary complement, and gives the illusion of ameliorating some of the spice.
I'm envious at times of those who live in Queens and in such close vicinity to a range of delicious eateries. Certainly, if I lived within the area, you'd find me here more than just a few instances; after all, it's a value proposition you can't beat.
OK, so I have been here a few times and I really haven't explored the menu, but I am a big fan of their Soondae Guk, which is a Korean blood sausage stew. I'll be the first to tell people that it's not for everyone. This dish is a super Winter dish and it's actually a lot more filling than it seems. The meal starts with the typical Banchan of kimchi and they also give bean sprouts.
The food:
Soondae Junsik- Korean blood sausage in soup with a side of steamed pork and a side of blood sausage. I really like this dish a lot, it's really hearty and great especially in the Winter time. They give you different things to adjust the taste of the soup from green chilies, to Chives to a red chili paste. The stew consists of different pork pieces, innards and their blood sausage. The blood sausage is made with cellophane noodles as opposed to rice. yelp.com/user_local_phot…
yelp.com/user_local_phot…
Soondae Guk- is the same exact dish as Soondae Junsik without the side of steamed pork and the side of blood sausage. The side order is easily sharable with one other person.
Dak Bbokum-Tang- Pan fried chicken with vegetables in spicy sauce. I thought this dish was great, it has some heat and the flavor of the dish were very nice. I thought the chicken was juicier and more tender than I expected it to be and they gave a ton of chicken, I counter two legs and I think two thighs. This is a fantastic Winter dish. yelp.com/user_local_phot…
Gamja Tang- it's a spicy Korean soup that has potato and pork hock. This dish is very warming and the pork is so tender but you kinda have to work at it. I liked this dish. yelp.com/user_local_phot…
Modum Soondae- it's kinda a Korean pork mixed grill, it's served on a table side heated platter. It has the Korean blood sausage, tongue, liver, intestines and slices of pork. I have never liked liver and this place is no exception. This is a hearty dish enough for three people. yelp.com/user_local_phot…
Maeun deungalbi Jjim- spicy steamed pork ribs. HOLY SHIT IS THIS DISH SPICY! OK, so I think I am pretty decent with spicy food, but this dish was spicy as hell. The flavors were really good, but tad sweet. The pork ribs were super tended and the dukbokki in the dish were nice, but that damn spice! yelp.com/user_local_phot…