Tampopo (guest report)

104 South 21st St.
Philadelphia, PA 19103
215-557-9593
Website

Well, let me start off by saying this is my first foray into food blogging and I'm flattered to have the opportunity to contribute to Philly Phoodie's reputable database of local reviews. This trip to Tampopo, however, was not my first. I have visited multiple times in the past few years when my mid-day appetite calls for some Japanese-style home cooking.


The place isn't big, not by any stretch of the imagination. The tables are close together and it seats about 16 when maxed out. You place your order at the counter, pay, and find a seat until your name is called - this can take anywhere from 3-10 minutes, and is never any longer. The kitchen is open to the dining area, it's nice to be able to see everything that's happening, there's no risk of finding any shady business here.

A self-proclaimed Korean food aficionado (in my opinion, it's the world's loveliest cuisine), I decided to go with the Beef & Egg BiBimBap, priced at a reasonable $8.50. The ingredients are always fresh, the dishes are always colorful and the portions are always plentiful.



If ever you've experienced BiBimBap in the traditional Korean atmosphere, you'd know that they offer the dish as seen here, but they also offer a slightly different version, the Dol Sot or Kop Dol - one that's served in a steaming hot stone bowl. Today's meal pales in comparison to that favored serving vessel, but the flavor here makes up for that lack of excitement I generally get from the scolding hot Dol Sot BiBimBap I've come to know so well.


Their go chu jang sauce is not quite the thicker, authentic version I'm so accustomed to, but has a uniquely Japanese flair to it - one that is reminiscent of a sweet and spicy Teriyaki-pepper sauce. They give you plenty and showed no hesitation in allowing me extra sauce upon my request. Once all mixed together, the bowl became a comforting flavor explosion that I never wanted to end. The vegetables and savory thin-sliced, Teriyaki marinated beef are in perfect proportion to the rice below. The egg is pan fried to perfection, the yolk breaks to neatly coat the flurry of colorful components.


I highly recommend everything on their menu - they offer a fresh tuna (sushi-grade) version of the BiBimBap, but don't serve fresh fish until the month of July. If only I could have waited another week to satiate my craving!

Pastoral

205 S 13th St,
Philadelphia, PA 19107
(215) 545-8511‎

In my book, Korean food is some of the best, most homey and comforting of all Asian cuisines. I love all of the 'side dishes' (banchan) that arrive pre-meal. Who doesn't love seven or so little (free) dishes of delicious homemade delicacies before they even get to their meal? Pastoral has some of the best banchan and Korean food I have eaten, my Koreatown dining experiences included. It is a small place tucked away in a corner of the Gayborhood, an area of Philadelphia that you would never expect to contain an authentic Korean establishment.


The pictures are a bit grainy, as there is low lighting inside. Below are the banchan, all of them delicious, and all completely different in flavor and texture. Some include tofu, some egg, some pickled vegetables, bean sprouts, some authentic 'fish cakes' and so on and so forth.



You can also grab an OB (Oriental Brewery) beer, they claim it to be "Korean" when it's actually just a relabeled Bud Light. It DOES taste better, however, because it has an OB label on it.

Next step, as usual, is to order extra Gochujang, which is one of my favorite condiments of all time. Think spicy, smokey, and complex fermented ketchup. This is always served with Bibimbop, and I ALWAYS get extra. My dish of choice is the Dol Sot version (or Kop Dol in some places), which features the traditional rice & marinated vegetable dish in a scorching hot, stone bowl. When the steaming vessel arrives to the table, you immediately dump the Gochujang into the sizzling bowl, which is already frying the rice inside, rendering it crispy and crunchy. There is such an amazing combination of flavors in this dish - with an underlying base of smokey sesame oil, the combination of pickled, marinated & fresh vegetables, a raw egg that cooks upon contact with the bowl, and your choice of beef or tofu, the bibimbop is simply delectable.


Seriously, so good. After much experimenting, I have realized the trick is to let the bowl sit for a couple of minutes (longer than you think) after it arrives at your table. This will maximize the crispy rice potential. I know it is hard, but at least you had seven dishes to snack on already and this wait is well worth it.


Yu Kae Jang is another Korean specialty, a spicy shredded beef soup that is packed with mushrooms, green onions, cellophane noodles, egg and Korean vegetables. This is soup eats like a meal. It is served in a huge bowl with a side of white rice. It is rich, beefy, served very hot (temperature wise) and is rather spicy.



I do love this for a Korean fix, and although I do know of one spot I prefer in the Philadelphia area, it is in the great Northeast, and not readily accessible for my usual cravings. This is the best Korean I have had in center city, without a doubt.