Tosokchon NYC Menu

Slices of well-fermented kimchi mixed into a flour batter and pan-fried. Served with a soy vinaigrette dipping sauce.\n

Tender young green onion stems folded into a flour batter with squid, clam meat, oysters, and pan-fried. Served with a soy vinaigrette dipping sauce.\n

Blood sausage made of beef and bean curd stuffed in glass noodles.\n

Rice cake sticks stir-fries in a spicy gochujang sauce with vegetables and fish cake.\n

Sweet potato starch noodles stir-fried with vegetables.\n

Sweet potato starch noodles stir-fried with vegetables and seafood.\n

Steamed Korean blood sausage filled with glass noodles, barley, and vegetables.

Rice cakes and dumplings in a spicy red sauce, garnished with green onions and sesame seeds.

Seasoned rice mixed with seaweed, shaped into a compact ball.

Marinated thin sliced tender beef.\n

Marinated pork loin with veggies with house-special spicy sauce.\n

Stir-fried spicy chicken with veggies.\n

This dish consists of a broth made by slowly boiling pork borns,bring it out a deep flavor,with rice and meat and soondae\n

Dumpling soup\n

Pork intestine soup\n

Soft piece of hand-torn flour dough are dropped into boiling stock with clam\n

Stew of pork backborns,potato,green cabbage leaves\n

Stew of chicken,potato and onion with seasoning\n

Slow cooked ox-knee soup\n

Over-fermented kimchi boiled with pork, bean curd, and green onion.\n

Korean-style cornish hen stew with herbs and sweet rice.\n

Made with various ingredients, such as bean sprouts, dried pollack, pork bones, and goji.\n

Made by boiling a wide variety of ingredients, including meat, vegetables, and other ingredients.\n

Made with beef ribs and white radish chunks the clear stock is rich and savory, and the tender meat falls off the bone.\n

Fresh knife-cut noodles (kalguksu) are made by rolling flour dough and slicing it into thin noodles with littleneck clams.\n

Fresh knife cut spicy noodles (kalguksu), made with beef and vegetables.

Fresh knife-cut noodles (kalguksu), are made by rolling flour dough and slicing it into thin noodles with spicy tofu soup.\n

This dish consists of a sundae stir-fried with rice cake, cabbage, and onion, and seasoned with sauce.\n

Boiled ox knee joints mixed with various vegetables seasoned with gochujang with vinegar.\n

A dish prepared by boiling ox knee bones. It is served with a soy sauce-based dipping sauce.\n

Pig's feet glazed in a soy sauce with ginger and garlic served off the bone and thinly sliced.\n

Pig's feet glazed in a soy sauce with ginger and garlic. Served off the bone and thinly sliced with spicy sauce.\n

Chicken feet boiled with garlic, green onion, ginger, and bay leaves and stir-fried with a mixture of gochujang.\n

This dish consists of a broth made by slowing boiling slowly and braising seasoned meat.\n