Good news everyone! I am not dead, I'm just insanely busy learning all about Java and Python style guides, App Engine, JS optimization, and a bunch of other topics that aren't very useful to anyone else. Anyway, I've heard the term "technical debt" thrown around endlessly lately, and that's basically how I feel about this blog. I took a few undeserved posting breaks to stuff my face with now no longer available cake cuts (yeah, I took a break so long that a restaurant straight up closed in the time it took me to write a post), and now I've dug myself into a blogging hole I can't possibly recover from. Blogging... it's just like being addicted to drugs. Or maybe it isn't, I don't really know, I've never really done drugs. But I'm pretty sure you don't care about my technical debt woes, my style guide violations, or my possibly non-existent drug problems. You just want to know more about this bowl of creamy white liquid that I apparently poured into my mouth. So instead of boring you further, now I'm going to tell you about this sick-ass Korean noodle soup thing you can get at Arirang. It has nubbins - instant tongue boner.
That looks like South America. Or Illinois. Whatever, you can't unsee it.
Now I know what you're probably thinking... "What the fuck are you talking about? Nubbins? That just sounds retarded." If you grew up in the US, you're probably more familiar with the idea of chicken dumpling soup. If you grew up in Taiwan then these are kinda like 麵疙瘩 (literally translates to dough scraps) suspended in 雞湯. It's basically the same shit, but better? Some people like the uniformity of a spaghetti, ziti, or a 拉麵. Not me though. I want to surprise the shit out of my tongue. I never want it to know what the next bite entails, and that's the beauty of these nubbins of dough. Each one is like a snowflake, unique in shape, size, and texture. Plus they're curiously resilient (in a good way) that would make Stretch Armstrong's arms look like a straight bitch. Seriously, just look at it. Mmm, dat dough. Fuck. It's comfort food of the highest level on it's own. Slather it with whatever and I'm sure it'd still taste delicious. So what could possibly make these defective looking scraps of boiled dough even better?
Look they even put some random green shits on top to make you think it's healthy or something
Dropping that ish into a pot of the richest chicken broth this side of anywhere. If I could describe the taste in one sentence - it's as if they took a chicken and milked it for all it's worth into a rolling pot of vegetables, potatoes, and seasoning - mixing in a symphony of flavors so sensual that even Carl Weathers would admit "you got a stew goin." Yes, I realize you can't milk chickens, but bear with me here... I have never tasted a chicken broth that tasted so pure and unadulterated, but this was as rich as the soup at Henan Flavor, and that shit is so intense it makes my butt hurt just thinking about it. The tastes involved are so powerful it takes a steel bowl to contain it. How does that even make logical sense? Fuck that, it's so good it doesn't have to. The clean yet full taste of the soup combined with dumb looking hunks of dough nubs seems like such a stupidly simple thing, but it's probably the lack of complexity that makes this so damn good. Not too many parts to screw up. Well played Korea. Anyway, I'm not so sure this is a great Summer food now that it's hotter than Satan's asshole in NYC (it was pretty appropriate when I had it back in January or February), but yeah. Chicken soup and clumps of stupid looking dough at Arirang is most definitely the tits.
tl;dr - I am not dead, I have been doing stuff you probably don't care about. I enjoy drinking chicken soup with noodle things that look like South America. Did I mention how it comes in a metal bowl? Regular bowls can't contain flavor like this.
Arirang Korean Restaurant
32 West 32nd Street, New York, NY 10001