San Soo Gap San


Travelling back in time a little bit, I recently went for Korean BBQ to celebrate my BFF/LTS’s birthday.  She chose a place in Queens called San Soo Kap San, which translates to… I have no idea.  I don’t speak or read Korean.  Whoops.  In any case, once we’d taken over three large tables, bowls of miso-ish soup were placed in front of us.  Interesting that we got this… they were OK, nothing special. 


Our first order of business were the seafood pajeon, which I found a little blah.  It wasn’t crisp and there wasn’t much seafood of which to speak.  Ah well.  The real star here is the meat, right? 


As we sat there, a ton of banchan landed on the table so we could start munching while we waited for our meat to cook. 


Meat, glorious meat!  The meat was really flavorful and tender, but nothing else really stood out.  I think next time I’d go elsewhere for an overall better experience… like Picnic Garden πŸ˜‰ – the service here was super gruff. 


Of course, as it was her birthday, LTS’s boyfriend made her – and all of her friends – a cake.  I commend him for the effort because he said it was the first time he ever made a cake, and he chose Red Velvet.  Ummm.  I can’t bake, and if I were going to bake someone a cake – and feed it to all of that person’s friends, natch – it certainly wouldn’t have been my first choice, as I’m under the impression it’s quite difficult.  I was nervous on his behalf… Of course my comment as such may have been misconstrued as just being a jerk… 


When we finally finished stuffing our faces full of Korean BBQ, the cake was cut and I eagerly dug in. 


The verdict?  Mmm… hey Stew, where’s my birthday cake?  πŸ˜› 

San Soo Gap San on Urbanspoon


  1. T.C. says

    Cool, very thoughtful of your BBF’s BF to bake her a red velvet cake on his first run. I can’t bake to save anybody.

    Mmm, grilled meats and banchan!!!

  2. Connie says

    The food looks yum. The second pic makes me think of the Chinese scallion pancakes I love so much. πŸ™‚ I don’t think baking is too difficult…as long as you know the “rules” like what dry ingredients need to be sifted before measuring, the refrigerated ingredients need to be room temperature and so on. Proper measuring procedure has a lot to do with it. And not substituting ingredients until you know what you’re doing. Oh wait, after explaining all that, baking is difficult! If I were baking a cake for the first time for my significant other and friends, I’d be making it from a boxed mix and packaged frosting Looks pretty good for a first time. I don’t think red velvet is that much different/difficult than any other cake from scratch. You should give baking another try, Feisty Foodie!

  3. says

    Mmm, Korean food! I <3 it!

    I also love red velvet cake and think it's great that LTS' fella made her one. I love when people bake me a cake from scratch, but as I'm the only person I know who bakes, I don't often get homemade cake. πŸ™

    Red velvet cakes really aren't harder to make than other kinds; maybe it seems intimidating because it's such a vibrant color?

  4. mrfixit says

    san soo has easily the best sullung tang in all of NYC. they put liver in the soup. san soo also has better banchan than almost every korean restaurant in flushing. but the quality of the food has gone down this past year, no doubt due to rising food costs. what a shame.

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