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Koreans say, ‘Beat the heat with black goat or mudfish stew’

July 8, 2014
Shoppers at a Korean market in Flushing inspect ginseng chicken soup and abalone porridge.

Shoppers at a Korean market in Flushing inspect ginseng chicken soup and abalone porridge.

As temperatures hit upwards of 90 degrees, Korean New Yorkers are turning to age-old summer staples — steaming hot health foods — for energy.

In Korea, foods like ginseng chicken soup, mudfish stew, black goat stew and abalones, full of nutrition, are believed to help invigorate energy lowered by the heat of summer.

Menus across Korean restaurants and markets are reflecting the demand for these staples, with many offering discount lunch specials.

Chu-eo-tang (Mudfish stew)

Chu-eo-tang (Mudfish stew)

“We added a lunch health food menu as customers looking for health foods increased in the summer,” said Hwang Sun-ja, owner of Flushing restaurant Su Ra Chung. The BBQ joint has begun offering lunch specials for foods like ginseng soup and duck soup at lower prices. “We’ve seen some damage, but we’re providing them as a summertime service so customers can enjoy them at an affordable price.”

Others are buying pre-prepared meals of seasoned eel, abalone porridge and chicken ginseng soup at Korean markets, where sales have jumped among a younger crowd reluctant to cook from scratch.

Sam-gye-tang (Ginseng chicken soup)

Sam-gye-tang (Ginseng chicken soup)

The variety of ginseng chicken soups available in markets will diversify following a USDA ruling in March that allows for processed poultry imports straight from Korea, a market spokesman said.

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