I often joke with my Chinese friends that the best Chinese food is Chinese food made by Koreans, notably the brown-sauce noodle combination known as jjajangmyun. NY Times food critic Peter Meehan, who seems to be on a Korean streak with articles on juk and Korean fried chicken, strikes again with a glowing article on the city’s jjajangmyun offerings. I’m excited to see if Guh Song in Queens lives up to Meehan’s hype, but for now, my recommendation for jjanjangmyun seekers would be Sam Won Gahk in Flushing. A good way to sample the restaurant’s core dishes (with three or more people) is to order the jjajangmyun, jjam ppong (spicy seafood noodle soup), tang soo yook (crispy, sweet fried beef or pork), and shrimp fried rice. It’s a lot of food, but these dishes will hit your palate in every way possible.

For those afraid to trek out beyond Manhattan, try Hyo Dong Gak (51 W 35th St. b/w Broadway and 5th Ave). If you work/live within at least 20 blocks, they’ll deliver — I remember celebrating a deal closing at Lehman with co-workers once by ordering from here. But be careful: the kimchi may offend the unenlightened.

(Thanks Brandon)