Calhoun: Wake-Up Call

Reader: Now That the Pukak Has Melted, Time to Visit Dae Gee

The Inuit have more than fifty words for snow -- including pukak and matsaaruti -- but you'd need more than fifty words to describe the amazing things done with cabbage at Dae Gee, which Gretchen Kurtz just reviewed. In the process, she offered a few tips about traditional Korean food -- no dessert! -- and readers served up a few more... See also: Dae Gee Shows What Korean Food Is All About

Says seerclearly:

I like Dae Gee. The food is good, it's located conveniently and the staff are nice. However for pure Korean goodness, my Korean friends and I still head out to Havana for Seoul BBQ. My one complaint about Dae Gee is that you always leave the restaurant smelling like you work in the kitchen there, with a strong oily smell in your clothes. Until they can put in individual vent hoods, they should not be serving sizzling platters, plus they may need better ventilation in the kitchen. This keeps me away.
As for the lack of desserts at traditional Korean meals, Aaron says this:
A tray of tea and cookies or Hangwa is called dagwasang, and it is normally presented at the end of a meal. It can also be served as a treat for guests or as a snack. The teas and cookies vary by season. In autumn, winter, and spring, hot tea is served with various cookies or biscuits made from seasonal fruits. In summer, the cookies and biscuits are accompanied by chilled fruit juices and fresh fruits.
And finally, here's TheFabulousMarkT:
Yes indeed. Once some of this pukak melts, I'm looking forward to stopping by!
Have you eaten at the new Dae Gee? The original? Where do you go for Korean food in Denver?

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Patricia Calhoun co-founded Westword in 1977; she’s been the editor ever since. She’s a regular on the weekly CPT12 roundtable Colorado Inside Out, played a real journalist in John Sayles’s Silver City, once interviewed President Bill Clinton while wearing flip-flops, and has been honored with numerous national awards for her columns and feature-writing.
Contact: Patricia Calhoun

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