5 Catt. 4: In re Seoul Food
Opinion of CHIEF JUSTICE JEREMY, in chambers.
Winter is upon us, and with winter comes a certain desire for soups and stews. And so, it is in that spirit, that we turn to Seoul Food (“SF”), a truck which, come cold weather, purveys two seasonal offerings: (1) yukgaejang, and (2) kimchi and pork stew. 
This Cart has twice now reviewed SF, first in an in chambers opinion, The Korean Superbowl Case, 3 Catt. 1 (2011)—in which we remanded to Seoul Food for revision—and again in an opinion of the full Supreme Cart, The Beef Bibimbap Case, 3 Catt. 2 (2011)—in which we heartily affirmed. In this case, on the question of winter stews, I affirm once more.
Yukgaejang is “a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time.” Wikipedia, Yukgaejang, http://en.wikipedia.org/wiki/Yukgaejang (as of Jan. 14, 2012, 9:25 GMT) (emphasis added). Seoul Food’s yukgaejang is indeed spicy, as indicated by its ruddy coloration. Though, at the time I ate the yukgaejang, I was afflicted with catarrh, my sinuses have only rarely ever been so clear as they were after I had finished the soup. (Welcome news, as I would much prefer to take yukgaejang than TheraFlu.) Besides just being spicy, SF’s yukgaejang imparted a terrific depth of flavor and made for a terrific meal.
Most impressive to me, however, were the shiitake mushrooms. As followers of this Cart will know, I detest mushrooms with a fiery passion. However, SF’s yukgaejang contained one of three mushrooms I can recall having really enjoyed, the other two being a tree mushroom in a noodle bowl at Morimoto and a morel atop the “vermicelli prepared like pudding” at America Eats Tavern.
II. KIMCHI AND PORK STEW
I adore a proper kimchi. Cf. In re TaKorean, 1 Catt. 4 (2011) (holding that to be “proper,” kimchi must be fermented). But kimchi has the unfortunate side effect that one’s breath and body begin to reek considerably of fermented cabbage. (Admittedly this is more unfortunate to others than to one’s self, but, alas, image is everything.) And so I was wary of trying kimchi stew in the middle of a work day. Nevertheless—and happily for me—my love of kimchi prevailed over my super-ego, and an order of kimchi and pork stew I would have.
The kimchi, while “proper,” is actually not as pungent as other kimchis I have had at immobile gastronomic enterprises, such as Yechon—which is perhaps for the best in the middle of a workday. Nevertheless, the kimchi sufficiently imparted the taste of kimchi. The broth was spectacular, possessing, like the yukgaejang, true depth of flavor. The pork bits that floated amid were also quite delicious.
SF is once again a truck to be reckoned with. See In re Seoul Food, 3 Catt. 2 (2011). I anticipate returning again and again for its winter soups. I pray to God that Punxsutawney Phil sees his shadow come Groundhog Day.
AFFIRMED. It is so ordered.
 Both the yukgaejang and the kimchi and pork stew come with rice.