John Kim

Located several blocks south of the main K-town sector in Manhattan, Ok Dong Sik NY is a one of a kind boutique like restaurant. Actually, there's another one in Bayside, Queens. If you're looking for the typical K-restaurant that serves Kbbq & the usual staples + assortment of banchan 반찬, look elsewhere. If there's a K-food niche, this is it. The limited menu includes only Gomtang 곰탕 with pork, which is unusual because it's normally cooked with beef, Kimchi Mandoo 김치 만두 and Naeng Jeyuk 냉제육 (chilled pork). A side of seok bak ji 석박지 and an additional dish with a dollop of gochujang 고추장 (red pepper paste) for dipping the pork were preset. I was instructed not to put the gochujang into the soup. Don't ask for a wine list. The only beverage options were cold barley tea (included), barley soju 보리 소주, Kolsch (German lager), and two non-alcoholic drinks, a fermented Jeju tangerine and Korean plum beverage. Dining is bar style & 13 stools, no tables, chairs or booths; very cozy, intimate, low noise, warm lighting, modern clean interior. Reservations are highly recommended but somehow my family walked in on a whim and there happened to be four vacant spots at the end of the bar. It was meant to be. They bank their success on their signature broth & minimalist approach. It was clear, clean, simple, refreshing & delicious. The thin slices of pork with a bit of fat on the edges were soft & succulent and the gochujang was an appropriate compliment. A scoop of rice was submerged underneath the pork. The Kimchi Mandoo was not overtly spicy and brought an even balance with the Gomtang. The shot of cold barley soju went down smooth with a very subtle bite. This was not what I had expected, but I thoroughly enjoyed every taste & smell. There was a line forming by the time we finished. It's uncomfortable to sit & eat on a stool for too long, so the portion was perfect and the diner turnover worked in their favor. Good luck with NYC parallel street parking. Take the subway, taxi or just walk. Highly recommended. Simple & excellent.

+5

Jea Kim

Refined comfort food with soul. Heard so much about this spot after they were selected for one of Pete Wells’ top 8 dishes in NYC a couple years ago. I grew up in Korea for 18 years, but I’ve never had this style of gukbap before. For decades, the Busan-style version has been the mainstream, so discovering this Jeolla province take was surprisingly new for me. Here, they double-boil the pork broth for a cleaner, clearer flavor—far more refined than the rich, milky tonkotsu-style broths I usually gravitate toward. Personally, I still prefer the heavier, cloudier versions—maybe not as elegant, but they feel more aligned with the soul of comfort food. Still, this one really grew on me. The pork wasn’t from the leanest cut, but it was sliced thin, with the fat nicely rendered down, giving it a delicate texture. Just go easy on the gochu-ji (quite spicy). Feels like the kind of dish that would hit even better on a rainy day or when I’m under the weather. I also tried the kimchi dumplings (the only other food item on the menu). Most of the kimchi mandu I’ve had in the U.S. lean heavily on the porky umami, but this version mirrored the broth: less umami, more spice. Lighter, but still deeply satisfying. I heard there used to be a wait, but most people seem to opt for takeout or delivery now. Plenty of seats were open, and the setup was fast—tables were already laid out with side dishes and condiments, and the food arrived within five minutes.

Gomtang is very clean and very tasty, but there is a slight smell, so you kind of have to hold your breath a bit while eating. Kimchi mandoo is better than expected. Good! Neang Jeyuk is nothing special, and I think it would be better if it were sliced a bit thinner.

Ramie

The dwaeji-gomtang was good—perfect for cold weather. But the kimchi was awful. You can’t really enjoy Korean soup without good kimchi. They had a special sauce for the soup, but it wasn’t enough. We need proper, delicious kimchi.

Soojennie

Expectations were high, but the experience fell short. The pork soup was clear and clean, which I appreciated. However, kimchi was extremely disappointing, it was very mushy. Hopefully they will reevaluate and rethink their kimchi since it is a big part of gomtang experience.

kkaiyy

I think it’s over hyped since it’s featured on culinary class wars, the gomtang had a clean not too rich broth, the pork itself I felt like my portion had a bit too much fat on it. I was amazed by the texture of the rice (which really pushed it to 4 star’s for me) I took about 30 minutes to eat my bowl and the rice remained the same texture throughout, didn’t absorb the soup too much and kept its shape. kimchi manduu I suggest getting, well seasoned full filling, manduu skin thin and flavourful. Honestly if you have to queue over 15 minutes here i do not think it’s worth, I’ve had some gomtangs which tasted better, so really I think it’s a one and done thing - but service and ambiance was amazing ☺️

Stephany Chhay (Stephyfasionista)

Tiny spot with bar seating only, but I had a reservation and was seated right away. I overhead people trying to walk in and the wait was 2+ hours so def fight for a reservation. Food came out quickly since the menu is small and the space is tight. 10/10 would get the gomtang again. It’s a clear broth, so I know some people might find it bland or overrated, but if you appreciate clean, simple flavors, this really hits. The kimchi mandoo isn’t your typical texture filling so beware if you have an issue with texture but it was still tasty. I wasn’t the biggest fan of the naeng jeyuk just because it was thick and I’m not a big fan of chilled meats but the chili dip for it was great and made it better in my opinion. From the moment I stepped in and walked out was about 50 minutes

Zhette 02

The food was good. The prices were reasonable for nyc. The food was nothing flashy but fairly authentic. The gouchuji was a strange touch but I didnt hate it. The mandu tastes like the mandu I get from the stand by my house in korea but its 5x the price,, classic nyc. It's strange and difficult to make a reservation. I got misinformation over the phone. In the end they told me to book two separate reservations for a party of three. This was very unprofessional and a strange policy. The servers were very good in the actual restaurant though. Everyone seemed to be putting actual effort into their job which is rare to see in food in nyc. I hope they are paid accordingly because they honestly did a lovely job. Because the place is so small it's never too too loud. And even though the dining room is all bar seating and the whole restaurant is the size of a large closet they made the space work surprisingly well. It's not as chaotic as most bar seating feels. For what it is, the atmosphere is very impressive.

Julia H

It was a little bit overrated if considering the price. Everything was fine but nothing stood out. The signature soup rice was mild. For me it was a little bit watery, like the meat/ bone was not cooked into the soup. Kimchi dumplings were delicious. The skin was pliable even it was thin. Kimchi has a nice flavor too.

It’s… good? Look. I’m a clear soup GIRLIE. But this is just not very flavorful. Also… the dumplings are frozen. That said, the meat is actually good and the broth is well balanced. The rice stays nicely cooked after being soaked. The dumplings are really good. But again, surprisingly from frozen. The kimchi is free refills yay. The atmosphere is very calming, which was my favorite part of the experience!! I went on a Sunday night, 10mins before they opened. We got in right when they opened. But this was a VERY cold day, so the line was short.

Not worth the hype. The broth is basic and unremarkable. The dumplings are forgettable. Even if we didn't wait in the cold to get a seat, I still would opt to just make this at home. Go to Gan-Hoo BBQ down the street, get some beef toro and actually find some flavor. Their kimchi was better too

Caroline Jung

We went mid-December 2025. The service was amazing. Everyone was so kind, attentive, and quick to serve. We reserved right at 2:30PM, which was right at break time, but we didn't feel rushed to eat or to leave. The food, though, was average. We really came because the owner came out in Culinary Class Wars. The broth is definitely rich in flavor, but that was really it. The meat wasn't as tender as I expected it to be. The kimchi mandu was pretty spicy, but I couldn't spot a lot of kimchi inside. For a soup made with pork, I definitely think it's a bit overpriced. The space is small and got quite steamy and warm quickly. Overall, it was a good experience, but we won't be going back.

Alex Park

The gomtang exemplifies technical restraint and clarity. The broth is clean, deeply extracted, and delivers a distinctly siwonhan-mat—comforting, precise, and confidently executed. During an exceptionally busy service, the front-of-house staff remained composed and attentive, demonstrating commendable professionalism under pressure. However, several details detracted from an otherwise promising experience. Upon entry, a faint but noticeable boar taint aroma lingered in the dining space, an impression that subtly undermines the sense of refinement expected at this level. More critically, a hair was found in the kimchi. The server responded promptly and appropriately with a sincere apology. The subsequent managerial response, however, lacked the composure and clarity typically associated with Michelin-recognized service standards. While a discretionary discount was applied to the mandu, the service recovery felt reactive rather than intentional. The manager’s inquiry into whether the payment card was domestic or international suggested an attempt—perhaps under pressure—to gauge how to calibrate the response based on perceived guest background. Regardless of intent, such considerations should remain invisible to the guest, as service standards must be consistent and impartial. Beyond the gomtang, the supporting dishes offered limited distinction. The kimchi and mandu were competent but unremarkable, lacking the depth and precision demonstrated in the broth. As a restaurant gains recognition and popularity, excellence must extend beyond the core dish to encompass atmosphere, hygiene, and service judgment. While the gomtang remains a clear strength, inconsistencies in execution and guest care currently prevent the experience from feeling fully resolved, and do not yet invite a return.

HJ Chun

I came here with a friend to try pork soup for the first time because this place is known for it. We both noticed a bit of a pork smell in the broth, which made it less enjoyable. It didn’t feel particularly rich or comforting, and overall it wasn’t tasty enough for me to want to come back.

Robbin

I'm usually a big fan of Korean food but I have to confess that this type of food is not up my alley. The pork broth though is clear loses a lot of the rich and complicated flavors I usually like about pork broth. My pork broth just ended up tasting pretty bland (just for reference: at times I feel like "is the broth diluted with water" kinda bland). Mandu was a disappointment as well. The filling was pretty mushy and I just don't like the texture. I feel my H Mart frozen Mandus had better texture and flavor. I don't think the food is worth the price so probably won't return.