Arirang Oriental Market – Albuquerque, New Mexico

Arirang Oriental Market on Eubank

Cuisine is the tactile connection we have to breathing history.
History and culture offer us a vibrant living society that we taste through cuisine.
All cuisine is a reflection of the society from which it emanates …
in the end cuisine is the result of culture
Clifford Wright

If cuisine is the result of culture, then it can certainly be stated that music is the expressive language of that culture.  Well before the advent of the written word, music was used to tell stories, impart wisdom, express ideas, share emotions and convey the history and culture of the civilization.  Until the 20th century and the rapid cultural changes wrought by the postmodern period, music also bridged the generations.  Family members of every generation typically listened to the same music.
In Korea, there may be no song as beloved–even in North Korea–as Arirang, an iconic folk song often considered an unofficial national anthem.  Its plaintiff lyrics convey a traveler’s agony and anguish while crossing a mountain pass named Arirang with a heartfelt longing to return home.  After its service in Korea during the Korean War, the South Korean government designated Arirang as the official march of the United States Army’s 7th Infantry Division in which my father-in-law served.

The Arirang Menu (An English version is also available)

Because of the deep emotional ties to the song, it’s only fitting that Albuquerque’s premier (but surprisingly not the only one) Korean market be named Arirang.  Serving the Duke City for more than a decade, the Arirang Oriental Market proffers specialty groceries, pots and pans, rice cookers, cooking utensils, perfumes, lotions and unique collectibles.  It’s an adventure and a joy to walk the market’s aisles, peruse the labels and contemplate the purchase of ingredients for a soiree of adventurous dining.  The geriatrically advanced among us may even reflect on the days in which the edifice was a Burger Chef restaurant.

At the back of the market is an area almost too small to call a restaurant, but which serves some of the very best and most authentic Korean food in the Duke City.  A few tables and a counter constitute the eatery’s entire seating.  It could be argued the eatery is devoid of ambiance, but if you look beyond the stark walls and utilitarian surroundings, there is much to see.  Leaning against a wall on the counter is the Arirang menu, written entirely in Hangul, the Korean alphabet.  A laminated menu includes translations for the linguistically challenged among us.  English is a second language to the wait staff, but it’s not too difficult to get your point across and get your questions answered.  The wait staff is unfailingly polite.

Mandu (Korean potstickers) with a dipping sauce

Befitting the eatery’s Lilliputian capacity, the menu is relatively small but also surprisingly ambitious considering its diversity.  A small glass of tea (a surprising contrast to the 64-ounce behemoths served at fast food joints)  is delivered to your table shortly after you’re seated.  A refrigerated case in an aisle hugging the wall includes soft drinks, both the American standards and a few carbonated Korean offerings.  We’ve established that decor is not a strong point, but aroma and food are.

There are only a few appetizers on the menu, the most popular being traditional Mandu, Korean dumplings.  In that Mandu are a Lunar New Year family tradition throughout Korea, it’s fitting that the Mandu at Arirang are shaped like a crescent moon.  These fried dumplings are luscious pockets stuffed with a pork mince and served with a soy sauce dip which includes sesame seeds, shallots and a hint of ginger.

Bulgogi, the national dish of Korea

9 June 2012: Arirang’s most popular entree among non-Asian diners is probably bulgogi, Korea’s signature dish which many Americans refer to as Korean barbecue. Bulgogi  is a marriage of sweet, savory and spicy tastes presented on a sizzling hibachi.  It is the perfect entree with which to introduce diners (especially the non-adventurous) to Korean food.  They will quickly fall in love with the thin strips of lean beef marinated in fresh garlic and soy sauce then stir-fried with yellow and white onions and julienne carrots sprinkled with sesame seeds.   The “barbecue” sauce is wholly unlike American barbecue sauces in that  it’s not “lacquered” on, but penetrates the meat deeply with sweet, but not cloying notes. 

Korean meals traditionally include small plates of sundry appetizers and side dishes all served at the same time. Known as banchan, these side dishes are typically comprised of pickled, spiced and hot and spicy vegetables.  The specialty of any Korean family is kimchee, a fiery cabbage-based staple of Korea which is heavily seasoned with garlic and chile.  Arirang’s rendition is pleasantly piquant and pungent, but not as powerful as some fermented kimchee.  The best description I’ve read for banchan equates them to “Korean tapas.”

Assorted  unfermented salads known as namul and kimchee, a fiery fermented cabbage dish

9 June 2012: Imagine an American dish in which you threw together left-over remnants of favorite foods such as burgers, pizza, tacos and egg rolls, heated the menage, tossed it in a bowl with a fried egg and served it with salsa.  It doesn’t sound especially appealing.  Unlike Americans, Koreans have mastered the art of  “leftovers disguised as a gourmet dish” in a popular dish known as Bibimbap. It’s one of the most popular dishes in Korea and its popularity has been exported to Korean restaurants in America.  Arirang offers two versions, my favorite being Dolsot Bibimbap.  This version is served in a hot stone pot.

Dolsot Bibimbap starts with rice served in the hot stone bowl in which it is prepared, the rice at the bottom of the bowl crackling as it continues to cook and caramelize.  Layered atop the rice are slender strips of perfectly seared sirloin and namul, the aforementioned pickled and spiced vegetables in all their flavorful and colorful glory.  The dish is then crowned with a single fried egg.  You will then stir in gochujang, a Korean chili paste, to taste.  On the Scoville scale the chili paste won’t register very high, but it’s got a wonderfully fruity flavor with just enough bite to complement the dish.    This is a delicious dish with complementary and contrasting flavors coalescing wonderfully.

Dolsot Bibimbap

14 June 2016:  Over the past few months it’s been a highlight of my workweek to introduce my friends Larry “the professor with the perspicacious palate” McGoldrick and the Dazzling Deanell Collins to restaurants they might not otherwise have known about or visited.  We get together every Tuesday for lunch.  They were absolutely blown away by Arirang which Larry proclaimed “Best of Breed” among Korean restaurants.  One of the pleasures of dining with good friends is our mutual willingness to share the bounty of our table.  We think nothing of reaching over and spearing a forkful of food from each others’ plates.  This practice means we all sample more than just what each of us order. 

14 June 2016: One of the more interesting dishes on Arirang’s menu is JapChae, one of seven dishes on the “Noodles” section of the menu.  Its description: “stir-fried mixed vegetables, beef, vermicelli noodles and toasted sesame seeds” could frankly describe a noodle dish in virtually every other Asian culinary culture.  One of the most distinct aspects of this dish is the vermicelli which is slightly thicker than the vermicelli in say, Vietnamese cuisine.  The vermicelli is also made from mung bean, not rice noodles.  Vegetables are stir-fried to a crispy perfection and the beef has the telltale flavor of Korean barbecued beef with its sweet-savory notes.  Sesame seeds are a nice touch.

JapChae

The Arirang Oriental Market offers wonderful Korean comfort food at reasonable prices served by friendly attendants.  A meal here may inspire you to stock up from the treasures in the grocery aisles so that you can try replicating your experience.

Arirang Oriental Market
1826 Eubank, N.E.
Albuquerque, New Mexico
(505) 255-9634
Facebook Page
LATEST VISIT: 14 June 2016
1st VISIT: 9 June 2012
# OF VISITS: 2
RATING: 23
COST: $ – $$
BEST BET: Dolsot Bibimbap, Bulgogi, Namul, Mandu, JapChae

Arirang Oriental Market Menu, Reviews, Photos, Location and Info - Zomato

Asian Pear – Albuquerque, New Mexico

My Friend Bruce “Sr Plata” in front of Asian Pear in Downtown Albuquerque

Careful Father, this stuff will melt your beads.”
~Lt Colonel Henry Blake, MASH 4077

Just as Hogan’s Heroes helped establish the perception many Americans (at least of my generation) had about German food, the television show MASH was the first introduction many of us had to Korean food. Set in South Korea during the Korean War, the series centered around a group of resilient doctors, nurses and support staff in an isolated hospital compound which saw more than its share of wounded. Not only did each half hour episode depict–sometimes rather graphically–the horrors of war, it painted a rather poignant and entirely accurate picture of sacrifice and hardship.

Some of the sacrifice and hardship came at the hands of the kitchen staff which concocted some of the most unsavory fare conceivable (imagine a restaurant today serving creamed turnips, spam lamb and cream of weenie soup). Indigenous cuisine was apparently even worse because no matter how bad chow hall food was, the MASH team didn’t walk down to the nearby village for a meal of Korean food. And, as the quote above illustrates, when they did partake of Korean food, the impression given was that it was almost lethally piquant. 

Asian Pear Dining Room

Compared to the cuisines of other East Asian nations, the rise in the popularity of Korean food across the fruited plain was painfully slow. In fact, only in recent years have Korean restaurants become a thriving part of the American culinary mainstream. According to seriouseats.com, much of this is attributable to the insular nature of Korean restaurants which, by design, initially catered to other Koreans, not to the teeming masses. The unwillingness of Koreans to compromise on authenticity can be contrasted to the pandering to American tastes by other East Asian cultures who dumbed down their dishes to appeal to the masses. Can you say Pad Thai or General Tso’s chicken or even sushi?

Korean food may be the least Americanized of East Asian cuisines meaning that within Korean restaurants you won’t find any one dish unrecognizably dumbed down for American tastes (as Pad Thai has been at Thai restaurants across the fruited plain).  That means purists curious about traditional Korean cuisine can still find it easily and as relatively unspoiled as if served in Seoul.  Indisputably the most popular Korean dish among American diners is bulgogi, the marinated and grilled beef dish to which diners often refer as Korean barbecue.  Today it’s possible to find bulgogi served at non-Korean restaurants where it is discernibly more Americanized.

Asian Pear Menu

Albuquerque has been blessed with the presence of at least one Korean restaurant for nearly four decades.  Chris and Kye Lovato started it all with the long defunct Fu Shou House which they operated in the Kirtland Air Force Base area until 1993.  That year the Lovatos moved to the Scottsdale Village Shopping Center where they reopened as Fu Yuang.   Over the past four decades, there have been (and still are) other Korean restaurants operating in the Duke City, but in terms of sheer numbers, Korean restaurants in Albuquerque pale compared to restaurants from other East Asian nations.

The January 12th, 2015, addition of Asian Pear, did little to impact the disparity in the number of Korean restaurants compared to the surprisingly high number of Vietnamese and Thai restaurants in the Duke City.  Unlike many of them, however, but the Asian Pear concept appears a promising candidate for expansion (wishful thinking here).  The restaurant’s marquee is underscored by “fresh and healthy Korean BBQ and Japanese food,” but it would not be inaccurate to add “inexpensive” and “delicious.”   Asian Pear is located in the bustling downtown area right next to the long-established Skip Maisel’s on Central Avenue.    It sits in the space previously occupied by the Teriyaki Kitchen.

Vegetable Pancake and Kimchee

You’ll walk past an expansive seating area to get to the counter where you’ll place your order from a large-print menu over a window to the kitchen.  The menu is segmented into plate entrees, bowl entrees, bento boxes and sides, but daily specials shouldn’t be overlooked.  Plate and bowl entrees are served with your choice of steamed rice, fried rice or chap-chae (Korean-style glass noodles) as well as vegetable sides.  Bento boxes also include steamed rice, tempura (shrimp, carrot and onion), bean sprouts and two pot stickers.  The low, low prices will have you doing a double-take with the most expensive entrees being south of ten dollars.

One other pleasant aspect of dining at Asian Pear is the eagerness of the staff to have you sample more than what you order.  It’s an approach which will introduce you to items you’ll probably order the next time you visit.  Shortly after you’re seated, expect complimentary vegetable pancakes and kimchee to be delivered to your table. The accommodating and friendly staff is even receptive to substitutions, a “have it your way” attitude with which some restaurateurs just won’t be bothered.   You’ll be more than pleasantly surprised at how eager to please the Asian Pear staff is.

Wonton Soup

The vegetable pancake is imbued with three of my favorite food characteristics: freshness, flavor and free.  Though relatively small in portion (they are free, after all), they’re addictively good.  That’s the point.  We’re sure to order the full-sized version next time we visit.  The kimchee, a dish of fermented cabbage and other vegetables, doesn’t have the eye-watering piquancy of kimchee we’ve had elsewhere, but it’ll tantalize your taste buds with its spiciness and personality.

With temperatures hovering around 30 degrees on the day of our inaugural visit, only a steaming bowl of soup could take the chill out.  Fortunately Asian Pear had two options available–wonton soup and ramen.  Unlike some wonton soup found in the Duke City, the wontons in this version are stuffed with chicken and are half-moon shaped (like dumplings).  Replete with scallions, this wonton soup has a pleasant and not-too-salty flavor, but more importantly on a cold day, it’s got warming properties needed to brave the weather. 

Bibimbap

Over the years, my very favorite Korean entree has become bibimbap which is not only fun to say, but fun to eat.  Bibimbap, which translates from Korean to mixed rice,” is a savory Korean dish which usually incorporates rice, pickled vegetables, sauces, and in some cases, meats and eggs.  The rendition at Asian Pear includes a sizable portion of  smoky, sweet-savory meat (your choice of pork, beef or chicken) that contrasts nicely with the various pickled vegetables (namul) and the mildly piquant spicy chili paste.  Stir vigorously and you’ve got a wonderful melange of deliciousness.   

My friend Bruce “Sr. Plata” is as enamored of kalbi (sometimes spelled galbi) as I am of bibimbap.  Kalbi, which translates to “ribs” is a Korean barbecue dish centered around cooking marinated beef short ribs until the outside is crisp and caramelized and the inside is tender and juicy.  With ten ribs on the plate, Asian Pear’s portion size is generous though my carnivorous friend would have appreciated even more of this delicious meat candy. 

Kalbi

While we certainly enjoyed every morsel of every item we sampled at Asian Pear, what blew us away most is the exemplary customer service…and we’re not the only ones to praise the amazing aim to please attitude among the staff.  Every Yelp review for Asian Pear is effusive in its praise for the service.  Asian Pear hasn’t done much to advertise its presence on Central Avenue, but gushing word-of-mouth praise from its guests has made this little treasure on Route 66 a great food, great value, great service destination. 

NOTE:  This is the 900th review published on Gil’s Thrilling (And Filling) Blog. 

Asian Pear
508 Central Avenue, S.W.
Albuquerque, New Mexico
(505) 766-9405
Facebook Page
LATEST VISIT: 15 December 2015
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Kalbi, Bibimbap, Kimchee, Vegetable Pancake, Fried Rice

Asian Pear Menu, Reviews, Photos, Location and Info - Zomato

Fu Yuang – Albuquerque, New Mexico

Fu Yuang, Albuquerque's best Korean restaurant

Fu Yuang, Albuquerque's best Korean restaurant

“I’ve eaten a river of liver and an ocean of fish!
I’ve eaten so much fish, I’m ready to grow gills!
I’ve eaten so much liver, I can only make love
if I’m smothered in bacon and onions”
~ Hawkeye Pierce
MASH 4077, Korea

For eleven years, televisions across the fruited plain were tuned in to CBS where the antics of the 4077th Mobile Army Surgical Hospital (MASH) enthralled audiences with a unique blend of crude hilarity and heartfelt humanity.  Set in South Korea during the Korean War, the series centered around a group of resilient doctors, nurses and support staff in an isolated hospital compound which saw more than its share of wounded.  We grew to love the ensemble cast of Hawkeye Pierce, Trapper John McIntyre, Hot Lips Hooligan, Henry Blake, Frank Burns and Max Klinger.

Not only did each half hour episode depict–sometimes rather graphically–the horrors of war, it painted a rather poignant and entirely accurate picture of sacrifice and hardship.  Man’s inhumanity toward man was not only portrayed on the battlefields, but in the kitchen presided over by a cook as much outside his element as a vegan at a chophouse.  In its infinite wisdom, the Army assigned Private Igor, a trained mechanic, not to the motor pool where he belonged, but to the kitchen where he concocted such unappetizing dishes as creamed turnips, spam lamb and cream of weenie soup.

The interior of Fu Yuang

Fed up with the never-ending parade of powdered food and the post-prandial gastronomic distress (not to mention taste bud torture) it caused, Hawkeye instigated a near revolt when Igor offered him a choice of liver or fish. “Are we gonna stand for this? Are we gonna let them do this to us? No! I say, No! We’re not going to eat this dreck any more! (chanting) We want something else!”  Indigenous cuisine was apparently even worse because no matter how bad Igor’s chow was, Hawkeye and crew didn’t walk down to the nearby village for a meal of delicious Korean food. 

My father-in-law, who served in the Korean War (where he says he passed out blankets) once told me most Koreans in war-ravaged Korea barely eked out a subsistence and basically lived day-to-day.  On the rare occasions in which he partook of Korean food, it didn’t agree with him (an understatement).  Because of those experiences, it would be another sixty years before he next ate Korean food.  In 2003, we took him to Fu Yuang, Albuquerque’s premier Korean restaurant.  At Fu Yuang he fell in love with a cuisine he thought he’d never eat again and had no idea would be so good.

Some of the very best potstickers in Albuquerque with a terrific dipping sauce

Like my father-in-law, Chris Lovato served in Korea where he met his wife Kye (and ostensibly, enjoyed much better Korean food).  After his military career, the Lovatos settled in Albuquerque where they began a three decade plus Korean restaurant venture that continues today.  Chris passed away in 2008 and Kye has since retired, but their restaurant remains in good hands with their effervescent daughter Mia Lasco succeeding her mother in the kitchen.  Mia obviously paid very close attention; she’s every bit as good a cook as her mother was.  The front of the house is also in good hands with Mia’s husband Chris, the hyper-energetic host and waiter, making sure everyone feels welcome.

Fu Yuang, which translates from Korean to “prosperous garden,” has been comfortably ensconced in the Scottsdale Village shopping center since 1993.  Prior to that, the Lovatos owned and operated the beloved Fu Shou House just outside Kirtland Air Force Base.  Aside from the outstanding food, one commonality all Lovato family restaurants have shared over the years is friendly, attentive service.  Fu Yuang is as convivial and inviting a restaurant as you’ll find in the Duke City. It is sparsely decorated, nearly austere when compared to the over-the-top flamboyance of some of the city’s Asian chains, but it offers a quiet coziness, reasonable prices and generous portions of the best Korean food in New Mexico.

The best egg drop soup in Albuquerque

The best of the restaurant’s appetizers, all of which are excellent, is the exquisite golden fried mandu (Korean style dumplings), luscious pockets of beef served with a soy sauce based dipping sauce with a flavor profile that is sweet, tangy, piquant and savory. Alas, sometimes the day’s ration of mandu goes fast and you might have to start your meal with something else.  A good choice are the crab and cream cheese stuffed wontons, an appetizer for which at other restaurants you might have to form search party to locate anything but the wonton wrappers.  Not so at Fu Yuang where the cream cheese practically oozes out as you bite into it.  This is a rich treat sure to please everyone at the table and it’s not cloying as at some restaurants.

As it is at many Korean restaurants, Fu Yuang’s most popular entree is bulgogi, Korea’s signature dish which many Americans refer to as Korean barbecue. Bulgogi  is a harmonious marriage of sweet, savory and spicy tastes presented on a sizzling hibachi.  It is the perfect entree with which to introduce diners to Korean food.  They will quickly fall in love with the thin strips of lean beef marinated in fresh garlic and soy sauce then stir-fried nearly to the point of caramelization with yellow and white onions and carrots.  At Fu Yuang, the meat is tender with nary any sinewy or fatty pieces.  The “barbecue” sauce is wholly unlike any American barbecue sauce you’ve had.  It’s not “lacquered” on as some American barbecue sauces are, but its sweet-citrus (the hint of pineapple is notable) profile is addictive.

Bulgogi, a house specialty

Bulgogi, a house specialty

If your tastes lean toward the spicy or piquant but you don’t want to stray far from the sweet and savory tastes of bulgogi, the Taejigogi Kochu’jang (just call it spicy pork) might call out to you.  Extra lean pork slices are marinated in a chili pepper sauce then stir-fried with carrots and yellow and green onions. Like the bulgogi, it is served on a sizzling cast iron hibachi that arrives at your table steaming.  Similarly, rib aficionados will absolutely love bulkalbi, organic bone-in beef short ribs marinated in Fu Yuang’s sweet and savory soy and garlic sauce then stir fried. Similar in taste to bulgogi, these bite-sized ribs are lean and absolutely delicious.

While Korean meals traditionally feature small plates of sundry appetizers and side dishes all served at the same time, they are served only by request at Fu Yuang. Assorted salads (known as namul) comprised of pickled, spiced and hot and spicy vegetables accompany kimchee, the fiery cabbage-based staple of Korea which is heavily seasoned with garlic and chile (and at Fu Yuang is also seasoned with anchioves). The best description I’ve read of these appetizers equates them to “like Korean tapas, only better.”

My friend Sr. Plata with a steaming hibachi of bulkalbi

Fu Yuang’s menu includes several “Jieges & Gook” or dinner soups.  Similar to Vietnamese phos, they are served in swimming pool-sized bowls ideal for sharing (not that you might want to considering how good they are). If your tastes lean to soup of the nasal-clearing variety, it’s the Yukejang which will call loudest. Not quite as piquant as served at other Korean restaurants, it is still redolent with the olfactory arousing aroma of chili pepper paste. Served at nearly scalding temperature, this rich red-orange hued elixir includes spicy beef, fresh garlic, daikon radish slices, bean sprouts, yellow onions, green onions and chapch’ae noodles.

In yet another memorable episode of MASH, Major Frank “Ferret-Face” Burns panicked when he saw local farmers burying what he believes to be a landmine.  Hawkeye revealed “It‘s a kimchee pot, Frank.  Kimchee.  Pickled cabbage.  They ferment it in the ground. There are millions of these buried all over Korea.”  This episode served to reinforce stereotypes many people have about kimchee which can certainly have odoriferous properties.  In comparison to kimchee I’ve had at the homes of Korean families in the Air Force, Fu Yuang’s rendition is rather mild.  It’s also not as piquant as other kimchee I’ve had, but it’s still a very good kimchee.

Assorted salads (known as namul)

Assorted salads (known as namul)

“Bibimbap” may sound like a word describing a hip hop beat, but other than bulgogi, it may be the most popular and well-known Korean dish in existence.  Some cynics actually decry it as leftovers disguised as a gourmet dish.  There may be some merit to that description.  Bibimbap starts with rice served in the hot stone bowl in which it is prepared, the rice at the bottom of the bowl crackling as it continues to cook.  Layered atop the rice are slender strips of perfectly seared sirloin and namul, the aforementioned pickled and spiced vegetables in all their flavorful and colorful glory.  The dish is then crowned with a single fried egg.  You will then stir in gochujang, a Korean chili pepper, to taste. 

Bibimbap can be literally translated to “mixed meal,” because it’s constructed from sundry items often already prepared.  If this is a leftover, you can have me over for a Bibimbap dinner any time, but it’s a good bet it won’t be nearly as good as Fu Yuang’s rendition.  It’s simply the best I’ve ever had.  There are many reasons it’s the essence of deliciousness, the least of which is the coalescence of flavors and textures, the mixing of great individual items combining to form rare greatness.

Bibimbap, a delightful dish

Fu Yuang certainly excels in Korean food, but the menu also includes two entire pages of Chinese specialties in the categories of beef, chicken, pork, shrimp, vegetables and fried rice. The Chinese food is fairly Americanized (sweet and sour type entrees), but better prepared than Chinese food at most Chinese restaurants.  Variety (as if you could ever get tired of the wonderful Korean entrees) or temporary insanity might be the only reasons to order Chinese food over Korean food at Fu Yuang, but on the one time in which we’ve had Chinese food (a memorable lemon chicken), we found it quite good.

If you are in a sweet and sour mood, the Korean version of sweet and sour pork or chicken is excellent.  Unlike the thickly breaded meats lacquered with a crimson candied sauce served in many Chinese restaurants, the sweet and sour sauce at Fu Yuang is nearly transparent and the breading is very light.  Best of all, the sauce most definitely has a sour pronouncement; it does not taste like candied meat.  The pork has nary a hint of sinew or fat.  It’s tender and juicy and slathered with just enough sauce for flavor.

Yukejang

Yukejang

The lunch menu is relatively abbreviated though you can order off the diner menu during the noon hour as well. Lunch specials include the very best egg drop soup in Albuquerque as well as two crab and cream cheese wontons.  The egg drop soup is of a thick consistency with generous bits of chicken and miniscule pieces of carrots, onion and celery.  The soup has a very smooth, comforting flavor and is always served hot.

Fu Yuang is one of Albuquerque’s most vegetarian friendly restaurants, offering a variety of options–and not solely of the salad variety, but if salad is what will sate you, the Korean salad is not to be missed. A generous plateful of organic greens drizzled with a sweet sesame vinaigrette is good enough to make converts out of carnivores.

Korean style sweet and sour pork with brown rice

There are other restaurants in Albuquerque which serve Korean food, but none have been doing it as long or as well as Fu Yuang.  Had Private Igor served food as wonderful as Duke City diners enjoy at Fu Yuang, even the perpetual get-out-of-the-Army schemer Corporal Klinger would  have reenlisted.

Fu Yuang
3107 Eubank, N.E.
Albuquerque, New Mexico
298-8989

LATEST VISIT: 20 October 2011
# OF VISITS: 9
RATING: 23
COST: $$
BEST BET: Bulgogi, Bulkalbi, Golden Fried Mandu, Taejigogi Kochu jang, Korean Sweet and Sour Pork, Lemon Chicken, Bibimbap

Fu Yuang Korean & Chinese on Urbanspoon

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