Arirang

Some progress:

Searching for Chun Ju Kimchi (the name on the awning) online yields no results. However, the address shows up as Junju Kimch. Close enough. Chowhound posts from 2001 indicate that this was the former location of a well-regarded Korean restaurant, Bo.

Walking into the shop, I was immediately confronted by a large walk-in fridge, a makeshift cubicle that the door of the walk-in...+READ Some progress:

Searching for Chun Ju Kimchi (the name on the awning) online yields no results. However, the address shows up as Junju Kimch. Close enough. Chowhound posts from 2001 indicate that this was the former location of a well-regarded Korean restaurant, Bo.

Walking into the shop, I was immediately confronted by a large walk-in fridge, a makeshift cubicle that the door of the walk-in impinges upon and momentary glimpses of a woman peeling daikon way in the back. Good signs.

Yep, they had kimchi (w00t!).
But it was difficult to discern whether most of it was made there, or whether they were a small distributor. I was handed a pamphlet with pictures of the various kimchi available: Cabbage, Indian mustard leaf, yolmu, chives, green onion, stuffed cucumber, radish, turnip, etc. They were already packaged, instead of being in barrels like I'd hoped. I picked a small tub of the mustard leaf ($15 for what amounted to about 4.5 lbs). It's pretty good, but mainly because of the flavor from the mustard. At least it's not a type that I usually spot at the markets.

The tub says Chun Ju. The pamphlet says Goshen Kimchi/Food Town of Goshen Inc.(as did their truck in the back). It has some websites listed, but oddly, they don't seem to have anything to do with food: www.goshenkimchi.com and www.goshenfood.com (this one actually doesn't even seem to exist).

Chun Ju Kimchi / Junju Kimch / Goshen Kimchi
59-16 Kissena Blvd
Flushing NY 11355
Open until about 7pm. Closed Sundays.

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At Arirang, they were excited to sell me their kimchi. One container of cabbage and one of radish. $10 for what amounted to about 4 lbs.

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I wish that I'd come across this thread before heading out today:
http://chowhound.chow.com/topics/388004

Apparently, there's a great panchan specialist on Leavitt north of Northern.-COLLAPSE / REPLY (17 Replies) (by Joe MacBu, created October 15, 2009)

Yep, they're all the same. Some cut them wide while others (like Wong Wong) cut them to be about 1/2 an inch. Unfortunately, most of the "pan-fried" versions don't really seem to be fried much at all. Alas, I like a bit of charring and crispiness on my noodles.

Tangentially, I had a bowl of soo jae bi in chicken soup at the Flushing Arirang last night (is it related to the one mentioned by...+READ Yep, they're all the same. Some cut them wide while others (like Wong Wong) cut them to be about 1/2 an inch. Unfortunately, most of the "pan-fried" versions don't really seem to be fried much at all. Alas, I like a bit of charring and crispiness on my noodles.

Tangentially, I had a bowl of soo jae bi in chicken soup at the Flushing Arirang last night (is it related to the one mentioned by teresa above?). It's the Korean place next to Hunan House. The noodles were broad and chewy. At first I thought they were knife-cut. But I think they're actually hand torn, like the noodles they have at the lamb noodle place or the biang biang mian at the Xi'an stall. The chicken soup was quite rich. No surprise since they're samgyetang specialists. Their cabbage and radish kimchi are also very good. there is copious amounts of garlic in everything to ensure that your cardiovascular system remains sound. Very friendly proprietress who inquired where I was from and displayed shock at my admission of liking their food.-COLLAPSE / REPLY (18 Replies) (by Joe MacBu, created October 12, 2009)