I’ve passed this place many times, but never ate here until last night.
Korean Fried Chicken – probably the best saucy version I’ve had. I usually prefer the gochujang-less glazed style – the red-sauced ones are usually too sweet and gloppy for me (I’ve tried it at Da Sung Sa, OB Chicken, and Kang Tong Degi in Oakland, and found them all flawed – either fried too hard, so the chicken was tough, or not fried well, so the skin was soggy, and all drowning in sauce). Cocobang’s sauce is thinner and darker, and just coats the chicken. The skin is crisp, without the underlying layer of tough, overcooked protein that can come with overfrying.
“Boiled pork with special kimchi” – we saw this on another table and had to order it – the unappealing name does not do it justice. It’s a generous portion of sliced soy-braised pork belly (more lean than fat, and tender throughout), served with little whole raw Napa cabbage leaves, sliced jalapeno, garlic, julienned radish kimchi, fermented bean paste, and a dried shrimp condiment, to be assembled Korean BBQ-style. The cabbage leaves are small enough to tempt you to try eating the whole package with chopsticks, but I recommend using your hands.
550 Taylor Street, San Francisco, CA 94102