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Chicago Area Korean

Good Korean Chow, (I think)


Restaurants & Bars 3

Good Korean Chow, (I think)

Sweet Willie | Apr 3, 2002 06:46 PM

I have some questions in this thread, that I hope fellow chowhounds can answer.

Shame on me, but yesterday I came to the realization that I had (to my knowledge) never eaten at a Korean restaurant. Changed that this evening.

New Seoul Korean Restaurant, 638 W. Algonquin Rd, Des Plaines, 847.439.3720 was the target.

Started out asking what were typical items ordered. Decided on three.

Started out w/seafood Pa Jun, billed as a "Korean style pancake with fish, shrimp, squid and green onion". By itself it was good, but when dipped in the soy based dipping sauce it was tremendous.

For main course I ordered the Bul Go Ki, the marinated beef and my wife ordered the Dak Bul Go Ki, the marinated chicken.

Waitress then brought the bucket of wood coals and placed in the center of our table. one question i have is whether one should cook the meat then or let the coals grey over a little? A first we were not cooking the meat well, we kept letting it get stuck to the grill by not turning enough. We then got the hang of it. The chicken was good but the beef was terrific!

Then came the multitude (10) different small portions of various pickled items. 1/2 were ok the other 1/2 were very tasty.

We also tried Soju w/the meal. While it was not quite grain alchohol, it was close. I was expecting a more timid alchohol like Sake. Is there a difference in the various Sojus you have tried?

All in all a very enjoyable meal, we will be back and I think next time we will try the fresh marinated squid or octopus, but skip the Soju.

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