After seeing numerous posts by korean americans on this board and others (i think there's one going on right now on sf)asking where can they get some good korean-chinese ja chiang mein (sp?), I figured that this must be the comfort food of choice that is longed for most when in a new land. They have the ring of the ex NYer asking for NY style pizza, the ex-chicagoan longing for italian beef, etc.
Anyway I decide to try Great Seas on lawrence just west of kedzie. It's a pretty small, kinda dingy, lots of smokling type place. An acquaintance had told me they had great chicken wings. When we got there I noticed flyers on the wall indicating that they sold chicken sauce separately ($4) a very good sign. As we stepped in, I saw plates littered with chicken bones at a number of tables, another good sign. We ordered the aforementioned ja chiang mein, the hot& saucy chicken some spicy bean curd and some dumplings for the kids. Everything came out very, very quickly, like they had they had geared up to make a ton of these dishes for the friday night rush. Once the noodles came out which were covered in this thick murky, black bean paste (we had ours veggie I think - it wasn't ordered that way but i think the waitress interpreted both our bean curd and noodles to be vegetarian)I realized that I hasd seen these bowls all around the place, including a table just next to us with 3 diners, each with their own bowl. So I guess they're good at it. I can see that the noodles would be comfort food but they didn't drive me wild. The chicken however is not to be missed. About 18 "drummetes" crispy and in this great garlicky spicy sauce whi ch i would have happily licked of the plate. I ate about 10 of them in our quick stay at the restaurant (we had cranky kids that night and wanted to get home) and a couple hours later another 5 at home. I think the korean name for the dish is somethinglike kampooongi(?), I fyou haven't had em, try 'em. Or if you know another place that makes a great version, tell me. BTW, they also make a hot & saucy shrimp -- next time. . .