sti3 wrote:How are the other offerings at Ko Kee Ri? A friend is always talking it up but I don't know if I can trust him. Thinking of introducing a coworker to Korean cuisine there...

I haven't had Ko Kee Ri that often, but I did go a year or two back for some "Soo Je Bee": a soup with thin strips of dough cooked in it (among other things). I don't think it makes the greatest-hits list of Korean food much, but I've always enjoyed this dish when prepared at home (by my mother, not by me). The hot 'n spicy red-pepper paste ("Ggo choo jang") is, of course, added to taste.

sti3 wrote:How are the other offerings at Ko Kee Ri?

sti3,

I had lunch at Kokeeri yesterday, Duk Mandoo, a somewhat bland, yet satisfying, soup with meat filled mandoo, Korean style rice cakes and scallion. Add a little of the red pepper at the table and perfect for a day when Mother Nature can't decide if it's spring or winter.

This was my first time at Kokeeri and when I walked in I was welcomed by the light, yet distinctive, tang of kimchee floating in the air. A smell I've come to associate with Korean food, really very pleasant. I'm guessing Kokeeri produces some of their own kimchee.

When I mentioned the 'tang' to Mike Sula (m'th'su), who wrote a very interesting article about Ravenswood's Chicago Kimchee aka Chicago Kimchee for the Reader, he also thought Kokeeri might make their own kimchee. Either way, Kokeeri seems to be setup for tasks in addition to retail restaurant as the kitchen prep area is quite large, disproportionately so to customer seating area.

As an aside, Chicago Kimchee was home, briefly, to the Kimchee Museum, which Mike mentions in his Chicago Reader article, and has been discussed on LTHForum by ReneG.

Looking forward to exploring the menu at Kokeeri, though next visit I will bring my camera.

Enjoy,
Gary

Kokeeri
4346 W Lawrence
Chicago, IL 60630
773-205-5680
Mon-Sat 10am - 10 pm
Closed Sunday

G Wiv wrote:

sti3 wrote:How are the other offerings at Ko Kee Ri?

When I mentioned the 'tang' to Mike Sula (m'th'su), who wrote a very interesting article about Ravenswood's Chicago Kimchee aka Chicago Kimchee for the Reader

Is this place still open? I work 2 blocks away and have always wondered about it. Could I be picking up delicious fresh-made kimchee at lunch?

Yes, they're open. Though they're extremely nice people I dunno how they'd feel about off-the-street customers. Give it a try. You'll probably be limited by whichever variety they're making that day. I would approach the back door through the alley, and since it's a large space with only a few employees, be patient. If that doesn't pan out, or if you're like me, and you prefer your kimchee with a few days' funk, their products are regularly available at Chicago Food on Kimball.

Korea Food Corporation a.k.a
Chicago Kimchee
Kwang, Yang and Jay Lee
4535 N. Ravenswood
773-728-7053

fastfoodsnob wrote:

sti3 wrote:"Soo Je Bee": a soup with thin strips of dough cooked in it (among other things). I don't think it makes the greatest-hits list of Korean food much, but I've always enjoyed this dish when prepared at home (by my mother, not by me). The hot 'n spicy red-pepper paste ("Ggo choo jang") is, of course, added to taste.

my gf LOVES this nonsense. we even bought a frozen pack of it. it is quiet similar to the chinese 'mien guh dah' i was force fed as a kid. i threw up this crap once and have developed a severe aversion from the childhood episode. however, the frozen premade soo je bi, w/ profuse amounts of MSG, tastes pretty darn nice!

back to the topic @ hand. I think we're gonna go to San Soo Gab San or back to F.D.L.T. for our V-day dinner. Nothing like reekin of kalbi / bulgogi to induce the loving

Had dinner at Koo Kee Ri last night... I used to live a block away, and loved going there for simple Korean food. They have bulgogi but they cook it in the kitchen. l like the Omelette Rice, and my friend had the Ssam Gal (or something like that). It was the first item on the rice section.

It is good simple food. And it is inexpensive too.

the SO had her typical dolsot craving so we finally made it to San Chae. Don't mean to pan another one of Gwiv's faves but...

firstly, the pan chan (10 plates worth) was indeed very well made & matched . the o jing o (spicy cuttlefish) varied from the standard and is far superior. saucier, sweeter, softer (soaked in water much longer) than typical prep. kimchi was so darn sour, and the eggplant was heavily flavored, unlike the usual bland portions served elsewhere. shredded cucumber salad doused in mayo was all me as well.



We typically go into these quick dinners with our set combo:
dolsot rice dish & ai ji gae. let's just say we'll never go back for 'dolsot' anything (there are 10 varieties) again. they absolutely cheat on the rice cooking in the dolsot. possibly due laziness when it comes time to clean? the rice should be cooked in the dolsot and a nice layer noo roong chi ("guo ba" in Mandarin, ie "dried burnt rice") must form at the bottom. in Sanchae's case, they simply greased the hot dolsot w/ sesame oil, and dumped rice in at the end. W.T.F.? furthermore, i really wish i know a place in Chicago that gives you a big ol bottle of ou chi jang instead of these tiny condiment packet portions. afterall, bibimbap itself should be barely flavored.



the ai jigae's broth had plenty depth, but i was completely frustrated by how the million lil pieces of cod roes a ala masago. i like to taste and savor the texture of the ai. this was just not right and completely atypical.



I think we'll stick to Jang Mo Nim - haven't had dolsot @ kang nam - for above quickie... this morning, she claimed: i think i'm done w/ dolsot in this town..

TonyC wrote:the SO had her typical dolsot craving so we finally made it to San Chae. Don't mean to pan another one of Gwiv's faves but...

Tony! Toni! Tone! We talked about this the other day...

I told you that there is only one reason to go to San Chae Dolsot, and that is for the raw crab.



Erik M.

TonyC wrote:the SO had her typical dolsot craving so we finally made it to San Chae. Don't mean to pan another one of Gwiv's faves but...(

Oy.....

TonyC wrote:firstly, the pan chan (10 plates worth) was indeed very well made & matched .

I'm partial to the panchan at San Chae as well.

TonyC wrote:I think we'll stick to Jang Mo Nim - haven't had dolsot @ kang nam - for above quickie... this morning, she claimed: i think i'm done w/ dolsot in this town..

I like the fish at San Chae, so-so on the kitchen grilled meats.


In the past I've been happy with the 'crisp factor' at San Chae.


If you are on the hunt for best crisp factor dolsot in town my strong recommendation is Kang Nam's Dolsot BiBim Bop. Really no comparison.

Enjoy,
Gary

Kang Nam Galbi
4849 N. Kedzie
Chicago, Il
(773) 539-2524

San Chae Dolsot
3737 W Lawrence Ave.
Chicago, IL 60625
773-588-5223

Hi,

Long ago, RST, Erik M and I went to San Chae Dolsot.

We were not particularly pleased with the dolsot presentation on that occasion, because once the rice was removed there were still lots of crispy rice bits to ferret out, she then quickly dumped hot water or broth in. We felt a great loss all those crispy morsels getting away.

The raw crab is indeed good. When the trio of us went, they specifically pointed out that dish as something, "Americans will not like." Why we didn't insist on that occasion to obtain it anyway somewhat bewilders me.

Last winter, Erik M and I (it's my arm behind the crab pictured) returned trying to remember what was denied us the first time. When we showed our waitress the raw crab on the menu, she again promised it wasn't for Americans. We promised to not make a fuss and pay for it whether we liked it or not, though we suspected we would like it. Sometimes the problems getting what you want in these restaurants are other visitors who insisted, then didn't like it AND wanted the charge removed from the bill. You cannot have it both ways.

Other stuff we found good at San Chae Dolsot, they have a very good seafood pancake. I believe they had it slight overlapped like scales on a fish ... Erik M probably has a picture to refresh our memories.

Oh and when I did go with Erik M after the trio dinner, we did not order dolsot because of our earlier disappointment.

Otherwise I remember my dinners there as well executed.

Regards,

btw, that's
San Chae Dolsot
3737 W Lawrence Ave. Unit B

IIRC Unit D serves Korean pork wraps & blood sausages. If you walk into Unit D, be prepared to drink OB and eat other types of beer food. I do not recall any discussion re: Unit D (can't even remember the name of it right now) ever.

yah.. the raw crabs.. Erik's admonition dawned on me about 4 seconds after i walked out. the thing is... them raw crabs should be served as panchan... the fact this restaurant lists it on the menu (tho i didn't see it) and charges you really chaps my hide. think something was REALLY amiss last nite. everyone here's memory yields noo roong chi at the bottom of the dolsot. not ours. we went at 9:30pm, perhaps it was too late? i dunno.. i give up.

O . right.. i was at Solga awhile back as well. completely unmemorable meal. icky panchan, etc. and I had Songdo (there was this really cute Korean girl in HS w/ that name. another day, another time) buffet on Lincoln? yah, that was equally unmemorable...

Tony C wrote:the fact this restaurant lists it on the menu (tho i didn't see it)

I believe it was not described as raw crab on the menu, instead the name was a transliteration of the Korean with scant to no explanation. You only knew what it was by pointing at the menu item and asking the waitress. However, rather than a few crabs as panchan it was a platter of crabs.

I hope sometime you will comment where in LA to get the dolsot, at least there will be a chance someday to try what you describe.

Regards,