lougord99 wrote:I found a blog post on how to make Haemul Pageon. Have not tried it yet, but it sounds easy and good. She gives some nice back round and different ways to cook in order to achieve different textures. She calls it Haemul Pajeon
https://www.koreanbapsang.com/?s=haemul+pajeon
Jazzfood wrote:I missed the egg as well and thought it was a bit dry w/o it. The sauces are served on the side allowing you to amp it up as much as you like, so that wasn't an issue. By in large, loved lunch.
trotsky wrote:Did everyone who didn't get a fried egg order kalbi or haemul bibimbap?
trotsky wrote:The fried egg is just the cheapest, easiest protein to put on top of the leftovers in a korean fridge (my mom made bibimbap to clear out panchan when she was making fresh batches), so oftentimes at restaurants, when you order what's considered "superior" proteins like kalbi or seafood, they won't add the fried egg.
trotsky wrote:You'll always get the egg with a standard bibimbap that has a modest portion of bulgogi. LA kalbi is considered a quality cut so many don't want egg yolk coating and mediating its flavor. My mom would kill me if I took her just grilled, sizzling kalbi and threw an over-easy egg and a 10 second dousing of gojuchang on top because it's supposed to be a "feature" ingredient.
chgoeditor wrote:We ordered one kalbi and one bulgogi. No egg on either.
MarlaCollins'Husband wrote:. . . the pancake had fine flavor but was way too soft.
trotsky wrote:chgoeditor wrote:We ordered one kalbi and one bulgogi. No egg on either.
Interesting, I've had dolsot bibimbap here (came with minimal bulgogi) and it had a fried egg, as expected. Was your portion of bulgogi substantial -- maybe there's a bulgogi dolsot bibimbap where there's quite a bit of meat and they omit the standard egg?
at chiagoreader.com Mike Sula wrote: But nurungi adds another dimension to the mix, a toasty, chunky crunchiness that takes it to another level. Prepared properly, it's pleasing to all the senses. Usually you can hear it snap, crackle, and pop before you see it leave the kitchen, but when you do it's in a blazing hot stone bowl—a dolsot—that would crush your foot if your server dropped it. Hopefully he doesn't, and when he places it in front of you, its billowing steam fogs your eyes and bathes your face with its perfume. You can get dolsot bibimbap at lots of Korean restaurants, barbecue and otherwise, but the quality of its execution can be just as variable as the bulgogi and galbi can. Haste, sloppiness, and insufficient heat are the enemies of a good nurungi.
It's rare to come across a specialist, so when I hear of one I investigate. Sleuths at LTHForum recently found one in an unlikely place. Moccozy is a small, five-month-old restaurant in Boystown that does dolsot bibimbop extremely well. . .
MarlaCollins'Husband wrote:For the mains, we had the LA Galbi ($20 for maybe 10-12 small pieces), galbi dolsot bibimbob, the shrimp fried rice, jab chae bob, and the soondubu. The soup was definitely the best of the bunch and if I had to go back, that's what I'd order again. It had really good flavor and solid kick of spice, and it was loaded with soft tofu and seafood.
trotsky wrote:I'm happy to see Sula review Moccozy so favorably -- it popped up on my news feed as did an Eater article. Hope they see an uptick in business, I think they really deserve it.
bweiny wrote:Call ahead before attempting to go to Moccozy. It's reported as permanently closed on Google.
Per recently Trib profiled LTH'er Da Beef, it's the result of the landlord's refusal to renew, not lack of business. Perhaps some relocation potential.
I'll wait for an eye witness or original source to finalize on openings/closings page.
Critically-acclaimed mom-and-pop Korean restaurant Moccozy has closed after seven months in business at 3333 N. Broadway Street.