MarlaCollins'Husband wrote:Last May, I started a thread here for 336 Korean Wet Aging BBQ House, an excellent Korean barbecue place in Niles. As far as I can tell, not a single person took my recommendation and gave it a shot. Your loss.
Vital Information wrote:I can vouch for this place as well. As much as I liked the meats, I think the thing I liked best was the fried rice. I also really loved the salad. On the other hand, the banchan were ok, and I though a little limited given the generosity with everything else. Finally, also really enjoyed the condiments they gave for the meat, especially one that really struck me as chimichuri.
bw77 wrote:Perhaps the moderators would like to combine MCH's post of May 2024 on 336 with my post of February 2024 regarding that restaurant. https://www.lthforum.com/bb/viewtopic.php?p=592888
Agree 100%. Well, 90%. Based on my last visit, "no longer very good" is extremely generous.WhyBeeSea wrote:Love the love that ssgs continues to get but we'll have to disagree
Ive been going to ssgs since I was a kid and it's probably helped introduce Korean cuisine to more folks in Chicago than any other establishment. But I personally don't think it's no longer very good, and low on my list of places for any type of Korean food.
pacent wrote:I felt their now shuttered Morton Grove location was not as good as the original because they used gas grills with a few charcoal briquettes that never impart enough flavor.
MarlaCollins'Husband wrote:Agree 100%. Well, 90%. Based on my last visit, "no longer very good" is extremely generous.WhyBeeSea wrote:Love the love that ssgs continues to get but we'll have to disagree
Ive been going to ssgs since I was a kid and it's probably helped introduce Korean cuisine to more folks in Chicago than any other establishment. But I personally don't think it's no longer very good, and low on my list of places for any type of Korean food.
Jin Soo uses gas and not charcoal. Since KBBQ isn't smoking meat or even cooking a thick steak, but is cooking relatively thin pieces of meat on a grill with no lid (so nothing keeps the smoke in contact with the meat), I think the difference between the two cooking methods is overblown.
WhyBeeSea wrote:MarlaCollins'Husband wrote:Agree 100%. Well, 90%. Based on my last visit, "no longer very good" is extremely generous.WhyBeeSea wrote:Love the love that ssgs continues to get but we'll have to disagree
Ive been going to ssgs since I was a kid and it's probably helped introduce Korean cuisine to more folks in Chicago than any other establishment. But I personally don't think it's no longer very good, and low on my list of places for any type of Korean food.
Jin Soo uses gas and not charcoal. Since KBBQ isn't smoking meat or even cooking a thick steak, but is cooking relatively thin pieces of meat on a grill with no lid (so nothing keeps the smoke in contact with the meat), I think the difference between the two cooking methods is overblown.
Ha. I was trying to be nice and I'm totally with ya!
bw77 wrote:Woo Chun still uses charcoal. 5744 N. California.