The Best Korean BBQ In Chicago
"Seeing the block-long line of people outside Cho Sun Ok in North Center can initially trigger memories of being stuck at the DMV. But luckily, waiting in line for this BYOB spot that’s been around since 1982 will be exponentially more rewarding than getting a replacement license and traumatizing photo. The meat here is cooked in a hot stone bowl on top of gas burners. Some tables have them built-in and others have portable ones, but regardless of your setup, you’re going to have a delicious meal. Sides like chewy japchae or haemul pajeon are great, but focus on the meat, particularly the thinly sliced brisket and the bulgogi bathed in a sweet soy marinade. Leave some room—at the end of your meal the staff mixes your leftover kimchi, bean sprouts, and some rice to make crispy kimchi bokkeumbap as a complimentary “dessert.”" - adrian kane, john ringor
