Bigsuda - Review - Wicker Park - Chicago - The Infatuation
"This Korean restaurant comes in handy when you need a soup dumpling fix. And like Oiistar, Bigsuda’s ramen-centric sibling across the street, broth plays an important role. The xiao long bao at this Wicker Park spot have a chewy wrapper that holds in the savory soup and tasty fillings like seafood or truffle and pork. And if you prefer soup in a big bowl instead of a doughy parcel, they also have solid mandoo and tasty dombe guksu with hand-cut noodles. Bigsuda’s dimly lit space is usually buzzing with upbeat music, couples digging through steam baskets, and friends who are mid-noodle slurp. In other words, it’s a good spot for any dumpling-fueled hang. Food Rundown photo credit: Bigsuda Xiao Long Bao The XLBs here are solid, with porky broth front and center. We do wish there was more going on, so we like getting the crab and shrimp ones which add a nice umami flavor to the meaty broth-filled dumplings. photo credit: John Ringor Mandoo You can get the mandoo here steamed, but we like getting them pan-seared—the dumpling skirt gives each bite an extra crispiness. Like the XLBs, they could use more flavor, but the kimchi and pork ones still have some satisfying meatiness and funk. photo credit: John Ringor Dombe Guksu Though dumplings might be the main stars of Bigsuda, don’t overlook this flavorful soup with herbaceous beef and pork broth and housemade noodles. You can top it with proteins like grilled steak, soy-braised pulled pork, and fried chicken." - John Ringor
