Chosun Korean BBQ sizzles with general flavor
January 21, 2015 - bbq set
What’s in a name? In Chow Town, if a restaurant’s name includes a word barbecue, it means critical business.
But there is a universe of griddle over a smoked meats and salsas we know and love, one that spans a creation in mixture and technique, with any pin on a map featuring a possess spin.
Korean griddle competence be deliberate an opposite of a some-more informed American cousin. Both styles prominence worse cuts of beef like beef brisket, brief ribs or pig shoulder, yet a Korean chronicle favors cooking or dry meats sliced skinny and baked fast rather than vast cuts baked low and slow.
That brew of beef sizzling over glow hits we a impulse we travel by a doors of Chosun Korean BBQ in south Overland Park. The newly renovated dining room is an appealing brew of stylish, dim colors in shades of gray and black, yet your senses will some-more expected be perplexed by a perfumed plumes of fume emanating from any griddle table, disintegrating into a immaculate steel hood vents that float above.
The griddle also has prevalent tables, so they will ask your welfare before we are seated. Likewise, a menu is some-more than only fire-kissed meats. There are sections for appetizers, soup entrees, noodles, combos for dual and one patrician “all time favorites,” where you’ll find some of a classics like stewed octopus and bibimbap.
You wish to leave room for a feast to come, yet dumplings are always a nice, light approach to start off. The gun male du dumplings come in beef or unfeeling versions.
The menu is vast and varied, yet many equipment have thorough, useful explanations in English. There are some items, quite a beef, with “steakhouse” prices that might warn we during first.
With a steer of other tables filled with heaping plates of beef cooking away, we couldn’t assistance yet be convinced toward a barbecue, so we staid on a platter of meats: beef brisket, rib-eye, pig shoulder and swell for dual to 3 people for $59.99, a improved value than grouping any individually. Other combos are labelled during $44.99, $79.99 and $99.99 for varying numbers of diners.
At Chosun Korean BBQ, a beef is positively a star. But like any good production, it is deficient yet an garb that helps rouse it to new heights. And make no mistake; a plate here is an succulent production.
Korean griddle is a whole meal, traditionally served with a series of tiny side dishes, called banchan, that can change yet are customarily things such as fermented kimchi, vegetables, preserved condiments and more. These are dictated to be eaten with a beef to assistance cut by a brilliance and fat.
Our banchan started to uncover adult in waves good before a beef and yet any reason of what they were. Looking around a dining room, we beheld a servers were perplexing to keep gait with a Saturday night crowd.
When a beef arrived, any cut was organised on a vast platter. The unmarinated brisket was sliced paper-thin and orderly folded in an appealing loop, subsequent to thick slices of uncured pig belly. The rib-eye and pig shoulder were in dual vast piles, sitting in a house-made brine perfumed with garlic, soy and sesame oil.
The server organised a pieces of brisket, that baked scarcely instantaneously, around a dome-shaped griddle before move with a cooking cuts. The grilled beef can be changed to a bottom sides of a griddle if it is overcooking or only to stay warm. This creates it easier for a organisation to continue to take servings yet boiling a meat.
Though I’m a fan of pig belly, we was rather underwhelmed with this version. It did have flavor, yet a discerning cooking didn’t move out a nuances of fat, beef and hardness that make pig swell such a poetic cut.
The beef was a opposite story. The cooking rib-eye, called bulgogi, and a brisket were both excellent displays of Chosun’s peculiarity beef, as was a thinly sliced, decadently streaked beef tongue we had on another visit. Each seemed ideally matched to this cooking process and a good approach to share with a group.
Our banchan side dishes consisted of a mild, permitted chronicle of kimchi that was not overly sharp or funky; steamed broccoli in sesame; steamed kale served cold; mung bean preserve cubes in soy, and a plate of radishes and scallions that were rather overseasoned in a miso-like soybean pulp called doenjang. The brew of hot, cold, fermented and uninformed equipment interconnected good with a clever beef flavors, touching on any partial of a palate.
On my initial visit, a server unsuccessful to move a list a prevalent lettuce to hang beef and sides in, notwithstanding steady requests. we suppose this had to do with a bustling dining room, yet it is a tiny and critical component that detracted rather from a plate overall. Thankfully, this wasn’t steady on a follow-up revisit where a server was as consummate and helpful.
Barbecue is a large partial of Chosun Korean BBQ’s appeal, yet you’ll find a good preference of rice, noodles and soups on a menu. Bibimbap is a common plate of rice surfaced with an collection of vegetables and generally an egg.
Dolsot bibimbap is an amped-up chronicle served piping prohibited in an earthenware play and surfaced with grilled beef and vegetables. My sequence was heaped with bulgogi, onions and scallions yet sadly blank a egg on tip mentioned on a menu. Luckily, it had a ideal bottom of crunchy rice shaped along a bottom of a sizzling bowl.
Among a soups and stews, there are a satisfactory series of choices, with options to fit many tastes. There are indulgent beef and seafood options such as oxtail soup with potion noodles and brisket or uninformed codfish and vegetables with tofu. I’m always a fool for a play of kimchi jjigae, a sharp meal done with fermented cabbage, pig belly, tofu and vegetables, and a chronicle here is a good value during $10.99.
The soothing tofu soup with beef was decent yet not quite memorable. we would opt for a vegetarian chronicle if we systematic it again, as a series of a soups can be done vegetarian on request.
I scarcely got whiplash while withdrawal on one visit, as we walked by a list with a pot packed with octopus, seafood and vegetables effervescent away, sitting atop a unstable gas stove. The prohibited pot options are on a special combo for dual menu, and even yet we was already full, it looked delicious.
Korean griddle is meant to be a lively, interactive and community eating experience, and Chosun Korean BBQ brings a good ambience of that suggestion to a Kansas City griddle scene. Overall, a griddle seems to still be ironing out some of a wrinkles that come with large changes, including renovations and new management, yet it’s really value a outing for a night of feasting with friends or family.
Tyler Fox is a personal prepare and freelance griddle censor who lives in Kansas City. To strech him, send email to firstname.lastname@example.org.
Chosun Korean BBQ
12611 Metcalf Ave., Overland Park
Phone: 913-339-9644 Facebook: Yes
Food: Two and a half stars. At Chosun, beef is a star and a preference of streaked beef cuts doesn’t disappoint. The Korean griddle items, baked on a gas griddle tables or systematic divided from a menu, come with an collection of fresh, preserved and fermented side dishes and sauces, creation for a fun, interactive dining experience. The menu also facilities good takes on a few classical Korean soups, noodle and rice dishes.
Service: Two stars. Korean griddle is not all that widely found on a Kansas City dining scene, so first-timers shouldn’t be fearful to ask questions about a menu or ingredients. The servers rebound from list to table, aiding in cooking and slicing meats for diners, yet this can also lead to slower and infrequently unsuitable use as a dining room fills up. On bustling weekend nights, don’t be astounded to find a wait for your table.
Atmosphere: Two and a half stars. While some of a cuts of meat, and prices, might have we meditative “steakhouse,” a recently renovated griddle feels like a beautiful area spot, discriminating yet not stuffy. The dining room heats adult on weekends, bustling with groups seated around a burning griddle tables communally feasting, creation it a primary place for a night out with friends or family.
Star code: One star: Fair, Two stars: Good, Three stars: Excellent, Four stars: Extraordinary.
Hours: 11:30 a.m.-9:30 p.m. daily. .
Entree normal (including nightly specials): Under $20
Vegetarian options: There are a series of vegetarian options such as dumplings, rice bowls and some soups in further to a preference of beef dishes that offer vegetarian versions. There are also a integrate of dishes accessible to prepare on a griddle table. Ask your server if we have any questions, as a menu has some equipment that seem vegetarian- accessible yet have pieces of beef or beef gas in them.
Handicapped accessible: Yes
Kids: No apart set kids menu, yet a kitchen is peaceful to make something special.
Noise level: Moderate to high. It can get shrill when a griddle is full, as conversations contest with a sounds of a grills cooking and hood opening systems during any griddle table. But that is partial of a attract of a community dining experience.
Code of ethics: Starred reviews are created after a smallest of dual visits to a restaurant. When required, reservations are done in a name other than a reviewer’s. The Star pays for examination meals.
What to drink
Korean griddle is classically interconnected with good beer. Unfortunately, Chosun’s drink preference is rather limited, with domestics and a few imports such as Tsingtao and Ichiban. However, a owners devise to enhance selections and supplement wine. The griddle does underline a Korean tack soju, a pleasingly strong, fermented rice booze that falls somewhere between booze and vodka.
Gun male du (vegetable or beef dumplings), $7.99
Dolsot bibimbap (sizzling rice play with beef and vegetables), $14.99
Kimchi jjigae (kimchi and pig swell stew), $10.99
Bulgogi (marinated rib-eye) barbecue, $19.99
Chadol (unseasoned brisket) barbecue, $19.99