Categories
barbecue beef Korean recipes street food

Korean BBQ Tacos

Kalbi Tacos v2.0
Kalbi Taco (actual size at 1440×900 MacBook Pro resolution)

Korean BBQ tacos have been a street food phenomenon since LA’s Kogi BBQ trucks started drawing hundreds of hungry Angelenos to street corners around Southern California. Kogi’s popularity spawned a blatant knock-off, inspired others to start their own mobile food ventures, and compelled other Korean establishments to add Korean tacos to their menus, such as SF’s Seoul on Wheels, Namu, and John’s Snack and Deli, and NY’s Seoul Station). For food bloggers, creating our own version of the dish we don’t have easy access to becomes a fun little project.

Seoul on Wheels - Korean Tacos
Seoul on Wheels’ Korean tacos at Oakland’s Eat Real Fest 2009.

I set out trying to emulate the famous Kogi taco, and this led me in several directions. I focused specifically on kalbi tacos since I’ve always been a big fan of grilled Korean short ribs. In the past, I’ve relied on jarred marinades, but this time I wanted to make one from scratch. I put out a call for recipes on both Twitter and Facebook, and my friend Kevyn came through with an excellent kalbi marinade. Feel free to use your favorite kalbi recipe if you have one.

The question of corn v. flour tortillas doesn’t exist here because tacos should ALWAYS be on corn tortillas, but tortilla size is an important issue. I used 4-inch tortillas because it makes the tacos easy to pick up and eat one handed. However, the smallest tortilla that is carried by most mainstream American supermarkets is 6 inches in diameter, which I generally find too big and unwieldy for taqueria-style or street tacos. If you have Mexican market nearby, 4-inch tortillas shouldn’t be hard to find.

Figuring out the rest of the taco required a lot more research. I started at SteamyKitchen.com and Jaden’s recipe for Korean-style Kogi Tacos, which includes a BBQ sauce recipe developed for her by Kogi Chef Roy Choi. The Kogi BBQ sauce is intended to go with pork or chicken, but I think it works really well to balance out the rest of flavors in the taco. Tasty Eats at Home did her own version of Korean tacos, and I used her cilantro-red onion relish for this recipe. I like the color and flavor that the red onion provides over brown or yellow onions. The last major topping is napa cabbage/romaine slaw dressed with a chili-soy vinaigrette that I lifted from the New York Times.

I ended up making the tacos based on the recipe that follows three times, and by the third time, we pretty much had all the logistics down. I also made some other Korean taco variations a few days ago, and you can see those at the end of the post.

INGREDIENTS AND RECIPES
4-5 pounds of flanken-style short ribs
4-inch corn tortillas, 1 bag (at least 40)

Kalbi Marinade
adapted from a recipe by Kevyn Miyata
(for 4-5 lbs of short ribs)

1½ cups soy sauce
¼ cup sugar
¼ cup honey
¼ cup sesame oil
8-10 cloves of fresh garlic, crushed
6 large green onions, roughly chopped
1 Asian or Korean Pear (½ roughly chopped, ½ sliced then mashed by hand)
Toasted sesame seeds

Combine all ingredients except meat in a bowl and mix well. In a one gallon ZipLoc bag, combine meat and marinade. Let sit for 24-36 hours, flipping over the bag every 12 hours or so to ensure the marinade is distributed evenly.

Kogi BBQ Sauce
adapted from Steamy Kitchen
3 tbsp sugar
2 tbsp gochujang (Korean fermented hot pepper paste)
2 tbsp soy sauce
2 tsp sesame oil
1 tsp rice vinegar
Sriracha to taste (optional)

Whisk together all the ingredients. If desired, add Sriracha a few drops at a time to the sauce until it’s hot enough for ya. :) If you have one, put sauce in a squeeze bottle to make taco assembly more efficient.

Cilantro-Onion Relish
adapted from Tasty Eats at Home
½ red onion, minced
1 tsp rice wine vinegar
1 tbsp cilantro
Juice of 1 lime
Pinch or two of salt

Add onions and rice wine vinegar in a bowl. Allow to sit for about 5-10 minutes. Drain and rinse. Add rest of ingredients to onions and stir to combine.

Napa/Romaine Slaw with Chili-Soy Vinaigrette
dressing recipe from The New York Times
2 cups Napa cabbage, shredded
4 cups Romaine lettuce, shredded
¼ cup soy sauce
2 tsp rice vinegar
1 clove garlic, peeled and minced
2 small jalapenos, seeded and minced
1 tsp minced fresh ginger

Whisk together the soy, vinegar, garlic, jalapenos and ginger and set aside. Combine Napa and Romaine in a bowl until mixed well. You should have a nice green/white color contrast. For best results, divide slaw into batches and dress each batch as needed so that the greens don’t get soggy.

DIRECTIONS

  1. Grill short ribs about a minute per side on a really hot grill.
    Grilling Kalbi
  2. Separate the kalbi meat from the bones and gristle. Cut the meat it into strips lengthwise, then turn 90-degrees and dicing the meat into a “brunoise” of kalbi, if you will. :) If you like the gristle, I’d separate that from the bones and dice it up too. Set the meat aside in a bowl until there’s enough meat to start making tacos en masse.
    Kalbi "brunoise" :P
    Kalbi “brunoise”

    OPTION: After all the meat is diced up, you can either use it straight away or refry it to caramelize the meat so that each piece has a little crunch to it. This extra step is also good if you’re going to use the gristle since it lets it break down a lot more. I’ve done it both ways, and the extra caramelization is really nice.

  3. Heat a lightly oiled cast iron skillet over medium heat. Toast tortillas 30-45 seconds on each side and set aside. Working with a partner or two in an assembly line works great here so tacos can be made right after toasting.
  4. Start assembling the tacos by putting a little meat in the tortilla, then top with a bit of the cilantro-red onion relish, a little slaw, a little more cilantro-onion relish, and then drizzle a little BBQ sauce to finish. We eyeballed all of these amounts, but don’t overstuff the taco or else it will too hard to pick up and eat. You can arrange about eight tacos per plate.
    Kalbi Tacos

VARIATIONS

  • Replace the cilantro-onion relish with a pickled radish/carrot salad (known colloquially as “mu,” if anyone knows what this is actually called in Korean, I’d love to know.) This was my second-favorite version of the taco that we made.
    Bulgogi Tacos 2.0
  • To go even more Korean, I stole an idea from my friend Euge and blended up a jar of kimchi to make a Korean salsa that replaced the Kogi BBQ sauce. I’m not a big kimchi eater, but I liked this a lot. If you like kimchi, this is a great alternative.
    Bulgogi Taco

I’m not sure how many tacos this actually makes because we’ve never had to use all the meat for tacos, and it’s never a bad thing to have extra kalbi around. :) I do know that you can get at least 40 tacos out of 4-5 pounds of meat. You can easily scale this recipe down for your own needs, but I was cooking for parties and needed a lot of food.

Categories
bread Korean musings

Inuyaki Gets Mentioned on Smithsonian, LA Times Blogs

It’s been an interesting week at Inuyaki. It started on Tuesday when I noticed an interesting trackback on my previous bread entry that led me to a post written by Amanda Bensen on Smithsonian.com’s Food & Think blog. Ratio-based Bread Baking details Amanda’s varying degrees of success trying to make the basic bread recipe in Michael Ruhlman’s latest book, Ratio. Her second attempt was more successful than the first, and in the last paragraph, she says:

The result? A delicious success (though browner on bottom than top, which I blame on my strange little oven — the Inuyaki blogger got much prettier results)! I feel like doing a cartwheel, but, well, one thing at a time…

I’m always amazed that people read this blog in the first place, but the Smithsonian? That’s too cool. I guess it helps that Amanda and I are beginning bread bakers that were exploring Ruhlman’s new book at around the same time.

Then yesterday, I got a direct message on Twitter from fellow food blogger Burnt Lumpia about the LA Times Tech Blog using my picture of some Kogi BBQ sliders on their Around the Web column for May 18. They found the picture on my Flickr account, where I house most of my food porn, but you can read all about my Kogi BBQ experience, as well.

Kogi Sliders

The picture accompanied a link to an Ad Age article about small businesses that use Twitter to promote themselves, and Kogi is one of the Twitter pioneers for mobile food vendors.

Where will Inuyaki end up next? It’s hard to say, and I’m not expecting a huge surge in traffic to the site because of these sightings. But it’s always nice to be recognized. :)

Categories
Korean reviews Southern California street food

Kogi Korean BBQ-To-Go: The Twitter Chronicles

Kogi BBQ‘s now-famous Korean taco trucks have eluded me on my last three trips home to SoCal, but this weekend, I was determined to hunt one down. Kogi has two trucks, Roja and Verde, and I met up with Roja yesterday at 9th and Hope in Downtown LA.

Let me just say upfront that I think Kogi’s food is great. We really liked everything we had, especially the Kogi Sliders and the Kogi Dog. But our first Kogi experience was a logistical disaster. It took two hours from the time we got in line to the time we got our food and left and they ran out of kalbi right before my order was fulfilled, so we missed out on their signature meat.

Since Kogi relies on their twitter account (@kogibbq) to keep their devoted followers updated about their whereabouts, it’s appropriate that this review contain my tweets about my first Kogi experience (follow me @inuyaki).

Watch how things progress by checking the timestamps of each tweet. (Timestamps from the Tweetie iPhone app.)

12:15pm Line for @kogibbq isn’t too bad right now (9th and Hope in Downtown LA) http://twitpic.com/4cnnw

kogi1.jpg

12:17pm mic_dee @inuyaki d00d! aare they quick to serve at least?
12:18pm 3ND14P3 @inuyaki O_O that line “isn’t too bad?” ?? LOL Wow. I hope it’s moving quickly
12:20pm The @kogibbq line isn’t moving yet because they haven’t started serving. Will see how fast it goes when they start.

A few minutes after this tweet they started taking orders.

12:43pm LadyDucayne @inuyaki is the kogi anticipation still going strong? What’s ur place in line? red or green?
12:52pm @LadyDucayne I think it’s roja. Line is moving slow but steady. I’m actually hungry right now. :)
12:55pm @LadyDucayne I think we’re about 25 people back.

1:18pm The @kogibbq line is moving so slow. I wasn’t hungry when i got here but now I’m starving

1:28pm The people that wait 4 @kogibbq at night are either dedicated or crazy. Don’t know if I would do this again unless I was near the front.
1:31pm LadyDucayne @inuyaki both times I have been first in line. I like kogi, but not enough to wait in line for more than ten minutes…
1:36pm 90 minutes later…Finally near the front :) http://twitpic.com/4cu8t

kogi2.jpg

1:50pm A tow truck just showed up. Minor panic. Dudes just wanted food. http://twitpic.com/4cvfi

kogi3.jpg

1:51pm hsiawen @inuyaki bastards better not have gotten cutsies

A couple minutes later we placed our order: 1 kalbi burrito, 2 kalbi tacos, 1 spicy pork taco, 1 chicken taco, 1 tofu taco, 1 order Kogi Sliders, 1 Kogi Dog, 1 brownie with Chinese spiced nuts. I ordered the Kogi Dog because they said they didn’t have enough kimchi to make the Kogi Kimchi Quesadilla. I should have known we were in trouble then.

1:59pm They just ran out of short ribs…for my order and beyond. Not very happy now, just give me my food please! @kogibbq

They also announced that they were putting a limit of one burrito or three tacos per customer. There were probably a hundred people behind me at that point.

2:03pm So @kogibbq was expecting a regular lunch crowd and weren’t prepared for all the people that showed up, which led to logistical failure

I think the people at the front of the line were buying lunch for their respective offices and depleted Kogi’s supplies right off the bat. My wife said she saw people leaving with bags of food. If this is true, it explains why the line moved so slowly and why they ran out of kalbi.

At this point, I stopped tweeting because I was focused on getting my order completed. We were supposed to be at Children’s Hospital Los Angeles at 2:30pm to donate blood platelets for my friend’s daughter, and I was getting annoyed because I didn’t want to be late. Donating platelets is by appointment only because the process takes a couple of hours, but apparently, so does Kogi.

They called me to the window to ask what other meat I wanted since they were out of short ribs. I got the spicy pork instead and changed the burrito order to a second brownie. I thought that I might as well get another dessert out of this. I told the guy expediting orders that I needed go to the doctors and that I needed to leave ASAP.

The tow truck guys were seen leaving with food five minutes after they arrived.

2:06pm @hsiawen they did get cutsies
2:08pm hsiawen @inuyaki that’s BS that means they got your ribs!!!

Actually, the guy in front of me, who almost got out of line because it was taking too long, got the last of it. He only had to substitute spicy pork for part of his order.

But were the tow truck guys the reason I didn’t get short ribs? We’ll never know. Damn you, tow truck guys!

A couple minutes later, we had half our order and were waiting on Kogi Sliders and a Kogi Dog. The guy in the party that ordered after me got his complete order, which included a Kogi Dog and Kogi Sliders, before I did, which was really annoying. I reminded the expediter that I had an appointment.

At around 2:15 were in the car and on our way to CHLA, two hours after we arrived. I snapped a couple quick pics of the food before leaving the area, and we ate our food while driving over to CHLA. The Kogi Dog was especially challenging to consume…good thing I don’t drive stick.

Kogi DogKogi Dog
Kogi SlidersKogi Sliders

We got to the CHLA blood donation center about 10 minutes late. The last three tweets are from when I was in the chair giving blood.

3:01pm While I’m a little bitter about my @kogibbq experience, the food was really good. Had to sub kalbi with spicy pork
3:05pm kogibbq @inuyaki – hopefuLLy the experience was both bitter and sweet. or at the very least, meat. MEATY…! ::drools::
3:22pm @kogibbq kogi dog was great and i liked the spicy pork. brownie with spiced nuts were nice. just sad you guys ran out of kalbi.

If you’re still reading, I commend you for sticking with this epic ordeal. :) Like I said, I think Kogi’s food is great, but I feel like the experience is incomplete because I didn’t get to try the kalbi. I’m also sure they’ll learn from these logistical snafus as they and their fanbase continues to grow. Some people might not give Kogi another shot if they endured a similar experience, but I think what Kogi is doing is worthy of a return visit. It all comes down to planning and understanding, a responsibility that belongs to both Kogi and their customers.

Personally, I won’t wait more than 30 minutes for Kogi again, so I’ll have to do my homework and be more diligent the next time I seek them out. I hope Kogi does the same so that they’re prepared to get bumrushed every time their trucks open for business.

INFORMATION
Kogi Korean BBQ-To-Go
Web Site
Twitter

Categories
Chicago fried chicken Korean reviews

Crisp

Korean fried chicken (KFC) is a favorite topic of mine, as seen here, here, here, and here. But KFC was the last thing on my mind when I started planning this trip until I started reading about Crisp on various food blogs and Web sites. So on our second day in Chicago, having tackled White Castle and Greek food the night before, I skipped out on the city’s pizza, hot dogs, and Italian beef sandwiches and headed to Lakeview for some KFC.


Crisp

The essence of Korean fried chicken lies in its sauces and Crisp has three different offerings (Crisp BBQ, Seoul Sassy, and Bud’s Buffalo). We ordered two whole chickens and went for the Crisp BBQ and the Seoul Sassy.

The Crisp BBQ is a Korean sauce that’s got a mild heat, which was nice because other spicy KFC sauces I’ve had have totally blown out my taste buds. If you’re like us and like trying different flavors of KFC, then you’ll appreciate that even more. The heat does linger on your tongue, and I love that.


Crisp BBQ

As much as we liked the Crisp BBQ sauce, the Seoul Sassy was our favorite. The ginger, garlic, and soy-based sauce was excellent, one of my favorite KFC sauces ever. This basket of chicken disappeared faster than that Crisp BBQ.

Seoul Sassy

Sauces aside, the most important thing about this fried chicken is that it lives up to its name. The chicken skin is crispy, despite being drowned in sauce, and it’s juicy too. I’m pretty confident that most fried chicken fans could order the sauceless Plain Jane chicken and be very happy.

We got a chance to talk to Jae Lee, one of Crisp’s owners, and he was really cool. I told him that we don’t have Korean Fried Chicken like this in the SF Bay Area and that this rivaled the KFC we had in New York. Jae told us that he went to New York as part of his research and sampled pretty much everything they had to offer. Because of our conversation, our next New York trip is going to feature a trip to Unidentified Flying Chickens in Jackson Heights. But if you’re in Chicago, definitely check out Crisp if you’re looking for some excellent Korean fried chicken.

As their slogan says, “The bird is the word.”

INFORMATION
Crisp
2940 N. Broadway
Chicago, IL 60657
877.693.8653
Web site

Categories
Korean musings noodles

Gourmet.com Publishes One of My Photos

I got an e-mail from Gourmet.com’s online photo editor this morning asking for permission to use one of my pictures for an article on beating the summer heat with cold Korean noodles. Here’s the picture as it appears on their Web site (the photo credit is at the end of the article):


Gourmet version

She said that she found the picture on my Flickr account, which is where I store most of my food porn. What’s funny about the picture is that I didn’t recognize it at first, but as I was going through my pictures, I found the original:


Naeng Myun

Notice how pale and washed out it is compared to the delectable bowl of soup that Gourmet.com published? Photoshop is great, isn’t it?

For the record, this bowl of naeng myun was taken at Korea House in San Francisco’s Japantown.

Categories
beef Korean reviews Southern California

Cham Sut Gol

You know you’re eating well when you’re at a Korean BBQ joint feasting on beef brisket, pork belly and some beautifully marbled prime kalbi. In fact, I think you can judge the quality of the meat by whether or not you’re tempted to start eating the raw meat right when it’s brought to the table, which almost happened at Cham Sut Gol when that platter of beautifully marbled prime kalbi arrived.


[pictobrowser type=”flickr” userID=”arndog” albumID=”72157604618423711″]

The kalbi was great and served in its most pure state—no marinades or sauces needed—just a little butter on the grill and the marbly meat would take care of the rest. I’d never had Korean style brisket and it was excellent, and I especially liked the sauce that came with it. The sliced pork belly was also pretty amazing and was accompanied by a strong but perfect salt/pepper oil that really enhanced its inherent porkiness.

But aside from the meat, a perfectly fried mackeral was another highlight, but I didn’t eat much of it because I was busy cooking and eating the meat while my wife and some friends tore that fish apart.

Ban chan selection was good, and the service was attentive. Parking might look like an issue, but they do have valet when it’s busy, and we didn’t have any issues finding street parking.

INFORMATION
Cham Sut Gol
3700 W Olympic Blvd
Los Angeles, CA 90019 map
323.734.9292
Web site

Categories
Korean Northern California reviews

Ohgane Korean BBQ Restaurant

Do you ever get excited when you look at raw beef? Does the anticipation build up inside of you when you think about how good it’s going to taste after it’s grilled perfectly and you take your first bite? That’s exactly how I felt when the tray of kalbi arrived at our table at Ohgane Korean BBQ Restaurant in Oakland. And the feelings only grew as the server trimmed the meat from the bone, leaving behind beautiful thick ribbons of marbled marinated rib meat that we couldn’t wait to throw on the grill.


[pictobrowser type=”flickr” userID=”arndog” albumID=”72157603372253481″]

I’m more accustomed to the cross-cut, LA style of kalbi, so Ohgane’s presentation was a change of pace for me and it’s a much more satisfying way to enjoy kalbi. I think you get much larger pieces of meat, and if you like to eat the gristle off the bones, you can throw those on the grill, too, and gnaw on them after all the meat is gone.

I’m perfectly content ordering just the kalbi here, but there’s a lot of other good meat choices on the menu, including daeji bulgogi (spicy marinated pork), special BBQ sam gyup sal gu e (pork belly), Juk suck seng go gi dol pan gu e (beef cubes cooked on a hot stone).

I got my first taste of soon dae (blood sausage with vermicelli noodle) at Ohgane, and it’s become a regular order when we can find it. The pajun (seafood pancake) is one of the best I’ve had because there’s just the right ratio of batter and filling. Banchan selection is is pretty extensive, too.

In general, the quality of the meat at Ohgane is good, but it really pales in comparison to what you can get down in L.A.’s Koreatown. My Korean friends tend to lament the lack of really good Korean food up in the SF Bay Area, and I should really check out more of the spots in Sunnyvale and Santa Clara since the South Bay seems to reign for good Korean. In the East Bay, Ohgane is definitely one of the shining stars.

INFORMATION
Ohgane Korean BBQ Restaurant
3915 Broadway
Oakland, California 94611 map
510.594.8300
Web site
Ohgane Korean BBQ on Urbanspoon

Categories
chicken fried chicken Korean reviews Southern California

KyoChon

I’m not Korean, but I can definitely say that the KyoChon in L.A.’s Koreatown is another reason why it sucks to be Korean in the SF Bay Area.

All the Koreans I know in the Bay Area lament the dearth of good Korean Food and how all the good stuff is in L.A. This is good for me because I come home to SoCal pretty often and have access to some pretty amazing food. There’s some pretty good KFC joints in the Bay Area (99 Chicken, Oriental BBQ Chicken Town), but none are really as good as KyoChon, one of the most popular fried chicken chains in Korea.



KyoChon’s chicken is great. The texture of the chicken is perfect and crispy, just like my favorite KFC, Bon Chon in New York. However, Bon Chon’s better sauces, especially their Soy/Garlic, put it ahead of KyoChon.

There’s not much to the menu (their spicy chicken duk bok kee was pretty good, too), but it’s still a bit confusing with all the different combinations and the lack of explanations. There was a bit of a language barrier also, but despite this, our order was accurate and the chicken was delicious. Waiting for KFC is pretty standard since everything is cooked to order. I don’t know of any other KFC place that has them sitting under heat lamps, which is great because you know that you’re always going to get fresh fried chicken.

Again, almost as good as Bon Chon, but then again, it’s a lot closer than New York.

INFORMATION
KyoChon
3833 W 6th St.
Los Angeles, CA 90020 map
213.739.9292
Web site

Categories
chicken fried chicken Korean Northern California reviews

Oriental BBQ Chicken Town

Oriental BBQ Chicken Town serves up some amazing Korean fried chicken (KFC). KFC sets itself apart from other kinds of fried chicken by serving the chicken covered in a variety of sauces. The sweet/spicy sauce and the soy/garlic were in abundance within our party and were huge crowd pleasers. I think they also serve it up plain, and they also make a killer roasted chicken. But for the true experience, the sauces are really where it’s at. My favorite was the soy garlic because it had the best flavor and wasn’t completely drenched in sauce like the sweet/spicy chicken.


Sweet/Spicy (left) and Soy Garlic (right)
(picture courtesy of mia k.)

While the chicken is the star here, there’s actually a whole mess of other Korean dishes available. We ordered some duk bok kee (rice cake and fish cake in spicy sauce) that was really good. Towards the end of the meal, there was some bu dae chigae, a great noodle soup with SPAM and hot dogs in it that was also a winner.

A Korean meal wouldn’t be complete without soju and beer, and there was plenty to go around. The favorite of the night was the yogurt soju, which is basically soju mixed with Yakult, a sour yogurt-like beverage. Seriously, I think yogurt soju is now my favorite drink. We also tried a strawberry soju, but it tasted just like Robitussin. If you’re into Korean beers, there’s plenty of Hite and OB to go around.

INFORMATION
Oriental BBQ Chicken Town
6101 Telegraph Ave.
Oakland, CA 94609 map
510.595.5338
Oriental B.B.Q. Chicken Town on Urbanspoon

Categories
chicken fried chicken Korean New York reviews

Bon Chon

“Our Chicken uses none sticky sauce which helps you eat stylish.”

That’s a quote from the take out menu I picked up at Bon Chon as we were leaving…and it’s the truth. Actually, on the flip side of the menu, the pictures of its trendy, industrial interior makes Bon Chon look like it’s really a night club. Turn the lights off, put on some crappy K-Pop/gay techno/80s music, and you start understand the vibe at Bon Chon. It’s loud inside, which is normal when your walls and floor are concrete, but Korean hipster vibe aside, the fried chicken here is great.


“At Bon Chon, it’s all about eating healthy —
minimized fat, high in protein, and low in cholesterol.”

“Soy Garlic Sauce – Prevents cancer, cold, asthma and heart disease
Hot Sauce – Contains Vitamin A and C, which are good for you skin and body”

I find it amazing that Korean Fried Chicken is being marketed as health food, not just at Bon Chon. Hell, maybe they’re right. I’d love to be a true believer, but maybe I’ve been brainwashed by Western media to believe that fried foods are supposed to be bad for you.

We split a combination platter of drumsticks and wings between the five of us, half soy garlic/half hot sauce, so we’re super healthy now! The soy garlic sauce was great, subtle garlic flavor and there was a hint of sweetness to it. The hot sauce was even better and left my mouth sizzling for about 20 minutes after. The skin was crispy and true to form, not sticky, so I was not only healthy, beating cancer and getting a daily dose of vitamins, I was a stylin’ too.

If all the health food claims end up being true, then all hail Korean Fried Chicken and pass me a drumstick!

INFORMATION
Bon Chon
314 5th Ave
New York, NY 10001 map
212.221.2222
Web site