Oh, I miss this place. I have no idea whether it was any good or not (as I had no experience with Korean food at the time), but it was my introduction to Korean cuisine. I still remember finding it as a junior in college, while looking around at 1 a.m. for a 24-hour place that was not an IHOP or Jack's (on Touhy) or other typical American diner. Somehow, I found myself on Lawrence, saw a big sign that said "KOREAN RESTAURANT" (IIRC) with evidence of life inside, and popped in by myself for a bite. I remember being utterly confused when a dazzling array of banchan appeared shortly after I placed my order. I thought perhaps the waitress misunderstood my order, but I was too timid and hungry to say anything, so I just started chowing down. Then, later, when my main dish came (probably bibimbap or bulgogi or something basic), I thought maybe I had inadvertently ordered an appetizer, and wondered how much this was going to cost me. Then the check came, for something like $10, and no sign of the banchan on it. What a perplexing experience. It was not until a few days later, while talking to a Korean coworker at a cafe I worked at, did I figure out exactly what happened. To this day, I'm still amazed at the banchan that accompanies a meal at most Korean restaurants.

If someone here can Help me I'd really appreciate it !!! When I used to go to 24HR KOREAN RESTAURANT They used to serve a little dish with some minced greenish-black(Almost Black) herb with sesame seeds, it was sweet and was very good with the white rice. I have never seen this at any other Korean restaurant . The only thing I've found similar is at H-mart , it comes in bags and its called Seasoned Laver . But its not moist like the one at 24HRKR It comes dry. Another thing I really liked were these orange colored strips they were a bit chewy and in semisweet fishy flavor.

I REALLY MISS THIS PLACE IF ANYONE HAS ANY PHOTOS OR NEWS ARTICLES ON THIS PLACE PLEASE LET ME KNOW
Thanks for any info!!!!

VictorPaulDiaz@Gmail.com

VictorPaulDiaz wrote:If someone here can Help me I'd really appreciate it !!! When I used to go to 24HR KOREAN RESTAURANT They used to serve a little dish with some minced greenish-black(Almost Black) herb with sesame seeds, it was sweet and was very good with the white rice. I have never seen this at any other Korean restaurant . The only thing I've found similar is at H-mart , it comes in bags and its called Seasoned Laver . But its not moist like the one at 24HRKR It comes dry. Another thing I really liked were these orange colored strips they were a bit chewy and in semisweet fishy flavor.

I REALLY MISS THIS PLACE IF ANYONE HAS ANY PHOTOS OR NEWS ARTICLES ON THIS PLACE PLEASE LET ME KNOW
Thanks for any info!!!!

VictorPaulDiaz@Gmail.com

HI again Victor, the seasoned laver is also known as Kim in korean. A lot of korean dishes are very confusing in that they are often simply the literal name of the ingredient. In this example, Kim is the name of the algae used in that seaweed ban chan. And the dish is simply called Kim too... Other things are called kim, such as the pressed salty snack, and the seaweed papers used to make kimbap (korean sushi rolls), hence that name. Kim meaning that algae seaweed stuff, and bap meaning rice.

Sorry for the long winded story. Bottom line is that they have this at a lot of korean restaurants in the city, sometimes you may have to ask for kim ban chan and see what you get. I'm sure that i've been served Kim ban chan at san soo gab san many times, if not every time. On another note, with a group of about 4 people, san soo gab san will give you 20+ ban chan! It is truly intimidating for a first time visitor, just as you described.

The other dish you're talking about is fish cake. (i don't know the korean name) It's usually served with shisito peppers, and is also one of my favorite ban chan. It is REALLY easy to make at home, though i know that's not what you're looking for You can find all of the ingredients at joong boo market, at 3333 n. Kimball.

And before I forget to mention, welcome to LTHforum! Please stick around, you sound like a perfect addition! If you look at my posting history, you'll see 24hr korean restaurant is what introduced me to LTHforum, in a similar way that is has you.

Joong Boo Market
3333 North Kimball Avenue,
(773) 478-5566

San Soo Gab San
5247 North Western Avenue, Chicago, IL
(773) 334-1589

Thank You!!! laikom, SanSooGabSan on Western is another one of my favorites. I've been there a bunch of times (tight parking) but have never received Kim . Next time I go I will specifically ask for it. Is it pronounced the same as the name ( MR KIM ) or different. I would totally be embarrassed if they respond he s not here. . Another one of my favorites is the fish cake ( Odeng I think ) . But the orange colored sweet fishy flavored strips I'm talking about are something els they are a little tougher and thy come in a little pile, the fishcake always come strips side by side. This one almost looks like a little pile of shredded carrot (semi Transparent ). Joong Boo, I ve driven by that place everyday for 20 years and finally went inside about 2 yrs ago and discovered they have a little cafeteria in there behind the produce . I've been tempted to order something but I don't know if they speak English or if i can pronounce the name of the dish right.

Thanks!

Its funny, my old boss & best friend Mr Kim, never new what I was talking about when I asked him what that green stuff was. If I ever see him again I will tell him.

Again Thanks a Million!!!!!

Here is a recipe for the seaweed. I love Maangchi and her videos are very easy to follow along! She calls this side dish doljaban-muchim...

The orange fishy strips could be the squid. Here is Maangchi's recipe. She call it ojingeochae-muchim.

Hope this helps!

CrayzC , You hit the nail on the head! thats the stuff. Thank You.

VictorPaulDiaz wrote:Is it pronounced the same as the name ( MR KIM ) or different.

Both the name and the food are spelled the same (김) and are pronounced with more of a hard g sound.  The name Kim has just been anglicized with a k for easier pronunciation.  

See ma? Korean school did me well!

Aha! So that explains the whole Kalbi/Galbi Kim bop/Gim bop disparity I often see on menus.

moose734 wrote:Aha! So that explains the whole Kalbi/Galbi Kim bop/Gim bop disparity I often see on menus.

You'll find that sort of disparity in all sorts of languages that are transliterated from a non-roman script. For example, on Thai menus, chicken is "gai" or "kai," on Chinese menus, "kung pao" might be "gung bao" (which is closer to the actual pronunciation," as far as I know) or remember how "Gaddafi" was spelled with a "g" or a "k" or a "q" or a "kh" or what not. It seems that often there is blurring of voiced vs unvoiced pairs of consonants ("b" and "p," "g" and "k," "d" and "t," "v" and "f", and "z" and "s,") and the fact that some of these languages make a distinction between aspirated and non-aspirated versions of these consonants (often indicated by an "h" in the English transliteration), just makes the English spellings all over the place.

VictorPaulDiaz wrote::roll:

What's the point of this? You waltz into a thread a year after you originally posted and put an eye roll in? Sheesh. Eye roll right back at you.

Sharona wrote:

VictorPaulDiaz wrote::roll:

What's the point of this? You waltz into a thread a year after you originally posted and put an eye roll in? Sheesh. Eye roll right back at you.

I thought they were sad eyes. I was hoping to log in and find out they had finally reopened somewhere . No need to get upset "SHEESH"

VictorPaulDiaz wrote:I was hoping to log in and find out they had finally reopened somewhere .

What an amazing world that would be.