Thinking about traveling to South Korea? Then you'll need to prepare yourself for an onslaught of cultural cuisine and interesting delicacies. But when in doubt do as the locals would and find yourself a Kimbap Chongu restaurant. These easy to spot "mom and pop" like shops are everywhere beneath the orange awnings with white lettering. This trademark awning denotes all Kimbap Chongu locations throughout South Korea. Trust us you will not be disappointed.
The indistinguishable markings on the doors and windows signal your arrival. The decor is old and worn out. As a foreigner just sit and ponder why they do not fix the broken lamps or fans, get a bucket of paint and touch up the walls or simply use a clean bucket of water to wipe down the dirty residue surrounding the fans. These are things you will encounter in every environment you eat at here. Even five star swanky restaurants have unusual ideas of what is clean. However in South Korea like many Asian communities the more worn in and used the establishment looks, the better the quality of food and service. Think of it as a sign of graceful aging and wisdom.
Deep brown and tainted yellow Formica wood tables with brown aluminum legs stand with matching dull brown plastic chairs. Faded food posters are pinned to the walls in the exact place by the original owner, never changing, never taken down. An open aired kitchen serves the food to one of three ajumma's (older woman) working. Every place has a self-serve water cooler, a sterilizing cupboard for plastic drinking cups, and an old color television tucked into the corner. Bookshelves house dirty and dusty old magazines. Twin commercial rice cookers, a cupboard and a side station for preparing banchans (side plates) of kimchi, pickled radish and anchovy-seaweed salad.
Look out the windows and spot the Kimbap making station, always near the front door for quick service to the public. The owner, stands here, hands inside the ingredients, picking up radishes, ham, egg, cucumber and kimchi. Stretching out seaweed paper, slapping down scoops of rice, flattening by hand then layering with ingredients. His hands move efficiently across the station preparing Kimbap rolls for the masses. Slicing efficiently, setting on plates or stacking on a tray. The rhythm continues throughout the day. If it's morning time order the kalamari kimbap roll it is a kimbap roll wrapped in an egg crepe, sliced and served. Delicious doesn't begin to describe the flavors. Order it morning, midday or at night.
Every meal is served within ten minutes of placing your order. And everything comes out of the kitchen pipping hot to prove its freshness. Unless its summer time of course and you've just ordered a batch of cold buckwheat noodles in red pepper paste. All meals are served with banchans (side dishes), sliced pickled radish and homemade kimchi. Highly recommended menu items from ESL teachers around South Korea are Kimchi Jjigae, Kimchi Mandu, Donkatsu, Shin-Ramen, or tteokeobokki.
Jjigae meaning stew is boiled on the stove in a stone bowl. It's broth consists of spicy red pepper paste, chunks of tofu, cabbage, sprouts, sliced pork and a bowl of rice. Mandu or dumplings are filled with diced pork, shrimp, vegetables or a combination. Tteokbokki is a plate of tteok (rice cakes), a boiled egg, fried dubu (tofu), ramen noodles smothered in a rich spicy red pepper sauce. No matter what you order, you wont be disappointed with the food quality, service or deliciousness at Kimbap Chongu.
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