Hours: Lunch, dinner: Sunday-Tuesday, Thursday-Saturday
Authentic Korean down to the reputed health foods.
Among foods in Korea said to improve virility (octopus, dog), goat seems to play a few more roles, at least according to posters on the walls at Morton Groves Chun Ju, which tout it as a tonic for wrinkles, osteoporosis, circulation, liver, kidneys, and poor vision. (Its allegedly good for pregnant women and for stamina in the hot summer months too.) The specialty of the house here is jeuk suk yum so bok um, or goat stew, an exceptionally earthy tabletop meal (for two) that combines a huge pile of fresh wild sesame leaves and toasted seeds (with their own medicinal properties) with green onions and shreds of rich gamy goat meat. The leaves cook down in a thickish, mildly spicy broth and mingle with the meat and vegetables. If enough of the cooking juices are conserved afterward, rice, kimchi, and bean sprouts are dumped in the pan until crisp on the bottom; called nurungji, this is scraped and amalgamated with the rest of the rice and vegetables for a satisfying final course. Theres a good selection of typical Korean noodle and rice dishes, soups, and stir-fries here, but the real attractions are the stews, which aside from goat include beef, pork, tripe, octopus, and monkfish. Panchan are good quality and include a terrific, chewy raw pickled skate with shredded daikon (ask for hongeo hwe if it doesnt come immediately). Note: the menu is bilingual but the only identifying English outside says Korean Restaurant.
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