Eat this: Wang Mandu
Wang Mandu: Stuffing and steaming. Steaming and stuffing. All day, every day: Stop by the Joong Boo Market in Avondale (aka that Korean market with the big green sign that hovers over the westbound Kennedy, the kind of ancient Chicago signage you see so often that you never actually see it), and before entering the market, look to the small shed in front, beside the choked, overcrowded parking lot. There will likely be a young couple in there from South Korea, wearing parkas, surrounded by steam trays, stuffing dumplings. The name of the food is wang mandu, which roughly means doughy softball of goodness. They make three kinds of wang mandu: kimchi and noodles (slightly spicy, full of earthy aroma), pork and chives (hearty, mild) and red bean (sweet, purple, gigantic).
One is a good lunch, two a big lunch. One dumpling: $2.
As steam rose in the enclosed shed — a kind of twisted, landlocked ice-fishing shack — the woman inside stopped stuffing and slid the delivery window open. I asked for three, she asked for $6. I asked an employee why these were so cheap — three could feed a family. He thought a moment and replied: “It’s a fair price.” 3333 N. Kimball Ave., 773-478-5566
— Christopher Borrelli – Read Full Article« Back to Blog