Min-Ga tantalizes with its can’t-go-wrong Korean cuisine

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La kalbi and banchan (petite side plates) at Ming-Ga Korean Restaurant.

Min-Ga Korean Cafe has experienced a longstanding background on the Northwest Side, serving a large wide variety of ethnic dishes that are both acquainted and potentially unique for the eating community.

For the currently initiated, the la kalbi ($22.95) is acquainted, bone-in beef ribs that are marinated several hours in a particular sweetened spice rub and cooked on a flat-top stove. They’re offered on a sizzling platter with white onion, filling the air with pleasant aromas.

“You can’t go incorrect with this,” explained Joo Lee, recent proprietor of the cafe, which has been a community staple for much more than 20 yrs.

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The la kalbi, as with numerous dishes, are served with banchan, very little aspect plates that include kimchee, spice-rubbed cucumbers, spinach, fish cakes and marinated bean sprouts.

Korean cuisine also is extensively acknowledged for bulgogi, a further marinated-meat dish that also is cooked on the flat-prime grill. The spicy pork variation ($16.95) receives some warmth with the addition of cayenne pepper.

Stone pot bibimbap and banchan (petite sides) at Ming-Ga Korean Restaurant

Stone pot bibimbap ($13.95) features an intriguing way to take in a food. Served with tiny items of marinated beef, the hot bowl is layered with rice, bean sprouts, carrots, spinach and topped with a raw egg. The trick is to keep stirring the contents, making it possible for the rice to get crispy, egg to cook and meld the various flavors.

Ubiquitous gochujang, a red-pepper paste, is served on the side.

“The very first time men and women consume it is likely the finest time for them,” Lee claimed.

Min-Ga has a extensive array of noodle dishes, these types of as japchae ($12.95), a stir-fry that takes advantage of crystal clear noodles created from sweet-potato flour, beef or tofu, egg, carrots, mushroom and onions in a darkish pan sauce that seems to holds every thing together.

Zha jiang myun ($13.95) has slender, chewy noodles tossed in dim black bean sauce, whose darkness belies a mild, earthy style. The plate is served with slice pork, yellow onion and crispy cucumber.

For these hunting for a dish well-liked among Koreans, naeng myun ($13.95) is a chilled noodle soup, though broth is optional, with sweet-and-sour sauce, pear or apple, eggs, cucumber and shredded brisket.

“A whole lot of people today like to try to eat that in the summertime,” Lee said.

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1 model of the savory Korean pancake ($14.95), 12 inches spherical, delivers spicy kimchee, a assortment of seafood — shrimp, calamari and mussels — with a seasoned soy sauce on the facet.

Although Korean delicacies may well not be as popular as Chinese or Japanese, it is unique and worthy of nearer inspection for these who have but to sample the foods, Lee reported.

“You have to attempt it,” Lee said. “I’ve met so several people today who have not tried it. Every dish has a great deal of flavor to it.”

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