Cho Sun Ok Restaurant

"Waiting in line outside of Cho Sun Ok is basically a Chicago tradition. It's also valuable downtime that lets you catch your breath before this Korean BBQ sprint. Once you're inside, the servers ask for your order shortly after you're seated, so study the menu quickly like you’re cramming for a quiz (the bulgogi, galbi, plus japchae and seafood pajeon is our usual plan of attack). And the food shows up faster than it takes to drink half a can of BYOBeer. Before you know it, the meat is gone, and the staff is making kimchi fried rice on the grill for dessert. It’s an energetic meal, especially with a room full of chatty regulars, and we wouldn’t have it any other way." - nick allen, john ringor, adrian kane

"Seeing the block-long line of people outside Cho Sun OK in North Center can trigger memories of DMV purgatory. But standing in line for this decades-old KBBQ, BYOB spot is way more rewarding than ending up with a mid-blink license photo. Once the door opens you’re hit with the smell of sizzling meat, a fitting introduction before joining all the longtime fans and future regulars packed into the wooden dining room. Each group is huddled around a gas burner—either portable or built into the tables. Regardless of whichever one you’re set up with, you’re in for a delicious meal. photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik The japchae or haemul pajeon are tasty first bites, but the meat is what makes waiting 30 minutes in 12-degree weather worth it. The juicy short ribs and the bulgogi are particularly excellent with the balanced sweet and savory house marinades. After your table is finished, the staff mixes any leftover kimchi, bean sprouts, and rice for kimchi bokkeumbap as a complimentary “dessert”—an excellent pitch for more meals to have fried rice as the finale. Food Rundown photo credit: Kim Kovacik Gun Mandu Dumplings can’t be bad. It’s science. These pan-fried pork ones are our favorite, with a good balance of crispy and juicy textures. photo credit: Kim Kovacik Mul Mandu If you're more of a steamed dumpling person, get these. They're just like the ones above but have a soft, light wrapper with a pleasant chew. photo credit: Kim Kovacik HaeMul PaJeon A Korean staple, this pancake is made with eggs, wheat flour, rice flour, green onions, and seafood. We're big fans, especially when it's dipped in the tangy soy sauce that comes on the side. photo credit: Kim Kovacik Bulgogi These thin slices of beef in the sweet and savory house marinade are excellent. They’re also grilled up with pieces of garlic and onions to add some extra flavor. photo credit: Kim Kovacik Galbi-Gui Sweet, salty, fatty—these short ribs are a must-order. Maybe even twice. photo credit: Kim Kovacik Japchae If you want to get some noodles involved in your meat feast, get this. The chewy sweet potato noodles with beef and vegetables are cooked in a flavorful sweet and salty sauce." - John Ringor

"If there’s no line out the door at Cho Sun Ok, diners should consider themselves lucky. Offering Korean barbecue and a long list of traditional soups and noodles, this no-frills Lincoln Square restaurant is a Korean staple. It’s also BYOB, so feel free to pair the food with whatever whets the appetite." - Ashok Selvam

"Seeing the block-long line of people outside Cho Sun Ok in North Center can trigger memories of DMV purgatory. But waiting in line for this decades-old BYOB spot is way more rewarding than ending up with a mid-blink license photo. The meat is cooked in hot stone bowls on top of gas burners, some of which are portable while others are built into the tables. Regardless of your cooking setup, you’re in for a delicious meal. Sides like chewy japchae or haemul pajeon are tasty, but focus on the meat, particularly the thinly sliced brisket and the bulgogi marinated in sweet soy sauce. At the end of the meal, the staff mixes any leftover kimchi, bean sprouts, and rice for crispy kimchi bokkeumbap as a complimentary “dessert.”" - john ringor, adrian kane

"Seeing the block-long line of people outside Cho Sun Ok in North Center can initially trigger memories of being stuck at the DMV. But luckily, waiting in line for this BYOB spot that’s been around since 1982 will be exponentially more rewarding than getting a replacement license and traumatizing photo. The meat here is cooked in a hot stone bowl on top of gas burners. Some tables have them built-in and others have portable ones, but regardless of your setup, you’re going to have a delicious meal. Sides like chewy japchae or haemul pajeon are great, but focus on the meat, particularly the thinly sliced brisket and the bulgogi bathed in a sweet soy marinade. Leave some room—at the end of your meal the staff mixes your leftover kimchi, bean sprouts, and some rice to make crispy kimchi bokkeumbap as a complimentary “dessert.”" - adrian kane, john ringor