Michelin Star Bibimbap from Chicago’s Best Korean-American Restaurant — K-Town


– This is honestly one of
my favorite restaurants in the entire country. We’re here at Parachute in Chicago. What I love about this place is that it’s a husband and wife team, Beverly and John. They use their backgrounds, Korean, American, Midwest, and they just blend
them perfectly together. You have something that’s just truly delicious and unexpected. (upbeat music) You grew up in Chicago, so you have the Chicago kind of mentality. You actually grew up near here and then you moved to the suburbs? – I grew up in the suburbs. – [Matthew] Oh you grew
up in the suburbs, okay. – But I was in chicago
’cause our Korean church was located in the heart of Koreatown. It was nice. I had two identities. I had one that was more Korean with my Korean friends from church and then I had my suburban friends too. I remember there was a time
when people looked down on Korean food ’cause it was funky, it was stinky, and if it wasn’t this traditional
European style cooking, it wasn’t important. Accolades don’t define me, but I am proud of the fact
that we break some barriers. – What about for your parents too? How do they feel? – When I first went to culinary school it was like the last
thing my parents wanted. They were like ashamed of me going to culinary school in a sense. – It’s not law school. – It isn’t. (Matthew laughs) Yeah, it’s not something you brag about. You know? It kinda settles a lot
in my heart with them, they truly love me, they wish me the best, they believe in it too now. You can turn people who are
not believers into believers. (upbeat music) – If you look at this menu, there’s bibimbap. And you sometimes have mandu, but otherwise it’s just kinda
like modern American food. So how do you guys infuse the Korean in. – There’s something about
the Korean thought process that inspires me. If you got to a bakery, it’s totally not even Korean, but it tastes Korean. Like you can eat a Korean
donut at Dunkin Donuts and it’s different from a donut that you have here in Chicago. (Matthew laughs) It just is. Maybe it’s the way that they add a little rice flour to the mix and it gives it a chew or maybe
they use sweet adzuki beans. That’s kind of how we wanted
this restaurant to be. It doesn’t look Korean, we can be doing things that
are inspired from elsewhere, but then when you taste it it’s like oh, there is still that soul that’s Korean. For me, I didn’t speak Korean fluently, it’s very chopped up. Food is something that
I can remember and hear, and in here, and it’s a language that I can speak. And it’s been amazing to be
able do that here in Chicago. – My Korean’s horrible too, it’s okay. (Beverly laughs) Everyone makes fun of it. (laughs) – Okay, I’m not the only one. (upbeat music) – I have to dive into the bing bread. It’s already cut, it’s made to share. Some of this sour cream butter, little bit of salt. (chewing) Holy crap. Yeah, that might be one
of the best bread starters you could conceivably
have at a restaurant. ’cause it’s warm, it’s comforting, it’s plush. The outside is nice and brown and then you get these surprises inside. You get little chunks of potato, you get chunks of scallion, smokey bacon. There’s nothing that jumps
out that says Korean about it, but it has this essence of like pa jun, of Korean pancake, scallion pancake. I think that it’s a must order
if you come to Parachute. (smooth music) Now we have the gyeran-jjim. It’s not meant to be
anything more than eggs, toshi and maybe a little bit
of chopped salted shrimp. This version here, right away it’s like you get a hit of frickin shaved black truffles. It would make a lot of sense
in like a French restaurant to have truffles over
eggs and why not here? This is ridiculously good. Mmm. Mmm. God, this place is killing me. This is absolutely spectacular. This is easily one of the best, if not maybe the best, gyeran-jjims I’ve ever had. (upbeat music) The boudin noir dumplings. And they’re kind of
fried like won ton style, maybe like ragoon style. And there’s an aged plum sauce
that they actually made here and then these dumplings, they’re fried up, and then they’re dusted
with hibiscus dust, which adds an element of acidity to them. Let’s dip it here, this is just finger food now. Man, that is really excellent. It’s just perfectly fried. The wrapper is super thin, way thinner than what you
would even get in Korean mandu. And the filling, it’s boudin noir so it’s definitely got a little more intensity than even sundae, because sundae is kinda
cut with vermicelli noodles and it looks dark, but this one is just pure fat and blood. It’s approachable, it’s a little more like hey it’s fun, it’s finger food, you dip it. And the plum sauce adds
a nice element of tart, savoriness, it doesn’t overwhelm. It’s a nice balance to
the rich boudin noir. Gonna start diving into
their dolsot bibimbap, which is a stone pot bibimbap
or a mixed rice bowl. And they do it in a
pretty untraditional way, it’s unfamiliar. If you looked at it, then only thing that you
would really recognize is this stone pot. There is a soft cooked egg in here, there’s just that immediate
smell of sesame oil and of course gochujang, which is the spicy sauce that really just binds it all together. I like mixing up bibimbap. The word bibim literally means to mix so I think this is the way
it’s intended to be enjoyed. And what’s nice is you
can see on the bottom, the rice, look at that, you can see it’s really brown and crisp. Oh, that’s so good. The crazy thing is you don’t expect it and yet that preserved lemon, the immediate acidic punch of that, is really the first thing you taste. And then all the other
things start to shine. You get a little bit of
that half cooked tuna, little bit of sweetness
from the pomegranate seeds, the smoky onion. What’s really incredible about this is that it’s so refined, it’s got this like finesse, this elegance, it really is Michelin quality. (upbeat music)

21 Replies to “Michelin Star Bibimbap from Chicago’s Best Korean-American Restaurant — K-Town”

  1. Ai Le says:

    Which was hot favorite dish

  2. Jae says:

    You know a lot of people don't like america when it comes to racism, government, justice, and so on but one thing I love about america is the blend of culture and the food that was born from those cultures mixing and blending together. Like we would have texmex tacos, burritos, our current pizza, orange chicken, and so on if this never took place.

  3. Ken Hồ says:

    The best part of this video is how she cracked a poached egg into a bowl of rice with one hand without damaging the egg.

  4. Minh Chau Tran says:

    Ya know it's good when the host eats all of it

  5. I did it says:

    when i make steam eggs at home i add ham and cheese. my mom like wtf you doing ….im like this is what i want.

  6. I did it says:

    mmm that looks like a POKE bowl and a bibibap…love the ideas….totallly stealing them.

  7. iamyoonis says:

    "Soondae is cut with vermicelli noodles…" noooooo bro, you've been eating cheap fake soondae….

  8. Katie Luv says:

    lol at the high five for bad Korean

  9. Markus says:

    Why is it that so many Korean Americans don't speak korean?

  10. Dan Connaughty says:

    1:23 she cracks a boiled egg and dumps out the insides with one hand

  11. cannibalporks says:

    As a born and raised Korean person I don't think any of these dishes are actually Korean tbh. it's just some 'exotic' stuff with a dash of korean touch made to cater white people at michelin

  12. Don Pablo says:

    Jesus Christ i’m starving

  13. kfighter00 says:

    Place looks like a fakeass korean restaurant (i know it's fusion, but looks like utter travesty when you look at the korean aspect of it) from a fakeass korean chef.

  14. LEE MK says:

    I can't understand why the Korean food that drifts away from the tradition and origin of Korean food get overrated by non-Korean, who follow the French cuisine's law. It's another case of cultural toadyism. Korean bibimbap never uses tuna or seafood. that's Japanese tradition, not Korean. And also I can't find any other food looks like Korean food to me in this video. It can be good food, but Not Korean.

  15. LEE MK says:

    Especially that dumpling, Korean Mandoo never deep-fried(It's Chinese Tradition), and never use plum and pig's blood for dumpling paste, shapes of dumpling also far away from that. So ingredient, the way of cooking, styling, all of the recipe is different with Korean Mandoo, so how that is Korean food?

  16. S Lee-Choi says:

    Aww…I am happy for her success. I am half Korean and I can relate to some of her stories especially about how most people (usually non Asian) back in the day used to frown upon Korean food or anything not European with the exception of Chinese food.

    Korean food is fantastic.

  17. Jordan Brucal says:

    "you can turn non believers to believers". yep, shes definitely raised in a chicago land area kyo hae

  18. [대한]Daehan says:

    U wont see any koreans in that restaurant though. But what i like about this kind of food is that it introduces americans to korean culture. Gateway food.

  19. Nikolay Deyanov says:

    6:25 you just destroyed whole dish made with so much care…

  20. 사나이사나이 says:

    I love how they’re using the actual gichujang not like watered down American version (fusion)

  21. Edward E Abrego says:

    Truffle bread Korean!

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