As an appetizer, my father wanted Yaki Mandu - fried pork & beef dumplings. My mother prefers the steamed version, but these fried ones looked great. Unfortunately, I did not eat any since there was beef inside, but Keith happily nibbled on a few.
My mother insisted I try the seafood dupbob. In Korean, dupbop literally means "over rice" so fresh squids are cut into bite-sized pieces then pan stir-fried with shrimp, sea cucumber, and mussels in a spicy gochujang along with gochugaru and served with steamed white rice. Assortments of vegetables were included in the spicy sauce mix. The sea cucumber looked like mushrooms and had a similar consistency. While fresh, the dish's spice factor crept on me quickly. She ordered a separate dish - ojinguh dupbob - that is all squid and was in a much darker red spicy sauce tossed with jalapenos.
My father ordered Tang Su Yuk, which is a popular Chinese delicacy in Korea, more familiarly known to Westerners as sweet and sour pork with vegetables. This dish consisted of a pile of battered, crispy fried pork strips in a sweet, tart apple & vinegar based sauce, mixed with vegetables and topped with diced pineapple.
Keith ordered LA Kalbi - his favorite grilled short ribs. They were prepared traditionally and were very tasty. They were served with white rice and a bowl of miso soup on the side.
Overall, we had a great feast with plenty of leftovers for my parents to take home. The restaurant itself is quite large and was packed with patrons, showing its popularity. Kang Chon is great for groups and there is a second location in Springfield.
Total Rating: 4
Food: 4, Price: 5, Service: 3, Ambience: 3, Accessibility: 4
What I ate:
Jajangmyeon
noodles with salty black bean sauce
Seafood Dupbop
spicy seafood over rice
Tang Su Yuk
sweet & sour pork
noodles with salty black bean sauce
Seafood Dupbop
spicy seafood over rice
Tang Su Yuk
sweet & sour pork
Plus Keith ate:
Yaki Mandu
fried pork & beef dumplings
LA Kalbi
short ribs
fried pork & beef dumplings
LA Kalbi
short ribs