Korean Style Short Ribs braised in a Crockpot: 1 cup soy sauce 1 cup packed light brown sugar 4 tablespoons sesame oil 4 tablespoons rice vinegar 4 tablespoons minced fresh ginger I head of garlic, peeled and minced 1 teaspoon red pepper flakes 5 lbs beef short ribs, uncut whole ribs
Chef Dale Talde coats chicken wings in a rich flour batter before deep-frying and tossing with a sweet and spicy Kung Pao-inspired sauce, topped with chopped peanuts, cilantro, and scallions and served with a buttermilk ranch sauce.
Belly Q - 1400 W. Randolph St. - Focused on the unique flavors of "Asian BBQ," this West Loop fine dining spot has some powerful backers: Cornerstone Restaurant Group, Chef Bill Kim and the one and only Michael Jordan. Dishes such as Korean pancakes (made in a pizza oven left by the previous tenant, One Sixtyblue), edamame with crispy fried shallots, tea-smoked duck breast and beef short ribs (pictured). Grill tables are available and there's a chef's table for larger groups.