Red-hot Korean Stews
Winter in Japan wouldn’t be the same without hotpot, a steaming dish guaranteed to provide both sustenance and warmth. Chindo offers a spicy style of hotpot: Korean kopjan chonggol (980 yen), beef tripe simmered slowly in deep-red kochijan (spicy miso) soup. Despite its spiciness, the soup is surprisingly smooth owing to its being made from 12 to 13 different kinds of spices, creating a mellow and full undertone. Adding both energy and flavor to that are lashings of leeks and beef; this protein-rich dish will warm you to the core.
Overseeing the bubbling pots at Chindo is owner Suzuko Saito, a second generation Korean. Her kopjan chonggol is based on the her mother’s family recipes, and she offers a host of other dishes besides. Try the sjunchonggol (1,500 yen), a hotpot made with freshwater and ocean fish, or the veggie-laden pulgogi (1,080 yen). Sounds unusual? Originality is an important part of Saito’s menu. “Each year, I add one new dish inspired by food I’ve enjoyed in Korea,” she says. Also recommended is the bibinba (rice bowl) cooked with a secret blend of spices (1,000 yen) a favorite with regulars. Real home-style Korean cooking to warm the body, and chase those winter blues away.
1F Matsuki Bldg., 3-14-28 Haruyoshi, Chuo-ku Fukuoka
Open: 17:30~OS24:00 Mon.-Sat. (17:00~OS22:30 Sun./hol.) Closed: Never
Prices: Bulgogi (Korean sukiyaki) 1,080yen; Bute-chige (hotpot with ramen noodles) 900yen; Oxtail kuppa soup 1,000yen; Cold noodles 1,000yen; Hot noodles 800yen; Draft beer 550yen; Makkori (Korean rice wine) 2,000yen/bottle; Korean tea 300yen.