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At Kichin in Brooklyn, Korean Fried Chicken and Mighty Rice Balls :: Business Directory Script, Business Directory Software

At Kichin in Brooklyn, Korean Fried Chicken and Mighty Rice Balls

Posted on Feb 11, 2016 by Administrator

At Kichin in Brooklyn, Korean Fried Chicken and Mighty Rice Balls

Unpeel the wax paper and there is a fat, charred wedge of rice, prickly with bacon shards, its nori sleeve puckered from a bout on the grill. At the center is treasure: smoked Cheddar and a soft-boiled quail egg, ready to spill.

This is a diner breakfast packed in a Japanese onigiri, or, as it is called in Korean, samgak kimbap. At Kichin, a mostly Korean, mostly takeout shop under the Marcy Avenue subway stop in Williamsburg, Brooklyn, it is one of several slightly unorthodox rice balls, small but mighty.

Another comes stuffed with a piece of fried chicken, so big it breaks through one side like a wayward root. Persian cucumber pickle is tucked in there, too, bracing with a hint of sweetness. On the outside, a crowd of black sesame seeds brings an echoing crunch and earthiness, balanced by a bright trill of yuzu salt.

You will need more of that fried chicken, which can be ordered on its own or, better, atop rice in a riot of pickles. The chef, Bryan Moon, who opened Kichin in November with his older brother Mike, was reluctant to fully disclose his recipe, and it is a secret worth keeping.

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