Chicagoist Food Pr0n: Kohan

Korean Entree - Dolsot Bibimbap. A hot stone bowl rice with sauteed and seasoned vegetables, bulgogi and an egg topped with a spicy pepper sauce. The egg cooks against the hot stone bowl instantly when you stir the dish.

Jalapeno Bomb - Deep fried jalapeno filled with spicy tuna and cream cheese.

Kohan Dynamite - Spicy tuna, spicy King Crab and avocado wrapped in a soy sheet.

Mexico City - Tomato over tuna, salmon, yellowtail, avocado, cilantro, and jalapeno with wasabi mayo and lime juice.

Soft Shell Crab - Deep fried soft shell crab on bed of spring mix tossed with citrus based ponzu sauce.

Asparagus Beef - Pan Fried asparagus wrapped with sliced beef served with Kohan Sweet Teriyaki Sauce.

Unagi - BBQ fresh water eel and cucumber.

Sake - served in a glass container with a hollowed out globe filled with ice to keep it chilled.

Green Tea-ni - wasabi sake infused vodka, zen green tea liqueur, house sake, splash of midori and sour mix.

Saketini - Wasabi sake infused vodka shaken with Nigori sake.

Passion-tini - Skyy infusions passion fruit, X-Rated fusion liqueur, pineapple juice and a splash of mango nectar.

Sushi Boat (many varieties available)

Korean Kalbi. Korean style marinated beef short ribs.

Kimchi - pickled, spicy napa cabbage.

Kimchi - made with daikon radish.

Kalbi on the grill in the center of a table along with vegetables.

Kalbi Bento - Korean style marinated beef short ribs with conmbination tempura and salad.

Panchan - various Korean side dishes served with Kalbi. Pickled been sprouts, daikon radish, kimchi, fried tofu.