Find myself liking these homey foods they’re offering. In case you run out of things to dip, dallae (wild Korean chive) ganjang is also good with rice and plain, roasted seaweed (not the kind roasted with sesame oil and salt) or over rice with a fried egg/bibimbap.
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The seasons are rolling over and so are Shiku’s seasonal banchan!
Yuchae Namul 유채나물무침
With shepherd’s purse going out of season, Shiku has replaced their Naengi Muchim with this rapeseed greens (aka canola greens). It’s got a more substantial bite to it than the shepherd’s purse, and I quite prefer it because of the softer chew.
Mu Mallengi 무말랭이무침
This new dish a stunner. Dried radish and chili leaves combine to be one of the best banchan on the menu. The sweet and spicy sauce is addictive on this chewy dish, and reminds me a bit of the Jinmichae Bokkeum, but vegan. It’s a must order.
I honestly don’t know how they do it, but somehow the Shiku team is able to put out multiple specials a week as well.
Seafood Gan Jjajang Sauce 삼선간짜장
Meant for noodles or rice or whatever the hell you want to put it on (maybe nothing if you’re a psycho like me and just want to drink it) this deeply concentrated and savory sauce is packed with mussels, shrimp, squid, and scallops, as well as bacon (!!!) onion, and zucchini. It’s incredibly flavorful and turns into a hearty meal quite easily.
Some of their other recent specials have been galbi tang 갈비탕 and dongin-dong jjim galbi 동인동찜갈비. It’s pretty much a given that I’ll eat whatever it is the cook up next.
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I never heard of eating rape greens before. Did it taste anything like mustard greens?
To me they taste a bit milder and softer—I find the Chwinamul banchan to be more bitter than the rapeseed greens.
you animal. picked mine up yesterday with some noodles, looking forward to it.
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If you can’t tell, I STAN Shiku.
Kimchi’d Corn
I was heartbroken when Baroo (and Baroo Canteen) closed because I felt it was among the most inventive and exciting food I’d had in the world. Fast forward to Shiku, which I quickly fell head over heels for. I love both the traditional Korean dishes and ones they put through a Baroo lens—but I’ve been secretly (selfishly?) hoping to see some bits of the old Baroo menu pop up as well. The Kimchi’d Corn is a crack in the door and just what I’ve been looking for. Part of their Karma Circulation dish at Baroo Canteen, it’s spicy, sweet, and addicting—fitting in perfectly among the other Shiku banchan. I’m not sure how long they will keep this around, so get it while it’s good.
They’re also doing a Children’s Day doshirak on the 5th that’s up for preorder (get your ssam kimbap for lunch and then margs for dinner).
https://www.instagram.com/p/COVi8gqDjA7/?igshid=wlz7o2b37iq0
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seafood gan jjajang add jjajang noodles - shrimp, squid, mussels, bay scallops, bacon, onions, cabbage, zucchini, potatoes, garlic chives and chili
picked this up before my dinner at kaneyoshi and I may or may not have sampled it in my car.
delicious and as @rlw mentioned, packed with seaflood. add noodles or rice and you have at least two meals, a steal at only $13.50.
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I may or may not confess to similar experiences…
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I’m slowly catching up on some reports with a handful Shiku updates—some older and some newer.
Andong-Style Soy-Braised Chicken 안동찜닭
A new special hot dish on the menu, this soy braised chicken is served alongside potatoes, mushrooms, onion, and cabbage and sits on top of a generous serving of rice and noodles. It’s not very spicy, but still quite good. The meat is saucy and juicy, making for quite a hearty meal that’s different enough from Shiku’s other chicken dish which is cooked over fire. This doesn’t come with banchan, so don’t forget to add that on. Depending on availability it’s not guaranteed to make it on the menu everyday, and because it’s a special, it may not be around forever either.
LA Galbi
An iconic dish that’s even better from Shiku. Trust me.
Naengi Pesto
Shiku’s secret weapon is their bench of old Baroo recipes, like this pesto that uses shepard’s purse. It’s absolutely packed with cheesy, nutty umami and is one of those things that I find to be good-on-everything. It’s no longer available, but grab it when it returns because it’s outstanding.
Gim
Shiku has been playing around with their gim recipe, with the latest being a bit drier, less sticky, and a bit more savory. I’ve quite preferred this latest iteration and found myself going through tubs of it—eating it by the handful as well as using it as a topper for whatever I was eating at home.
Braised Black Cod 은대구조림
AKA Eundaegu Jorim, the silkiest black cod gets braised in a deeply flavorful sauce along with potatoes, mushrooms, rice cakes, and radish. When it gets warmed up and served over rice, it transforms into one of the most comforting and delicious dishes Shiku has made yet. I know it’s described as humble and homey, but the fatty and tender black cod gives me a luxurious vibe. Its availability is quite limited, so watch their Instagram for when it’s back in stock.
We’re blessed to have Shiku.
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Shiku is great. I’ve eaten there 10 times or so with only good impresssions. I thought the black cod was excellent and really a good value for under $20. Truthfully though, I thought the shepherd’s purse pesto was great except for the fact that it had shepherd’s purse instead of basil. I thought the flavors of the pesto overpowered the shepherd’s purse, which is not as strong as basil.
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Eat that cod in memory of Jun Won!
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the rare triple-starch trifecta, dave chang would be proud.
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bladdison finally starting reviews
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Good storytelling in this—it’s important to recognize that while they’ve gone to do more traditional dishes that doesn’t make them any less exciting.
Glad he shouted out the Baechu Kimchi Bokkeum in the bottom notes. I order 4-5 half pints of that a week 
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