Bam Bam Kitchen
Korean cooking on East Lancaster Avenue, from double fried chicken with your pick of sauce to bibimbap that comes out in a sizzling stone bowl if you eat in. Entrees arrive with the day's banchan.
Every korean spot we vouch for, across every town we cover. Cross a town line for the good ones. That's the whole point.
Korean cooking on East Lancaster Avenue, from double fried chicken with your pick of sauce to bibimbap that comes out in a sizzling stone bowl if you eat in. Entrees arrive with the day's banchan.
Korean eatery on West State with a short menu, which usually means the bibimbap and fried chicken get real attention. One of the few Korean tables out here.
Korean fried chicken on West Avenue, the double-fried, stays-crunchy kind. Order more than you think you need.

Korean barbecue that takes its name literally: USDA Prime beef grilled at the table, finished with a lineup of four salts from Maldon to Bolivian Rose. Combo spreads climb to the Superior, a wagyu-ribeye-and-lobster board built for a table of six.
Korean-Chinese cooking at scale: jjamppong noodles in a spicy seafood broth, in a dining room that seats 180 with private rooms to book. It's the sibling restaurant of Salt Korean BBQ in the same plaza, and the portions are built for leftovers.
Korean fried chicken on Nutt Road with a following that borders on devotional and a near-perfect 4.9 across hundreds of reviews. Double-fried, sauced, gone.
Korean cooking on Rittenhouse Place, where the menu runs from a Table BBQ section to dolsot bibimbap, tteokbokki and Korean fried chicken by the six-piece. The $22 KBBQ platter special tops their own best-seller list.
A daytime counter on South State where the cheesesteaks and hoagies share a menu with Korean cooking, run by Micha Kearney for more than 20 years. The kitchen shuts by mid-afternoon, so it's a breakfast-and-lunch stop, not a dinner plan.
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