Kimchi and roast chicken in Centennial -- and soon in my kitchen

Categories: Review Preview

BopGogi-inside.jpg
Mark Manger
Bop & Gogi offers fast-casual Korean fare...including kimchi.
My kitchen hasn't gotten a lot of use lately -- unless you count the refrigerator. That appliance has been running full-tilt, stuffed with leftovers from meals eaten in preparation for our annual Best of Denver issue, which comes out next week.

But as soon as I start cooking again, I know just what I'm going to make.

See also:

- First look: Bop & Gogi, Denver's first fast-casual Korean restaurant
- Best Korean Restaurant 2012: Han Kang
- The chicken at La Polleria is a real bird in the hand

And that would be the roast chicken and kimchi smashed potatoes from this month's issue of Bon Appetit. (Find the recipe here.)

I dog-eared the page a few weeks ago, intrigued by the combination. I know that kimchi tastes good on its own. Roast chicken, too. But together? I'll have to wait a few more days to see. What I don't have to wait for is some really tasty kimchi -- not the jarred stuff called for in the recipe, but scratch-made radish or cabbage kimchi from Bop & Gogi, a fast-casual Korean restaurant in Centennial.

Find out if the rest of the food at Bop & Gogi is as good as these fermented staples when my review is posted here tomorrow.

And in the meantime, for really good roast chicken, try La Polleria, the Peruvian chicken spot I reviewed last month. It's also located in Centennial, which is becoming something of an ethnic-food enclave these days.



Location Info

Bop & Gogi

10639 E. Briarwood Ave., Centennial, CO

Category: Restaurant

La Polleria

7422 S. University Blvd., Littleton, CO

Category: Restaurant


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2 comments
ScubaSteve
ScubaSteve topcommenter

I roast potatoes the same way monopod does.  But since recipes don't have to followed to the letter, I'll try this interesting recipe and adapt it using my own potato roasting method.

monopod
monopod

Sorta weird that BA recipe says to roast the potatoes first, THEN smash them.  They get much crispier if you cook them just enough to soften, smash, then finish cooking.  Otherwise it sounds pretty tasty.

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