Halmae Bossam Menu
Introducing Halmae Bossam
Halmae Bossam is a gem of a Korean restaurant nestled in Morton Grove, IL, where authentic flavors shine in every dish. The menu is a delightful exploration of traditional Korean barbecue, with highlights like the tender Bulgogi, marinated to perfection, and the deliciously comforting Kimchi Hot Pots. Each dish showcases the bold and complex flavors characteristic of Korean cuisine, while the owners' warm hospitality makes every visit memorable.
Guests rave about the standout Bossam, a classic Korean dish featuring tender slices of pork, perfect for wrapping in lettuce with kimchi. With a casual ambiance suited for families and friends alike, Halmae Bossam also offers convenient options like reservations and takeout. Whether you're indulging in Stir-Fried Squid or savoring homemade kimchis, every bite speaks to the restaurant’s commitment to authenticity and flavor.
SOUP
Pork Back-Bone Stew/
Pork rib and backbone with potatoes in special spicy red soup topped with chopped green onions and wild sesame seeds
Ox Bone Soup/
A savory soup made of ox bones and innards. Hours, and sometimes days, of slow simmering produces the milky white broth and concentrated flavor
Spicy Beef Soup/
A spicy beef soup featuring shredded beef boiled with radish, taro shoot, and green onion, this dish used to be consumed mainly during the hottest days of summer, but it is no longer associated with a specific season
Soybean Paste Stew/
Korean bean pasted soup with chopped zucchini, onions, soft tofu, hot green pepper, garnished with green onions
Kimchi Stew/
Over-fermented kimchi boiled with pork, bean curd, and green onion. Often considered Korean soul food, this spicy kimchi stew strikes a perfect balance with the greasy pork.
Spicy Codfish Soup/
This spicy codfish stew is made with fresh codfish, radish, red chili, and gochujang (red chili paste), and has a deep, hearty taste. The non-spicy version has a fresh, mild flavor.
Seafood and Soft Bean Curd Stew/
This stew is prepared by boiling squid, clam, shrimp, and other seafood with soft bean curd and vegetables. Egg or a spicy sauce may be added to suit ones taste.
Spicy Codfish Hot Pots for 2 /
Monkfish Hot Pots Good for 2/
Monkfish boiled with bean sprout and Korean parsley. In the past, monkfish was not consumed due to its ugly appearance, but it has now become popular thanks to its chewy texture.
Spicy Blue Crab with Pumpkin Hot Pots/
This dish is a soup made w i t h b l u e c ra b m e a t boiled with radish, young pumpkin, onion, and red chili powder. The fresh taste of the soup and sweet crab meat is simply irresistible.
Ox Bonehot Pots Good for 2 People/
A savory soup made of ox bones and innards. Hours, and sometimes days, of slow simmering produces the milky white broth and concentrated flavor
HOT POT
Kimchi
Pacific Saury Kimchi Hot Pots/
Over-fermented kimchi and garlic pan-fried in an oiled pot and boiled in broth. When the kimchi becomes s o f t , c a n n e d s a u r y , chopped garlic and green onion, red chili powder, and green pepper are added.
Tuna Can Kimichi Hot Pots/
Over-fermented kimchi and garlic pan-fried in an oiled pot and boiled in broth. When the kimchi becomes soft, canned tuna, bean curd, chopped green onion, red chili powder, and green pepper are added. To give the stew a cleaner taste, be sure to drain the oil from the canned tuna.
Spam Kimchi Hot Pots//
This dish is prepared by adding well-aged kimchi a n d p o r k t o a b r o t h and boiling with other ingredients, such as onion and green onion. This is one of the most traditional Korean dishes.
Pork Bone and Belly Kimichi Hot Pots/
This dish is prepared by adding well-aged kimchi a n d p o r k t o a b r o t h and boiling with other ingredients, such as onion and green onion. This is one of the most traditional Korean dishes.
Marinated Grilled Ribs/
Marinated Grilled Ribs are beef ribs with diagonally cut bones that protrude along the long edge. They are used mostly for grilled and braised dishes.
Beef Bul Go Gi/
Bulgogi is prepared with beef that has been marinated in soy sauce, honey, minced green onion, garlic, sesame seeds, and pepper, and then grilled. The excess liquid can be mixed with rice, which tasted as good as the bulgogi itself.
Stir-Fried Pork/
Thinly sliced pork marinated in spicy ginger gochujang and stir-fried with onion.
Grilled Spareribs/
Pork spareribs butterflied or accordion cut, marinated in a sweet soy sauce mixture, and chargrilled. R e d c h i l i p o w d e r o r gochujang may be added to make it spicy.
MEAT
STIR-FRIED
Stir-Fried Squid For 1/
Squid stir-fried with onions, carrots, and cabbage in a spicy mixture of gochujang and red chili powder.
Stir-Fried Squid for 2/
Squid stir-fried with onions, carrots, and cabbage in a spicy mixture of gochujang and red chili powder.
Stir-Fried Thin-Legged Octopus/
Thin-legged Octopus stirfried with onions, carrots, and cabbage in a spicy mixture of gochujang and red chili powder.
Grilled Squid/
Squid is characterized by its chewy texture and always seems to taste best in autumn. This dish features peeled squid scored diagonally across the mantle and grilled.
Grilled Wedfoot Octopus/
Grilled Webfood octopus a spicy mixture of gochujang and red chili powder.
GRILLED
PARBOILED
Parboiled Sea Snails/
Sea Snails parboiled and served with a vinegarbased gochujang (red chili paste) sauce. This dish tastes fresh and savory and can be served with garlic & green onion, jalapeno.
Cockle Salad/
Cockles boiled, shucked, and tossed with cucumber, onion, carrot, perilla leaves, and other vegetables.
Steamed Skate/
Steamed skate. This dish features fresh or slightly dried skate steamed and drizzled with a soy sauce-based sauce.
Parboiled Squid/
Squid parboiled and served with a vinegar-based gochujang (red chili paste) sauce. This dish tastes fresh and savory and can be served with garlic & green onion, jalapeno.
Pan-Fried Mackerel/
Mackerel sprinkled with coarse sea salt and grilled or pan-fried. Mackerel is sometimes salted and half dried or heavily salted for storage.
Pan Fried Plaice/
Plaice is a flatfish that lives on the ocean floor. Its soft flesh is chewy and has a fresh taste. SaltGrilled Plaice is delicious with or without seasoning brushed over it.
PAN-FRIED
PANCAKE
Seafood and Green Onion Pancake/
Julienned, tender young g r e e n o n i o n s t e m s folded into a flour batter with squid, clam meat, and oysters and panfried. Served with a soy vinaigrette dipping sauce.
Kimichi Pancake/
Slices of well-fermented kimchi mixed into a flour batter and pan-fried. Finely chopped pork, squid, and clam meat may be added to the batter as well.
