We Found Chicago Deep-Dish Pizza at a Random Korean Restaurant. It Was … Interesting.

Goobne, the self-proclaimed "#1 Korean oven roasted chicken" restaurant, built a reputation as a healthier alternative to fried bird. Less trans fat, fewer carbs and guilt-free comfort food? Sign us up. Located in the heart of Carrollton’s Koreatown, it shares a chaos-ridden parking lot with H-Mart, so just making it to the door feels like winning a live-action game of Frogger.
The menu is a glorious spread of boneless and bone-in wings, whole birds and saucy flavor bombs ranging from volcano to honey butter. But what really gets the internet drooling is the UFO Fondue — 16 wings in two flavors orbiting a bubbling core of melty mozzarella and cheddar on a personal table heater for peak cheese-pull perfection. Chicken wings wrapped in cheese? Why has no one thought of this before? Meant to be shared, it’s a crowd-pleaser through and through.

While we were there, it also had a slightly smaller, but equally satisfying, special: stir-fry cheese dak galbi that felt like a reverse fondue, or the Asian version of queso. Spicy chicken sizzled in a fiery red sauce in the center, with quadrants of cheddar and mozzarella along the edges ready to be folded in. 10/10, would dip again. That's When Things Got Weird

Under most circumstances, pizza and wings would be a typical pairing. But with a pizza menu featuring potatoes, bulgogi and shrimp as toppings, the pepperoni “Chicago-style” rightfully raised a few questions. As Windy City natives, we can wax poetic on the Giordano’s vs. Malnati’s debate until the O’Leary cow comes home. So obviously, we had to try it.

When it hit the table, it looked legit enough — deep, flaky crust, surprise sausage mentioned nowhere on the menu (weird but not unheard of) and garlic butter dipping sauce, also unusual but not unwelcome. The cheese had a slightly orange tint. Maybe it was the lighting?

Then came the taste test.

No tomatoes. No red sauce. Just an oddly sweet flavor no one could quite place. Pressing the waiter, he casually dropped that all the crusts are made entirely from sweet potato. Vegetables masquerading as pizza? Absolutely not. Gluten-free or cauliflower crust — we’ll allow it for those who need it. But a sweet potato surprise? That’s a Midwest crime.

They claim not a drop of oil is used in the cooking process, which might work for chicken, but for pizza, we’ll stick to buttery dough, please. Their motto hasn’t entirely been lost in translation, but it could use a grammar check. Touting a menu of “HOT: healthy, originality, and trendy,” they might want to take a cue from HOT-T-T-O-GO… and head in a different direction. Because wherever that deep dish was going, it wasn’t Chicago. Other than that, the chicken was finger-lickin’ good.