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The Late-Night Love Story of Koreatown and Vietnamese Pho - Eater LA
The Late-Night Love Story of Koreatown and Vietnamese Pho.
Posted: Fri, 07 Jul 2023 07:00:00 GMT [source]
You should definitely go to Kobawoo for its bossam, but while you're there, be sure to order the seafood pancakes, cold acorn noodles, and pan-fried squid too. Dasom by Chef Kang comes from the same owner as Seoul Night by Chef Kang, Chef Kang Food Rehab, and Haneuem by Chef Kang (you get the point). But this Korean comfort food spot—or, as its Instagram bio describes it, “legit Korean cuisine”—doesn’t feel phoned in.
Eater LA
Be prepared to wait, similarly to Sushi Gen, on this strip mall across a gas station. Bossam is a very DIY dish, with thinly sliced boiled pork belly, Napa cabbage, kimchi, chili, pickled daikon… mix and match to control the level of spiciness. Get this and throw in a bibimbab for good measure, and help yourself to the variety of banchan to reach Kobawoo Heaven. Open since 1985, Kobawoo is a Koreatown staple, and home to our favorite plate of bossam (boiled pork belly) in the neighborhood. With big, wooden booths and clean lines everywhere, Kobawoo’s interior is a little more upscale than other restaurants in the area, and its zen-like atmosphere is ideal for date night. That said, if you’re flying solo, and don’t want to eat a giant $43 plate of pork belly yourself, they have a smaller lunch special that’s only $13.99.
Restaurant Description
Koreatown’s longtime mom-and-pop (in this case, mom-and-son) restaurant Jun Won Dak is serving up some of the city’s best samgyetang, a comforting cold-weather soup of ginseng chicken. Sulga House of Bone Soup is a Korean soup specialist worth celebrating, particularly with its reliable, rich brisket soup, which only uses organic beef and premium cuts ranging from ribeye to cow knee. The restaurant’s menu also exhibits an unexpected level of creativity, from the spicy corn acorn noodles sweetened by beets to the cold wild yam noodles and the bonnet bellflower root bibimbap. Since 1985, Kobawoo House has been a Koreatown classic, with all chefs in town (along with our dear Jonathan Gold) raving about its bossam.
The star at Kobawoo House is the bossam ($16.99), a platter of pork belly that’s wrapped in slices of radish or salted Napa cabbage and accented with marinated radishes, kimchi, or jalapenos. There’s also a soy-based dipping sauce served on the side for additional zing. It’s a do-it-yourself dish that’s as fun to construct as it is to eat.
Seafood staple Soban can do no wrong, serving up an amazing array of banchan to begin each meal. Arrange all the prepared ingredients (lettuce, red acre cabbage, red bell pepper, cucumber, carrot, red onion, chicken breast and egg yolk) on a large serving plate, and place the noodles on top. Put the boiled egg and radish sprouts on top of that, and serve with the mixing sauce on the side. Just before eating, pour on the mixing sause and mix the noodles with the other ingredients.
48 Hours in Los Angeles, According to Chefs - MICHELIN Guide
48 Hours in Los Angeles, According to Chefs.
Posted: Fri, 10 Aug 2018 07:00:00 GMT [source]
Young Dong Restaurant
The seafood soup, which some poured atop hot purple rice, warmed our bellies completely. The team behind the Korean fried chicken spot Chimmelier brings Jilli, a modern Korean pub that serves up creative anju and small-producer soju and makgeoli. Though its menu boasts an array of intriguing bites like honey butter chips, a creamy tuna dip with crackers, and chicken baos, diners can’t seem to get enough of the rigatoni alla kimchi vodka. As for must-order drinks, the Angma Two Flower Makgeolli is a lightly carbonated, slightly sweet iteration of Korean rice wine that is brewed in Los Angeles.
Taste perfectly cooked bossam, kimchi pancakes and bean soup to form your opinion about Kobawoo House. Based on the visitors' opinions, waiters offer good green pancakes, rice cakes and halva here. Don't miss the opportunity to order great coffee, milk tea or hot chocolate. Add the noodles when the water is boiling and gently stir a few times while cooking (about 5 minutes or until tender). Drain by putting the noodles in a colander and rinse a few times in cold water.
But Surawon Tofu House makes its own tofu on the premises, resulting in a rich, almost nutty tofu with a lot more complexity. The combo deals here are fantastic too, such as the one with fried mackerel big enough to split for two. Kobawoo House is a Koreatown institution and home to our favorite plate of bossam in town. We reserved most of the spicy and fermented cabbage to be consumed with later courses. A lot of reviewers find that the staff is knowledgeable at this restaurant. The fancy decor and quiet atmosphere let clients feel relaxed here.
Now with two locations in Koreatown, Jinsol Gukbap has made a name for itself for its rich, flavorful Busan-style gukbap, or pork soup, which is made with a broth that is simmered for 24 hours. Though the gukbap is undoubtedly the star here, other favorites include the pork belly slices, served with a special soy-based sauce, kimchi stew with pork belly, and marinated spicy pork ribs. For those looking to venture outside of pork, you can’t go wrong with the spicy braised chicken with vegetables or the cold noodles. Open since 1985, this Koreatown strip small spot has a reputation for being one of the oldest and most reputable restaurants in the neighborhood.
Jun Won is a family-run restaurant in Koreatown with excellent bossam. …as were the vinegar- and sugar-marinated cucumbers with red onions. Kobawoo is a long-thriving Korean restaurant whose specialty is bossam.
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