Jjukku Jjukku BBQ Pork Jowl
Koreatown BBQ, the tabletop cooking method that dominates Koreatown, often revolves around beef, but that doesn’t need to be the case. JJukku JJukku BBQ shares Brown Derby Plaza with popular neighbors Boiling Crab and...
Magal BBQ Pork Neck
Koreatown needs more BBQ restaurants like the 2016 Lakers need more losses. That said, I wasn’t mad to see the arrival of Magal BBQ, a Korea born chain with over 500 restaurants around the...
Interview: Matt Rodbard (Koreatown: A Cookbook)
Seasoned New York journalist Matt Rodbard, most recently a Food Republic editor, teamed with Chef Deuki Hong (Kang Ho Dong Baekjeong) to co-author Koreatown: A Cookbook, an exploration of the food that’s driving vibrant...
JinSol Gukbap Pork Soup
The older Koreatown gets, the deeper the country’s roots grow in Los Angeles. We have now entered an era when barbecue, bibimbap and bossam are considered basics, and regional specialties are becoming more prevalent....
Seoul Sausage Da Rappoki
At the second Seoul Sausage, a glass, steel and mural coated space at the base of Little Tokyo’s mixed-used AVA building, Ted Kim, brother Yong Kim, and Chef Chris Oh riff on Korean comfort...
Kobawoo House Wang Bossam
There’s a thin line between bossam and wang bossam. $5, to be exact. Upgrading to wang is an easy decision at Kobawoo House in Los Angeles. In 1983, Steve Kim named his Koreatown strip...
