I think she’d say “sushi is sushi and kimbap is kimbap”.
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Outta curiosity, what joints have great banchan variety and quality? There’s this one banchan, fried or candied sweet potato I believe, that I’ve had before but I haven’t come across in LA. Sounds super basic but it’s crazy delicious.
I think for pure variety and selection, it’s hard to top Genwa.
But for quality for quality’s sake, I think my vote goes to Park’s.
Which isn’t to say the banchan at Genwa is of low quality, just that I think the ingredients and freshness at Park’s is a step (or 2 or 3) above most places.
But for pure selection, hard to beat Genwa (with maybe Soban a distant second)
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This assessment strikes me as spot on.
Chung kiwa has a potato that’s sweetened as a banchan but your description sounds more like a dessert served at Korean Chinese restaurants
I thought the quality at Park’s was great, including some of the best kimchi I’ve ever had, but I’m pretty sure that since we were at a four-top there wasn’t enough room for the whole spread so we got only a subset. Certainly we didn’t get as many as I see in photos of larger tables, e.g.:
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When I go to Korean BBQ , I take a little bit of meat to be polite, then try to unobtrusively nibble as much banchan as I can. It’s the best part of the meal, for me.
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i’ve noticed that if i go with non -korean looking members in my party, we don’t get the full selection seen at other tables. i typically goad the non-koreans into calling the servers over, so they can point out and note the omissions which are then brought to the table without a word. i wish i could be as sure about saliva.
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The table was completely full, there wasn’t room for any more dishes. Park’s four-tops are simply too small given how much space is taken up by the grill.
You can try the Waygo app if no one wants to type in a translation.
Or Google Translate on a phone.
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Oops probably should’ve posted this here:
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Ooof. Not good. Not expecting Waygo to date much better.
My guess is you add 850 ml of water to 500 grams of mix and then do as described here:
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You’re the best googler I know. Thank you!
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Buchu kimchee made of garlic chives (Asian chives).
Thanks, I thought that was what I was buying. Kind of tough, like chewing lawn clippings, but maybe it’ll soften up as it ages.
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