the lunch special for $10 is a great deal, but take someone else and get the seafood pancake as well
No to both questions. I’ve never heard of Korean-Chinese food.
I mentioned that I’m not a big meat eater, so I don’t think I’ll be trying the bossam, which is not at all appealing to me. I have had acorn noodles at Kobawoo, and I didn’t think much of them. Also, I find the restaurant cramped and unpleasant.
I went to Hangari Bajirak Kalgooksoo once and got the spicy seafood noodles. I didn’t like it much. In general, I don’t care much for noodle soups. Messiness is a big factor.
I’ll try the abalone porridge.
No, I’m pretty ignorant when it comes to Korean food. And I don’t think I’ve ever had zha jiang mian.
Okay will try. Zzamong looks interesting. I’ve never seen a place so enamored with sea cucumbers.
You’ve obviously never been to Mama ipsedixit’s kitchen. Give her sip of red wine and she’ll gladly confess that she believes sea cucumbers is not just a major food group, but the major food group.
Pork Ribs at Ham Ji Park
Galbi Jim at Seoungbukdong
Korean wings at Kyochon
Neng Myun at Yu Chun
Best AYCE Korean Bbq
Oo-Kook or Road to Seoul
Best Korean BBQ premium quality (4 way tie)
Kang Hodong Baekjong/Parks bbq/Soowon Galbi/Genwa/
Sul and Beans
Have you actually tried those dishes at those restaurants Mr. YumYum?
Yes I have, (Im Korean) and I should have read more carefully in the replies as the op is not a huge meat lover which leaves many of my suggestions pointless haha. Anyhow those are my go to places and in my opinion some of the very best of Ktown. You’ll notice you’ll see mostly korean natives in these establishments (except KHB ) and and most are constantly busy. I hate to refer to yelp but it’s an easy link to pictures and really when any business on yelp has a 3.5-4 star average with hundreds of reviews that’s not easy to maintain and should at least give the average foodie explorer a great place to start.
Also, some helpful hints and observations for those new to Korean dining in LA
Koreans in general are pretty picky about their food, and with LA having the largest amount of Koreans of any city in the US, the Korean food is top notch and there’s a general minimum standard of any establishment that has survived period. That being said, many places specialize in one dish, such as the Kalbi Jhim at Seoungbukdong or the Neng Myun at Yu Chun, etc, so the key is to recognize exactly what dish you want to enjoy etc.
Most Koreans don’t place a high premium on service. In Korea there’s no tipping like most asian nations and therefore the service from your Korean server may seem very standoffish, or even rude at times. Don’t take it personally. (unless you’re getting less banchan than the Korean natives around you haha)
Be careful driving around Ktown at night. It’s a very population dense area with tons of bars (Koreans love to drink as much as Russians and the Irish ) and clubs so ton’s of reckless driving as well as the asians being bad drivers stereotypes coming to play here unfortunately.
I’d put Gwang Yang at the top of that list.
I tried Zzamong. I’m glad I went, because it was a new experience, but I did not like the Jajangmyeon. I found the noodles mushy (I’m a snob for al dente noodles) and the black bean sauce bland. Thanks for the recommendation though!
Zazang / jajang is usually bland, always seems to me like people must have to grow up eating it to appreciate that. There’s a variation where they add pork and chiles I like better (gan zazang?).
My favorite Korean-Chinese / Shandong specialties are dumplings, “double skin” (liang zhang pi), zam pong (spicy seafood soup), and tang soo yuk (fried chicken with spicy sweet and sour sauce, good when it’s more sour than sweet, otherwise can be gross).
Why get the JJM at Zzamong?
[quote=“robert, post:36, topic:2156”]Zazang / jajang is usually bland, always seems to me like people must have to grow up eating it to appreciate that. There’s a variation where they add pork and chiles I like better (gan zazang?)
It’s definitely comfort food for Koreans. But I just introduced a couple of white dudes to jajang myun the other night, and they were big fans. BTW, have you tried the version at Great China in Berkeley?
Are you maybe thinking of gampongi chicken? Tang soo yuk is usually beef or pork, and the sauce isn’t at all spicy (though the “sour” part does sound like tang soo yuk).
I tried Great China’s jajang myun once years ago, didn’t make me a convert.
I like the gampongi at Chef Yu’s in Oakland, where it’s basically the same dish as the tang soo yuk except with chicken instead of beef. Same sauce on both. So I get the names confused.