Where does one go for dak galbi?
A sort of Korean version of chicken fried steak made with chicken.
Thank you.
mapo galbi
Chicken fried steak, like the breaded beef dish that’s served smothered with gravy? I’m a little confused because dak galbi is a spicy stir-fried chicken dish with veggies and rice cakes, or, less commonly, just spicy marinated grilled chicken. Might you mean dduk galbi, which is more like a seasoned/marinated minced/pounded beef patty (still not chicken, however)?
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No definitely dak galbi. Just fast forwarding my meal to the end for the fried rice portion of the meal.
But speaking of dduk galbi, do you have a recommendation in LA?
Ah, then second @PorkyBelly’s recommendation of Mapo. Much as I, too, would love to get right to the best part, it seems good, fried, crunchy bits only come to those who wait. 
And the only place I know of that serves dduk galbi is Jook Hyang, on Olympic a few doors down from Yuchun, but I found it to be just ok, not really worth going out of the way for.
Yes, indeed!
Dduk galbi seems like such a simple dish that it should be more prevalent. Sort of like why Salisbury Steak isn’t more common, and of better quality when it is available.
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i think you need two people minimum for the dakgalbi at mapo galbi.
is chuncheon woomi still open? IIRC jonathan gold gave them a plug for their dakgalbi.
[quote=“ipsedixit, post:6, topic:3443”]
Dduk galbi seems like such a simple dish that it should be more prevalent. Sort of like why Salisbury Steak isn’t more common, and of better quality when it is available.
[/quote] When you find out where to get good versions of both let me know. I’d like to partake.
[quote=“TheCookie, post:8, topic:3443, full:true”]
Yeah, Salisbury Steak is like my Moby Dick.
Part of me really wishes that Animal would do a take on Salisbury Steak. I can only begin to imagine the possibilities that Jon and Vinny can come up with …
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They would probably just add foie and top with gravy. It’s not a complicated playbook. Which is not to say it isn’t well executed or successful.
I think it does Animal a disservice to distill the restaurant down to just adding foie and some gravy on their dishes. I enjoy their offal dishes (pig ears, and veal tongue) more than the pure gluttonous ones (like the foie gravy biscuit or oxtail poutine).
I’d bet some bone marrow added to a Salibury Steak would be a mighty fine addition,
You’re right. I forgot bone marrow 
It’s fat on fat on fat.
Like I said, doesn’t mean it’s not successful at what it does.
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Random Mapo Galbi dak galbi mention and pictures in an LA Times article today: In the food world, when Instagram is your business card
I swear.
The world is ripping off FTC content. This has to stop.
[tongue firmly planted in cheek]
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Yeah, we’re not that special…
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[quote=“ipsedixit, post:9, topic:3443”]
I can only begin to imagine the possibilities that Jon and Vinny can come up with …
[/quote] That would be crazy good.
@Porthos does not like Animal. I’ve noticed this before. If you look at his restaurant and food posts you’ll see he has a completely different palate than the food served at Animal. But that’s great too. I always enjoy seeing what/where he eats. But, you’ll never sway him on a place like Animal.
But, I’m with you babe. I love it.
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um… meatloaf?
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Not sure how much more different it would be from the foie loco moco.
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As far as I can tell from your input on the home cooking board, both here and at Chowhounds, you are one heck of a cook. Why not just make your own? Grind your own beef, use a killer beef stock for the gravy, excellent bread crumbs, a beef reduction instead of onion soup…throw in some marrow…and let us know how it turns out. Maybe a little Bentons’ bacon in with the beef…not too much…
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for the record, i can appreciate a good meatloaf.