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stanford on "LA Weekly: Koreatown's Top 40"

stanford — Mon, 07 Mar 2011 18:12:44 +0000

A really great article by Pulitzer Prize winner Jonathan Gold on the best restaurants and bars in Koreatown. I know it's old (2004), but I was surprised at the depth of his knowledge of Korean food, the entertaining way he writes about it, and his startlingly original puns: <a href="http://www.laweekly.com/2004-02-05/eat-drink/koreatown-s-top-40/" rel="nofollow">http://www.laweekly.com/2004-02-05/eat-drink/koreatown-s-top-40/</a> His intro to a bibimbap restaurant packs more commentary and knowledge into a few sentences than most bloggers get in to a whole week: <blockquote>Bibimbap, a dish of rice mixed at the table with vegetables, chile paste and perhaps a fried egg, is reputed to be the Korean staple most suited to the Western palate, the dish that may someday be as popular among Californians as the pizza or the teriyaki stick. Yet some of the worst Asian meals I have ever eaten have come from Koreatown bibimbap specialists, including the mall restaurant whose 20-item bibimbap tasted like leftovers scraped from a fast-food salad bar, and a popular bibimbap chain whose gooey specialty proved uniquely inedible. The kitchen-sink aspect of the dish tends to play into the worst tendencies of a particular type of cook. But in the right restaurant, bibimbap can be fairly spectacular, the flavors of the vegetables heightened and melded by the heat of the chile paste, the different intensities of crunch becoming almost contrapuntal under the teeth. </blockquote> The restaurants are almost besides the point. Some of the spots he writes about have closed, but many of these places still exist. Someone has mapped them all out in Google maps, if you want to follow along: <a href="http://bit.ly/eMjBGQ" rel="nofollow">http://bit.ly/eMjBGQ</a>

kimchi toki on "Kogi in LA"

kimchi toki — Mon, 09 Aug 2010 00:56:55 +0000

I think it is fun watching new Korean restaurants pop-up on the scene. It says a lot that so many other people are trying to duplicate what Kogi has started. I think they are showing how versatile Korean <a href="http://www.chacha.com/category/food-drink">food</a> can be.

stanford on "2nd Annual Korean BBQ Cook-off"

stanford — Sun, 08 Aug 2010 16:48:13 +0000

Some photos & blogging from the event: <a href="http://happy217.wordpress.com/2010/08/08/korean-bbq-annual-cook-off/" rel="nofollow">http://happy217.wordpress.com/2010/08/08/korean-bbq-annual-cook-off/</a> <a href="http://twitpic.com/2cuq4j" rel="nofollow">http://twitpic.com/2cuq4j</a>

Maangchi on "2nd Annual Korean BBQ Cook-off"

Maangchi — Fri, 30 Jul 2010 16:42:27 +0000

Thank you, Stanford! I wish I would be there, too!

stanford on "2nd Annual Korean BBQ Cook-off"

stanford — Fri, 30 Jul 2010 14:41:59 +0000

Look, I know the first one had it's problems, but this looks like a lot of fun: <a href="http://kbbqcookoff.com/" rel="nofollow">http://kbbqcookoff.com/</a> WHEN: Saturday, August 7, 2010 from 12:00 pm – 8:00 pm - 2:00 pm – All-You-Can-Eat contest with mystery ingredient * - 3:30 pm – Soju Mix-Off, sponsored by Jinro and Sauce LA - 5:00 pm – Cook-Off competition - 6:15 pm – Awards ceremony WHERE: Los Angeles, California, USA. The event will take place on the upper parking lot of the 3600 Wilshire building, located at 3600 Wilshire Blvd. Between Kingsley Dr. and Harvard Blvd. Map: <a href="http://bit.ly/a3ZIMA" rel="nofollow">http://bit.ly/a3ZIMA</a> EVENT DETAILS: - FREE entrance! - All plates will be sold for $5 each (cash only) - There’s a beer garden! - Go green! Carpool, bike or exit the purple line Metro stop: Wilshire/Western or Wilshire/Normandie - FREE bike valet via Flying Pigeon LA will be available at the event from noon – 6 pm. KorAm Magazine is giving away VIP tickets: <a href="http://iamkoream.com/special-giveaway-vip-tickets-to-the-korean-bbq-cook-off-and-more/" rel="nofollow">http://iamkoream.com/special-giveaway-vip-tickets-to-the-korean-bbq-cook-off-and-more/</a>

Starscream on "Kogi in LA"

Starscream — Fri, 11 Jun 2010 18:40:36 +0000

It's not quite Korean and it's not quite mexican. I live right near the Venice stop they like to go to and go get something new everytime. It's basically Mexican food with Korean meats. After having most of hte menu I'd say the Tacos are great, but I wouldn't make a trip out for the burritos (Way too salty) or the quesadillas.

powerplantop on "Roy Choi in the Wall Street Journal"

powerplantop — Sat, 16 Jan 2010 13:49:01 +0000

One thing I did that did not go over so well with my wife was I put lamb in Jumuk Bap 주먹밥. She watched me make them but did not know the ground meat was lamb. She did eat some but she was not a fan. For me with my Jangban Guksu sauce they were great. But getting the sauce from my wife was hard.

powerplantop on "Roy Choi in the Wall Street Journal"

powerplantop — Sat, 16 Jan 2010 13:35:19 +0000

So far they have have not arrested me and you have seen some of things that I have done. Now that I know who you are I will send you a get out of food jail for free card. But the ajumma's do limit how many are floating around. At first I did not think that kimchi and cheese would work. For me cooked kimchi and mild cheese does work. Not such a big fan of sharp cheese and kimchi. I love shap cheeses but the combo, not so much. Mandu pizzas using Ssamjang for sauce topped with Kimchi, Mozzarella and Pepperoni were a big hit at my house. My wife took a long time to warm up to cilantro. But then she started eatting Pho for lunch with her friends once a week. Now for Pho she wants cilantro. She will even use 꼬리곰탕 stock to make her own "Pho" and put cilantro in it. My Taiyaki pan has arrived, what will I put in there.....

Pure_Hapa on "Roy Choi in the Wall Street Journal"

Pure_Hapa — Fri, 15 Jan 2010 21:57:21 +0000

Jim, I've never even tried hot dog with cheese - I shudder at the thought. I only like hot dogs with mustard and sometimes sauerkraut. Never ketchup, never cheese. But maybe I'll try your recipe someday! By the way, on Youtube I am MajorDudette. I tried a couple of your fusion-y recipes! I want to try your canned biscuit method to make cha-siu bao or Cooking with Dog's nikuman. Think the authenticity police will arrest me?

Pure_Hapa on "Roy Choi in the Wall Street Journal"

Pure_Hapa — Fri, 15 Jan 2010 21:51:35 +0000

I doubt anything on Choi's menu will be adhering to any "authentic" notion of Korean food, since his Kogi trucks don't do that. It starts with "Fusion" then all heck breaks loose and you have OkiDog stands in Los Angeles. Now, what cuisine does OkiDog cuisine fall under? And who cares, as long as it's delicious? At my favorite Japanese Izakaya (pub that sells small dishes), Musha, you can order "Udon Vongole" - udon noodles in a garlicky buttery sauce with mushrooms and clams. And French baguettes stuffed with seafood and cheese bechamel. Again, is it "authentic"? Are Japanese people getting their panties in a wad over it? Actually they line up outside the joint. If you truly understood what fusion means, you would not be having an issue with the cilantro. It's not Korean food - it is food that is influenced by Korean food. Besides, so Choi was born in Korea and cooks Korean-influenced food. Does that mean he belongs in a box and he is not allowed to step out of it? I'm sure he would beg to differ.

Sylvia on "Roy Choi in the Wall Street Journal"

Sylvia — Fri, 15 Jan 2010 13:35:02 +0000

From the article: "Mr. Choi's signature taco is made with beef short ribs marinated in soy sauce, sugar, mashed pears and kiwi, and then wrapped in corn tortillas and topped with onions, cilantro, cabbage and a secret, 21-ingredient sauce. It costs $2." I think it's fantastic to have more Americans exposed to Korean food. However, I have an issue with cilantro in this dish. I certainly understand fusion food. I have never seen cilantro in any Korean recipe. Seems to me this is too much of a diversion. The taco shell doesn't bother me, it's bland, wouldn't change the taste very much.

powerplantop on "Roy Choi in the Wall Street Journal"

powerplantop — Fri, 15 Jan 2010 02:52:53 +0000

Pure_Hapa: You even admitted that cheese does not belong on a hot dog!!! LOL

Pure_Hapa on "Roy Choi in the Wall Street Journal"

Pure_Hapa — Thu, 14 Jan 2010 21:45:38 +0000

Read it. He is going to the next level - a small restaurant. Still keeping it cheap. He's got all the press and foodie's attention now, so it should be successful. I wish him the best. I think he should put Powerplantop's hot dog with kimchi and cheese on the menu.

stanford on "Roy Choi in the Wall Street Journal"

stanford — Thu, 14 Jan 2010 16:50:06 +0000

Really <a href="http://online.wsj.com/article/SB10001424052748704842604574642420732091490.html">fascinating article about Roy Choi in the Wall Street Journal this week</a>. Roy Choi is the guy behind the Kogi Truck craze in LA. Yeah so what? You say. More media about Korean tacos! But his story is one of a Korean American rebelling against the way Korean Americans measure success, about a dropout who is trying to bring innovative, fine dining to people on the street at McDonald's prices, and about LA and eating outside in warm weather.

rv65 on "Kogi in LA"

rv65 — Wed, 09 Sep 2009 07:13:43 +0000

It must be good since people wait in line for hours just to get it. They also use twitter so that people can find out where they're going.

Escarole on "Kogi in LA"

Escarole — Mon, 20 Jul 2009 05:28:42 +0000

There is now a Kogi Taco truck in Portland OR. It was inspired by the LA crew <a href="http://koifusionpdx.com/" rel="nofollow">http://koifusionpdx.com/</a> <a href="http://foodcartsportland.com/2009/06/09/koi-fusion/" rel="nofollow">http://foodcartsportland.com/2009/06/09/koi-fusion/</a>

MariaMaria on "Kogi in LA"

MariaMaria — Sun, 28 Jun 2009 14:46:19 +0000

This place is great! There is one of these trucks coming to NYC as well. I wouldn't really call it "Korean food" or even "Mexican food," it is more of Korean--excuse the cliche late 1990s term--"fusion" food, sort of like momofuku ssam in New York. It is very, very good. Definitely some of the best tacos in LA, which is really saying something. If you want to get authentic Korean food or Mexican food, I wouldn't go here. It doesn't claim to be authentic and they are trying something new.

powerplantop on "Kogi in LA"

powerplantop — Mon, 22 Jun 2009 15:22:56 +0000

I am very interested in this, and would love to try it. I think it is great that Korean food is evolving LA style. Not that I want to lose real Korean food. Korean food has a long history of adapting. Mandu is adapted from the Mongols, the chili pepper is fairly new to Korean Cuisine. With the introduction of Spam during the Korean War we now have Pudae Jjige. I love the idea of a Kalbi, Bulgogi or spicy pork taco and will have to try to make some. As to the Kimchi Quesadilla I am not sure about cheese with Kimchi, but then again there is Kimchi pizza.

stanford on "Kogi in LA"

stanford — Sun, 21 Jun 2009 22:07:02 +0000

That's funny, I was just having this same conversation today. There's no way this would be very good. Or at least, not good "Korean food." This truck is all over the media, I think it's the whole Twitter angle that fascinates reporters. And the Kogi guys themselves say half the experience is the fact that you're waiting in line so long with a bunch of strangers. It's the same as any other line, of course, except you read about it on Twitter. I mean, check this out: <a href="http://midtownlunch.com/2009/06/08/at-lunch-now-live-coverage-of-the-kogi-bbqdessert-truck-midtown-mash-up/" rel="nofollow">http://midtownlunch.com/2009/06/08/at-lunch-now-live-coverage-of-the-kogi-bbqdessert-truck-midtown-mash-up/</a> In line so long for that little $4 quesedilla! It's hard to believe. Maybe someone from LA can check this out and report back?

RonPaul on "Kogi in LA"

RonPaul — Sun, 21 Jun 2009 19:53:46 +0000

<a href="http://www.youtube.com/watch?v=gBHcZEMi9YM" rel="nofollow">http://www.youtube.com/watch?v=gBHcZEMi9YM</a> Has anyone had this? I can't imagine it being that great. I would think the taco wrap would numb the korean flavors (unlike the lightness of the lettuce wrap). Still, I'd definitely give it a try. I see Korean food popping up in mainstream a lot recently in random things. There was a commercial with Charlie Sheen where he asks Jordan to go out together for Korean BBQ. Recently, ESPN was on and I heard Stuart Scott suggest getting Korean BBQ before a game, and as a result the cohost used Kimchi as a segway to the next segment.

rv65 on "does maukai market carry korean ingredients?"

rv65 — Fri, 29 May 2009 03:43:42 +0000

You can use Udon noodles for Ja Jang Myun instead of the noodles maangchi uses. Udon is a little thicker but just as good. You could probably get that at Marukai. I don't know about the black bean paste but they should have the rest of the vegetables.

ParangKwa-ja on "does maukai market carry korean ingredients?"

ParangKwa-ja — Wed, 27 May 2009 23:46:27 +0000

Hey everyone, I want to try and make jajangmyun and was wondering if anyone knew if any of the marukai's here in the southbay area (near LAX) ca? if so do they carry all the necessary ingredients to mak it? thanks in advance!