Best korean fried chicken los angeles3/20/2023 ![]() It’s one bowl, very user-friendly, packs a punch and there’s not much you have to navigate. You crack and egg inside and slurp it up with a bowl of rice. It’s cooked at a roaring boil in a broth together with shrimps, clams, mussels and kimchi and comes to your table in the pot it was cooked in. It’s very soft silken tofu that’s so soft, it can’t hold its form. Two Easy Introductions to KoreatownĪ good entry to Koreatown would be a bowl of soon dubu at Beverly Soon Tofu. From a larger consumer perspective, Jonathan Gold had a lot to do with it, as did the food revolution of blogging and social media. It took a long time, but food became that olive branch over the past 25 years and really brought people together. It can be really hard to really understand or figure those things out without some sort of olive branch. Geographically, the city’s like a quilt: a patchwork of different environments, different cultures and different neighbourhoods. LA is a very, very big city landscape-wise. ![]() Food has been a bridge for a lot of people to learn about the culture that was always here. For three decades, a lot of people never really recognised Koreatown other than those of us that lived in it: mainly Koreans and Latinos. ![]() The immigration of Koreans en masse to Los Angeles happened in the late 60s, early 70s and throughout the 80s. A lot of these young entrepreneurs are congregating in night markets and doing pop-ups and collaborating with each and cross-pollinating their followers. Then there’s Camphor, one of the best restaurants in Los Angeles, which is run by young Asian-American chef, Max Boonthanakit. It’s now run by Justin Pichetrungsi who took over his parents’ restaurant and started doing these Thai-influenced, Japanese binchotan dinners out in the alleyway during Covid. You’ve got Anajak Thai in Sherman Oaks which just got named best restaurant in Los Angeles by the LA Times. You might find a kimchi carbonara in there, or a spicy seafood paella type of thing made with Korean gochujang. There’s Hanchic which is doing this kind of new Korean cuisine that has influences from Italian and European food. They’re unafraid of expressing their perspectives and cultures through food. When the restaurants they were working in closed, it was a calling for them to start their own places. There’s a new wave of young Asian-American chefs in their late 20s that have become entrepreneurs. It’s like thriving, it’s like nothing you’ve ever seen before. There’s a whole new landscape of young chefs being able to open restaurants, because real estate is so accessible, so you have this fertile kind of awakening and growth. Restaurants are doing covers that they’ve never ever done before and there are record numbers of people going out in droves. There are so many shows coming out and they’re filming left and right. People are starting to trickle back to the offices.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |