Mar 2, 2012 / 9 notes

Why do we keep posting about food? Because February was our food issue month! Yes, it’s March now but how can you resist looking at these articles?… especially since it’s lunch time here at the office!

Jonathan Gold’s 60 Korean Dishes Every Angeleno Should Know
LA Weekly

I arbitrarily capped the number of dishes in this guide at 60, but it is clear that the number could just as well be 160 — the more I learn about Korean cooking in Los Angeles, the less I feel I know. The basic unit of consumption may still be all-you-can-eat barbecue meals, a phenomenon not covered in depth here, but the energy is clearly elsewhere. And I am already mourning the omission of Ham Hung’s naengmyun with skate, Young Dong’s sullongtong with tongue, Nakzi Village’s stir-fried octopus, chicken wings at the Prince, the spicy fried rice made from the nuclear-hardened remains of Ttu Rak’s galbi jjim — and, really, any serious pancake. Do not hesitate to tell us about your favorite bindaedduk.

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    Mashta!
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