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Archive for Korean BBQ

Rockin’ Ten Raku

Jun20

Restaurant: Ten Raku

Location: 4177 W 3rd St, Los Angeles, CA 90020. (213) 380-8382

Date: Oct 21, 2021

Cuisine: KBBQ

Rating: Solid old school KBBQ

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Chevy setup tonight’s dinner and he chose KBBQ because he loves meat and any excuse for big red wines.  Not that I’m complaining too much.
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Ten Raku is a classic KTown KBBQ place place.

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It’s kinda old school, and given the state of the pandemic was fairly quiet.

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The menu has a decent number of options. This is good, sometimes I feel that some Korean places are too focused.
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1995 Perrier-Jouët Champagne Cuvée Fleur de Champagne. VM 88+. Strong mousse. Restrained aromas of lemon rind, lime, honeysuckle and chalk. Tightly wound, firm and quite refined; almost hard today and distinctly backward. Finishes long, brisk and dry, with bracing lemony acidity. (I also tasted a far less fresh bottle, which showed tired aromas of apple and pear.) There’s been a change of importer since last year, so ask your merchant for this fall’s shipment. (Allied Domecq Wines U.S.A., Healdsburg, CA)
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From my cellar: 2018 Azienda Agricola Valentini Cerasuolo d’Abruzzo. VM 92. Bright pink. Minerals, fava beans, pomegranate and violet on the bright nose. Then very harmonious in its acid-fruit-tannin profile, with lively balanced acidity nicely extending the flavors similar to the aromas on the long back end. Strikes me as a rather refined, sneakily concentrated Cerasuolo. (Drink between 2019-2025)
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Typical “free” salad.
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Banchan.
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Bean sprouts.
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Mac Salad.

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Pickles.
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Spicy pickled cucumber.
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Kimchee.
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My personal favorite the chewy fish cake.
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Another spicy something.
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Seafood pancake. Egg batter with flour, green onions, belly peppers and octopus served with a soy vinegar dipping sauce.
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Fluffy egg soufflé.
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Besides beef, Ten Raku specializes in octopus, so of course we had to get some. This is some kind of Jeon Gol, a Korean Stew with octopus and various vegetables and noodles.
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It all gets cooked down and then…
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Served up like this for some chili flavored deliciousness.

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Then they dump a bunch of rice into the broth and fry it up into spicy fried rice (with a lot of flavor).
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1994 Château Haut-Brion. VM 93-95. Fabulous smoky, roasted, black fruit and tobacco nose, with a sappy urgency. Like liquid velvet in the mouth; gives a saline impression of extract. Very fresh and bright, with uncanny sweetness. Explosive finishing fruit buries the uncommonly fine tannins. One of the very few ’94s that truly stains the palate.
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1996 Château Cos d’Estournel. VM 93. The 1996 Cos d’Estournel has a fragrant, Pauillac-tinged bouquet with the melted tar and graphite leitmotifs that I remarked upon in previous encounters. The palate is medium-bodied with grainy-textured tannin. I feel that the 1996 shows a tad more maturity than a few months ago, with undergrowth and peat-like notes surfacing with aeration and then a dash of white pepper streaking across the finish. However, it evinces fine persistency and embraces the classic tropes of the 1996 vintages. Though not a top tier Cos d’Estournel, it remains an excellent Saint-Estèphe. Tasted at the Cos d’Estournel vertical at the property. (Drink between 2018-2035)
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1997 M. Chapoutier Ermitage Le Pavillon. VM 94+. Bright deep ruby. Blackberry, violet, tar, shoe polish and game on the nose, plus a light floral note; at once vibrant and surmuri. Superconcentrated, remarkably intense flavors of crystallized black cherry, cassis and licorice. An extremely persistent wine of noteworthy finesse, yet also one with a powerful structure for aging. One of the standouts of the vintage.
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1997 E. Guigal Côte-Rôtie La Landonne. VM 93-95. Full, saturated ruby, by a wide margin the darkest of these ’97s. Spicy, high-pitched aromas of cassis, black cherry, licorice, flint and tar. Densely packed but currently tightly wound and dominated by its structure. Shows a restrained sweetness and complicating hints of leather, flint and tar. More tannic than the Mouline or Turque but here, too, the tannins are quite fine. Very long on the palate. A lovely expression of syrah from a very ripe year.
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1997 Joseph Phelps Insignia. VM 94. Full ruby. Supersweet aromas of blackberry, cassis, bitter chocolate, espresso and tobacco. Thick and seamless yet bright and sharply defined. Very long and spicy on the aftertaste, with excellent grip. Sweet tannins coat the teeth. Williams says the selection for Insignia is based on quality and concentration rather than on a particular flavor profile.
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1995 Silver Oak Cabernet Sauvignon Napa Valley. VM 89. Healthy dark red. Plum, coffee and chicory on the nose. Savory redcurrant fruit is complemented by well-integrated oak notes of coffee and chocolate. With good salinity and energy, there’s nothing heavy about this Cabernet. Finishes with firm, fine-grained tannins that avoid dryness. No easy sweetness but nicely ripe and persistent. À point right now. (Drink between 2016-2020)
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1997 Ciacci Piccolomini d’Aragona Brunello di Montalcino Vigna di Pianrosso. VM 94. What a treat it is to taste the 1997 Brunello di Montalcino Riserva Pianrosso on this day. Medium-red in color, it offers an expressive, ethereal nose with notes of roses, tar and tobacco that float out of the glass along with soft, perfumed fruit in a delicate, captivating interplay of sensations and aromas. Although this bottle had been decanted for three hours prior to my visit to the estate it nevertheless appeared somewhat closed. Still fresh, it promises to provide memorable drinking for at least another decade although my guess is that the wine’s structure will ultimately outlast the fruit. Regardless, it is utterly irresistible right now. Anticipated maturity (Drink between 2013-2014)

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Cold mustardy noodles with beef and veggies.  They actually put ice in here that melts.to get it nice and chilled.  They are both spicy, tangy, and mustardy.
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Korean style beef tartare. Always a great take on beef tartare as it has bits of pear and a sweet and tangy marinate.
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Our full spread of uncooked meat! This is the core KBBQ deal.
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Some close ups of all that beef. KBBQ doesn’t actually photo that well as it’s really tedious to remember all the different cuts and show them cooking and then cooked.

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Some cut on the grill.

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And a few minutes later.
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The big rib eye.
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More meat.

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Daikon slices in case one wants to wrap up the meat.
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Pickles, garlic, and chiles.

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Spicy bean paste. You can add all the elements and some meat together to make a delicious Korean wrap.
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Pork belly on the grill.
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And more cooked.
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Strawberries & Mascar-Creamy Gelato — A base infused with Mascarpone Cheese then blended with house-made Strawberry Curd — created by me for @sweetmilkgelato — my vain attempts to pipe a pretty decoration on top were uttery foiled by timing –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #cheesecake #mascarpone #cheese #strawberry #cream

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This was a fun and solid meal. Some of the beef was a bit too “straight up” for me — aka not marinated — but there were a bunch of interesting extras like the noodles, pancake, and octopus stew. Quality was high. Service good. If you want the classic 80s/90s KBBQ style (ignoring AYCE which I always do as it’s pointless), this is a great place. There are newer glitzier places like Gwang Yang which have a much hipper vibe, but the actual meat isn’t much different.

Our wines were generally great even if there were a couple new worlds in there. Unfortunately one of mine was a bit corked. Sigh.

For more LA dining reviews click here.

Related posts:

  1. Kang Ho-dong Baekjeong
  2. Quick Eats – Park’s BBQ
  3. Reaching New Heights at 71Above
  4. Sauvages Roccos
  5. Molti Marino
By: agavin
Comments (0)
Posted in: Food
Tagged as: beef, BYOG, Foodie Club, Gelato, KBBQ, Korean BBQ, Ktown, Meat, Ten Raku, Wine

Soot Bull Jeep

Jan31

Restaurant: Soot Bull Jeep

Location: 3136 W 8th St, Los Angeles, CA 90005. (213) 387-3865

Date: August 15, 2021

Cuisine: KBBQ

Rating: Old school with charcoal

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Soot Bull Jeep is a classic hedonist spot.
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Pretty much the definition of old school Korea Town KBBQ, they are one of the few places that still use charcoal. I’m not even sure new places are allowed to.
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The banchan are classic but basic.
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The salad could be zestier.
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Spiced Seasoned pork.
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Cut of beef “near the liver” — a bit chewy and not super flavorful.
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On the grill.
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Garlic.
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Bul-Golgi. One of my favorites.
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On the grill.
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Tongue out of cheek.
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Shortrib.

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Pork Sparerib.
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Shortrib & Sparerib on the grill.
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Pinoli Gelato — Siberian Pinenut Gelato — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #pinoli #pinenut

Caramel Fudge Marshmallow Gelato –Base is Salted Caramel made by replacing the sugar with house-made Water Caramel. Swirled with house-made Valrhona Fudge Ganache and Marshmallow Cream — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #caramel #caramelSauce #SaltedCaramel #valrhona #fudge #marshmallow

Soot Bull Jeep is good, and great fun, although the parking situation is painful to the extreme. Food is solid, but the menu is very small (we had most of it) and not very varied. Still, they are one of the few charcoal BBQ places left!

For more LA dining reviews click here.

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Related posts:

  1. Kang Ho-dong Baekjeong
  2. Szechuan Impression Tustin
  3. China Red by Day
  4. Silk Worm Road – Guan Dong Da Yuan
  5. Không Tên – Brunch
By: agavin
Comments (0)
Posted in: Food
Tagged as: beef, BYOG, Gelato, hedonists, Korea Cuisine, Korean BBQ, Ktown, Soot Bull Jeep

Kang Ho-dong Baekjeong

Apr15

Restaurant: Kang Ho-dong Baekjeong

Location: 3465 W 6th St. Los Angeles, CA 90020, Wilshire Center, Koreatown

Date: February 27, 2020

Cuisine: Korean BBQ

Rating: Very solid KBBQ

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This dinner was several months in the planning — mostly because it got moved around once or twice.
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But in any case I always like to try new KBBQ places. This one is in busy Wilshire Center which is a cool bustling courtyard in the heart of Koreatown. There’s also a Quarters here, which people also say is good.
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The interior is the usual smoke infested den. The hoods don’t do much. Afterward one reeks of char.
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This is the first of 3 tables. We kept moving to find one which fit the ever shifting count of people.
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Banchan here are good but way too limited. They have good “condiments” but not so much in the munching department. The kimchee, however, is excellent. I’m not so into the pumpkin/squash. There are marinated daikon for the meat, which is excellent.
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Seaweed wraps.
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This salad is one of the more boring Korean salads. Sometimes I love them. All depends on the dressing.
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This spicy green onion and bean sprout salad was better.
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Kimchee pancake! This and the kimchee are their best (only?) real banchan.
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Slightly sweet and spicy dipping sauce.
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Cheesy corn and egg around the grill.
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Cold “soup.” Very odd. Basically a lemon or lime half-frozen slushy with marinated daikon and pepper! Weird, but kinda tasty.
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Kimchee stew.
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Beef brisket stew.
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Spicy pork with green onions. Slightly sweet and spicy. Great dish. Maybe one of the best of the evening.
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Thin beef (brisket).
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On the BBQ. Pretty mild. They cook everything and she loaded this all up too fast and at first had it cooked in that middle range which is bland. We had to put it back on and crisp it up.
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Short rib.
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On the grill, a bit more flavor than the brisket.
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Our friendly server.
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Steamed egg. Good with the spicy sauce.
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Skirt steak. Definitely more flavor than the other beefs.
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Marinated beef short rib. The best of the BBQ beefs.
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Pork belly and jowl.
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The jowl has an interesting chew.
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Beef tongue. Nice texture and flavor.
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Getting crazy with an innovative new flavor: Oaxacan Choco-Mole – The base is made with Valrhona 100% Cacao and intense Oaxacan Mole Negro from Guelaguetza restaurant — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #chocolate #cocao #oaxaca #mole #molenegro

This is a signature Sweet Milk flavor — Italian Lemon Cookie Meringue Pie — Limoncello Zabaione base with lemon cookie flavor mixed with Italian Lemon Creme Cookies and Sicilian Candied Lemon and topped with house-made toasted Meringue — made by me for @sweetmilkgelato) — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #lemon #LemonCookie #cookie #Sicily #Sorento #Limoncello #Meringue #LemonMeringuePie

Overall, this is a very good (non AYCE — I prefer non) KBBQ. Meat quality is excellent but they could use more variety. I think Park’s BBQ is better for sure. Service is friendly, but they don’t take any kind of reservations. The banchan quality is excellent but they need more of them. I particularly like the spicy/chewy ones like squid or fish cakes. None of that here. We maybe didn’t order the best — I was actually kinda distracted with the table moves and never looked at the menu, so maybe there are some other interesting things. Best things were the pork with green onions and the marinated short rib.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!
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Related posts:

  1. Black Goat at Mirak
  2. Back in the USA – Dha Rae Oak
  3. Shanghailander Arcadia
  4. Thai Tour – Pailin Thai
  5. Hanjip Korean BBQ
By: agavin
Comments (0)
Posted in: Food
Tagged as: beef, BYOG, Gelato, hedonists, Kang Ho-dong Baekjeong, KBBQ, Korea-town, Korean BBQ, Korean cuisine, Koreatown, pork, Wine

Quick Eats – Park’s BBQ

Feb19

Restaurant: Park’s BBQ

Location: 955 S Vermont Ave G, Los Angeles, CA 90006. (213) 380-1717

Date: December 23, 2019

Cuisine: Korean BBQ

Rating: Great charcoal KBBQ

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It’s been many years since I was at Park’s BBQ — before I started blogging in 2010 for sure — so when my friend Jerome mentioned that he wanted to try some KBBQ off we went.
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Park’s is seriously OG. It’s been around for a long time, has real charcoal grills, and very high quality meat.
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Even on a random Monday in December at 1:45pm there was a 30 minute line!

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Each table has its own dedicated hood.
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It’s hard to see down inside the grill but there are real charcoal chunks in there — none of that modern gas fired cooking!
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The menu. We went for set P2. The server said it served 4. We were just 2. I figured it’d be about the right amount of food!
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Salt and pepper vinegar.
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Hot sauce and fermented spicy bean paste (love the stuff because I love fermented Asian everything).
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Salad is of course one of the ban chan.
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Daikon radish wraps.
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Rice crepe wraps.
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A kind of kimchee.
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Spicy pickled cucumbers.
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Some kind of green.
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Marinated bean sprouts.
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Chewy fish cakes — delicious — I ate 3 bowls of them.
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Broccoli.
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Spiced potatoes or radish.
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Crunchy sweet pickled veggies. Really good.
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Taste of Parks P2.
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Mushrooms and Zucchini – in the back various beefs.
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Rib Eye Steak, and back right Pork Belly.
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Boneless Beef Short Rib (left), Beef Brisket (center), Ggot Sal (right).
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Bulgogi (with the green onion on top).
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Park’s Gal-bi – probably my favorite.
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Meat on the grill.
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Steak on the grill.
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More meat on the grill.
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Pork belly.

Overall, other than the bit of a wait, everything was great at Park’s. This isn’t a new style whacky or AYCE joint and they have a fairly traditional set of dishes and cuts but the meat is fabulous and the charcoal flavor great, so this is some really satisfying very Korean KBBQ — as it should be. Service was very great too.

For more LA dining reviews click here.

Related posts:

  1. Quick Eats – Da Jeong
  2. Quick Eats — Ippudo
  3. Quick Eats – Pho Cafe
  4. Quick Eats – Red Rock
  5. Quick Eats – Qin
By: agavin
Comments (1)
Posted in: Food
Tagged as: beef, KBBQ, Korea-town, Korean BBQ, Korean cuisine, Meat, Park's BBQ, Steak

Karaoke Night – Chosun Galbee

Dec11

Restaurant: Chosun Galbee

Location: 3330 W Olympic Blvd, Los Angeles, CA 90019. (323) 734-3330

Date: November 2, 2019

Cuisine: Korean BBQ

Rating: Solid KBBQ fun

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Instead of a wine dinner night, this dinner is a big school parent KBBQ and Karaoke night.
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We had two huge tables at K-Town classic, Chosun Galbee — above is the ladies table (guys table behind the camera).
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We drank beer and solju — together in my case as I learned from some of my Korean friends 2 weeks before.
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Salad.
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Glass noodles with beef. Slightly sweet and tasty.
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Banchan.
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Love the potato salad with the raisins.
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But my favorite is the chewy spicy squid (orange shredded carrot looking stuff).
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Kimchee and pickles.
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Seafood pancake. Delicious.
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Shrimp and veggies on the grill.
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Almost done.
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The beef comes out.
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Various condiments.
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Like this lettuce wrap with included beef and sauce.
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Chicken.
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More meats.
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Fried Rice with stuff.
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Interesting fermented tofu soup — quite nice.
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More beef.
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And even more.

This was an enjoyable dinner — of course they only ordered about half the beef rounds I would have (it was a group set menu) but it was delicious regardless. Very classic K-Town style.

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Then off to Pharaoh for some private room Karaoke.
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Walk like an Egyptian.
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But sing like a bunch of LA school parents!

For more LA dining reviews click here.

Related posts:

  1. White Glove Dining – Get Bbul
  2. 8 (Million) Ways to BBQ in LA
  3. Late Night Medicine
  4. Yunnan Night
  5. Night of the Whirling Noodles
By: agavin
Comments (0)
Posted in: Food
Tagged as: bbq, Chosun Galbee, Karaoke, KBBQ, Korea-town, Korean BBQ, Korean cuisine, Ktown

White Glove Dining – Get Bbul

Dec04

Restaurant: Get Bbul BBQ

Location: 3189 W Olympic Blvd, Los Angeles, CA 90006. (213) 380-7070

Date: October 21, 2019

Cuisine: Korean Seafood BBQ

Rating: First time and I liked it

_

On reading this, you must recognize that this is “Second Dinner.” After a special Krug Champagne dinner event — with 5 or so courses of modern cuisine — four of us just didn’t feel full enough so headed out to Korea Town to “snack.”
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Never been to this kind of Korean Seafood BBQ so I was excited to try.

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The interior — hoods as usual.
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The menu. We ordered most of it of course.

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This plate has seen some heat. Anyway, we ordered the works.
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Various condiments for wrapped up one’s BBQ. Radishes, sauce, egg (both yolk and white), carrots, peppers, cabbage etc.
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More fixings.
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Leaves and oniony stuff.
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Salad.
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Soy and garlic.
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Hot sauce. It is a Korean restaurant after all.
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Coming off our Champagne tasting we decided to go with Solju / Beer shots. Sort of like a sake bomb. You fill a glass about 3/4 with beer.
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Then drop a shot-glass of solju (Korean vodka) in to make sure it’s extra strong. Tastes great too!
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Crispy fritters with mayo. Great drinking food.
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Seafood pancake. This was a delicious one too.
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Corn “pudding” with dynamite or whatever on top and baked.
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Cold sliced pig foot salad. Yum (really was good).
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Korean fluffy egg.
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Our modest seafood plate arrives.
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The BBQ is real coals.
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Eel (left) and hagfish (right). Not sure I’ve had hagfish before. It looks like snack. Abalone was on the far right.
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They cut up the chunks as it BBQs. Hagfish had a delightful chewy texture white the eel was nice and rich.
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Dinner comes with special Korean Michael Jackson “white gloves” so that you don’t burn your hand while working the hot grill. They really helped actually.
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Clams. When they open you eat them.
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Spicy Soft Tofu Soup with Seafood. Delicious and a bit spicy.
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Spicy noodle and tofu soup. Because when it’s time for second dinner, you need a second stew too!
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Cheesy clams and scallops on the BBQ. The cheese melts into a yummy mess.
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Some kind of conch or clam back there.
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Giant oyster!
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Grilled shrimp.
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The four of us actually managed to eat most of this feast — pretty impressive after having this dinner right before!

I’d like to come back to Get Bbul a bit hungrier and get even more, but what I had was very good and quite interesting. I’ve never had this kind of grilled seafood with these exact trappings and it was quite interesting.

For more LA dining reviews click here.

Related posts:

  1. Tasty Dining – Wuhan Dry Hot Pot
  2. Big Bottle Madness at Kali Dining
  3. Quick Eats: Tofu Ya
  4. 8 (Million) Ways to BBQ in LA
  5. Eating Boston – Shaking Crab
By: agavin
Comments (1)
Posted in: Food
Tagged as: beer, Foodie Club, Get Bbul BBQ, Korea-town, Korean BBQ, Korean cuisine, Ktown, Seafood, Second Dinner, solju

Black Goat at Mirak

May06

Restaurant: Mirak

Location: 1134 S Western Ave A2, Los Angeles, CA 90006. (323) 732-7577

Date: April 11, 2019

Cuisine: Korean Goat

Rating: Solid, but small menu focused on goat

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Mirak’s is a Korea Town place specializing in Black Goat. Gotta try the exotics, right? Plus, goat is the most popular meat in the world!
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It’s that barely-labeled place with the yellow sign in the back corner of this Western Ave minimall.
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The interior is well… typical.
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This sauce was interesting. Mustard, mustard seed, chili, sesame oil. What’s not to like?
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Cooking is partially done table-side on the little burners. Truth is, I’m not sure these are even legal, but who cares.
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Every Korean place has banchan. This salad was okay.
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And the spicy daikon.
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Don’t really need the bean sprouts.
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Eggplant and kimchee are good though.
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And the cabbage in vaguely sweet water is a bit of a mystery.
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This is the main signature item — the black goat stew.
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Eventually it gets roiling and is actually quite good. Meat is very cooked, which for goat is a good thing.
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This was a kind of sizzling duck with garlic and onions dish. Excellent.
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Then pork belly.

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They do most of the cooking.
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It’s pretty good, if a bit piggy, when finished.
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Bulgolgi. This was a winner, tender, sweet, and full of flavor.
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Goat ribs. They tasted okay, if a bit gamey. The rubbery texture of the skin I could do without.
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Rice to go into kimchee fried rice.
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Seaweed and seasonings.

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Combine it all in the bottom of the goat soup.
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And fry it up to make the kimchee fried rice — which is pretty excellent.
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This one was done in a different base and so was slightly different.
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Kimchee, chewy pork, and tofu. Awesome dish actually. Lots of flavor and heat.
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Chicken and potato red pot. Pretty good too.
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Chewy spicy squid. Excellent, actually.
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As usual I BYOG (brought my own gelato):

New flavor — Limoncello Biscotti — Limoncello Zabaione base with lemon cookie flavor and Lemon Oreos — made by me for @sweetmilkgelato — Tastes just like lemon cookie! — #SweetMilkGelato #gelato #IceCream #NomNom #dessert #lemon #limoncello #Zabaione #LemonCookie #Oreo #LemonOreos

Fresh back from Hawaii I created this new flavor with things I dragged home — Big Island — Coconut dairy base, Macadamia Nuts, and Fresh Mango — made by me for @sweetmilkgelato — Island Fever! — #SweetMilkGelato #gelato #IceCream #NomNom #dessert #Hawaii #MacadamiaNuts #nuts #mango #coconut #tropical
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The gang.
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Yarom and the owner (with someone else’s banchan).

Overall, Mirak is tasty, but it’s a very small, focused menu with mostly goat. We pretty much ordered everything. The goat stew is very good. As was the bulgolgi and a couple other dishes. Ambiance is vintage k-town but they are very nice and let us bring our wine too. This is not entry level Korean, but more a place you go if you are exploring “the real Korea town.”

For more LA dining reviews click here.

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Related posts:

  1. Phoenicia – Hookah Time
  2. Goat Herding at Tar & Roses
  3. Tar & Roses got your Goat?
  4. Back in the USA – Dha Rae Oak
  5. Thai Tour – Sri Siam
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Gelato, goat, hedonists, Korea-town, Korean BBQ, Korean cuisine, LA, Mirak, Wine

8 (Million) Ways to BBQ in LA

Feb01

Restaurant: 8 BBQ

Location: 863 S Western Ave, Los Angeles, CA 90005. (213) 365-1750

Date: December 24, 2018 & March 17, 2019

Cuisine: Korean Pork BBQ

Rating: Tasty Stuff

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Christmas Eve (and day) are great excuses to go eat Asian food because — l it’s just tradition — and they’re open.


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I was sorta hankering for SGV Chinese but Yarom wanted to keep it “local” and head to KTown.

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The debate as to which place to grace with our rambunctiousness eventually settled on 8 BBQ — which was good by me because I’d never been and it was on my list.
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8 BBQ, which used to have some other name, is a KBBQ place that specializes in pork belly BBQ — specifically 8 different flavored variants!
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It was packed (we had to wait a bit) and was equipped with the usual Korean ventilation.
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The table was preset with banchan and these interesting looking perched grills — which struct me as a burn/spill waiting to happen.
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The banchan parade included spicy pickled bamboo or radish (hard to tell).
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Noodle salad.
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This awesome spiced cold tofu.
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These pickles.
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And this incredibly addictive but simple salad — Yarom and I ate two bowls of it ourselves (there was another bowl on the other side of the table and like most banchan it was “infinite refills”).
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Pineapple on the grill?
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Oh, and these marinated daikon are less for munching but for wrapping meat in.

We ordered combo A to start which included 8 flavors of pork belly, seafood soybean stew, banchan, salad, and mozzarella kimchi fried rice on 12/24/19. On 3/17/19 we ordered combo A and a beef combo.
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And they immediately start grilling up an infinite supply of kimchee and spicy bean sprouts.
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This is the seafood soybean stew, which was pretty tasty — although it’s always hard to eat those crab claws.
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I think some kimchee went in here to “spice it up.”
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A different kind of kimchee soup — no seafood.
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Here is the 8 ways of pork belly. From left to right: wine, original, black sesame, garlic, herb, curry, miso, and red pepper paste.
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They start grilling up the first 4. Look like bacon — I wonder why?
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And a bit like fish when half cooked.
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Then it gets cut up. The waiter does most of the grilling. Of this set, I probably liked sesame and garlic best. Wine was kinda weird.
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The second set starting off.
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And done. This whole set was really yummy. Loved curry, miso, and red pepper.
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Then we ordered some steak’ums — I mean Prime Beef Brisket.
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Grilling. They keep replacing the kimche etc.
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Finished beef. Nice, but not a TON of flavor.
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Prime Korean Style Boneless Rib.
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On the grill. This was meatier with a good steaky flavor.
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Marinated Galbi Bulgogi.
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On the grill. This was my favorite beef as the marinate gave it a ton of sweet/soy flavor.
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A chunk of the beef plate.
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Grilling.

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The whole rib eye.
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Grilling
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And cut. Super juicy. Delicious. We ordered 2!

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Thick cut pork belly.
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Grills up nice and juicy.
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Starting our mozzarella kimchi fried rice by throwing some of the already grilled kimchee in the pot.
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Then here is the rice, seaweed, greens.
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That goes in too.

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And the mozzarella on top.

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I snapped a picture of it all melted and while it’s hard to see the cheese it was insanely good. I always like kimchee fried rice but the mozzarella really takes it up a bunch of notches.
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I convinced people to try this Spicy Buckwheat Noodle and it was also insanely good. The slippery noodles had great texture and there was a good bit of kick and a really nice tangy/spicy vibe to the sauce.
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There was some vinegar and Korean mustard in case you wanted to have even more tang and (mustardy) spice.
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Here are the noodles all mixed up.
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Then we ordered the secret “9th pork belly” the Bulgogi style marinate.
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On the grill. This was a great pork too as it had that signature Korean sweet/soy thing going on.
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And to finish a steamed egg which was soft and pleasant.

On 12/24/19 I  wasn’t drinking this evening and there were only 5 of us be here were the wines:
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Piggy!

Overall, I was really impressed with 8 BBQ. The menu isn’t gigantic but it has just enough variety to make a really interesting meal and the food quality and taste was really good. You wouldn’t go every week because there isn’t a ton of variance here, but I’ll certainly be back as it was really delicious. Pretty “low carb” friendly too (except for the fried rice and noodles).
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Afterward we wandered out into the cool misty Christmas Eve night in sear of Boba Tea — brining us to the Kung Fu Tea House!
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Amusing snacks.
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And the usual assortment of bobas and slushies.
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A constant stream of old kung fu movies were playing on the TV!
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Weird shrimp and squid chips.
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And our quintet of teas. I got a passionfruit slush (40% sugar) with a bunch of bobas and jellies. They have a lot of jelly options here. Awesome night!

For more LA dining reviews click here.

or more crazy Hedonist dinners here!

Related posts:

  1. Back in the USA – Dha Rae Oak
  2. K-Town Report – Lee’s Noodles
  3. Hanjip Korean BBQ
  4. Korean Closer
  5. Quick Eats – Da Jeong
By: agavin
Comments (0)
Posted in: Food
Tagged as: 8 BBQ, bbq, boba, Christmas Eve, hedonists, Korean BBQ, Korean cuisine, Korean food, Ktown, Pork Belly, spicy, Tea

Back in the USA – Dha Rae Oak

Oct17

Restaurant: Dha Rae Oak

Location: 1108 S Western Ave, Los Angeles, CA 90006. (323) 733-2474

Date: July 20, 2018

Cuisine: Korean BBQ / Duck

Rating: The pastrami duck was awesome, others so-so

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Los Angeles’ Korea Town is a gold mine of interesting Korean restaurants.
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And I’ve wanted to try Dha Rae Oak and its famed “stuffed duck” for years. And so even though I returned from China only 20 hours ago I head out to meet the guys.1A0A5974
A very unassuming frontage on Western.
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The inside is a bit nicer, with the BBQ grills and hoods all over.
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Banchan!
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Kimchee.
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Pickled onion.
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Omelet.
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Pickled mustard green or something.
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Yarom’s hedonist meetup page actually drew in someone new and young and female. She’s unlikely to want to hang out with us old fat guys again despite our scintillating conversation!

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Salad. Very zesty dressing and nice texture. Sadly, this might have been my second favorite dish.

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Dips for the meat. Spicy oil and mustard.
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Plate o’ meat ready for grilling. Most of this is beef. Most of this was very dry, seemed over cooked and bland on the grill. Nowhere near as good as the usually heavily marinated KBBQ.
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Pork belly or bacon. This was one of the better regular grilled meats.
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Frozen sliced duck. Decent, but a touch dry.
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Grilling.
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Grilled.
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Big sheets of short rib. This was pretty decent too.
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Purple bean rice.
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Skewers (from some other table).
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Pastrami duck. This was by a factor of 3X the dish of the night. Smoked pastrami/corn beef like duck.
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That is then lightly grilled to sizzle up the fat. Really excellent and takes the cold smoked duck (which is also good) up to 11.
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Famous clay pot stuffed duck. The inside is stuffed with all sorts of Korean grains and seasonings. But it isn’t that strong and the meat itself was a touch dry. It was nice, but nothing amazing.
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Pickled vegetable noodle soup.
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This was okay too, with a little bit of heat, but I’ve had much better noodle soups.

Overall, I was kinda disappointed in Dha Rae Oak. I had thought the stuffed duck would be amazing. Instead it was the smoked duck that was the real winner. And that would have been totally fine if the bulk of the other dishes had been tasty, but a lot of the meats were under-seasoned.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

Wines for the evening:
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Related posts:

  1. Korean Kwicky
  2. Gwang Yang – Beeftastic
  3. Birthday Party, Hedonist Style
  4. Quick Eats – Da Jeong
By: agavin
Comments (0)
Posted in: Food
Tagged as: Dha Rae Oak, duck, hedonists, KBBQ, Korea-town, Korean BBQ, Korean cuisine, stuffed duck, Wine

Hanjip Korean BBQ

Sep07

Restaurant: Hanjip

Location: 3829 Main St, Culver City, CA 90232. (323) 720-8804

Date: August 31 & September 15 & 19, 2016

Cuisine: Korean BBQ

Rating: Fabulous value at lunch, good food

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Culver City doesn’t have too many great ethnic joints, and we are a bit “far” from KTown here, but there is Hanjip, an upscale  KBBQ joint.

The cow says it all.

Hard looking seats and no grills at the otherwise nice outside patio.

Crazy black and white interior.

The menu.

The tables have gas grills.

And like all good Korean joints there are the banchan. Like this cabbage salad.

Chewy squid with black sesame were awesome. I ate two entire bowls (not kidding).

Pickled onions.

Kimchee of course.

And cauliflower.
 Plus, the all important potato salad (which I liked a lot).

Macaroni salad.

Onion.

Kimchee fried riche with soft egg. Pretty awesome stuff.

Egg custard with uni and ikura.

Seafood pancake. Nice example of this type with lots of seafood inside.

And a Dolsot Bibimbap bowl which comes with the lunch special. This was my favorite. Nice soft egg and all those goodies. I tend to love this dish.

This was the beef brisket lunch special.

Cooking the brisket.

And cooked. Tasty enough, but not as yummy as with the rice.

Spicy miso for whatever you like.
And chilies.

In September Hanjip started an all you can eat lunch program that has an interesting format. There are 3 tiers ($18, $25, $30ish) with each tier having increasing meat types. They are all good deals, but the best meats are at the higher levels.

Tongue!

Spicy chicken. Not the most exciting.

Garlic chicken.

More brisket.

Cheese fondue. This is an optional item included in the AYCE. It’s pretty awesome to dip the meat in the gooey cheese!

Marinated pork shoulder. By far the best of the 1st tier meats. Tons of flavor.

Pork belly. Also a good one from the basic set. Like bacon!

Garlic pork belly. Even better! (2nd tier)

Garlic beef (2nd tier). Also really flavorful.

Short rib (2nd tier). Awesome and steaky.

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Bulgolgi (3rd tier). Really tasty.
Spicy squid (2nd tier). Doesn’t cook as well as the meats.

Veggies (1st tier). Are what they are. Pretty good with the fondue.

I’ll have to come back to Hanjip for dinner (with some wine) and try a wider selection. But what I has was very good. And wow do you get a lot of food for $15-18! A great option for Culver City dwellers.

For more LA dining reviews click here.

Related posts:

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  4. Fogo de Chao – Beef!
  5. Sambar – Briefly Modern Indian
By: agavin
Comments (0)
Posted in: Food
Tagged as: beef, Culver City, Hanjip, KBBQ, Korean BBQ

Gwang Yang – Beeftastic

Feb04

Restaurant: Gwang Yang Korean BBQ

Location: 3435 Wilshire Blvd. Ste 123. Los Angeles, CA 90010. (213) 385-5600

Date: February 2, 2015

Cuisine: Korean BBQ

Rating: Very good high end KBBQ, if a little pricy

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The K-town Korean BBQ places have been growing increasingly high end of late. I recently tried out Madang 621 and now my Hedonist gang has descended on the new Gwang Yang.


Located in one of these high-rise plazas across the street from the every popular Boiling Crab. The sign claims someone thinks it’s the best restaurant in Seoul.


The interior is sleek, with a whole lot of glass caged private rooms. We took two! Sort of. The Hedonists had one an loosely associated non-wine foodie group had another.




The menu.


NV Veuve Clicquot Ponsardin Champagne Brut. IWC 90. Light gold. Musky orchard fruits and dried fig on the mineral-accented nose. Fleshy and broad on the palate, offering smoky pear and nectarine flavors and a hint of honey. Finishes on a gently spicy note, with very good cling and a touch of bitter lemon pith.

No Korean place could look at itself in the mirror without banchan, the little (often) pickled sides placed on the table and infinity refilled. Gwang Yang has only four, all classic.

Kimchi. The most classic of the classics.


Potato salad. Sweet. Actually pretty good.


2000 Weingut Max Ferd. Richter Mülheimer Sonnenlay Riesling Kabinett. 89 points. A nice mix of acidity and sweetness.


Korean glass noodles. Vaguely sweet, I like these.


Seasoned Korean Spinach.

From my cellar: 2003 Weingut Graben-Gritsch Grüner Veltliner Smaragd Schön. 89 points. Nose of lychee pineapple lemon, creamy lemon and peach on the palate. Bright acidity medium finish with a bit of an herby quality.

agavin: Korean food can be a hard wine match and I wanted some white to start. This mildly aged Gruner hit the spot. It’s complex and almost herby/spicy fruit allows it to handle the pervasive Korean red chili.


Korean salad.


2011 Kistler Pinot Noir Sonoma Coast. 92 points. The wine has a beautiful garnet color, light in the glass with almost no legs. The nose was light with hints of fruit and minerals. A light fruity taste that is tart and not sweet and a smooth texture. The finish is long and the wine really improved with air and I probably opened this years to soon. A very nice Pinot.

agavin: there was a tiny touch of “funny” to our bottle, may have blown off later.


A spicy bean and seaweed salad. Quite nice.


2012 Seven of Hearts Pinot Noir Curmudgeon Cuvée Armstrong Vineyard. IWC 92. Dark red. Delicate, focused aromas of red berries, potpourri and Asian spices, with a bright mineral nuance adding lift. Fresh and lively on the palate, offering tangy raspberry and strawberry flavors that show very good energy, lift and cut. A fresh, elegant, weightless pinot that finishes with very good energy and drive and silky tannins. This racy, balanced wine puts on weight with air but maintains a sense of elegance and restraint.


Gwang Yang Bulgogi. Gangnam Style. Do your best horse trot dance. This is the famous marinated beef without bones.


It’s just grilled up straight in a big pile.


Some accompaniments. Garlic, pepper, and a fermented miso bean paste that I really loved — not too different than natto.


2008 Rhys Alesia Pinot Noir Sonoma Coast. IWC 91. Vivid red. Strawberry, raspberry and spicecake on the nose, with a sexy sandalwood quality. In a distinctly vibrant style, with the sexy spice and red berry qualities following through in the mouth. Sappy and fine-grained wine, finishing on a suave note of candied flowers. This will be the last vintage for this wine.


American Kobe Yukhwoe. Korean style beef tartar. Green stuff. With both heat and a bit of sweetness and an intense texture invoking the slimy with a bit of crunch. Really wonderful.


2012 Morin Pere et fils Pinot Noir Vin de Pays d’Oc. 85 points. Light fruity pinot young and bright. Don’t expect a Burgundy. Perfect with light meals and cheese.


Yook Jeon. Beef pancake. With green onion salad.


1980 Château Trotanoy. 92 points. Starts off a bit strange and quite unpleasant with a big cheesy whiff and some strong volatility on the nose. A big shake in the decanter and it improves immeasurably. There are notes of black olive, leather and there’s a pleasant floral perfume. In the mouth it is lightly creamy and there is cassis fruit sweetness. Tannins are chewy on the finish and it is fresh and vibrant.

agavin: ours was a little stirred up and cloudy, but was surprisingly decent for such a shitty old vintage.


Gwang Yang Bulgogi. LA Style. More marinated and sweeter than the Gangnam style. We all liked this better. You eat it cooked on the grill.


2000 Monbousquet. Parker 93. Although still youthful, I do not think the 2000 Monbousquet will develop much more complexity. It is a seductive, rich, generously endowed effort revealing plenty of spice box, herb, black currant, kirsch, espresso, and toasty oak characteristics in a decidedly modern, but opulent, fleshy style. Enjoy this endearing, long, velvety-textured St.-Emilion over the next decade.

agavin: great wine, although more like a big Cal Cab than a Bord, and very young. Tons of round fruit though.


Prime YangNyeom-Galbi. Marinated Prime Beef Short Ribs.


Grilled up as usual. When cooked, these were tender, fatty, free of bone, and absolutely scrumptious. Clearly my favorite. Others were split between liking these and the LA Style Bulgogi best.


1989 Couly-Dutheil Chinon La Baronnie Madeleine. 91 points. Fresh, but dry and dusty in that Cab Franc way.


Dolsot Bibimbap. Hot stone Bibimbap. Vegetables and egg over rice in a hot stone pot.


You dump in some hot sauce and mix it all up. Great stuff.


From my cellar: 1996 Paul Jaboulet Aine Hermitage la Chapelle. Parker 92. The 1996 Hermitage La Chapelle is immensely impressive. The acidity is high. The color is black/purple, and the wine is extremely concentrated, but unevolved and impossible to penetrate. It could turn out like the 1983 and never develop as well as its early promise suggests. Nevertheless, it is a massive effort with extraordinary concentration, but the high acidity requires a minimum of 10 years of cellaring.

agavin: Most of us thought this the WOTN. Just a really nice solid mature (but not old) Syrah. Tons of ripe fruit.


Pa Jeon. Assorted seafood and veggie pancake. Like Korean okonomiyaki.


2009 Chapoutier Hermitage la Sizeranne. Parker 90-94. For starters, there are 1,627 cases of the 2009 Ermitage Monier de la Sizeranne. Lots of peppery, meaty notes are found in this dense purple-colored 2009 along with sweet tannin, a full-bodied, layered mouthfeel and outstanding purity. Three to five years of cellaring will be beneficial, and the wine should keep for two decades.

agavin: a baby. Clearly a great Syrah, but a total baby.


An extra order of LA style (so you can seek it cooked).


Red rice. Red beans and rice.


2012 Charles Krug Winery (Peter Mondavi Family) Cabernet Sauvignon. 89 points. Nose: Medium expressiveness, kirsch, black berry, and cassis. Palate: Full bodied, sweet dark fruit attack, decent balance, starts strong up front and dissipates quickly from the mid-palate thru the back-end. Clean and smooth from front to back just lacks mid-palate density. Finish: Medium length dominated by subtle, but tasty, dark fruit and spice. For a Napa Cabernet you pretty much get what you pay for here.


Buljip Saeng Samgyepsal. Samgyepsal-sliced Kuro Pork Belly.


It’s grilled up with onions and kimchi.


Reducing.


And reducing.


Finally the fatty bits can be eaten inside these big lettuce pieces.


2006 Carlisle Zinfandel Pietro’s Ranch. IWC 92. Deep ruby. Explosive blackberry and candied raspberry aromas are complicated by rose, violet and lavender. Juicy and fresh, with vibrant dark berry flavors, silky texture and a big jolt of baking spices on the back end. Impressively fresh, pure and sappy zinfandel with outstanding finishing lift and thrust.


Eundaeku Jeongsik. Grilled black cod with spices and potatoes. Really good stuff. The cod was super flavorful and tender.


A kind of sweet roasted cold tea. Kinda yummy actually.


Here is about a third of our private room.

Overall, Gwang Yang did serve up some of the best K-BBQ I’ve had — and we had a LOT of food. It wasn’t cheap though, as the Korean places down the food chain are often very reasonable. Although it should be noted that while our table was $110 a head all in, the non-wine group in the next room over hit only $50-60. Of course they didn’t waddle out like we did.


And, lacking dessert, we waddled across the street to this interesting dessert stand.



The options basically involve a small set of ingredients, mostly the “True Milk Ice Cream.” As far as I can tell, it’s not cream at all, but ice milk, ice cream’s less creamy cousin.


And a lot of fresh honeycomb.


Honeymee. True milk ice cream and fresh honeycomb.


Dear. True milk ice cream, Ghiradelli chocolate sauce, and sprinkles of French sea salt.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

Related posts:

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  2. Madang 621- Beef++
  3. Where in the world is Yanbian?
  4. Better than Tangiers
  5. Lucky Ducky
By: agavin
Comments (1)
Posted in: Food
Tagged as: beef, Gwang Yang, hedonists, Honeymee, Korean BBQ, Korean cuisine, pork, Wine

Madang 621- Beef++

Jan16

Restaurant: Madang 621

Location: 621 Western Avenue, Los Angeles, CA 90005. (213) 384-2244

Date: January 9, 2015

Cuisine: Korean BBQ

Rating: Beefy fun

_

I haven’t actually been out to dedicated Korean BBQ in Korea town for quite a long time, at least not in the five years I’ve been photoing my food. So when it popped up as a dinner suggestion I consulted the recommendations of my ultra foodie (and Korean) friend Liz Lee.


Which brought us to Madang 621, located in the heart of K-Town. This elaborate mall (and the restaurant) has an elegant and extensive buildout.


Check out the spacious interior. This is no hole in the wall.


But stylish with a modern Asian aesthetic.




The menu is equally elegant and elaborate.


From my cellar: 2003 Weingut Graben-Gritsch Grüner Veltliner Smaragd Schön. 89 points. Nose of lychee pineapple lemon, creamy lemon and peach on the palate. Bright acidity medium finish with a bit of an herby quality.

agavin: Korean food can be a hard wine match and I wanted some white to start. This mildly aged Gruner hit the spot. It’s complex and almost herby/spicy fruit allows it to handle the pervasive Korean red chili.

PA JUN

파전[PA JUN] Pancake w/scallion choice of vegetarian, Seafood or kimchi. This one is vegetable. Like a thick “meatier” version of a traditional Chinese scallion pancake. Served with a soy based dipping sauce.


No Korean place could look at itself in the mirror without banchan, the little (often) pickled sides placed on the table and infinity refilled.

Kimchi. The classic.


Dried spicy crispy shrimp. One of my two favorites. This was quite chewy and crispy, with a little heat and a dried shrimp vibe that isn’t for lightweights.


Seasoned Korean Spinach.


Potato salad. Sweet with raisons and some other bits. Actually pretty good.


Spicy vegetable. A kind of kimchi I guess, probably daikon? I liked this better than the regular one because of its chewy/crunchy texture.


Broccoli.


Mung Bean Sprouts.


Spicy squid. This was one of my favorites. It was like chewy spicy squid spaghetti.


2007 Xavier Châteauneuf-du-Pape Cuvée Anonyme. Parker 96. Except for Henri Bonneau’s 2007 Reserve des Celestins (which is still in barrel), the last 2007 Chateauneuf du Pape to be released will be Xavier Vignon’s Anonyme. This sensational wine spent three years in a combination of demi-muids and small oak. It boasts an inky/purple color along with a sweet nose of underbrush, garrigue, licorice, blackberries and black currants. Full, thick, unctuously textured and even flamboyant, this stunning 2007 should drink well for another 15-20 years.

agavin: very young and still in that grapey stage, there are no flaws I could detect in this wine. Very smooth with a lovely finish. A little too much oak still, but really a fabulous CNDP.

 


We ordered this big array of meats and seafood for three people. Actually we had four, but it worked out fine. All of this stuff is cooked up on the BBQ at your table.


There are two types of sauce. The same two are pictured here, but they are of a similar color and both fairly mild and oily. I would have preferred a bit of the sweet soy stuff they have at Yakaniku places.

KOBE KOT DESUNG SIM

고베 꽃등심[KOBE KOT DESUNG SIM] Sliced fresh kobe beef rib eye.

A very rich (aka fatty) cut of wagyu rib eye. Cooked down to fun little morsels of beef and fat.

MADANG GAL BI

마당갈비 [MADANG GAL BI] Marinated prime beef short rib with bone.

I probably like the Gal Bi slightly better, and that is often one of my favorit KBBQ cuts. It’s meatier I guess. Certainly well marbled.

The scallops were also awesome, particularly when lightly seared.


Korean salad. I always find the Korean dressing a little oily.

GYE RAN JJIM

계란찜[GYE RAN JJIM] Steamed soft egg tofu

With fish roe and scallions. I usually love steamed egg dishes and this was no exception with a nice light fluffy texture.

DUK MANDU GOOK

떡만두국[DUK MANDU GOOK] Beef dumplings and sliced rice cake in a hearty beef broth with egg & scallion.


One of those nice mild soups. The broth was very tasty and the stuff too, particularly the dumplings.


Overall, Madang served up a really nice meal and it was a fun experience. It’s a lovely setting. The food was of very high quality with first class meats and ingredients. The service was very friendly but a bit “sluggish,” particularly in the end where it must have been 45-60 minutes to get the check. I liked all the sides and extras also. My one comment is that I like the Yakaniku dipping sauce (ala Manpuku or Totoraku) better. It’s just less oily with more flavor.


Next door at Boba-time we grabbed some “dessert” with the Asian teenagers.

Cookies and Cream with boba. Tasted like melted cookies and cream ice cream!

For more LA dining reviews click here.

Related posts:

  1. Totoraku – Secret Beef!
  2. Manpuku – Not so Secret Beef
  3. Totoraku – Hedonists Beef Up
  4. No Beef with Mastro’s
  5. Quick Eats: Tofu Ya
By: agavin
Comments (1)
Posted in: Food
Tagged as: beef, Korean, Korean BBQ, Korean cuisine, Madang

Tofu with a Seoul

Nov04

Restaurant: Seoul Tofu

Location: 2101 Sawtelle Blvd. Los Angeles, CA 90025. 310.444.9988

Date: October 21, 2013

Cuisine: Korean

Rating: Solid

_

Seoul Tofu seems a relatively new offering on my favorite Westside Asian lunch street, Sawtelle. It features a newer, more attractive build out that some of the old mainstays.

It seems a formula that Korean restaurants offering the spicy tofu soup also serve up a variety of Korean BBQ dishes as well. Not the kind one cooks oneself, as Seoul Tofu doesn’t offer the table-side burners, but the sort served up on hot metal skillets.


Koreans always start off with a variety of little side dishes. My favorite here is the fried tofu or fish cake in the bottom left. It has a nice chewy texture and a pleasant smokey flavor.


The menu.


Soon Tofu with beef dumplings. This is why I come to these places, for the lovely silken tofu in an intensely hot (temperature wise) bubbling spicy broth. The tofu and the soup were both delicious, but the dumplings lacked a bit in flavor.


A nice presentation of white rice (hot!).


Bulgogi. Grilled thin slices of tender beef marinated in special sauce. This was tasty enough, but the onions were too raw and the meat perhaps a little fatty.

Seoul Tofu follows the exact same formula as the nearby (1 block) Tofu-Ya, and the decor is nicer and more up to date, but the older restaurant is a dollar or two cheaper — and more importantly, tastes a little bit better. Ain’t competition a good thing?

For more LA dining reviews click here.

Related posts:

  1. Quick Eats: Tofu Ya
  2. Seoul Sausage Kingdom
  3. Moko
  4. Manpuku – Not so Secret Beef
By: agavin
Comments (0)
Posted in: Food
Tagged as: Korean BBQ, Korean cuisine, Restaurants and Bars, Seoul, Seoul Tofu, Soon Tofu, South Korea, Soy sauce, Tofu

Totoraku – Secret Beef!

Apr09

Restaurant: Totoraku [1, 2, 3]

Location: 10610 W Pico Blvd, Los Angeles, CA 90064.

Date: April 7, 2011

Cuisine: Japanese Yakiniku

Rating: Best beef in town!

Six or seven years ago my friend and then-boss Shuhei Yoshida took me for the first time to the “secret beef” place. He warned me. It’s hard to find, is unlabeled, there are no walk-ins, and the door is often locked. I’ve been back at least 6-8 times since and am now friendly with chef/owner Kaz Oyama. This place is invitation only. Some one in the party needs to know Oyama-san (that would be me this time). It serves a very refined version of Japanese Yakiniku, which is Beef BBQ originally from Korea but filtered through Japanese sensibility.

This particular meal is the March Foodie Club meeting. And yeah, we’re late by a week (for March). We took eight people.

The outside is basically a shell. The “Teriyaki House” has nothing to do with the food within, and the phone number is incorrect.

The “decor,” is almost amusingly spartan (ugly actually). Nor is this a big place.

One of my favorite things about Totoraku is that the wine is all BYOB, hence no corkage, and the food (being mostly beef) goes so spectacularly with big red wines. You can see some of the bottles left over from previous guests, many of which are of the very highest level. We’re talking 1945 Petrus, La Tache, or Hommage du Jacques Perrin.

The wine prepped in my cellar and ready to go.

This unusual Spanish white earn 92 from Parker, “The 2007 Gorvia Blanco was sourced from a single 3 acre vineyard planted exclusively to the indigenous variety Dona Blanca (used in the past mostly for grappa production or as a table grape). Medium straw-colored, it reveals aromas of apple, pear, slate/mineral, citrus, and acacia. Crisp, concentrated, and intense (in the style of top-level unoaked Chablis), in the mouth it is vibrant, complex, and impeccably balanced. It should provide both intellectual and sensual pleasure for another 5-6 years.”

There are three dipping sauces. Left to right, a sweet teriyaki-style sauce, lemon juice, and light soy sauce.

The impressive looking appetizer spread. This is for four people. Everyone gets a bite sized bit of each.

Pear with prosciutto. Very sweet and soft, with a hint of salty.

Black sesame tofu. Highly unusual and delicious. Nutty, gooey and chewy.

Akimo (monk fish liver). Some of the best I’ve had, very soft and not very fishy.

Vegetable jelly. Interesting texture, tasted like… vegetables.

Sockeye salmon wrapped in jicama, with avocado and a kind of soba.

Fresh steamed abalone on zenmai Japanese royal fern), a sansai, or mountain vegetable. Delicious. Very tender abalone, and the vegetables nicely pickled and earthy.

Kohlrabi in a kind of potato salad like prep. Excellent crunchy texture and a nutty flavor.

Hard boiled qual egg stuffed with code row and crab. Tasted like a deviled egg!

Shrimp on endive with caviar. The endive lent a nice crunch and slightly bitter tang.

I always like to start the reds with Burgs. Parker gives this 92, “Bachelet’s 2005 Gevrey-Chambertin Vieilles Vignes – from 60- to 70-year-old vines both below the route nationale and north of Gevrey in Brochon – offers lovely black fruit aromas with hints of anise and mint. A truly palate-staining intensity of vividly-fresh, tart but ripe black cherry and blackberry is underlain by firm, fine tannins (not precluding an emerging silkiness of texture) and augmented by bitter-herbal and stony notes. Although palpably dense and abundantly tannic, this outstanding village wine still comes off as juicy, sleek, invigorating and refined. Put it away for at least 5-7 years.”

Beef carpaccio with special salt, flowers, and some onion family derivative. Very yummy. This is eaten raw.

Two kinds of beef sashimi, eaten nearly raw. On the left beef tataki (rib eye) and on the right (in the cup) beef throat sashimi. Also on the plate is a bit of Korean style hot sauce (the red stuff), some intensely strong garlic (yum) and micro julienned ginger.

The throat was very chewy, more about texture. The rib eye soft and more flavorful. All went well with the garlic and ginger — I particularly liked the garlic.

Homemade smoked beef tongue. Tasted just like a good pastrami.

A raw beef dish. Marinated raw beef is seen here with ginger, raw egg, cucumber, daikon, pine nuts, and something orange. Apparently, this is a Korean dish called Yukhoe. Actually, I’ve had it at Korean places, but in any case it’s delicious.

The elements are mixed together and then eaten. It’s hard to describe why it’s so good, but it is, with a very complex flavor and texture interplay.

I went to this vineyard in 2009 and convinced the owner to sell me a case of this spectacular old vine, but little known (and little made) wine before it was even released. He had to put the labels on hismelf. Parker 96. “The top effort, the 2007 Cotes du Rhone-Villages Rasteau Fleur de Confiance, is awesome. An inky/blue/black color is followed by a stunning bouquet of scorched earth, incense, blackberry jam, coffee, and spice. This full-bodied, massive, stacked and packed Rasteau is destined for two decades of life. Its sweet tannin and textured mouthfeel are compelling. Give it 2-4 years of cellaring and consume it over the following 20 years.”

Chef/Owner Kaz Oyama, fleeing from the “paparazzi” with a glass of the Rasteau.

The raw is finished, and so out come these humble little BBQs.

Beef tongue with salt.

So many moo-less cows.

BBQ to perfect, and add a bit of scallions, then dip in lemon juice and enjoy. This is about the most tender tongue I’ve had (and I’ve had plenty). It’s still a dense slightly rubbery texture, but delicious.

Filet Mignon with bell peppers, onions, and sisho pepper.

These are all grilled up. You can eat the beef however you like, I prefer rare to medium rare. The peppers even had a bit of heat, but not so much, but a delicious flavor.

The “salad.” Cucumbers, carrots, daikon.

They are served with this spicy sweet miso dip. The vegetables do help to move along the fat and protein heavy meat.

Momotaro tomatoes with a vinaigrette. These are supposedly incredibly good tomatoes, as a hater, I didn’t try them. I think Oyama-san gets them from some special place in Orange Country.

Parker gives this blockbuster 96 points. “The 2008 Flor de Pingus had been in bottle for 2 weeks when I tasted it. It offers up an enticing nose of smoke, Asian spices, incense, espresso, black cherry, and blackberry. On the palate it displays outstanding volume, intensity, and balance. Rich, dense, and succulent, it has enough structure to evolve for 4-5 years and will offer prime drinking from 2015 to 2028.”

I had asked special if we could get a bit of seafood thrown in just to “break up” the meat. These are nice jumbo shrimp.

Shrimp on the barbi!

Outside rib eye with special salt and garlic.

Cooked here with the scallions.

To medium rare. Then eaten with the sweet sauce. Personally I like this better than the filet as it’s fattier and has more flavor. It’s slightly less uniform in texture.

Chilean sea bass with a bit of dressing and peppers. Tasty, but not as fantastic as the beef.

Sashimi grade salmon with pepper and lemon. Simple, but the fish was so good it was delicious.

Inside rib eye.

It’s hard to compare the inside and the outside. I think the outside might have been very slightly better.

“Special” beef. I think it was a form of sirloin. It was certainly good, very salted.

A little early for this massive Parker 98. “The 2007 Espectacle is 100% Garnacha sourced from 120-year-old vines located at La Figuera on the northern edge of the Montsant DO. The vineyard is managed by Rene Barbier’s Clos Mogador team and is aged in one 4000-liter vat at Celler Laurona. The 2007 Espectacle reveals a sexy bouquet of mineral, Asian spices, incense, truffle, and black cherry compote. This leads to a full-bodied, plush, succulent, impeccably balanced wine which admirably combines elegance and power. It will evolve effortlessly for several more years and have a drinking window extending 2013 to 2022 if not longer. It is Montsant’s benchmark wine and a world-class expression of old-vine Garnacha.”

Short rib. Close to the Korean galbi. This is way more tender than what you’d get a typical Korean BBQ house and was my favorite of all the cooked meats. It’s also probably the richest — go figure!

Raw.

Less raw. Goes in the sweet sauce — yum!

Skirt steak.

This is a tasty but sometimes tough cut. Not here, soft as butter.

A bit of a “bonus round” with left to right, short rib, filet, outside rib eye.

Were cooking now!

The lynch is always one of my favorites. Parker gives the 2000 96 points. “Beautiful creme de cassis, and cedar in a surprisingly full-bodied and evolved style that could be drunk now. I originally predicted 2008-2025 for the window of full maturity, and that looks accurate, as this wine, which exhibits a little amber and loads of glycerin, is probably the biggest, richest Lynch Bages produced after the 1995 and before the 2005. Succulent, with lots of juicy black fruit and silky tannin, this is a beauty that can be drunk now or cellared for another 15-20 years.”

The final savory course is a rice and egg drop soup. You could get it spicy or mild (this is spicy). Apparently in Korea this is called Gukbap. It helped wash down the beef.

There are some special ice creams and sorbets.

On the left White Chocolate, bottom Espresso, right Lychee, top Blueberry, back pistachio. I liked the ice creams better than the sorbets (which isn’t usually the case). The sorbets were a bit mild, although certainly very nice. The White Chocolate was my favorite, followed maybe by the Pistachio.

I had brought 12 wines (for 8 people) but we only made it through 6. I was a bit disappointed because I never got to my biggest gun, a 1970 Palmer, because I opened 6 bottles at the beginning to breathe. But still, the “little” guns were pretty great. Big reds always go extraordinarily well with this very beefy meal.

And this place IS all about the beef, which is arguably some of the best I’ve ever had. Certainly the best yakiniku/Korean BBQ I’ve ever had. There is a perfect tenderness to every cut that’s fairly transcendant. I’m not even that much of a steak fan — but I’d take this stuff any time over even a spectacular cut from Mastros or Cut. The food here does not vary much from visit to visit. There is no menu. The quality however is utterly consistant. So while it isn’t an everyday sort of dining experience, perhaps once every 6-9 months, I love to return for my fix.

For other Foodie Club meals, click here.

Fellow Foodie Club Chair – EP

Related posts:

  1. Bistro LQ – 27 Courses of Trufflumpagus
  2. Quick Eats: Tofu Ya
  3. Son of Saam – Actually more Bazaar
  4. Red Medicine is the Cure
  5. Ultimate Pizza – New Years
By: agavin
Comments (4)
Posted in: Food
Tagged as: Barbecue, bbq, beef, Brochon, Carnivore, Chateauneuf du Pape, Cinsaut, Côtes du Rhône AOC, Dessert, Foodie Club, Gevrey-Chambertin, Grill, Japanese cuisine, Japanese Yakiniku, Korea, Korean BBQ, Los Angeles, Old vine, side dishes, Teriyaki, Totoraku, Wine, Wine tasting descriptors

Quick Eats: Tofu Ya

Jan10

Restaurant: Tofu Ya

Location: 2021 Sawtelle Blvd. Los Angeles, Ca 90025. 310-473-2627.

Date: Jan 06, 2011

Cuisine: Korean BBQ & Tofu Soup

 

Some friends of mine wanted Korean for lunch so I found this Westside place on Zagat (it was the best rated west of the 405 at 23 for food). Boy, is this place a great value! And good to boot. I’m not nearly as experienced a Korean eater as I am at Japanese, but this was certainly very tasty.

The tiny little Sawtelle shop front. Random Thursday afternoon at 12:30 and there was a 20 minute wait. An excellent sign.

The simple menu. Besides the ubiquitous BBQ meats this place seems to specialize in “soft tofu.” I didn’t know it exactly by this name, but this is my favorite kind of tofu. I’ve often gotten this in Japan. Served differently, but the same tofu. We’ll see some of it in a bit.

Not a big joint. Smells like BBQ meat. Yum!

The usual spread of small Korean dishes. Kimchi, sprouts, noodles, spicy marinated cucumbers, marinated tofu, eggs, etc.

The spicy tofu soup. I should have gotten a picture after the bubbles settled down. The soup is filled with lots of “soft tofu,” beef, and various seafood. I ordered it medium spicy and it wasn’t very hot by my standards, pleasant though. The soft tofu is that kind of medium-firm off-white tofu that has a luscious smooth texture.

It comes out sizzling. Click on this picture above to see a video of it going nuts.

Steamed rice.

Bibimbap. I’ve always liked this dish. Various veggies and meats. You jump the above steamed rice in.

Then add korean red sauce and stir.

Looks like this. Tastes good.

Galbi. Beef ribs, marinated to perfection and BBQed.

Bulgogi. More or less the same thing, but with no bones, and onions. After awhile the onions caramelized. Beef and cooked onions always goes well together. Full as I was, I could have eaten two plates of this stuff.

Teriyaki Chicken.

The tiny prep area.

Related posts:

  1. Quick Eats: Chan Dara
  2. Quick Eats: Taverna Tony
  3. Quick Eats: Mon Ami Gabi
  4. Quick Eats: Osteria Latini 2
  5. Quick Eats: Pizzeria Mozza
By: agavin
Comments (2)
Posted in: Food
Tagged as: Asian cuisine, Barbecue, bbq, Bibimbap, Food, Galbi, Japanese cuisine, Korean, Korean BBQ, Los Angeles, Restaurants and Bars, reviews, side dishes, soup, Tofu, vegetarian, Westside
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