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Archive for Ktown

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

Intercrew with the Crew

Feb16

Restaurant: Intercrew

Location: 3330 Wilshire Blvd, Los Angeles, CA 90010. (213) 878-1201

Date: August 19, 2021

Cuisine: Club Food

Rating: Style over substance

_

Erick used to go to the “original” Intercrew back in the 80s when he was in high school, so when it recently rebooted in a new night club format we went out to try it.
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It’s located right on Wilshire in the heart of KTown. It used to be some kind of underage club. Or at least a club that didn’t card.
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Now it’s a snazzy new ktown super club. There was live music, but it’s essentially a restaurant.
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The menu.
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From my cellar: 2006 Philipponnat Champagne Brut Clos des Goisses. VM 96. The 2006 Clos des Goisses is stellar, but it is also going to need quite a bit of time to come into its own. Powerful and ample in the best of the Goisses style, the 2006 hits the palate with serious intensity. Orchard fruits, lemon oil, white flowers and almonds are some of the many notes that open up in the glass, but, as is often the case with young Goisses, it is the wine’s gravitas that is front and center. Even with all of its overtness, though, the 2006 retains striking, crystalline purity. I imagine the 2006 will reward Champagne lovers with many decades of truly exceptional drinking. The only thing the 2006 needs is time. The question is: How much? (Drink between 2020-2046)
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2012 Domaine Ramonet Puligny-Montrachet Les Enseignères. BH 89. A perfumed and softly spicy nose of white peach, acacia blossom and pear aromas is trimmed in a deft touch of oak. There is a bit more concentration and certainly more depth compared to the villages Puligny and I very much like the mouth feel of the medium-bodied flavors that display good balance and fine persistence. A quality effort that is worth your attention; moreover it will be approachable young yet should age well too. (Drink starting 2018)
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1999 Domaine Michel Gaunoux Pommard 1er Cru Les Grands Épenots. BH 95. This really hasn’t changed much since my last review in 2011, which was: A perfumed, complex and mostly still primary nose offers up earthy red berry fruit, underbrush and a touch of animale that can also be found on the generous and quite fleshy flavors that possess excellent volume as well as buckets of dry extract that almost render the firm and ripe tannins invisible on the massively long finish. Wow, this is a stunner of a wine with still plenty of upside potential remaining. (Drink starting 2019)
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Burrata Toast. Honey truffle gastrique, burrata, brioche. A bit sweeter than I might have liked.
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Hamachi Crudo. Brulee blood orange supreme, ponzu, caper, wasabi, serrano, puff amaranth.
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Australian and Japanese Wagyu Sampler. Australian wagyu 6oz, Japanese Ozaki 2oz. Not a format that shows off wagyu.
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Pan Roasted Dry-aged Duck Breast. Yukon gold mash, duck and garlic jus, mustard frill.
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Wagyu Bolognese. Dry-aged wagyu, tomatoes, garlic, pappardelle. On their website they had this great looking tortelloni, alas, this was the only pasta on the menu tonight.
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Roasted King and Maitake Mushroom. Potato fondant, seasonal herbs, calabrian chili vinaigrette, sea beans.
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Caesar Salad. Gem lettuce, parm, fish sauce, bread crumbs. This was actually one of the best dishes.
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Seafood Paella. Catch of the day, black tiger prawn, littleneck clams, pork, soondubu base.
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Ice Cream Sandwich.
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Basque Cheesecake. Salted honey chantilly, charcoal smoked strawberry, crumble.

Intercrew was a bit disappointing. The buildout was cool, and it was a touch loud, but mostly the menu was just “safe.” Execution was solid but not great on the dishes, but there was nothing interesting about any of them. Just a bit of this and that from popular mainstream items. No zing. Still, we had a fun time.

For more LA dining reviews click here.

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Related posts:

  1. More Pasta at Antico
By: agavin
Comments (0)
Posted in: Food
Tagged as: Foodie Club, Intercrew, Ktown

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

Mister Bossam & Cheese Pork Ribs

Mar11

Restaurant: Mister Bossam

Location: 338 S Western Ave, Los Angeles, CA 90020. (213) 388-5379

Date: January 26, 2020

Cuisine: Korean Ribs

Rating: Awesome, but heart burn central

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On a chilly, quiet Sunday night — where in the best of worlds we should have had a Chinese dinner going — Yarom and I met up for a small Korean dinner.
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Yarom saw this sign and we couldn’t resist trying it out.
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The interior is very small and casual.
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The menu is pretty specific with just a couple variants on two main themes (bossam and cheesy ribs).
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Banchan.
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pickled spicy raddish or turnip.
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kimchee.
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macaroni salad — our least favorite.
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pickled cabbage.
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fish cakes — I ate 3 bowls of this one, love the chewy texture.
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marinated daikon.
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Sauces. A spicy one left and a sweet one right.
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Lettuce wraps.
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The burner.
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green onion + garlic bossam and sliced pigs feet — the luke warm pork (bossam) was much better than the feet.

Bossam is a pork dish in Korean cuisine. It usually consists of belly pork that is boiled in spices and thinly sliced. The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang, saeu-jeot, kimchi, and ssam vegetables such as lettuce, kkaennip, and inner leaves of a napa cabbage.

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Cheesy spicy pork ribs with cheesy eggs, corn, and hot dogs.
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The cheese melts and they cut up and stir up the ribs. This part is scrumptious and very rich. At first it’s a little weird eating a Korean flavored spicy pork rib covered in cheese, but it tastes amazing. We ordered medium spice and it was actually very spicy with a long chili oil type heat. Gave me some heartburn. Cheesy eggs and hot dogs were good too.
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Overall, this is a small place with a small menu. The bossam was I suspect good for bossam, but it’s not my favorite dish ever. The cheesy ribs were pretty awesome. Not a place you’d come all the time, but really interesting and tasty to try.

Click here to see more Eating Israel posts.

Related posts:

  1. Thanksgiving – Pork Insanity
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  4. Forma – Cheese Bowl!
  5. A Night of Cheese
By: agavin
Comments (0)
Posted in: Food
Tagged as: bbq, Korean cuisine, Ktown, Mister Bossam, pork, ribs, spicy

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

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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:

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  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

Seaweed Sushi

Nov27

Restaurant: Seaweed

Location: 3450 W 6th St Ste 107, Los Angeles, CA 90020. (213) 674-7996

Date: October 17, 2019

Cuisine: Handrolls & Sushi

Rating: Good bang for the buck

_

Trust it to my Armenian friends to ferret out the one sushi bar in all of Korea Town owned by Armenians.
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Anyway, located right near Sun Nong Dan, this is a newish small sushi place focusing on handrolls, like Kazunori, but also with some nigiri.
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Very tight little space with one long sushi bar (and nothing else).
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The menu.
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Octopus shooter.
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Lots of vinegar! Like your daily apple cider vinegar shot.
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Spicy Tuna on Rice cakes. I’m a sushi purist, but Chevy ordered these. I feel that the chewy rice takes away from the fish.
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Kanpachi. Cilantro, jalapeno, ponzu, yuzu. Pretty much the nobu sashimi dish reconverted to nigiri. Fish is good though.
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Salmon. Black caviar, negi, sesame seeds. This combo works. The caviar adds brine to salmon’s natural sweetness.
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Albacore. Ponzu, negi. Tasty.
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Blue fin tuna.
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Toro. Melt in your mouth.
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Super Toro (what regular people call o-toro). Even more melt in your mouth.
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Super Toro with caviar, truffles, and uni. This is a “bit much” but I do have to say it worked and was delicious.
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Ikura (salmon egg). Certainly nice. Not the best marinated ikura I’ve ever had, but can’t go too wrong here.
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Uni. Fresh wasabi. Santa Barbara Uni, very nice and creamy.
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Blue crab handroll. Class goodness.
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Our extremely nice chef du jour.
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A free (from the owner) albacore sashimi. Crispy onion, ponzu, soy. A touch heavy handed but yummy.
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Spicy Scallop handroll.
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Spicy tuna handroll.
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Spicy Lobster handroll.
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Yellowtail handroll. WIth yuzu kosho and yuzu juice. Really nice very bright limey flavor.
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Toro and Takuan handroll. Not on the menu but he had the ingredients so I had him make it up. Super delicious.
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Free fruit.

Overall, Seaweed isn’t super purist Japanese sushi, but the rice is good and the fish great. The service is great and the sushi chefs really nice. So everything was very tasty — if a touch over-the-top — and the value is very good. At a top sushi place this could have easily been 2X or 3X more expensive. What we had was probably around $100-120 which isn’t bad at all considering all that toro, caviar, etc. I prefer my sushi more “Japanese” in style, but this totally delivers in a casual pure taste kinda way.

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Afterward we went down the street for coffee.
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Nice interior.
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Some latte.
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Cappuccino.
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Chevy’s specialty coffee.

For more LA dining reviews click here.

For more sushi reviews, click here.

Related posts:

  1. Sushi Sushi – Small Omakase
  2. Blue Ribbon Sushi
  3. Sushi Sushi = Yummy Yummy
  4. Food as Art – Sushi Sushi
  5. Sushi Zo – This Time With Pictures
By: agavin
Comments (0)
Posted in: Food
Tagged as: Japanese cuisine, Ktown, Seaweed, Sushi

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

_

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

Hamji Park

Sep12

Restaurant: Hamji Park

Location: 4135 Pico Blvd, Los Angeles, CA 90019. (323) 733-8333

Date: July 10, 2018 & December 23, 2021

Cuisine: Korean Pork BBQ

Rating: Great ribs and pork

_

K-Town adventure time, with LA’s awesome Korean food scene.


Hamji Park has a couple outputs, but we go to the Pico one. The small chain specializes in Pork BBQ Ribs (Korean style, of course) and various other pork products.

The interior is pretty much all K-Town — down to the ceiling hoods.

This is a surprisingly short menu for a Korean place.

Ron brought some of the insanely good: 2006 Taittinger Champagne Brut Blanc de Blancs Comtes de Champagne. VM 97. The 2006 Comtes de Champagne is striking, especially in the way it brings together elements of ripeness and freshness in a hypothetical blend of the 2002 and 2004. Smooth and creamy on the palate, the 2006 is all about texture. There is a real feeling of density and weight in the 2006, qualities I expect to see grow with time in the bottle. All the elements fall into place effortlessly. The 2006 has been nothing short of magnificent both times I have tasted it. Comtes de Champagne remains the single best value (in relative terms) in tête de cuvée Champagne. I suggest buying a case and following it over the next 20-30 years, which is exactly what I intend to do. There is little doubt the 2006 Comtes de Champagne is a magical Champagne in the making.

Hamji Park is fairly old school so they have a minimalist array of banchan.

Cabbage with miso dressing.

Broccoli.

Marinated cabbage.

Marinated spicy something? A bit chewy, this was one of my favorites.

Bean sprouts.

Sweet potato.
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Chewy fish cakes, always great.
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Pickled veggies.
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Spicy squid.
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Bean sprouts.
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Cabbage and chili paste.

Albert brought: 2015 Domaine Tempier Bandol Rosé. VM 93. Pale orange. Lively, expansive citrus pith and red currant aromas are complemented by suggestions of chalky minerals and white flowers. Sappy, concentrated and precise, offering palate-staining red berry and blood orange flavors and a hint of spicy white pepper. Shows excellent thrust and persistence on the mineral-driven finish, which emphatically echoes the floral and citrus fruit qualities. I’m impressed by the way this wine balances the opulence of the vintage with vivacity and I suspect it will reward at least another eight or so years of patience — standard behavior for this bottling, which ages more like a red wine than a pink one.

Stir Fried Octopus with Noodles. This is some great octopus. Nice and tender with a great Korean spicy sauce and sleek rice noodles.

From my cellar: 1990 Château Grand-Puy-Lacoste. RP95-96. The 1990 Grand-Puy-Lacoste is a wine that I had not tasted for a number of years. For a long time it was stubborn and tannic, uncommon attributes in what was such a comely vintage. Now at 26 years of age, this bottle served by Xavier Borie suggests that finally the 1990 has come round. Deep in color, it has a gorgeous bouquet of black fruit, potpourri, graphite and melted tar. There is warmth here, but it does not impede upon the articulation of its origins in Pauillac. The palate has clearly melted in recent years, and maintains superb balance and weight. Sure, as Robert Parker himself remarked, it is evolving at a glacial pace—slower than the 1998 tasted alongside. That means its pleasure is going to be prolonged over many, many years.

Ron brought: 1973 Ridge Cabernet Sauvignon Monte Bello. JG 94. The 1973 Monte Bello was another wine that I had two bottles of from an auction purchase, and so when the first bottle did not show brilliantly well, I was able to let the second bottle rest and additional nine months, which seemed to settle the wine back down nicely. The second bottle was a glorious example of Monte Bello that very much showed the more “Graves-like” personality of this wine in many vintages, as it offers up a superb, “cool” fruit-toned bouquet of cassis, leather, cigar ash, a hint of eucalyptus and petroleum jelly, and a complex base of gravelly soil tones. On the palate the wine is fullish, deep and very complex, with beautiful focus, fine mid-palate depth and a very refined, poised and meltingly tannic finish of great length and dimension. The ’73 Monte Bello has retained excellent acidity (perhaps due to it only weighing in at 12.8% alcohol), which has kept the wine fresh, vibrant and showing great grip on the backend. A very finesseful and elegant vintage of Monte Bello, which is not short on either depth or power.

Pork Spare Ribs. A bit sweet and sour, tons and tons of porky meat. Really great ribs.
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Beef ribs (bulgolgi).

From my cellar: 1995 Robert Ampeau & Fils Meursault 1er Cru Les Perrières. 94 points.  Opulent but balanced, dignified without slathered oak or exagerrated maloloactic fermentation. Good show.


Salad. Nice acidic dressing, and really good.

Ron brought (but we didn’t open): 1990 Château de Beaucastel Châteauneuf-du-Pape. JG92+. The 1990 Château Beaucastel is a lovely wine and is just about ready for primetime drinking, but will continue to improve over the coming five or six years and then cruise along for decades from that point forward. The bouquet offers up a fine blend of dried raspberries and red currants, roasted game, incipient autumnal tones (fallen leaves) and a potpourri of spice tones in the upper register. On the palate the wine is deep, full-bodied and a touch leathery in personality, with a good core, melting tannins and fine length and grip on the complex finish. Having had the good fortune to drink several older vintages of Beaucastel at peak maturity, my gut instinct with the 1990 would be to let it rest in the cellar for just a few more years and allow the last layer of aromatic complexity to emerge here, though it must be said that the wine is really lovely on the palate right now.

Albert brought: 1995 Château de Beaucastel Châteauneuf-du-Pape. 93 points. Lovely, complex farmyard, truffles, undergrowth, ripe damson fruit mellow leather and spices. Beautiful wine drunk with five spice duck fried rice and was perfect.

Pork Neck Stew with Potato. This was the surprise of the evening for me. Super delicious Korean stew. Rich savory broth, succulent pork meat, hefty potato. Just all good if not much of a looker. 3 or so times they “added broth” to it too which rejuvenated the whole dish. This could feed a family of 4!

Erick brought: 2004 Bond Vecina. VM 95. A very pretty and expressive Cabernet Sauvignon, the 2004 Vecina is also the first wine in this tasting that shows some degree of aromatic development. Even so, the 2004 is huge on the palate, with a bold, exotic expression of very ripe fruit. Scorched earth, smoke, tobacco and leather give the wine its distinctive, brooding personality. This is impressive stuff.

Yarom brought: 1998 Schrader Cellars Cabernet Sauvignon Upper Block Gaudeamus Vineyard. 94 points. Have always loved this wine…and have purchased and drunk my fair share of it. Lot of people panned it, so that’s why I was able to buy a bunch at crazy good prices over the last 10yrs! Well, last bottle I had was 6 yrs ago, which was another great bottle, but starting to show some age and sourness. In my best Mark Twain voice….”The reports of my death are greatly exaggerated.” THIS bottle tonight is spectacular! Starts off with a little funky barnyard brett, the good kind! Dark silky berry fruits…perfectly ripe and liqueured…with the slightest green streak of tobacco, sage and herbs, which I find fascinating in this wine…like you would Heitz Martha’s. Full bodied and rich with mocha oak barrel, cedar spice, cocoa powder…but NOT over the top sweet like you see in most Cabs now. Youthful, plush full mouth feel, complexities all over the map….and plenty left in the tank. I’ve only had a couple Schrader Cabs other than this one…but I can say that this 98 is still my fav!

Seb brought: 2014 Schrader Cellars Cabernet Sauvignon LPV Beckstoffer Las Piedras Vineyard. RP 99. The 2014 Cabernet Sauvignon LPV is from clone 337 from the Las Piedras Vineyard in St. Helena. This shows Mission Haut-Brion-like characteristics as it has in the past, with crushed rock, wet gravel, scorched earth, blackberry and blueberry fruit. It is clearly one of my favorites of this entire tasting. It has 14.5% natural alcohol and was aged in 90% new Darnajou and 10% new Taransaud barrels. This is a killer effort.

The pork cooker — actually used (by us) for beef.

Marinated Beef Sirloin.

Very tough, not too much flavor. Actually the only disappointing dish of the night.
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Pork belly.
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Pork belly cooking.
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Bacon. Yes, it’s actually slightly different than the pork belly.
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Spicy Soup.

This was great fun. Good food, particularly the ribs, neck soup, and octopus. The wines were awesome too and we brought both too many and way overkill stuff for KBBQ — but that’s how we roll!

For more LA dining reviews click here.

or more crazy Hedonist dinners here!

Related posts:

  1. Park’s Finest BBQ
  2. Korean Kwicky
  3. Drago Centro
  4. Dirty Dozen Cabernet
  5. Time again for Totoraku
By: agavin
Comments (0)
Posted in: Food
Tagged as: bbq, Hamji Park, hedonists, Korean cuisine, Ktown, Pork Ribs, Wine

KTown Spicy Challenge

Jul19

Restaurant: Yup Dduk LA

Location: 3603 W 6th St, Los Angeles, CA 90020. (213) 263-2355

Date: June 6, 2018

Cuisine: Korean Ddukbokki

Rating: Spicy!

_

I had just spent 2 hours at the China Consulate waiting in line when I saw this sign:

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How could I resist? What kind of lover of spice would I be?
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This little KTown hole-in-the-wall had a line of about 30 “kids” (18-25 maybe) waiting for a seat.

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The interior is new but minimal and judging from my 1 hour visit the cliental consists 95% of young Korean American women on their cel phones (later it was packed with more of same and hordes of them outside).

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The menu is very simple. Basically one dish (see below) with a variety of add-ins and a couple of carby sides.

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And here it is: Original Ddukbokki with Ramen Noodles and Yup Dduk Fries. This dish is basically a giant bowl of carbs (with a bit of sausage) drowned in gochujang sauce — that’s the red stuff in case you were wondering. And it’s topped with gooey mozzarella.
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Eating down a bit you can see the main contents: the fried carbs, noodles, chewy bean curd, chewy fish cakes, and really chewy cylindrical rice cakes. It’s carbs and spice. I got “original” level in the middle of the spice scale and I’m glad I did because despite my “skillz” at Szechuan, super hot Indian, and mega-hot Thai this sauce was oppressively hot. Both spice level and temperature. Even pulling the contents out and attempting to cool them down, I was left with a badly seared mouth. The volume and the very insulated bowl kept it near boiling for 45 minutes!

I should also point out that these dishes are big enough for 2-4 people and there is no small size. I couldn’t even finish half of it. I didn’t order sides either because it was so large, but sharing and having a few (non-spicy) sides would definitely be better.
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I drank at least two entire jugs of water!

This was a tasty dish — but I needed more people so I could share it, and I wish it wasn’t so temperate or cooled off faster because I really burned my mouth. Koreans and Japanese have asbestos tongues! It is a one dish restaurant, however, and VERY spicy — so don’t go if you don’t want a giant bowl of spicy carbs!

For more LA dining reviews click here.

Related posts:

  1. Spicy City!
  2. Spicy Noodle is Not
  3. Hawaiian Noodle Bar
  4. K-Town Report – Lee’s Noodles
By: agavin
Comments (0)
Posted in: Food
Tagged as: Ddukbokki, Korea-town, Korean cuisine, Korean food, Ktown, spicy, Yup Dduk LA
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