Restaurant: Yangban
Location: 712 S Santa Fe Ave Los Angeles, CA 90021. (213) 866-1987
Date: April 11, 2024
Cuisine: Korean Deli Fusion?
Rating: Really tasty!
I’ve wanted to try this well reviewed Korean and “Deli?” Fusion for a long time.
Yangban, the genre-defying Korean American culinary ‘conversation’, which opened in Los Angeles’ Arts District, re-opens after a transformative interior overhaul of the space, revealing an evolution of the highly acclaimed restaurant. Now featuring a full-service dining room and updated food and beverage programs, the concept remains at its core a Modern-Korean American restaurant as told through the lens of husband-and-wife chefs Katianna and John Hong.
Yangban is down near Bestia. In the Arts District.
The complex menu of small dishes.
Large and attractive (if dark) interior.
Golden Hokkaido Scallop Toast. Hokkaido scallop, brown butter, YANGBAN makgeolli, cherry tomato, golden sauce, cured egg yolk. Very crunchy toast with a delicious — and rich — dynamite-style scallop goo.
Wagyu Stuffed Perilla Leaf. vermicelli, beef fat tare, cotija. Crunchy!
Acorn Beignet. caramelized onion, gruyere, Benton’s ham.
Pretty yummy.
Blue Crab Tostada. gochujang, perilla, red leaf lettuce, creme fraiche. Very bright flavors and great textures.
Squashini Jeon. whipped creme fraiche, trout roe. Soft and vaguely Jewish in flavor.
Banchan. selection of side dishes highlighting local produce.
Brokaw Avocado & Shinko Pear. hot mustard, California almonds, toasted ggim, yeast.
YANGBAN Kimchi. Kae Sung Market, habanero, roasted sesame oil.
Honey Glazed Carrots. whipped yogurt, fresh date, walnut oil, herbs. Sweet and crunchy.
Grilled Cucumber. celery, YANGBAN chili oil, toasted cumin, meyer lemon juice.
Steamed Broccoli. yuzu, chicken skin furikake.
Green Tea Leaf Salad. gem lettuce, green cabbage, buchu, seasoned spinach, cucumber, tomato, snap peas, edamame, herbs and seeds, nokcha-lemon vinaigrette. Looked a bit deconstructed.
But tasted quite nice with a bright vinegrette.
Tteok. king trumpet and shimeji mushrooms, doenjang cream, preserved black truffle. Basically tasted like clam chowder. Super creamy. Super rich. And interesting deep chew from the rich cakes.
Matzoh Ball Mandu. stuffed with Grandma Sindy’s matzoh ball, chicken broth, shmaltz. I liked the texture but the shmaltz factor was a bit strong — too chickeny.
YANGBAN Wings. cucumber and Korean radish pickles, kimchi hot sauce, black rice. Amazing wings. Super sweet and crunchy. Great with the hot sauce.
The wings were served with the pickles and hot sauce.
Pickles. I love pickles.
Hot sauce.
Steamed Black Cod. pea shoots and flowers, chive, yuja, ginger, brown butter, onion soubise. Soft and buttery.
Grilled King’s Cut Short Rib. potato puree, grilled king trumpet and shiitakes, galbi jus, toasted breadcrumb, horseradish, chive. Meat was great. Very sweet.
YANGBAN Cheesecake. coconut biscuit and brown butter crust, coconut cream, local cherry jam. Amazing cherry cheesecake. Totally addictive.
Sesame cookies.
Overall the food here is great. Really interesting meld of flavors. Very bright and tasty. A lot of sugar though. Portions are small. This whole meal was two of us — and we had doubles of many dishes — and the kitchen closed before we got full! But highly recomended.
