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Put the noodles and the spicy source in a bowl and mix right away. A large platter of cold acorn noodle, seasonal vegetables, shredded chicken with red chili sauce. With all of that progress, there’s a yearning both in Seoul and even here in Los Angeles for simple, country cooking and Borit Gogae nails the experience, from the dozen or so banchan, mixed barley rice, and soup.
Neri’s Filipino Food
For those craving bunsik, or Korean snacks, Kimbap Paradise has the good stuff. As its name would suggest, the gimbap options here are abundant, with classic fillings like beef, tuna, and fishcake, as well as more out-of-the-box fillings like jalapeno and spicy anchovies. Also, indulge in more casual bites like tempura and chicken wings, or enjoy gimbap with heftier, heartier dishes like stews or pastas. On a heated frying pan, pour the mix out and spread the egg as thinly as possible by tilting the pan.
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Jun Won is a family-run restaurant in Koreatown with excellent bossam. …as were the vinegar- and sugar-marinated cucumbers with red onions. Kobawoo is a long-thriving Korean restaurant whose specialty is bossam.
Chicken Barbecue
You should definitely go to Kobawoo for its bossam, but while you're there, be sure to order the seafood pancakes, cold acorn noodles, and pan-fried squid too. Dasom by Chef Kang comes from the same owner as Seoul Night by Chef Kang, Chef Kang Food Rehab, and Haneuem by Chef Kang (you get the point). But this Korean comfort food spot—or, as its Instagram bio describes it, “legit Korean cuisine”—doesn’t feel phoned in.
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The seafood soup, which some poured atop hot purple rice, warmed our bellies completely. The team behind the Korean fried chicken spot Chimmelier brings Jilli, a modern Korean pub that serves up creative anju and small-producer soju and makgeoli. Though its menu boasts an array of intriguing bites like honey butter chips, a creamy tuna dip with crackers, and chicken baos, diners can’t seem to get enough of the rigatoni alla kimchi vodka. As for must-order drinks, the Angma Two Flower Makgeolli is a lightly carbonated, slightly sweet iteration of Korean rice wine that is brewed in Los Angeles.
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Sulga House of Bone Soup
The live uni is another popular specialty item that is served in an urchin shell and paired with marinated rice and premium fish roe. We also shared a serving of jang ban guk su ($14.99), a dish of clear acorn noodles tossed with herbs, julienned vegetables, and a spicy-sweet dressing. After a long walk around Bullocks Wilshire Building, go to this restaurant and have a rest here.
Bring a few friends and enjoy this bargain of a tasting menu served all at once, Korean-style. Don’t skip on the pork dumplings, and for those who aren’t in the mood for something soupy, the cold noodles with skate are a refreshing option. With two locations in Koreatown, this late-night galbi-jjim destination serves the dish with tender chunks of short rib, chewy rice cakes, and tons of spice. While the soups are more than respectable, crowds wait in line for the meat festival in a stone bowl. To supplement the bossam, we shared an enormous seafood-stuffed pancake called haemul pajun ($14.99).
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When the egg is cooked, transfer it to a cutting board and use a knife to shred it. Jangban Guksu – Acorn Noodle with VegetableJangban means ‘flat serving tray’, and guksu means ‘noodle’ in Korean. This noodle disk is always served on a large flat plate with lots of vegetables. Mainly a summer dish, it is served in a portion big enough for two. The cloudy bone marrow broth here is legendary, as are the tender slabs of brisket and various organ meats floating in it. Build the meal with seasonings, kimchi, and rice, along with a dash of salt and sprinkling of green onions.
Now with two locations in Koreatown, Jinsol Gukbap has made a name for itself for its rich, flavorful Busan-style gukbap, or pork soup, which is made with a broth that is simmered for 24 hours. Though the gukbap is undoubtedly the star here, other favorites include the pork belly slices, served with a special soy-based sauce, kimchi stew with pork belly, and marinated spicy pork ribs. For those looking to venture outside of pork, you can’t go wrong with the spicy braised chicken with vegetables or the cold noodles. Open since 1985, this Koreatown strip small spot has a reputation for being one of the oldest and most reputable restaurants in the neighborhood.
The star at Kobawoo House is the bossam ($16.99), a platter of pork belly that’s wrapped in slices of radish or salted Napa cabbage and accented with marinated radishes, kimchi, or jalapenos. There’s also a soy-based dipping sauce served on the side for additional zing. It’s a do-it-yourself dish that’s as fun to construct as it is to eat.
Seafood staple Soban can do no wrong, serving up an amazing array of banchan to begin each meal. Arrange all the prepared ingredients (lettuce, red acre cabbage, red bell pepper, cucumber, carrot, red onion, chicken breast and egg yolk) on a large serving plate, and place the noodles on top. Put the boiled egg and radish sprouts on top of that, and serve with the mixing sauce on the side. Just before eating, pour on the mixing sause and mix the noodles with the other ingredients.
Be prepared to wait, similarly to Sushi Gen, on this strip mall across a gas station. Bossam is a very DIY dish, with thinly sliced boiled pork belly, Napa cabbage, kimchi, chili, pickled daikon… mix and match to control the level of spiciness. Get this and throw in a bibimbab for good measure, and help yourself to the variety of banchan to reach Kobawoo Heaven. Open since 1985, Kobawoo is a Koreatown staple, and home to our favorite plate of bossam (boiled pork belly) in the neighborhood. With big, wooden booths and clean lines everywhere, Kobawoo’s interior is a little more upscale than other restaurants in the area, and its zen-like atmosphere is ideal for date night. That said, if you’re flying solo, and don’t want to eat a giant $43 plate of pork belly yourself, they have a smaller lunch special that’s only $13.99.
Packed with chives and octopus, the haemul pajun was crisp on the outside and tender within. A simultaneously salty and spicy dipping sauce kicked the pancake up several notches. Enduring Korean barbecue specialist Yangmani treats intestines on the same level as primal cuts, and the crowds every night are evidence of the restaurant’s popularity. The restaurant, which has a second location in Rowland Heights, serves a stellar kimchi fried rice studded with nubs of crisped gopchang.
Taste perfectly cooked bossam, kimchi pancakes and bean soup to form your opinion about Kobawoo House. Based on the visitors' opinions, waiters offer good green pancakes, rice cakes and halva here. Don't miss the opportunity to order great coffee, milk tea or hot chocolate. Add the noodles when the water is boiling and gently stir a few times while cooking (about 5 minutes or until tender). Drain by putting the noodles in a colander and rinse a few times in cold water.
As soon as our butts hit the seats, hot tea and an array of simple banchan arrived at the table. My favorite of the bunch was the green onion-specked omelet, which was served cold. We requested a second helping of it because one slice per person just wasn’t gonna cut it. A few days before leaving town for the holidays, The Astronomer and I met up with a group of friends for a weeknight dinner at Kobawoo House, a porky palace that’s been around since 1983.
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