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Dec 8, 2009 10:33 AM

Thi Nguyen on Seongbukdong in the LA Times

Our own Thi Nguyen recently did a great review of Seongbukdong, in Koreatown, for the LA Times (link below) that I don't think I saw listed on the boards. Seongbukdong is one of my favorites for its funky fermented mackeral and melt-in-your-mouth braised short rib. As usual, Thi gives some really great information about the place and its style of food, which I hadn't previously known (it's Gyeongsang, from the warmer, southern part of Korea).

This place is one of the unsung Koreatown heros.

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  1. I really love this write up, especially the part where he talks about the champagne-like bubbliness of the kimchi, which only comes with perfect timing when opening the kimchi. The fermentation gas gets trapped within each crevice. I haven't had the experience with ggakdugee, but would like to. Gotta get here soon

    1. good article but it is kinda lame that the pictures published are of standard fare such as bulgogi, bibimbop, etc. where are the pictures of their specialty dishes???

      2 Replies
        1. re: Harry Nile

          not part of the slide show though.