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.
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