HOME > Chowhound > Food Media & News >

Thi Nguyen on Seongbukdong in the LA Times

sku Dec 8, 2009 10:33 AM

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.


  1. Click to Upload a photo (10 MB limit)
  1. peppermonkey RE: sku Dec 8, 2009 11:48 AM

    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. wilafur RE: sku Dec 8, 2009 12:34 PM

      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: wilafur
        Harry Nile RE: wilafur Dec 8, 2009 12:54 PM


        1. re: Harry Nile
          wilafur RE: Harry Nile Dec 8, 2009 01:04 PM

          not part of the slide show though.

      Show Hidden Posts