Thi Nguyen on Seongbukdong in the LA Times

[sku]

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.

http://www.latimes.com/features/food/...

[wilafur]

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???

[Harry Nile]

http://www.latimes.com/features/food/...

[wilafur]

not part of the slide show though.

[peppermonkey]

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