Spoon by H outdoor seating
(photo courtesy of Wonho Lee)
Spoon by H Galbijjim & Oxtail Tray (photo courtesy of Yoonjin Hwang)
Here are five exotic L.A. eateries where you can prime your palette for Korean cooking until we’re free to resume our travels.
Most of us can’t actually visit Korea right now, due to the COVID-19 pandemic. So let
us take you on a tour of that ancient country through the delicious Korean food that’s available to-go right here in L.A.
Over the course of Korea’s 5,000-year history, Korean cuisine has evolved to include natural foods that are as nutritious as they are tasty. Hansik refers to traditional Korean food, centered on rice, served alongside a bowl of soup and a variety of side dishes. Most dishes use meat and vegetables as the main ingredients, and are boiled or steamed in brine or water rather than fried in oil, making hansik very healthy.
On top of that, hansik’s most outstanding feature is the amount of fermented foods. The most well-known are kimchi (fermented vegetables such as cabbage and radish), ganjang (soy sauce), doenjang (soybean paste), and gochujang (Korean chili paste).
In line with the global health trend, Korean cuisine is now becoming as ubiquitous as other popular Korean cultures like K-pop and K-drama. One of the joys of traveling is having the opportunity to taste the world and food is one of the best ways to learn about different culture, history and customs. Stay home for now and, when you’re ready, come and explore the delicious world of Korean cuisine.
“I’m not like classical training; like culinary school,” she offered. “I’m not a professional chef.”
For all the accolades poured upon her modest Spoon by H café, including making the Los Angeles Times 101 Best Restaurants in L.A. list last year, owner/chef Yoonjin Hwang remains disarmingly modest. A highly-trained virtuoso pianist with a fascinating life story, Hwang admits to being entirely self-taught in the kitchen.
Nonetheless, Spoon has earned a legion of loyal fans since opening in 2012.
Everything is made from scratch, with Hwang herself still doing much of the cooking. Her kimchi fried rice - laced with spam and bacon, and topped with cheese and egg –
is near legendary, with Spoon’s array of desserts and teas not far behind.
Yet Spoon by H remains rooted in Korean culture, as the Seoul-raised Hwang
acknowledges the influence of her mother and grandmother on her own culinary approach.
“We are really like a tiny humble café,” insisted “Yoon,” as she’s known to her regulars. “We serve not authentic Korean food, [but] like a little twisted – like fusion.”
Spoon by H offers curbside pick-up orders by text message (805-876-4742), or by Postmates and DoorDash. Pre-orders are available online through Tock.
One of Spoon’s more traditional creations is its lavish galbijjim & oxtail tray,
festooned with not only braised beef short rib and spicy braised oxtail, but also delicious side dishes and accompanying soup. In Korea, galbijjim is typically served during holidays such as New Year and the Chuseok harvest festival, but it’s available
for curbside pickup from Spoon by H anytime.
KOR E A
These L.A. Korean eateries will satiate your appetite
while whetting it for a future vacation
SPOON BY H
“We are really like a tiny
humble café,” insisted “Yoon,”
as she’s known to her regulars. “We serve not authentic
Korean food, [but] like a little
twisted – like fusion.”
– Yoonjin Hwang
7158 Beverly Blvd., Los Angeles, CA 90036
(323) 930-0789 | spoonbyh.com
Grand Central Market, 317 S Broadway, Los Angeles, CA 90013
(213) 265-7211 | shikulosangeles.com
Shiku's Mina Park & Kwang Uh
(photo courtesy of Jeff Newton)
The name Shiku
translates literally as
“the people you share
food with”
Shiku may be new – scheduled to open inside Downtown L.A.’s Grand Central
Market in mid December –, but its focus will be firmly on family-style Korean cooking. The latest brainchild of Mina Park and Kwang Uh, the couple behind the beloved
Baroo phenomenon, Shiku promises to be a departure from that concept’s modernist fusion fare.
Shiku ssamjang pork belly (photo courtesy of Mina Park)
SHIKU
Maekjeok is believed to have been the origin of today’s ultra-popular bulgogi, tracing back to the ancient Korean kingdom of Goguryeo. But Shiku will be bringing it truly into the here-and-now by offering its unique ssamjang pork belly, and the rest of its eagerly-anticipated menu, on all major takeout and delivery platforms.
“It’s a traditional Korean concept. Fast, casual,” Park explained. “We’ll be focused
on really highlighting what we think are the best Korean traditional flavors and ingredients, but also infusing a lot of what makes working in California so special,
like California produce.”
The name Shiku translates literally as “the people you share food with”.
Their latest venture will offer only a very limited menu, the couple explained. Perhaps exemplifying its homage to time-honored Korean preparations, with an intriguing twist, will be Shiku’s ssamjang pork belly. This is inspired by one of the oldest Korean recipes, maekjeok: meat, usually pork, marinated in doenjang (fermented soybean paste).
“It’s kind of a metaphoric expression,” said Uh. “It’s kind of extended family – extended family by eating together.”
“Our version is not traditional, since we use ssamjang, which is made up of doenjang (traditional for maekjeok) and gochujang (fermented chili paste),” said Park. “But the flavors are undoubtedly traditional, even though the application is not.”
3470 W. 6th St., Suite 9 & 10, Los Angeles, CA 90020
(213) 388-2326 | hangarikalguksu.com
Hangari Kalguksu bossam
(photo courtesy of UberEats)
“We use pickled cabbage
and our special radish kimchi,” Ko explained. “Also garlic and jalapeño [and] fish sauce.”
– Ethan Ko
“Everything here starts from scratch. You know, making a [noodle] dough and aging it in
a cooler for days,” said Hangari Kalguksu general manager Ethan Ko. “The main difference between us and other restaurants is the consistency of noodle.”
At Koreatown’s Hangari Kalguksu, there’s tradition even in the name. A hangari is a traditional Korean earthenware jar used for preserving pickled foods, such as kimchi or soy-bean paste. And “kalguksu” is knife-cut Korean noodles, prepared by hand.
Hangari Kalguksu bossam (photo courtesy of UberEats)
HANGARI KALGUKSU
But Hangari Kalguksu is also famed for its unusually authentic and traditional bossam –
a pork dish that is about so much more than just the super-tender sliced meat itself. In the Korean language, the character “ssam” alone means “wrap,” which refers to the additional ingredients and side dishes prepared by chefs to compliment the boiled pork.
“We use pickled cabbage and our special radish kimchi,” Ko explained. “Also garlic and jalapeño [and] fish sauce.”
The “Hangari Famous Bossam” (available in various sizes) and single-serving “Mini Bossam” – along with all of Hangari Kalguksu’s noodle, rice, and vegan delights – can be ordered for delivery from its website.
In family-oriented Korean culture, bossam might traditionally be served as a treat to mark the completion of a familial task, such as the arduous preparation of kimchi. While Hangari Kalguksu’s bossam is very close to what you might experience in Korea itself, the restaurant is also developing what Ko called a “fusion bossam,” which is not yet on its menu.
3429 W. 6th St., Los Angeles, CA 90020
(213) 315-5080 | hyungroupusa.com
Woo Hyang Woo yukhoe
(photo courtesy of Hyun Group USA)
“Since it is not touched
by fire, every nutrition in
raw meat is preserved,”
– Hyun Kim
Woo Hyang Woo is a Korean BBQ restaurant and bar next to Chapman Plaza in Koreatown. It’s owned by Hyun Kim, a former member of Korea’s national water
polo team who also owns nearby Cha Dol Poong.
Woo Hyang Woo yukhoe (photo courtesy of Hyun Group USA)
WOO HYANG WOO
“I didn’t want to do an ordinary, typical and boring Korean BBQ place,” said Kim,
CEO of Hyun Group USA, Inc. “At Woo Hyang Woo, you can experience authentic Korean culture and vibe but in a modern way, surrounded by unique and luxury
wood interior and exterior design.”
Traditional dishes at Woo Hyang Woo include bulgogi hot pot, short-rib soup (galbi-tang), and soybean paste stew. But Kim singles out Wagyu beef tartare, called “yukhoe” in Korean, as his restaurant’s signature dish.
“Since it is not touched by fire, every nutrition in raw meat is preserved,” he explained. “We use the freshest American Wagyu eye round beef, as the quality of raw meat plays a huge role in the overall taste of yukhoe.”
While Kim said that his yukhoe recipe has added a little “American localized taste,”
it remains truly a Korean experience.
“Yukhoe has also been ranked in ‘top Korean dishes that travelers should try’ for a long decade,” Kim continued. “Almost every traditional Korean market has original yukhoe places, and many foreign travelers come to Korea only to try this dish out.”
Woo Hyang Woo is currently offering to-go and delivery menus, which include its
signature yukhoe. (While restaurants don’t normally offer highly-perishable yukhoe for delivery, Woo Hyang Woo includes a small ice pack with each order, to ensure freshness.)
955 S Vermont Ave G, Los Angeles, CA 90006
(213) 380-1717 | parksbbq.com
Parks BBQ Chili Paste Stew
(photo courtesy of Parks BBQ)
“It’s not Americanized at all;
it’s a really traditional recipe.”
– Jenee Kim
Parks BBQ has been one of the heartbeats of Koreatown’s vibrant restaurant community since 2003. Known for its perfectly-prepped USDA Prime and Kobe-style beef, as well as an imaginative array of side dishes, in normal times it’s a grill-at-the-table social and culinary hub steeped in authentic Korean cuisine.
Parks BBQ Parks Gal-Bi (photo courtesy of Parks BBQ)
PARKS BBQ
“It’s soy based: soy sauce, brown sugar, sesame oil, sesame seed, garlic, green onion, and rice wine,” explained Parks BBQ owner Jenee Kim, who earned her degree in culinary science at Seoul Women’s College in Korea. “It’s not Americanized at all;
it’s a really traditional recipe.”
The acclaimed Parks Gal-bi perhaps personifies the flame-grilled goodness on offer: prime beef short rib marinated in Parks’ mouthwatering (and award-winning) sauce.
Perusing Parks’ menu is in itself a tour of Korean culinary culture, featuring Kim’s exquisite takes on grilled meats alongside a robust collection of soups (including Parks’ signature #1 with Rice Cake), stews, rice, and noodle delights. Must-try specials include freshly-cut beef tartare, spicy black cod simmered in a house chili-paste sauce, seafood pancake, and kimchi pancake.
Galbi and bulgogi (thinly-sliced marinated meat) are the staples of Korean barbecue, served in both restaurants and homes across Korea. With Los Angeles boasting the largest Korean community outside of the motherland, we’re blessed with countless Korean BBQ eateries. Yet Parks remains a standout.
– Paul Rogers for Korea Tourism Organization
A TASTEBUD TOUR OF
(photo courtesy of
Jakub-Kapusnak)
SPOON BY H
In line with the global health trend, Korean cuisine is now becoming as ubiquitous as other popular Korean cultures like K-pop and K-drama. One of the joys of traveling is having the opportunity to taste the world and food is one of the best ways to learn about different culture, history and customs. Stay home for now and, when you’re ready, come and explore the delicious world of Korean cuisine.
Spoon by H Galbijjim & Oxtail Tray (photo courtesy of Yoonjin Hwang)
“We are really like a tiny
humble café,” insisted “Yoon,”
as she’s known to her regulars.
“We serve not authentic
Korean food, [but] like a little
twisted – like fusion.”
– Yoonjin Hwang
Most of us can’t actually visit Korea right now, due to the COVID-19 pandemic. So let us take you on a tour of that ancient country through the delicious Korean food that’s available to-go right here in L.A.
Over the course of Korea’s 5,000-year history, Korean cuisine has evolved to include natural foods that are as nutritious as they are tasty. Hansik refers to traditional Korean food, centered on rice, served alongside a bowl
of soup and a variety of side dishes. Most dishes use meat and vegetables as the main ingredients, and are boiled or steamed in brine or water rather than fried
in oil, making hansik very healthy. On top of that,
hansik’s most outstanding feature is the amount of fermented foods. The most well-known are kimchi (fermented vegetables such as cabbage and radish), ganjang (soy sauce), doenjang (soybean paste), and gochujang (Korean chili paste).
In line with the global health trend, Korean cuisine is now becoming as ubiquitous as other popular Korean cultures like K-pop and K-drama. One of the joys of traveling is having the opportunity to taste the world and food is one of the best ways to learn about different culture, history and customs. Stay home for now and, when you’re ready, come and explore the delicious world of Korean cuisine.
Here are five exotic L.A. eateries where you can prime your palette for Korean cooking until we’re free to resume our travels.
For all the accolades poured upon her modest Spoon
by H café, including making the Los Angeles Times 101
Best Restaurants in L.A. list last year, owner/chef Yoonjin Hwang remains disarmingly modest. A highly-trained virtuoso pianist with a fascinating life story, Hwang admits to being entirely self-taught in the kitchen.
Spoon by H Galbijjim & Oxtail Tray (photo courtesy of Yoonjin Hwang)
“I’m not like classical training; like culinary school,”
she offered. “I’m not a professional chef.”
Nonetheless, Spoon has earned a legion of loyal fans since opening in 2012. Everything is made from scratch, with Hwang herself still doing much of the cooking.
Her kimchi fried rice - laced with spam and bacon,
and topped with cheese and egg – is near legendary,
with Spoon’s array of desserts and teas not far behind.
“We are really like a tiny humble café,” insisted “Yoon,”
as she’s known to her regulars. “We serve not authentic Korean food, [but] like a little twisted – like fusion.”
Yet Spoon by H remains rooted in Korean culture, as the Seoul-raised Hwang acknowledges the influence of her mother and grandmother on her own culinary approach.
One of Spoon’s more traditional creations is its lavish galbijjim & oxtail tray, festooned with not only braised beef short rib and spicy braised oxtail, but also delicious side dishes and accompanying soup. In Korea, galbijjim is typically served during holidays such as New Year and
the Chuseok harvest festival, but it’s available for curbside pickup from Spoon by H anytime.
7158 Beverly Blvd., Los Angeles, CA 90036
(323) 930-0789 | spoonbyh.com
“We are really like a tiny humble café,” insisted
“Yoon,” as she’s known to
her regulars. “We serve
not authentic Korean food,
[but] like a little twisted –
like fusion.”
– Yoonjin Hwang
Spoon by H outdoor seating
(photo courtesy of Wonho Lee)
For all the accolades poured upon her modest Spoon
by H café, including making the Los Angeles Times 101
Best Restaurants in L.A. list last year, owner/chef Yoonjin Hwang remains disarmingly modest. A highly-trained virtuoso pianist with a fascinating life story, Hwang admits to being entirely self-taught in the kitchen.
Spoon by H Galbijjim & Oxtail Tray (photo courtesy of Yoonjin Hwang)
SPOON BY H
Shiku may be new – scheduled to open inside Downtown L.A.’s Grand Central Market in mid December –, but its focus will be firmly on family-style Korean cooking.
The latest brainchild of Mina Park and Kwang Uh, the couple behind the beloved Baroo phenomenon, Shiku promises to be a departure from that concept’s modernist fusion fare.
“It’s a traditional Korean concept. Fast, casual,” Park explained. “We’ll be focused on really highlighting what we think are the best Korean traditional flavors and ingredients, but also infusing a lot of what makes working in California so special, like California produce.”
The name Shiku translates literally as “the people you share food with”.
“It’s kind of a metaphoric expression,” said Uh. “It’s kind of extended family – extended family by eating together.”
Their latest venture will offer only a very limited menu,
the couple explained. Perhaps exemplifying its homage
to time-honored Korean preparations, with an intriguing twist, will be Shiku’s ssamjang pork belly. This is inspired by one of the oldest Korean recipes, maekjeok: meat, usually pork, marinated in doenjang (fermented soybean paste).
“Our version is not traditional, since we use ssamjang, which is made up of doenjang (traditional for maekjeok) and gochujang (fermented chili paste),” said Park.
“But the flavors are undoubtedly traditional, even though the application is not.”
7158 Beverly Blvd., Los Angeles, CA 90036
(323) 930-0789 | spoonbyh.com
“We are really like a tiny humble café,” insisted
“Yoon,” as she’s known to
her regulars. “We serve
not authentic Korean food,
[but] like a little twisted –
like fusion.”
– Yoonjin Hwang
Spoon by H outdoor seating
(photo courtesy of Wonho Lee)
For all the accolades poured upon her modest Spoon
by H café, including making the Los Angeles Times 101
Best Restaurants in L.A. list last year, owner/chef Yoonjin Hwang remains disarmingly modest. A highly-trained virtuoso pianist with a fascinating life story, Hwang admits to being entirely self-taught in the kitchen.
Spoon by H Galbijjim & Oxtail Tray (photo courtesy of Yoonjin Hwang)
SPOON BY H
At Koreatown’s Hangari Kalguksu, there’s tradition even
in the name. A hangari is a traditional Korean earthenware jar used for preserving pickled foods, such as kimchi or soy-bean paste. And “kalguksu” is knife-cut Korean noodles, prepared by hand.
“Everything here starts from scratch. You know, making a [noodle] dough and aging it in a cooler for days,” said Hangari Kalguksu general manager Ethan Ko. “The main difference between us and other restaurants is the consistency of noodle.”
But Hangari Kalguksu is also famed for its unusually authentic and traditional bossam – a pork dish that is about so much more than just the super-tender sliced meat itself. In the Korean language, the character “ssam” alone means “wrap,” which refers to the additional ingredients and side dishes prepared by chefs to compliment the boiled pork.
“We use pickled cabbage and our special radish kimchi,” Ko explained. “Also garlic and jalapeño [and] fish sauce.”
In family-oriented Korean culture, bossam might traditionally be served as a treat to mark the completion of a familial task, such as the arduous preparation of kimchi. While Hangari Kalguksu’s bossam is very close to what you might experience in Korea itself, the restaurant is also developing what Ko called a “fusion bossam,” which is not yet on its menu.
Grand Central Market
317 S Broadway, Los Angeles, CA 90013
(213) 265-7211 | shikulosangeles.com
The name Shiku
translates literally as
“the people you share
food with”
Shiku's Mina Park & Kwang Uh
(photo courtesy of Jeff Newton)
Shiku may be new – scheduled to open inside Downtown L.A.’s Grand Central Market in mid December –, but its focus will be firmly on family-style Korean cooking.
The latest brainchild of Mina Park and Kwang Uh, the couple behind the beloved Baroo phenomenon, Shiku promises to be a departure from that concept’s modernist fusion fare.
Shiku ssamjang pork belly (photo courtesy of Mina Park)
SHIKU
Woo Hyang Woo is a Korean BBQ restaurant and bar next to Chapman Plaza in Koreatown. It’s owned by Hyun Kim, a former member of Korea’s national water polo team who also owns nearby Cha Dol Poong.
“I didn’t want to do an ordinary, typical and boring
Korean BBQ place,” said Kim, CEO of Hyun Group USA, Inc. “At Woo Hyang Woo, you can experience authentic Korean culture and vibe but in a modern way, surrounded by unique and luxury wood interior and exterior design.”
Traditional dishes at Woo Hyang Woo include bulgogi hot pot, short-rib soup (galbi-tang), and soybean paste stew. But Kim singles out Wagyu beef tartare, called “yukhoe” in Korean, as his restaurant’s signature dish.
“Since it is not touched by fire, every nutrition in raw
meat is preserved,” he explained. “We use the freshest American Wagyu eye round beef, as the quality of raw meat plays a huge role in the overall taste of yukhoe.”
While Kim said that his yukhoe recipe has added a
little “American localized taste,” it remains truly a
Korean experience.
“Yukhoe has also been ranked in ‘top Korean dishes that travelers should try’ for a long decade,” Kim continued. “Almost every traditional Korean market has original yukhoe places, and many foreign travelers come to Korea only to try this dish out.”
3470 W. 6th St., Suite 9 & 10, Los Angeles, CA 90020
(213) 388-2326 | hangarikalguksu.com
“We use pickled cabbage
and our special radish kimchi,” Ko explained. “Also garlic and jalapeño [and] fish sauce.”
– Ethan Ko
Hangari Kalguksu bossam
(photo courtesy of UberEats)
At Koreatown’s Hangari Kalguksu, there’s tradition even
in the name. A hangari is a traditional Korean earthenware jar used for preserving pickled foods, such as kimchi or soy-bean paste. And “kalguksu” is knife-cut Korean noodles, prepared by hand.
Hangari Kalguksu bossam (photo courtesy of UberEats)
HANGARI KALGUKSU
Parks BBQ has been one of the heartbeats of Koreatown’s vibrant restaurant community since 2003. Known for
its perfectly-prepped USDA Prime and Kobe-style beef,
as well as an imaginative array of side dishes, in normal times it’s a grill-at-the-table social and culinary hub steeped in authentic Korean cuisine.
The acclaimed Parks Gal-bi perhaps personifies the flame-grilled goodness on offer: prime beef short rib marinated in Parks’ mouthwatering (and award-winning) sauce.
“It’s soy based: soy sauce, brown sugar, sesame oil, sesame seed, garlic, green onion, and rice wine,” explained Parks BBQ owner Jenee Kim, who earned her degree in culinary science at Seoul Women’s College in Korea.
“It’s not Americanized at all; it’s a really traditional recipe.”
Galbi and bulgogi (thinly-sliced marinated meat) are the staples of Korean barbecue, served in both restaurants and homes across Korea. With Los Angeles boasting the largest Korean community outside of the motherland, we’re blessed with countless Korean BBQ eateries. Yet Parks remains a standout.
Perusing Parks’ menu is in itself a tour of Korean culinary culture, featuring Kim’s exquisite takes on grilled meats alongside a robust collection of soups (including Parks’ signature #1 with Rice Cake), stews, rice, and noodle delights. Must-try specials include freshly-cut beef tartare, spicy black cod simmered in a house chili-paste sauce, seafood pancake, and kimchi pancake.
Also, check out the Special Bibimbap limited time
menu item presented by Korea Tourism Organization
– only available through
Spoon By H on Tock.
order now
Until recently, Parks BBQ was still barbecuing meats and serving dine-in customers on its large, socially-distanced patio. But at the time of writing L.A.’s pandemic regulations were restricting all area restaurants to to-go orders, for which Parks is serviced by Grubhub, Uber Eats, and Postmates.
free korea Tourism tote bag
plus more Korea travel goodies.
Order takeout from Spoon by H
from 12/11–12/17 and receive a
order now
Also, check out the Special Bibimbap limited time
menu item presented by Korea Tourism
– only available through
Spoon By H on Tock.