Tag Archives: Koreatown

POT

The BOOT KNOCKER (photo below) is a dish made with a long list of ingredients including SPAM, corned beef hash, spicy sausages and instant ramen. It’s POT restaurants’s version of Korean budae jjigae, which means “army stew”.

"Boot Knocker" at Roy Choi's POT RestaurantI know what you’re thinking, that it looks like something you’d eat ONLY when you’re drunk, or possibly to cure that wicked hangover the next morning.

Recently I tried it at lunch, unquestionably sober, and sat gleefully picking out flavors from my childhood.

SPAM always takes me back to my early years in Okinawa, where food was rationed during the Vietnam War. Corned Beef Hash was a regular on my American grandfather’s breakfast table, and I still eat it every once in awhile, cooked almost burnt, with a fried egg on top – just like grandpa made it. And like most, Top Ramen was a life-saver in my early 20s, when I was flat-broke between paychecks. The BOOT KNOCKER tastes like my childhood in a bowl and I loved reliving each bite.

So, which C.I.A.-trained chef would dare serve this on his new L.A. menu? Well, Chef Roy Choi of course. The same genius behind Kogi BBQ, A-Frame, Sunny Spot and Chego. He also wrote “L.A. Son”, a heartfelt immigrant story that I’ve read twice so far.

POT restaurant (named for Korean hot pots and maybe weed) is located at the new, swank LINE HOTEL in Korea-town. Check out a few photos of the hotel here.

Uni Dynamite Rice Bow, Roy Choi's POT Restaurant
If the BOOT KNOCKER isn’t your type of comfort food, there’s always the decadent Uni Dynamite Rice Bowl. My server said they regularly run out of this dish, so grab it when you can.

Noodle of the Day, Roy Choi's POT Restaurant
The NOODLE OF THE DAY was a Chilled Somen Noodle w Various Raw & Pickled Vegetables, Chili Paste, Shredded Beef, Hard Boiled Egg.

BBQ Spicy PORK, Roy Choi's POT Restaurant
If you love pork as much as I do, then a must-order is the SPICY BBQ PORK.

Choi is also a co-producer on Jon Favreau’s new film called (appropriately), “CHEF”. I haven’t seen the movie yet but here’s a link to the trailer. You can also check out details at my friend Eddie Lin’s blog. Warning: SPOILER ALERT.

If you’re a fan of the film and near Korea-town on Thursday May 15th, Roy is hosting a popup at POT (serving Cubano sandwiches) to celebrate the movie.

Roy Choi's POT RestaurantPOT Restaurant
(Inside The Line Hotel)
3515 Wilshire Blvd
Koreatown
Los Angeles
213-381-7411
website

Follow Chef Roy Choi on twitter

Follow POT on twitter

All my POT photos here, including some serious drunk-eats at the Line Hotel Cafe.

 

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Pork Marathon #1

Four pork-centric restaurants in Koreatown, with food-obsessed friends on a Sunday afternoon… ABSOLUTE PIG HEAVEN.

Photos from PORK MARATHON #1!

Stop One (2pm): Palsaik Samgyupsal Korean BBQ (maps, addresses & more info at end)

Pork Marathon, Stop 1
Palsaik (pronounced “pahl-sehk”) is a Korean BBQ restaurant that specializes in samgyeopsal aka PORK BELLY!

Pork Marathon, Stop 1
The restaurant offers “eight colorful flavors of pork” — wine, original (unmarinated), ginseng, garlic, herb, curry, miso paste, and the chile paste gochujang.

Pork Marathon, Stop 1
Palsaik’s Pork Belly on the table grill.

Pork Marathon, Stop 1
Haemul Jjigae (seafood soup) arrives (each dish cooked at the table).

Pork Marathon, Stop 1
Haemul Jjigae… the broth was beautiful.

Pork Marathon, Stop 1
Loved the pickled radish (to cut the fat… and there was lots of glorious fat!)

Pork Marathon, Stop 1
SEE, it’s printed on the menu so it must be TRUE! Pork is GOOD for me! 

Pork Marathon, Stop 1
Aftermath of Pork Marathon Stop 1.

Pork Marathon, Stop 1
Palsaik’s front window.

Pork Marathon, Stop 1
Christine, our lovely tour guide (and dear friend) dancing with the animatronic pig in front of Palsaik!

Pork Marathon, Stop 1
Palsaik’s adorable sign!

The $39.99 set menu includes all eight flavors of pork, as well as seafood miso stew, mushrooms, and lettuce wrap. More info including Palsaik’s Menu & prices here.

Please read Jonathan Gold’s LA Weekly Palsaik Review & browse Anne Fishbein’s gorgeous photos here.

Stop Two (3:30pm): Baek Ha Chong

Pork Marathon, Stop 2
Baek Ha Chong  is known for their Bossam (steamed pork), Daeji Galbi (pork ribs) and Kimchi Chigae (casserole).

Pork Marathon, Stop 2
Steamed Pork (I topped mine with kimchi, tons of raw garlic & ate it wrapped in vegetable leaves).

Pork Marathon, Stop 2
Spicy Pork Ribs at Baek Ha Chong.

Pork Marathon, Stop 2
Baek Ha Chong Interior.

Pork Marathon, Stop 2
Exterior of Baek Ha Chong.

Check out more Baek Ha Chong photos by Guzzle & Nosh here.

Stop Three (4:30pm) : Honey Pig Korean Barbecue

Pork Marathon, Stop 3
Another animatronic piggy in front of Honey Pig (I swear it wasn’t there on my last visit!)

Pork Marathon, Stop 3
At Honey Pig, the pork belly is cooked in the center of the table on iron, dome-shaped grills.

Pork Marathon, Stop 3
Were we sick of pork at this point? HECK NO.

After grilling the pork, veg and kimchi the server will bring rice (and more veg) to SOAK up all the juices. SO GOOD.

Awesome Lighters from Honey Pig
Honey Pig gives out these adorable pig lighters… make sure you ask for one after paying the bill! (Guess WHERE you stick the butane to refill it?)

Many photos of previous visits to Honey Pig here.

Stop Four (6pm): DGM – Dwit Gol Mok

Pork Marathon, Stop 4
DGM – Dwit Gol Mok is Korean for “back alley”, and it literally LOOKS like an old, alley INSIDE. It’s difficult to find (we entered through the back entrance), but worth the effort. I loved the street-food ambience and quirky decor because it reminded me of my childhood in Okinawa.

Pork Marathon, Stop 4
Fried Pork at DGM (our final pork dish of the day).

Pork Marathon, Stop 4
Haemul Pajeon (Seafood Pancake).

Pork Marathon, Stop 4
Menu at Dwit Gol Mok is in Korean. Luckily we had Korean-speaking Christine guiding us through the day!

Pork Marathon, Stop 4
Kooksoondang Draft Makkoli (Korean rice wine) at Dwit Gol Mok.

Pork Marathon, Stop 4
“Cheese Corn” at Dwit Gol Mok. After all the salty, porky goodness I was happy to tuck into this sweet, sizzling dish. Great for soaking up the Makkoli too.

Check out GastronomyBlog’s beautiful photos of DGM (with more info) here.

The next time I go to Dwit Gol Mok, I’ll have my iPad ready with a photos from blog posts (so I can point out a few more dishes to try)! 

Dining date: 11/6/11

Many, many thanks to Christine & Julian Fang for organizing this EPIC PORK FEST!

CHEERS to everyone else who joined in the fun throughout the day: Peter (of course), Jill, Elina, Neil, Leilani, Caleb, Evelina, Sandra, Wes, Jin and H.C.

CANNOT wait for the next one!!

All Pork Marathon Photos on Flickr

Pork Marathon, Stop 1Restaurant Addresses & Info:
Stop 1: Palsaik Samgyupsal Korean BBQ
863 S Western Ave Los Angeles, CA 90005

MAP
(213) 365-1750
Follow @PalsaikBBQ on Twitter
More photos on Flickr 

Stop 2: Baek Ha Chong
3929 W Olympic Blvd Los Angeles, CA 90019
MAP
(323) 935-5554

Stop 3: Honey Pig
3400 W 8th St Los Angeles, CA 90005
MAP
(213) 380-0256
More photos on Flickr 

Stop 4: DGM – Dwit Gol Mok
3275 Wilshire Blvd Los Angeles, CA 90010
MAP
(213) 382-8432
More Photos on Flickr

Follow @PorkMarathon on Twitter

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Biergarten

A few days after my friend Haskell’s MAGNUM pop-up event at Biergarten (with Chef Joseph Mahon, link below), my friends Brent & Julie joined me for an early happy hour to try out the regular pub grub. A pitcher of Korean HITE beer was only one cent (yes, a PENNY people!), so of course we ordered a table-full of comforting treats to enjoy with the beer.

Biergarten has an entire menu of just FRIED FOODS (my weakness in life), so you can bet I’ll be going back very soon!

Biergarten
Bacon-wrapped Bratwurst

Biergarten
Spicy Pork Quesadilla: Spicy Korean marinated pork loins with mozzarella cheese, guacamole, sour cream and fusion hot sauce

Biergarten
Korean Style Fried Chicken: Baked lemon pepper chicken fried to a golden crisp

Biergarten
Fried Ponzu Beef: Fried tempura beef tenders served with citrus ponzu sauce

Biergarten
Beer Samples (front to back):
Hoegaarden (Unfiltered Belgian White)
Delirium Tremens (Malty – Hoppy)
Alesmith Anvil ESB (Malty – Hoppy)
Anchor Brewing Christmas 2010 Ale (Malty – Hoppy)
Stone Sublimely Self-Righteous Ale (Belgian Strong Ale)
Great Divide YETI (Stout)

Biergarten
Fried Menu (I need to try the Tempura Fries next!)

Biergarten
206 North Western Avenue
Los Angeles, CA 90004
(323) 466-4860

Magnum at BiergartenThank you Neil!!

More about Biergarten on LAWeekly

Follow Biergarten on Twitter

Biergarten on FaceBook

MAGNUM pop-up with Sommelier David Haskell & Chef Joseph Mahon at Biergarten

Hite Beer

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Magnum at Biergarten

No one person has taught me to appreciate wine, like my good friend David Haskell. Like many of his pals, I call him simply “Haskell” because (for me) it rhymes with RASCAL.

David Haskell pairing Slaw Dogs for me!My drink of choice, ever since I was a young gal has always been vodka (don’t hate me!). Diet lemonade & vodka on the rocks was always our “house party drink”, due to it’s low carb (and quick buzz) factor. And to be honest, I can’t think of anything sexier than an old-school, super-chilled vodka martini (straight up with 4 olives) at the Polo Lounge in Beverly Hills.

Gin and I have an (almost) irreparable history. A high-school aftertoon jacuzzi party with straight gin & naughty teens (myself included) made me associate the juniper berries with vomit. Mind you, this was THIRTY years ago! Recently at Fraiche restaurant, I was surprised that I actually liked a gin cocktail called St. Tropez. I liked it so much that I asked our server to double-check that it wasn’t vodka! Gotta give some props to Henricks Gin for sure.

The first time I drank wine with Haskell was when he did a Slaw Dogs (yup, hot dogs!) wine pairing for me. It was a really fun afternoon, and I was blown away at how he even took the time to pair the side of onion rings with Aecht Schlenkerla Rauchbier Märzen Beer.

During our lunches at Jitlada Thai, I started to appreciate how special Haskell’s wine skills really are. It’s not just that he knows so much about wine (he worked at Le Cirque and Aquavit in New York, Guy Savoy in Paris) but it’s the WAY he shares this knowledge. I’m still new to LIKING wine, although there are a few bottles I do keep around, like A Mano’s Primitivo or a crisp Bastianich Tocai. Haskell makes learning about wine fun, he’s never arrogant and ALWAYS surprises me and my palate.

Recently, he and ex-Bastide Chef Joseph Mahon started a dining pop-up called “Magnum”. Of course I had to be there to support the rascal, and since Peter was working, I grabbed my best friend Brent for a trek to Biergarten in Korea Town, the location of the first MAGNUM event. Not only was Chef Mahon’s food phenomenal (I never got to Bastide during his tenure), but Haskell’s pairings were out of this world. For the first course he paired a rosé champagne with a carrot pudding and explained that the combined flavors would result in creamsicle. It did (even turning creamy on my tongue), and that was just the start to a fantastic evening. I cannot wait for the next Magnum event!

Magnum at Biergarten:

Magnum at Biergarten
Orange Granita with Shaved Peanuts, paired with NV Jules et Michel Beauchamp: Champagne, France: Chardonnay, Pinot Noir, Pinot Meunier (combined)

Magnum at Biergarten
Coconut Soup with Mussels, Tapioca, Cilantro Pistou and Lime paired with Wakatake “Onikoroshi”, Junmai Daiginjo: Shizuoka, Japan

Magnum at Biergarten
Wild Mushrooms: Dashi, Pork Cheeks, Rice Paper, Béarnaise Mousse paired with 2006 Domaine Jo Pithon “Les Blanches Bergeres”: Anjou, France: Chenin Blanc

Magnum at Biergarten
Fried Chicken with Arugula, Bacon, Dried Tomato, Celery, Radish, Buttermilk Dressing paired with 2007 G. Moulinier “Les Sigillaires”: St. Chinian, France: Syrah, Grenache, Mouvedre

Magnum at Biergarten
Cured Salmon with Pickled Cabbage. Cucumber, Daikon, Kimchee Broth paired with AleSmith Brewing Company “Nautical Nut Brown Ale”: San Diego, USA

Magnum at Biergarten
Duck Confit with Black Beans, Swiss Chard, Black Vinegar Sauce paired with 2008 Pithon-Paille: Bourgueil, France: Cabernet Franc

Magnum at Biergarten
Ginger Bread Waffles with Cranberries, Clover Honey, Whipped Creme Fraiche paired with Jinro “Chamisul Soju”: Seoul, South Korea

Magnum at Biergarten
NV Jules et Michel Beauchamp: Champagne, France: Chardonnay, Pinot Noir, Pinot Meunier
Wakatake “Onikoroshi”, Junmai Daiginjo: Shizuoka, Japan
2007 G. Moulinier “Les Sigillaires”: St. Chinian, France: Syrah, Grenache, Mouvedre

Magnum at BiergartenAll photos from Magnum at Biergarten

Biergarten
206 North Western Avenue
Los Angeles, CA 90004
(323) 466-4860
Dining Date: 12/14/10

Follow @DavidSHaskell & @JosephMahon for MAGNUM event updates!

A few photos of Haskell Pairing Slaw Dogs for me (full post soon)!

More Photos of Haskell’s Pairings

Jitlada Thai Restaurant

Gin Cocktail at Fraiche

The Polo Lounge

Hendricks Gin

Slaw Dogs

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