Review: Kyung Bok Kung raises the bar for Korean barbecue

I thought I had Korean barbecues all figured out, that I’ve seen it all. Last year, as I ate at Kang Ho-Dong Baekjeong in Buena Park, I discovered a new type of cooking surface, on which the melting fat could dribble into a well of beaten egg and...

That fuming, blackened haunch of meat you see on half the tables at the new Majordomo — that’s the whole plate short rib, a massive cut rubbed with spices, slapped into a smoker for the better part of a day, carved into elegant slices tableside,...

I’ve been to enough Korean barbecue places to know that they are like fingerprints. It was with this in mind that I tried the new Grams BBQ-Tabletop Grill in Garden Grove, a city that has great Korean barbecues within sniffing distance of one...

Here’s how you can find out if you’re in a Korean Chinese restaurant: Look for the jjamppong and the jajangmyeon. Jjamppong (spicy seafood noodle soup in a red-chile hell broth) and jajangmyeon (noodles smothered in an inky-black sauce made of...

Have you ever heard of the Korean dish called budae jjigae—better known as “army base stew”? It’s a big cauldron of broth made brick-red with gochujang, pepper flakes and kimchi—typical ingredients in a Korean soup. But when you dig in, you start...