June 5, 1987 |
Nearly 30 items on the Inchon Won menu are not even rendered in our alphabet. Aha, adventure! I pointed at a line of Korean letters. "This," I said forcefully. My waitress writhed in distress. Apologizing for her English, she at last said, "Only for Korean people." How dare she, I thought, and asked, "What is it?" "Fish dish. You know what is intestines?" Well, yes, I do. And I definitely will order that dish--someday, I fully assure you, when I'm quite ready.
January 17, 1993 |
I've never been to a Korean restaurant," said the first person I took to dinner at Woo Lae Oak. "I've never been to a Korean restaurant," said the second person I took to dinner at Woo Lae Oak. "I've never been to a Korean restaurant," said the third, the fourth and the fifth. In a city with about 500 Korean restaurants, this is surprising.
CALIFORNIA | LOCAL
December 13, 2012 |
Robert Kim took his family to Wi Spa last Friday night so his wife could revisit the public bath culture she grew up with in Korea. Besides, his two sons, the older one anyway, love the children's playroom, equipped with video games, foosball and a slide. The Kims (the last name, he joked, of half the families in the cavernous jimjilbang ) ran into another father he knew from the Korean-English dual language school their kids attend in Porter Ranch. (More on the jimjilbang later.)
August 1, 2001 |
The American cookbook publishing industry pays little attention to Korean food, a gap especially apparent in Los Angeles, where, despite the presence of a vibrant Koreatown, the cuisine remains as mystifying to non-Asians as it is intriguing. Barbecue is easy--all Asian markets sell bottled Korean barbecue marinade. But how does one prepare kimchi stew, cold buckwheat noodles with Asian pear, kalbi tang (short rib soup), ginseng chicken and so forth?
March 14, 2001
I have newfound respect for the patience and dedication it takes to make Korean food ('What Goes With Rice," March 7). I had only experienced this cuisine twice before and had no idea how to prepare the stuff. However, inspired by Cecilia Hae-Jin Lee's article, I went shopping yesterday at the local Korean market, and supplemented our main dish with the bean sprouts, tofu and spinach panchan. Ms. Lee's recipes were clear and accurate. Still, it took an hour and a half of careful prepping and cooking to finally have dinner.
December 22, 1985 |
The most apparent fact about Korean cookbooks in the United States is their scarcity. In Los Angeles, the proliferation of markets in Koreatown has made Korean ingredients far easier to find than information on what to do with them. The cookbooks occasionally found in Asian bookstores here are published overseas, not in the United States. That makes Koh's book worth noting, even though it is necessary to write the publisher to obtain a copy.