September 16, 2010 |
A block from the Wiltern, giant ivory silk lanterns in crystalline geometric shapes and finished with a tassel hang from the double height ceilings. The floor stretching ahead is marble, the appointments are a mix of traditional and contemporary Korean elements, which is what the menu is too. Right now, the new Bann Restaurant & Lounge may be the splashiest place in Koreatown. Just inside the entrance, a bartender shakes up a Manhattan and then pours out soju for another guest.
September 15, 2008 |
TO HEAR Simon Shin talk, you'd think he opened his new Korean barbecue restaurant Shin in Hollywood just to keep his hungry pals happy. "I really want to have my friends eat good food," says the affable Shin, explaining how as a Korean kid growing up in Los Angeles he was lucky enough to fall in with a tightknit group of people, some of whom, such as actor Danny Masterson, ended up being successful in TV and film. (Shin's parents are in the restaurant business and own several popular Koreatown spots.
June 2, 2007 |
The way Son Hye Suk sees it, having nuclear weapons means more than security for this Stalinist state. It means North Koreans will have more food on their plates. "Our nuclear weapons are a source of great pride in our country, and if anyone insults us now they won't survive," said Son, an ideologically vetted worker at the International Friendship Museum north of the capital.
CALIFORNIA | LOCAL
September 17, 2001 |
To any Korean worth his salt, life without kimchi--the spicy pickled vegetables that appear at every Korean meal--is unthinkable. "Like marriage without sex," says Tong S. Suhr, a Los Angeles attorney and Koreatown gourmet whose love affair with kimchi spans more than six decades. "You just have to have it." Kimchi, unique to the Korean peninsula, has been around for centuries.
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?
April 17, 2001 |
Food shortages in chronically hungry North Korea are expected to worsen sharply this year after a meager 2000 harvest and a disastrous winter, a senior U.N. aid official said Monday. "We expect the year 2001 to be the most difficult since 1998," David Morton, the World Food Program's representative in North Korea, told a news conference in Beijing. The 2000 harvest fell 1.8 million tons short of the 4.8 million tons needed to sustain North Korea's 22 million people, he said.