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Korean Restaurant in Los Angeles

Posted last August 13, 2015, 5:13 pm in Food report article

When a Korean friend promised to take me to a restaurant with "original" Korean food, I hardly knew what to expect. Original in his vocabulary did not mean novel or creative but pure, untouched, unblemished--Korean food that had not been adjusted to American tastes. We wound up at Shin Mi in Koreatown consuming enormous meals of meat, seafood and vegetables in forms that I had not seen before.Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

 

 

Hae Jang Chon Korean BBQ Restaurant
Chosun Galbee
Genwa Korean BBQ
Road to Seoul
Oo Kook Korean BBQ
Park's Barbeque
Seoul Korean BBQ
Soowon Galbi
Ham Ji Park
Fresh Korean Barbeque
Kang Ho-Dong Baekjeong
Beverly Soon Tofu Restaurant
Genwa Beverly Hills
Wharo Korean BBQ
Guhmok Korean BBQ
Soot Bull Jeep
Don Day
Seoul BBQ
Tofu Ya
Yu Chun Restaurant
YELLOW COW KOREAN BBQ
Seoul Sausage Co.
Gushi
Manna Korean BBQ
GAON Authentic Korean BBQ Restaurant
Evergreen Restaurant
Da Maat
Bulgogi Hut
Eight Korean BBQ
Gen Korean BBQ
Ondal Restaurant
101 Korean BBQ
U2 Korean BBQ Restaurant
AY-Do-NO
Manna BBQ
Pine Tree Restaurant
Bak Kung Korean BBQ Restaurant
KOREAN BBQ PLUS
O. Tofu House
Sura Korean BBQ & Tofu House Restaurant - Long Beach
Koji BBQ Buffet
Galbi King
Chung Kiwa Restaurant
Madaongsae Korean BBQ
The Corner Place
Moon BBQ #3
Seong Buk Dong
BCD Tofu House
Bann
Keungama
Cho Dang Tofu & BBQ
Madang 621
Young Dong Tofu
Han Bat Shul Lung Tang
Dha Rae Oak
Bibigo Westwood
Seoul House of Tofu
Ko Ryo Jung
I Love Tofu
Hwang Hae Doe

 

For more Korean Restaurants results click here : http://us.wowcity.com/losangeles/?what=Korean++Restaurants

 

 

It's even more surprising when you consider that Korean food, unlike some of the more arcane cuisines we've recently embraced, does not contain ingredients that most Americans would consider strange. In the past 10 years, we have managed to overcome our suspicions about uncooked fish and have put a sushi bar on every street corner. Our enthusiasm for Thai cooking is so strong that we've overlooked our national aversion to sauces made from fermented fish. Indian pickles, Jamaican curries and Persian pilafs no longer seem exotic. Yet easy-to-love Korean cuisine, based on beef and grilled on the barbecue, is almost unknown in mainstream America.