I just got back from LA and it's way too late to recap the last three days, although I can tell you I had a fantastic time. Jude and her husband Greg were marvelous hosts, and working with her team at BNE was a great experience!After a long day of shooting Wednesday, Jude treated us to a very special meal at a restaurant called Honey Pig in LA's Koreatown. Her friend, and fellow BNE producer Juliana recommended it, and it turned out to be a wonderful choice!
Anyway, I'm going to bed, but I wanted to post this very short film I captured with my iPhone. What you are seeing is pork belly, pumpkin, kim chi, bean shoots, garlic, and jalapeño all grilled and eaten wrapped in stick rice sheets. It was incredible!
10 comments:
Yummmmm!
Drooool....
chinese raclette
Wow...
You were in Koreantown then.
There are several ways to BBQ or
grill Korean BBQ.
It's called Sot-too-keung grilling.
As you said in your video, the iron
pan is made with the shape of big
Korean kettle or pot cover.
(See the handle in the middle of
the grilling pan?)
Since this is slanted pan, all the extra fat and oil just flew down.
So you don't have to eat your meat
with runny melted fat.
We koreans are so grill and BBQ
manias. You will be truly amazed
if you visit Korea. From seafood
to meat(and even vegetables),
we BBQ everything. UNFORTUNATELY,
types of Korean foods(including
BBQ) quite limited then what we are having in Korea. If you have a
time please come to Korea, and you
will meet whole different dimension
of Asian culinary world.
I am very glad to see you in
Korean food scene. Great fan of
your fantastic cooking. Be well!
Daehyun Lee
[Tone: moderate jest. I love the blog.]
LA = Louisiana
L.A. = Los Angeles
Sincerely,
The past, present, and future residents of LA.
Om nom nom nom nom nom nom nom nom nom nom nom.
There is not much else to say tehre
Augh, I absolutely love hot plates at restaurants.
This stuff is awesome, especially when the pork belly has a crispy char on it.
So you've been to Honey Pig... HP is good, but you haven't had the best until you've been to Yan San Bak.
The main meal is pretty much the same concept except... THE MOAT. While HP lets all the juices and fat run off into oblivion, YSB's grill has a moat that collects all the run off.
By the time you're done with all the BBQ, you're left with this delicious base for fried rice. In goes the rice! In goes the freshly cut Kimchee! The waitress deglazes the grill with broth as it cascades down into the moat. All the bits collect in the moat for this amazingly rich and shiny kimchee fried rice that is absolutely to die for!
This time you really won't return to San Francisco.
Hahaha, I love sumgyupsal (the porkbelly :) ) And I've never seen kim chi cooked on a grill. D:
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