Insatiable Girl

ROWLAND HEIGHTS: BCD Tofu House

Posted in food, los angeles, restaurants by sue on January 22, 2011

www.bcdtofu.com
1731 Fullerton Road
Rowland Heights, CA 91748
(626) 964-7073

Price: Cheap
Rating: Good/Great
Directions: Get off at Fullerton on the 60
Reservations: Not accepted
Must Get: kimchi soondubu with pork

Hmm maybe it’s because I haven’t had soondubu in a while or because I came in with low expectations (I remember thinking this place was nothing special a few years ago) or because this branch improved, but I actually liked it this past trip. After days (or possibly just a few minutes) of trying to figure out a place for dinner, David and I finally settled upon getting soondubu at BCD. I ordered my usual of kimchi soondubu with pork while David got the kalbi + soondubu combination. We both liked our tofu dishes, but neither of them were spicy enough– I even asked for extra spicy! The kalbi was marinated well, but was rather chewy. The pancha (side dishes) here were good overall, but nothing special. BCD is known for giving a grilled fish per person, but I personally could do without it.

I’d come back again for the tofu since it’s so close to me, but I hear there’s a place across the street near Galleria that makes it even better. Guess I’ll have to try it to find out!

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DIAMOND BAR: Gook Hwa House

Posted in food, los angeles, not recommended by sue on January 22, 2011

2825 S Diamond Bar Blvd (Inside H Mart)
Diamond Bar, CA 91765

Their red bean and custard cakes are HORRIBLE. They are by far the worst cakes of these kinds I have ever, ever tasted. Even if they paid me to eat it one more time, I would not. Stay the hell away from these things if you like your taste buds.

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WALNUT: Gung Jung Sul Rung Tang

Posted in food, los angeles, restaurants by sue on January 7, 2011

19814 E. Colima Road
Walnut, CA 91789
909 598 1056

Price: Cheap
Rating: Good
Directions: Take the 60 fwy and get off at Nogales
Reservations: Unneccessary
Must Get: Hae Jang Guk

This is the local spot my family goes to when they crave suh lung tang. It’s normally pretty good, but it fell a bit short the last night we went. Their hae jang guk is always on par though. It’s probably some of the best Korean broth I’ve had.

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ROWLAND HEIGHTS: Korea House

Posted in food, los angeles, restaurants by sue on December 21, 2010

18751 Colima Rd
Rowland Heights, CA 91748
626 965 2007

Price: Cheap
Rating: Good
Directions: Drive
Reservations: Unnecessary
Must Get: Boneless Ribs, Pork Belly

This place doesn’t have the best Korean BBQ you’ll find in LA, but for the price and the amount of food, it’s pretty high up there in the rankings. First off, it’s all you can eat and they offer a tiered pricing list. The more money you’re willing to pay, the better quality of meat you’ll get. The prices for lunch start at $9.99/person while dinner starts at $16.99/person. This price includes getting a side salad (see above), banchan (side dishes), steamed egg, tofu soup, AND meat. I suggest you get their boneless ribs and their sangyapsul, pork belly. I read that their spicy pork is good as well, so I’m going to have to try that next time!

(In case you’re wondering, Chosun is still the best Korean BBQ I’ve had in LA.)

LOS ANGELES: Young Dong

Posted in food, los angeles, restaurants by sue on December 18, 2010

3828 Wilshire Blvd
Los Angeles, CA 90010
(213) 386-3729

Price: Cheap
Rating: Good/Great
Directions: Drive
Reservations: Unnecessary
Must Get: Suh lung tang or their meat plate

My family has been going to this place for years. Their suh lung tang (or is it sul?) is one of the best I’ve ever had, but early warning the broth is clear and not white here which some people find surprising. I don’t know what’s different about this place because it doesn’t taste like anything’s missing to me. I love that they give lots of noodles with it; I prefer noodles over rice with my suh lung tang. There’s a bit more than 10 items on this menu, but I think this is definitely the way to go and you have to make sure you get the kind with fat. Sounds disgusting, but if you try the no fat one, you’ll understand why. Their meat plate, which is just a platter of the meat that comes in suh lung tang, is also a good bet too, but usually there’s plenty of pieces in your soup.

For those of you who have never eaten suh lung tang before, make sure you add lots of salt and green onions (both of which can be found on your table) before you try it. If you don’t, you’ll just think it’s bland and you won’t realize what you’re missing.

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GINZA: Heijouen 平城苑

Posted in food, japan, restaurants, tokyo by sue on December 7, 2010

heijouen.co.jp
東京都中央区銀座6-13-3井門銀座みゆき通りビル1F
1F, Imon Ginza Miyuki Dori Bldg. 6-13-3 Ginza, Chuo-ku, Tokyo 104-0061
03 3544 4129

Price: Expensive
Rating: Amazing
Directions: It’s close to the Subway Ginza station and Higashi Ginza station
Reservations: Unnecessary when I went, but I imagine it could be quite busy on the weekend
Must Get: 和牛 Wagyu beef

This place is so amazing I decided I had to write about it as soon as possible. It’s a Korean style BBQ restaurant that’s famous for it’s Wagyu beef. I’m might not sure which cut is in the picture above (it was the daily special), but it’s the BEST PIECE OF MEAT EVER. I have never had a piece of meat that melts in your mouth quite like this one. What made it even better, which was barely possible, was the dipping sauces this place offers as well as their leaf lettuce and sliced green onions marinated in gochujang (a spicy Korean sauce) and sesame oil, which is pictured below.

Everything was good here, so I highly recommend you give it a try if you happen to stop by Japan. It’s part of a chain, so you can find their other restaurants on their website if Ginza is too far. You will not be sorry.

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Homemade kimchi pork dumplings.

Posted in cooking, food by sue on May 31, 2010

I never cook following a recipe. I never measure. I add a random amount of what I’m supposed to, leave out the things I don’t like, and add tons of the stuff I love. I think this is how cooking should be. Made from the heart and not from a cup.

I made these kimchi pork dumplings because I missed being able to get them on my way to work in Taiwan. Man, were they delicious. I could easily devour ten in a matter of seconds right before I hurriedly ran up the stairs to teach.

For my own concoction, I got a pound of ground pork which I mixed with some water. I found that the pork I buy from fresh direct mixes the best. I stir the meat and water in one direction, usually counter clockwise for me. It doesn’t matter which direction you do it– counter clockwise or clockwise, it just has to be the same direction the whole way through to keep the water soaked in. I add enough water to make the pork a lumpy consistency rather than chunky, but mindful that the kimchi will add even more water to the mixture. After that, I mix in some soy sauce until the pork turns a light brown. Then comes a bit of black pepper and some salt. I add a ton of chopped green onions; one of my favorite things on this planet. Then I add chopped kimchi and the juice that comes with it. Stir in a bit of brown sugar and it’s ready to be folded.

Folding dumplings isn’t that hard. Just buy already made gyoza (Japanese for dumplings) skin from an Asian market, put a tiny amount of your mixture in the middle (you can gradually add more once you become more skilled at folding), add a dab of water along the edges, and then fold the skin to look like a semi-circle. Press tightly to make sure there are no gaps and you are finished.

Pictured above are boiled dumplings, but they taste even better fried (doesn’t everything?). Both methods are simple, but boiling is, of course, healthier. Just put a pot of water on your stove, when it begins to boil add as many dumplings as you want, when it boils again add a cup of cold water, and when it boils again turn off the heat and serve it with some dumpling sauce or a mix of soy sauce and vinegar. If you want to fry them, you need a pan that you can cover completely with a lid. Add some oil to the pan, wait until it gets a bit hot, add as many dumplings as you want (but make sure you space them out because they will expand), wait until 1/3 of a dumpling becomes translucent, add water to the pan (enough to cover 1/3 of a dumpling), cover the pan with a lid, wait 8 to 10 minutes, and it’s ready to eat! If there’s still water in the pan after the 8 to 10 minutes are up, just lift the cover and let the water evaporate.

Ta-da! We’re done!

Welcome to Asian cooking 101… Just kidding! Haha.

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NEW YORK: Don’s Bogam

Posted in food, new york, restaurants by sue on May 20, 2010


17 East 32nd Street, New York, NY 10016
212 683 2200

Price: Reasonable for Lunch, Reasonable/Expensive for Dinner
Rating: Great!
Directions: NQRWBDFV to 34th St.
Reservations: You don’t need them
Must Get: Galbi (marinated short ribs)

Unless someone proves me wrong, I think Don’s Bogam offers the best lunch deal in koreatown. For $12.95, you get a plate of galbi and a choice of stew (seafood tofu, kimchi pork, or something else… I forgot what the last option was). It’s the best lunch I’ve had during the work week in a while. (Second is the oxtail stew I got from Lezzette months ago.) I will definitely be back soon.

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NEW YORK: Pho 32 & Shabu

Posted in food, new york, restaurants by sue on May 12, 2010

2 W 32nd St, New York, NY
212 695 0888

Price: Cheap/Reasonable
Rating: Good
Directions: N,Q,R,W,B,D,F,V to 34th St
Reservations: You don’t need them
Must Get:

Not the best pho ever, but it’s a good quick fix if you don’t feel like dragging yourself to dirty, fish-smelling Chinatown. The meat isn’t as good as what you would find at Pho Hoa or Thai Son (both in Chinatown), but the broth hits the spot.

LOS ANGELES: Chosun

Posted in los angeles by sue on April 6, 2008

3330 W Olympic Blvd. (and S Manhattan Pl)
Los Angeles, CA 90019
323.734.3330

PRICE: $50/person
RATING: I love this place!
DIRECTIONS: Drive. =) There’s valet parking in the back.
RESERVATIONS: Needed if you have a big group.
MUST GET: chosun kalbi, sam gyap sal, ke jang

I grew up eating Korean food (my dad’s family grew up in Korea) so I think I’m a pretty good judge when it comes to kimchi, soondubu, sahlangtang, etc. etc. Chosun is my favorite place in America for Korean BBQ (I’ve only had better when I was in Seoul). In fact, for my last trip home to LA for Chinese New Year, this place was the first restaurant I went to once I got off the plane and the last restaurant I went to right before I go back on the plane to come back to Taiwan. (Korean food in Taiwan is awful!)
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