while i realize these dishes arent the point, i thought it would be worth noting.
if anyones had the black cod and daikon stew at sa rit gol, they know why its one of my favorite LA dishes.
thick cuts of cod and large daikon hunks. its always the dish that people fight over.
the version at chosun had thin slices of daikon and fish, thus, were both quite overcooked. actually there was very little daikon to be found.
the bibim naeng myun had little chew and was quite flaccid in the flavor department.
the galbi and ros gui were both fine, and the restaurant is incredibly designed.
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