I was up in the L.A area for a party this weekend and managed to sneak away for a dinner at Chung Ki Wa. Ever since I read Thi's review of the boiled cod dish I have been curious. Once I tasted the fish I realized that it's not the method they used to cook the fish that makes it tastes so buttery rich. It's actually the fish itself. I've found these fish sold in Asian markets in the live tanks. They are usually called sea bass and go for about $5/lb. I suspect they are live baby Chilean sea bass, but I could be way wrong. My next guess would be that they are baby white sea bass which are being raised in pens for release in southern california waters, but they are much richer than any WSB I've ever tasted.
We ordered the kalbi and the tongue. The kalbi was pretty good as were the panchan, but the tongue could have been better. The thin slices were shaved off an unseasoned frozen block/tongue. The cold noodle dish with the skate wings was awesome. I'm going to get that next time.