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ISO Korean Soups

David Kahn | Apr 7, 200609:54 PM

So, I had a chance to try YongSuSan (linked below, which link, btw, contains one of the more unfortunate typos I've come across) for the first time this week, and it was both interesting and delicious, although the 17 course (or whatever it was) lunch makes it a bit difficult to be very productive during the rest of the day. I forget which menu we ordered, but lots of things were excellent, and there were very few things that I didn't like at all (e.g., squash soup and the jelly fish). The beef short ribs, various incarnations of kimchi, and several of the soups, in particular, were really wonderful.

Which brings me to my question -- there were two soups, the first a clear, wonderfully flavored chicken broth, with soft, slightly chewy, little rice cake pillows (as in the Shanghai rice cakes at DTF) suspended within, served in the middle, perhaps as a palette cleanser, and the second, a rich, spicy broth of vegetables with big chunks of creamy tofu, served with rice as the penultimate course. Both of these soups were mindblowingly good, and I would happily consume a big carton of either, by itself, as a meal. Obviously, YSS is not the place to order such a thing, given their focus on multicourse dining; however, I thought perhaps some local hound/s, well-versed in Korean cuisine, might be able to tell me what these soups are called, and even better, where I should go to order them on their own. Any thoughts? (Tia, as always.)


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