I never thought I would be a chef. Growing up, it wasn’t really an option. My immigrant Korean parents laid out my path already. It was typical. Study hard, play the piano, go to an Ivy League school, ...

Name of restaurant: Mr. Bossam. Check out the cartoon mascot, presumably Mr. Bossam himself, who’s giving you a thumbs-up as you walk in. Bossam is a boiled pork dish, traditionally eaten during ...

What dish represents the restaurant, and why? As the name suggests, bossam is the signature dish. Bossam is Korean steamed sliced pork eaten with napa cabbage leaves or wrapped in lettuce or perilla ...

My mother has always loved to cook with pungent ingredients like fermented soybean paste and dried anchovies. These are things you find in everyday Korean cuisine. But for a kid growing up in Kentucky ...

Traditionally slow-roasted, we marinate pork shoulder steaks with Korean staples for tenderness, then grill them for a faster cook time without sacrificing flavor or texture. Inspired by traditional ...

As a result, the yangbans would traditionally donate a pig to those preparing kimchi for the winter as a means of keeping them energized and motivated. They would usually then slaughter the pig and ...

It’s notoriously difficult to transliterate the names of many foods or recipes from the spelling in their native languages to what we call “Roman” letters, the letters for words that you see here.

Celebrating this year's Best of L.A. issue — now out in print and online — we're counting down, in no particular order, 100 of our favorite dishes. Kobawoo is one of Koreatown's older restaurants, ...