An incomprehensive but indisputably correct guide to the great kimchis of Los Angeles.
Baechu kimchi — kimchi made with napa cabbage — is the standard-bearer at most Korean restaurants, typically served as soon as your order is placed. It’s the go-to style of kimchi on most dinner tables and what’s generally stocked in the largest supply at Korean grocery stores and kimchi shops.We asked some connoisseurs to riff on some of their favorite kimchis and kimchi dishes and where they go to get their fix around L.A.
“My mouth is drooling just thinking about it. You can’t get some of that stuff here [in New York]. Every time I would go back home [to Oregon] on breaks from college, my mom would make me kalbi with dongchimi, and it was one of my favorite combinations of taste. Between dongchimi and ganjang gejang , those are two things that I miss so much.” — Michelle Zauner/Japanese Breakfast, musicianChonggak kimchi translates to “bachelor kimchi.
This variety of kimchi, made with young summer radishes, is especially popular during warmer months. The taproots are smaller and often trimmed, letting the radish greens shine.Advertisement This dish, which combines slices of tofu stir-fried with well-fermented kimchi and fatty slices of pork, is a go-to anju, an entire class of Korean dishes meant to be enjoyed while drinking beer and soju.OB Bear is where you go in Koreatown to have a drink, eat chicken wings and watch the Dodgers honorably trounce the Houston Asterisks. Dubu kimchi is standard fare at most Koreatown drinking establishments, but OB Bear tries to distinguish itself by using pork neck meat instead of pork belly.
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