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• #KOREATOWN RESTAURANTS CODE#

Cue the Korean barbecue restaurant, where the grilling of pork belly and marinated short rib is conducted at the center of a table typically by you and your pack of friends, who may or may not have drunk a bottle of Jameson at the karaoke parlor a few hours earlier.

It’s likely that your first taste of Korean food came not at the hands of a skilled chef, but the hands of yourself. Barbecue is the great Korean food gateway drug-but look beyond it. From scoring points with the waiters, to understanding drinking games, to why you want to be close to the buzzer at your table, follow these 10 eating and drinking commandments to help you feel like you’ve already been around the block once or twice.ġ.

#KOREATOWN RESTAURANTS CODE#

Through these travels I learned that there were no hard rules for eating Korean food-and don’t ever let anybody tell you that ever! But there are some highly useful guidelines you should follow to make the most of your experience-especially as a non-Korean outsider trying to crack the code of these secret-ish hangouts. While researching Koreatown, a cookbook I wrote with Kang Ho Dong Baekjong chef Deuki Hong, I traveled around the country talking to cooks and ajummas in places like Philadelphia, Chicago, Atlanta, Washington D.C., San Francisco, New York, and the beating heart of Korean food in America, Los Angeles. That said, there is still so much to uncover and explore in the packed-and oftentimes clandestine-corridors of Koreatowns across the nation. Yunnan, Isan, and Hokkaido have been given their time in the spotlight, and Korean food has been swept up in it all. But on top of a few sliver-bullet dishes, Korean food has exploded in part because Asian cuisines in general have grown in popularity. First, credit must be awarded to Korean-American chefs David Chang and Roy Choi, whose innovative cooking (rice cakes with pork sausage ragu, bulgogi tacos) experienced major cross-over appeal within the mainstream. But why now? For a cuisine that has long had to play catch up to the better-known foods of Asia-specifically Chinese, Japanese, and Thai-Korean food found its place in the conversation for a couple reasons.

More info at Īs excitement for Korean food bubbles over like a pot of doenjang jjigae left on the burner, more and more adventurous eaters are being indoctrinated into the world of kalbi, oversized mandu, and gamjatang. Matt Rodbard ( d) is the author of Koreatown: A Cookbook, to be published by Clarkson Potter in February 2016.