Korean Cuisine Gains Ground in U.S. as LA Diners Embrace Fermented Foods and Traditional Flavors
LOS ANGELES, April 11 (Korea Bizwire) — In a bustling Korean barbecue restaurant in Los Angeles, six local American customers recently wrapped grilled short ribs in perilla leaves with garlic and doenjang, the traditional soybean paste. For restaurant owner and Korean food advocate Lim Jong-taek, it was a moment of quiet triumph. “I was so [...]