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What Korean Looks like in America

Posted by in Globalization, Restaurants | 4 comments


Edward passed along this blog post by gas•tron•o•my about Gyenari (owned by William Shin), which serves Korean food that seems to appeal to Americans.  It also has American prices ($12 for Kimchi Jjigae, whew!).  But a lot of the foods look clever and tasty.

Gyenari – Los Angeles (Culver City)

Gyenari (official site)


Joe McPherson is the founding editor of ZenKimchi. He is also dining editor for 10 Magazine and writes and consults for multiple publications. He is the only non-Korean judge for the Korean section of the Miele Guide--but don't ever call him a food critic.
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  • http://www.yrad.com/cs/ karl

    A bottle of soju at the liquor store in Canada is about $6. Which means it costs about $12 to get it to your table in a restaurant. I could imagine Koreans coming to Canada and having to always eat Korean absolutely freaking out when a $1 bottle of soju costs them 12x. Hope they appreciate how we feel when we go to buy real cheese :)

  • rothkowitz

    I don’t know what the fish is there but I’ve been enjoying Maero (매로) from time to time. It can be expensive. A piece in a sushi train place about W5K, at E-Mart about W40K per kilo and at Costco big slabs for about W30K per kilo. It’s a really oily fish, with thick bones-almost like plates!-and succulent flesh made sticky by the oil and skin. It’s great but I don’t know what it is…a type of groper?
    I’d be interested to read your take on it.
    btw-soju in Melbourne is about W12K just from a supermarket. In NZ a bit cheaper. You have to be thankful for care packages and those soju lunchpacks….even if it does remind me of Victory Gin from Orwell’s “1984″

  • http://www.zenkimchi.com/FoodJournal/ ZenKimchi

    The English name is Patagonian Toothfish, but I want to lobby scientific organizations to rename it “Pesca Buttera.” I call it Butterfish, as in when butter dies, it’s reincarnated as Maero.

  • rothkowitz

    haha, good description!

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