"Feasting on gopchang isn't exactly for everyone, but Yangmani makes a serious case for dining on grilled small intestines with immaculately prepared banchan - most of which I've yet to see anywhere else in Los Angeles - and above-average standard cuts like boneless short rib, outside skirt steak, and pork belly. The newer location on Western Avenue offers a larger dining room and ample ventilation, as well as an on-site valet parking lot it shares with the rest of the strip mall."
"The variety combination offers the genre's greatest hits: boneless short rib, thinly sliced brisket, pork belly, plus either beef mountain tripe or thickly sliced ribeye. Available in small (which feeds two) or large (intended for three to four), it offers a happy medium. If you want to order a la carte, the restaurant requires a minimum of two types of meat per table: I recommend beef intestine, brisket point, and garlic galbi."
Yangmani centers its menu on grilled gopchang and offers immaculately prepared banchan alongside above-average standard cuts such as boneless short rib, outside skirt steak, and pork belly. The Western Avenue location provides a larger dining room, better ventilation, and shared on-site valet parking. Sides include Asian pear and red onion salad, spicy soy-marinated quail eggs, and hearty fish cake tteokbokki, while traditional cabbage kimchi is absent. The restaurant discourages first-timers and the offal-averse, emphasizing at least one organ meat per table. Variety combos and a la carte options require multiple meats; mountain tripe fried rice and steamed egg with fish roe are recommended.
Read at Eater LA
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