"For the last 15 years, Debbie Lee has been waiting for modern Korean cuisine to have its moment in the sun. Back in 2010, the veteran Korean American chef opened Ahn-Joo - an alternative romanization of anju, which translates to "drinking food" in Korean - first as a food truck, and later on as a short-lived kiosk inside Glendale's Americana at Brand. At the time, she served Korean fried chicken, plus other inventive street food snacks such as bacon-wrapped rice cakes."
"Recent openings like Hojokban LA in the Arts District, Super Peach in Century City, and the Mulberry in Sawtelle Japantown have also ventured outside of Koreatown's borders as they seek to upend diners' conceptions of what contemporary Korean cuisine and hospitality can look, feel, and taste like. In all cases, this also includes plenty of cocktails, with some bar menus including variations of sool, the umbrella term for Korean rice-based spirits."
Debbie Lee opened Ahn-Joo in 2010 as a food truck and later a kiosk, serving Korean fried chicken and inventive street snacks like bacon-wrapped rice cakes and Fuji apple egg rolls. In October she opened Yi Cha, a pojangmacha-inspired gastropub in Highland Park focused on drinking-oriented dining and a measured distillation of her cultural identity. Recent Los Angeles openings such as Hojokban LA, Super Peach, and the Mulberry have moved beyond Koreatown, blending time-honored Korean techniques with diverse influences and modern dining rooms. Menus remain rooted in Korean culinary traditions and diaspora flavors while featuring robust cocktail programs and variations of sool.
Read at Eater LA
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