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Since 2018, Antoya Korean BBQ has been serving some of the finest Korean barbecue in New York City’s Koreatown. The Michelin Bib Gourmand winner has a famous marinated, diamond-cut Galbi recipe ...
The restaurant was founded in Los Angeles in 2011, by David Kim and Jae Chang, a pair of Korean immigrants. [3] Kim had previously been the CEO of Baja Fresh and La Salsa. [4] The first restaurant was in Tustin. It gradually expanded through Southern California until 2015, when a location in San Jose in Northern California opened. [5]
Korean barbecue (Korean: 고기구이, gogi-gui, 'meat roast') is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself, though some restaurants provide customers with portable stoves for diners to use at their tables.
Yakiniku (Japanese: 焼き肉/焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill.
The dim sum menu and pho will be served until 11 a.m. and the lunch and dinner menu will be available after. They are scheduled to be open Tuesday through Sunday, closing at 9 p.m. or at 10 p.m ...
A Cupbop food truck in Utah in 2018.. Junghun Song started Cupbop after finding out that Korean cuisine was not represented at a Utah food convention in 2013. [7] Song and two of his friends began selling Korean cuisine out of a 20-year-old food truck soon after and became the founders and part-owners of Cupbop.
In 2010, the creators of Kogi opened two sister restaurants serving Korean inspired food. The restaurant Chego, with a primary focus on bowls, opened on April 7, 2010. [11] Another restaurant and full bar, The A-Frame, was created from a former IHOP and modeled around the sloped architecture; it opened on November 4, 2010. [12]
Naengmyeon (냉면; North Korean: 랭면; Raengmyŏn), "cold noodles"), This dish (or originally winter dish) consists of several varieties of thin, hand-made buckwheat noodles, and is served in a large bowl with a tangy iced broth, raw julienned vegetables and fruit, and often a boiled egg and cold cooked beef. This is also called Mul ("water ...