Servings: 1Prep: 15 minutesTotal: 20 minutes Ingredients 1 pound slab bacon, roughly chopped1 medium onion, small dice2 garlic cloves, minced1-inch knob of ginger, peeled and minced1 1/2 cups chopped kimchi2 cups cooked rice, preferably day-old1 tablespoon gochujang2 tablespoons unsalted butter, softened2 scallions, thinly sliced2 eggs, fried sunny side up Directions 1. In a large skillet, wok or cast iron pan over high heat, add bacon and cook, stirring, until fat is fully rendered and the bacon is barely starting to crisp. Pour out all fat but 2 tablespoons. 2. Add onions, garlic, and ginger and sauté for 1 minute, or until very aromatic. Add chopped kimchi and rice and sauté, stirring frequently, for 4-5 minutes, or until very hot. Drop the heat[…]

In the midst of a bajillion Korean barbecue restaurants in LA, blood sausage is sometimes the forgotten stepchild out here. But one local restaurant has been diligently giving soondae its bloody due for the past 25 years—and they seriously know how to do it right. Eighth Street Soondae sits in a tiny strip mall just on the outskirts of Koreatown, next to a barbershop and an incognito marijuana dispensary. Look for the number “8” on the all-Korean sign and you’ll know you’re at the right place. Once you step inside the stark white and bare-bones restaurant, you’ll find that most of the friendly staff here only speaks Korean, except for the owner’s son, 36-year-old Michael Kang. Fear not, though, as[…]