LA’s most innovative Korean food is all about the painstaking details (Via EaterLA)
“Two weeks after [Chang’s] Instagram post, Friday and Saturday nights became so busy,” Hwang said in Korean during an interview with Eater.
She then attended Manhattan School of Music’s preparatory division, where she performed at Carnegie Hall’s Weill Recital Hall before graduating in 1997. It was almost immediately thereafter that the Asian Financial Crisis swept through Korea, weakening the Korean won dramatically against the dollar. Hwang’s father, who worked at a securities firm, was caught in its wake.
“The pipe organ is not only the loudest instrument,” Hwang says, laughing. “If you make a mistake, it lasts for seven or eight seconds.” “After playing organ once, I felt like the piano was too simple,” Hwang said. “The pipe organ has a certain charm, since it’s difficult. Perhaps it’s because it was so difficult that I was drawn to it? I always get excited to try something when someone says, ‘it’s difficult,’ or ‘it’s impossible.’”
“For me, the best feeling is seeing people eat well with nothing left over,” Hwang said. “When I see that, it makes me so happy.”Hwang expresses a phrase in her native Korean that carries cultural significance. Saying someone eats well in Korean, “,” is loaded with a positive assessment of that person’s character. In Korean culture, those who feel comfortable eating everything on a plate are said to be unfussy and pure in their intentions.
Take, for instance, the Spam kimchi fried rice. The classic Korean home staple is packed with generous amounts of its namesake meat, amber-colored extra-fermented kimchi, and crowned with a sunny-side-up egg. Hwang prepares batches of rice throughout the day in small batches, so the grains are just firm enough to hold an even coating of all of the dish’s rich accoutrements.
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