Dong Il Jang
February 7, 2009 1 Comment
One question I don’t like is, “What’s a good Korean restaurant?” I kind of dig that I’m being asked that, but to me, that’s such a general question. I like it when it’s specific like “Where can I find good Galbi?” or “Where can I find good Sullung-tang?” or “Where can I find some good (fill in the blank)?” Though a friend did stump me once when he asked “Where can I find good Gamja-tang?” To cut myself some slack, I DID know of a place, but it was so long since I’ve been there to know if they still had good Gamja-tang. Plus, the parking there is horrendous. I digress. Though I find the what’s-a-good-Korean-restaurant question a bit too general for my liking, I’ll probably still respond and I’ll probably respond with this answer: “Dong Il Jang.”
Dong Il Jang is good; they just do a good job overall and it’s very consistent. They might not have the best Galbi in town, but it’s still good Galbi. They might not have the best Chadol-Baegi in town, but it’s still good Chadol-Baegi. They might not have the best Eundaegu-jorim in town (see Jun Won), but it’s still pretty darn good. But I suppose Dong Il Jang has a specialty as well. It’s called “Roast-Gui.” To be honest, I don’t know what cut of cow this is. And the meat isn’t seasoned at all. But I sure do like the taste of meat and that butter on the grill pan sure helps. They do give some sesame oil with salt and pepper in it for you to dip the meat in and also some sort of green onion salad,if you will, to eat along with the meat. I don’t go too crazy over the oil as well as this salad. They do have this other salad made of lettuce that comes as ban-chan (side dish) with some dressing on it and I replace my green onion salad with that. Just simply ask for more of it and they’ll get you some for yourself.
Once you’re done with the meat, the waitresses come along with this mixture of kimchi and some cut up pieces of the Roast-gui. They dump it on to that grill pan you were cooking your meat on. By this time you’d have all sorts of oily goodness on the grill pan and they start making kimchi fried rice once that kimchi mixture gets cooked somewhat. Mmm Mmm Mmm~! That fried rice is freaking awesome. What’s more awesome is when you start scraping off the scorched rice from the grill. We Koreans call that “noo-roong-ji.” There’s a technique to this. Get your spoon and drag the grill pan into the corner of the grill pit(?). You’ll know it when you see it. This will hold the grill pan steady and scrape away with the spoon. For me it’s a gold mine. That rice is good but that stuff on the bottom is better.
My goodness, I love this place.
Dong Il Jang
3455 W 8th St
Los Angeles, CA 90005