In article >, werewolf
> wrote:

> "You won't be exploring OC Korean food because of the dog thing, or
> because you're headed home?"
>
> I lost my appetite for Korean food reading that. I think that Chinese
> and Japanese food is far superior, anyway, Vietnamese too, at least in
> Westminster!

Well I agree regarding my interest in the cuisines, but not because of
some true/false horror story involving food I don't eat. Isn't that
kind of like saying I won't eat matza-ball soup--the Jews killed
Christ, or something. [Pardon the exaggeration.]

Relative to dog, some of my friends that like Korean food love the rice
soup in the stone bowl routine with tofu and shrimp. But it's true
it's being served in a restaurant owned by people nationally related to
other people that do bad things. [Is that a stretch or what?]

In sum, I'm interested in Korean food for one reason only: I got about
80 of their restaurants within a 10 mile radius of me. Otherwise I
doubt I'd give a damn either way.

> If you do want to try Korean food in the Westminster area, though, I'd
> recommend that little place that I tried the other day, that was
> recommended to me by a Korean, Si Gol, 9792 Garden Grove. Ask for the
> brown rice. I was going to go there again - until I read that dog meat
> article.

Cool.

> I ogled the Korean Bar BQ buffet in the same mall as Si Gol, but it
> looked dead, besides the Korean guy said it was too expensive, not
> that Si Gol was cheap.

I've done the kBBQ a few times and while I like it, the whole process
is one of my squatting over my own little fire. It's good, I get full,
I get happy, but at some level I don't really have a culinary
experience.

By the way, a great little place, and not like any of the other
"routines" I've seen in Korean food: I've been carrying the damn card
in my wallet for months!

For any residual Korean exploration, please check it out: Chung Dam Gol
(8851 Garden Grove Blvd., #115). I'm really not sure they speak
English there but the menu is in English as well as Korean. It's
almost an Izakaya place. Sort of pub-style. We had a number of
curiosities that were more like Japanese than Korean. I'm unsure whose
tradition was represented there.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.