Mirak is a gorgeous little spot in a long-abandoned shopping plaza that’s finally getting converted into a Korean hub, the better to draw attention to the restaurant’s cult of black goat. Most of the eaters here take it one of two ways: as a stew, or in an angry casserole that crisps the meat the longer it stays. The stew is brought to your table, bubbling and fierce, covered with a jungle of sesame leaves. It’s a funky, stinky, glorious mess, ideal for the winter―but that goat casserole is better, enjoined by sesame leaves, green and white onions, and jalapeños, all of which eventually caramelize into sweet, pungent perfection.
Although I go on and on about how I'm an Anaheimer through and through, it's a bit of a lie. I grew up in a section of the city next to the 91 freeway, just a home run from Fullerton, so I also spent a large portion of my teen years in that city:... More »
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