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The only readily identifiable Korean touches at this place, one of the county's few Korean-Chinese eateries, are the side of kimchi (less pungent than the norm, made with green cabbage instead of the usual Napa) that come with every order and the canisters of gochugaru (Korean chili powder that looks like adobe-red salt crystals and burn like sumac) at each table. You'll find soups featuring Chinese bounty with Korean spice, dumplings halfway between mandoos and pot stickers, and freeflowing soju. This is definitely a place where having a Korean friend helps, but that'd be cheating!
Korean-Chinese Fusion Fun Time!Little Seoul needs your help. On a recent weekday night, Orange County’s original Korean district was desolate, its many restaurants virtually empty save for the barbecue and tofu houses, its original residents... More »
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