3630 Wilshire Boulevard Los Angeles, CA 90010 (213) 385-7789 After I found out authentic Chinese dumplings are probably not for many Koreans, I was not in the mood to try any dumplings anywhere. But subconsciously I must have wanted to compensate my disappointing experience in Beijing by finding an alternative place nearby in Los Angeles. All of sudden, I suggested this place Myung Dong Kyoja for Saturday lunch to a friend of mine. Dumplings, most of them made of pork, are not one of my favorites because of my personal eating habit grown from childhood. But often I have vegetable dumplings that can be ...

Nam Dae Moon is a nice little authentic Korean restaurant in the Alexandria Plaza on the 6th and Alexandria. My husband and I used to go to Nam Dae Moon quite often when we lived in Korea Town. Mainly because we lived two blocks away from the restaurant but also we thought it's a perfect place for Saturday brunch in a walking distance. One of the reasons that I like Nam Dae Moon a lot is that they serve seven or eight different tasty banchan (sidedishes) with meals. Kimchi, often two different kinds of kimchi, is always included. They also ...

Low calorie and a lot of fiber. Vitamins and minerals. Organic acids produced during fermentation. Kimchi promotes intestinal health. Kimchi helps lower cholesterol. Kimchi keeps most of its nutritional values fresh for longer days. Low calorie and high fiber Kimchi is made mostly of vegetables such as cabbages, cucumber, spring onions , garlic and so on. These vegetables have few calories, very little sugar, but lots of fibers, various vitamins and minerals. Fiber is not a nutrient itself but helps digestion. Food moves smoothly through the intestines with high amounts of fibers, preventing intestine-related diseases. Vitamins and minerals Hot peppers in kimchi not only adds spicy taste but also provides ...

Kimchi is one of the most popular Korean food, not only to non-Koreans but also to Koreans. Kimchi wasn't my favorite food until some time in my twenties. It took me several years of living-away-from-home life before I found out the great taste of kimchi and all the side-dishes that my mom used to made. To my mom, making kimchi wasn't a chore at all. This is probably true to most Koreans who make kimchi. First, she thoroughly rinsed Chinese cabbages, mostly 10 of them, in our yard, using three or four baby-bath-tub size bowls. She then sprinkled salt over ...