The native Angeleno whose parents founded Korean restaurant Kobawoo House reveals his top spots for omakase, bossam and more<\/p>\n
A native Angeleno whose parents founded Korean restaurant Kobawoo House in 1983, Brian Baik grew up immersed in the culinary industry. After working at New York City\u2019s prestigious Bouley, Eleven Madison Park, the Chef\u2019s Table at Brooklyn Fare and Sushi Noz, he returned home and refined his concept through pop-ups before opening Bar 109 and Corridor 109<\/a> in Melrose Hill in 2025. <\/p>\n The latter recently received a Michelin star, and it showcases Baik\u2019s love for seafood and premium ingredients through an 11-course tasting menu served at the 11-seat chef\u2019s counter. The adjacent more casual Bar 109 is a neighborhood bar serving craft cocktails and bar bites. Here\u2019s where Baik eats on his own time.<\/p>\n Pork Belly Bossam<\/p>\n Kobawoo House Restaurant<\/p>\n \u201cThis is at my parents\u2019 restaurant, but the pork belly bossam is actually my favorite dish. It\u2019s tender pork belly and shoulder that\u2019s thinly sliced, and you make your own wrap (\u201cbossam\u201d) with fermented cabbage and radish, topped with an assortment of pickled vegetables to make the most flavorful bite. When people think of Korean food, they think K BBQ \u2014 but there\u2019s so much variety to the cuisine, and this dish has been a Koreatown staple for 43 years. [Kobawoo] is where we take our friends to eat. Pair it with beer; makgeolli, Korean rice wine; soju; or bring your own wine.\u201d <\/p>\n $56, 698 S. Vermont Ave., #109, Koreatown, kobawoola.com<\/a><\/p>\n Sushi Omakase<\/p>\n Sushi Kaneyoshi<\/p>\n \u201cChef Yoshi-san is a master at work. He uses exceptional ingredients, sourced meticulously, and his sushi omakase is my favorite in the city. His silver-skinned fish, specifically kohada, is a truly memorable bite.\u201d <\/p>\n Scroll to continue reading<\/p>\n