There are a few frosty days in the year that will put a chill deep into your bones even in Los Angeles. Those times beseech something profoundly satisfying, warm, and perhaps, healing to eat and to ...

The main ingredients in this flavorful soup are beef and daikon, making it similar to soegogi-muguk (Korean beef and daikon soup). However, unlike the latter, tang-guk has less broth and omits ...

The best way to explain Korean Lunar New Year soup is to begin with Korean birthdays. Though the rules were officially ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. But when it ...

Near the outer crust of the San Fernando Valley in Canoga Park—where a lone tumbleweed from nearby Box Canyon can roll across your path as you navigate Topanga Canyon Boulevard—sits one of the last ...

One of the latest Korean restaurants to hit Spring Mountain Road is TangTangTang. Instead of barbecue or fusion cuisine, the restaurant specializes in tang, a type of Korean soup with a thin broth and ...

I would argue that no other culture on Earth has as many hearty, spicy, full-bodied soups and stews than Korea. There are as many soups and stews in Korean cuisine as there are pastas in Italy. Most ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater Southern California/Southwest. He has covered dining, restaurants, food culture, and nightlife in Los Angeles ...