A new restaurant has opened up on the bustling stretch of Western Avenue that runs through Koreatown. Chungsil Hongsil is a chain of noodle and dumpling shops that first opened its doors in South Korea in the 1960s. Now there’s a branch in Los Angeles. The restaurant name refers to the blue and red threads used in Korean wedding ceremonies, according to Jonathan Gold, Pulitzer Prize-winning food writer for the LA Times.
Chungsil Hongsil specializes in momil, which are buckwheat soba-like noodles. They are served two ways at the restaurant. You can order them on a bamboo mat and dip them into an ice-cold anchovy broth that is flavored with horseradish mustard, grated daikon, roasted seaweed and green onions. Or they will arrive at the table as bibimguksu would (top image) with a spicy kochujang (red chile paste sauce), julienned cucumbers, Asian pear and an egg.
There are also steamed dumplings on Chungsil Hongsil’s menu that are made at the restaurant twice a day. You can order dumplings filled with pork and kimchi or doughy king-size dumplings. Jonathan recommends the small, delicate-skinned pork and vegetable-filled variety as they are “way above what anyone else in Koreatown is doing at the moment.”
Recommendations: Jonathan suggests the momil noodles served with cold anchovy dipping broth and the small steamed pork and vegetable dumplings (pictured below).
Location: 338 South Western Avenue, Los Angeles, CA 90020 | (213) 383-1055