What we’re into: Korean dumplings at Chungsil Hongsil
The phrase chungsil hongsil refers to the red and blue threads used in traditional Korean wedding rites. Chungsil Hongsil is a kind of speed-dating event for the Korean parents of eligible singles. (Victoria Kim wrote a wonderful story about it in The Times not long ago) And Chungsil Hongsil is also the name of a new Koreatown restaurant, apparently a branch of a well-known noodle shop in South Korea, that serves dumplings, momil, and the occasional bowl of udon. You can see the chef fabricating the dumplings in his glassed-in kitchen, similar to the one at Din Tai Fung.
Momil is essentially the same as Japanese soba: dense, thinnish buckwheat noodles with an honest, nutty taste. You can get the momil cold on a bamboo mat, ready to be dipped into an anchovy broth flavored with seaweed, shredded radish, scallions, and as much hot mustard as you can stand. You can get it served as bibim guksu, cold in a bowl with chile sauce, vegetables, half a boiled egg and slivers of Korean pear, which is refreshing on a hot day.
338 S. Western Ave., Los Angeles, (213) 383-1055.
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