Nam kao tod from Norwalk’s Renu Nakorn. (Russ Parsons/Los Angeles Times)
Bibimbap is served in a black pot at Jeonju Dolsot in Los Angeles. The pot includes rice topped with kimchi, assorted vegetables and seaweed. (Cheryl A. Guerrero / Los Angeles Times)
At Sqirl, where diners will wait in long lines, Jessica Koslow makes a delicious brown rice bowl. (Irfan Khan / Los Angeles Times)
Another excellent rice dish, htamin thoke, from Daw Yee. (Jonathan Gold/Los Angeles Times)
