Love both Chinese and Korean food? Maybe when you’re going out to eat next, try them at the same time. Korean-Chinese cuisine is a hybrid that developed at the end of the 19th century, when Korea and China had, well, closer relations than they do now. Although derived from Chinese cuisine, Koreans have adapted the dishes to match their own particular tastes and ingredients.
Yu Ga Ne — This unassuming shack on the corner of Irolo and 7th does a brisk lunch business from Korean office workers in Koreatown's many high-rises — this is Korea's version of slurp-and-go fast food. Good thing, because there are just five tables served by the older couple who have been running the joint for decades. 689 Irolo St., Los Angeles, (213) 480-1289.
Lee Mangu Kyodong Jjamppong — Although the meat and vegetables are chopped tiny, making it harder to pick up with your chopsticks, Mr. Lee's has maybe the best flavored jjajang sauce this side of the Pacific Ocean. It's simple, thick and satisfying. Oh, and the namesake jjamppong is no slouch either. 3500 W. 6th St., No. 225, Los Angeles, (213) 384-1716.
Cho Man Won — Sure, they have the usual jjajangmyeon and jjamppong on their menu What self-respecting Korean-Chinese joint doesn't? But the real winners are the delicious and cheap, steamed and fried dumplings. Order a variety to share with your friends. 2881 W. Olympic Blvd., Los Angeles, (213) 249-9900.
Shin Beijing — This sit-down restaurant used to be called Shin Peking, so you can imagine how long it's been around. It's a popular after-church family restaurant, and the private rooms have hosted plenty of doljanchi (baby's 1-year birthdays) and other celebrations. The new owners have changed the menu, but you can still get bowls of samseon (three-flavored seafood) jjajangmyeon and tangsuyook. 3101 W. Olympic Blvd., Los Angeles, (213) 381-3003, shinbeijing.com.