Jackie Yoo uses her decades of experience in the meat industry to showcase the finest and most humanely raised meat at her restaurant, StarKing Korean BBQ in Los Angeles. As a native-born Korean growing up in Beverly Hills, she developed a passion and interest in all foods. Jackie is dedicated to introducing the traditions of Korean cuisine and how it fits into the contemporary culinary scene to her son Grayson.
Doshirak (도시락), literally “lunch box,” are much more than Korean Tupperware. With convenient compartments for a cooked meat or main dish, rice, and pickled vegetables, these tins transport quickly prepared, inexpensive meals perfect for on-the-go professionals and students. Think of doshirak carrying a deconstructed version of the common dolsot bibimbap, especially as you mix your fried egg into the crisped rice. (more…)
Like all Koreans, food was very important to my family when I was growing up in Los Angeles. No birthday morning went by without seaweed soup for good luck and every Lunar New Year was rung in with the meaty broth of a rice cake soup.
Meat was even more important because our family was in the meat processing business. And after traveling the world looking for the best beef, I’ve come to appreciate Piedmontese cattle so much that I introduced it at my restaurant, Star King Korean BBQ, the only Korean barbecue where you will find it. (more…)