It's certainly not out of the ordinary to find members of mi familia quickly pairing off to split a bowl of jjambbong when closing out a meal at any number of Korean Chinese restaurants across the Southland. Today however it was just K and I, and seeing as how we had a hankering for the spicy seafood noodle sopa, we marked a plot west along Beverly to the California Market where Hong Kong Banjum shines like a bright red traffic light. There are basically two items on the menu here: jjambbong and tangsuyuk.
The version of jjambbong at HKB is nothing short of phenomenal: spicy broth (two employees wore goggles), veggies (onions, carrots, cabbage), calamares, pork, and wheat flour noodles. Served with a few slices of takuan, this stuff is a whirlwind of flavor from start to finish. Even the noodles are perfecto (an afterthought at some establishments), staying nice and firm while bathing in the steamy pastiche.
Also felt was an uncontrollable urge to order some tangsuyuk (a Korean take on sweet and sour pork): skillfully breaded puerco fried and topped with a self-administering cup of gooey sauce (wood-ears, carrots, onions with hints of plum and pineapple). Give yourself an early birthday present and come here as soon as humanly possible. While going to town on this business along the stainless steel counter, I was embarrassingly alarmed by a sudden blast of heat blown through the bullet proof kitchen glass. Fortunately for us all, K recaptured this comida sequence for the annals of history (watch the eyebrows).
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