One
of Edible Skinny’s favorite Koreatown hotspots for the perfect KTown dinner is
the Line Hotel, POT at the Line Hotel to be specific.
POT
is Koreatown and Korean food through the eyes of an American with Korean blood,
Roy Choi to be specific. Choi famed for
his Kogi food truck and Chef movie has noted he has had many addictions
throughout life, and the one he has right now is feeding people. As POT’s menu proclaims he’s “passionate
about Hot pots, blood soups, frenetic energy, bbq. It’s the late nights on the streets, it’s a
joyous celebration of life. Most of all,
it’s good times and good food in the hood. “
Although
the menu is very meat heavy (as is the world of Korean food in general...) the veggie dishes
that POT does it does stupendously!
Every
Korean meal always starts with some fun banchan’s (aka panch'an). Banchan (the word can be singular or plural)
are small dishes of food served along with cooked rice in Korean cuisine. The most popular banchan is Kimchi. Many Koreans don’t even consider a meal
complete without Kimchi. Unfortunately I
couldn’t get their version of a full meal because Kimchi is traditionally made with fish sauce,
but fortunately I was able to sample
other banchan’s including their Cucumber and Daikon and their Namle
Soybean. Both were fantastic
necessitating seconds!
POT’s
menu proclaims “Tofu is Not Dead” and nowhere is this more true then in POT’s
Cabbage Pot. Composed of Soybean Paste,
Veggies, Mori-Nu Tofu the taste is delicious, full of an umami richness that
comes from a multitude of mixing flavors.
POT’s
pots come in a few sizes With a Friend/A Few Is More Than Two/Group Love, but
if you ask very nicely they’ll make one individually for you. Trust me, you should ask them…
Another
fantabulous dish on the POT’s menu is their Barbeque Vegetable side dish. Large veggies charred to perfection and
topped with dried onions and sesames seeds.
It is dream dish for any vegetarian.
So
for the good life, Korea style, POT is a great place to discover the taste of
life being delicious!
No comments:
Post a Comment