Los Angeles is getting yet another top restaurant as Seoul’s top BBQ restaurant Daedo is coming to town and they’re bringing a lot of their amazing ingredients with them.
On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur talk about Daedo’s history -- starting next to Seoul’s meat market in 1964, what makes the Hanu beef they use so special, recreating that taste in America, and the different ingredients Daedo will be exporting.
Listen to Philip and Nyesha discuss Daedo:
- Daedo was established in 1964 in Majang-Dong, Seoul’s meat market
- Daedo specifically uses Hanu beef, known for its more complex flavor and richness
- However, since Hanu beef is rarely exported outside of South Korea, Daedo will be using prime-grade beef wet-aged directly on the premises, giving a similar taste
- Daedo’s new LA location will feature items exported from South Korea like umami soybean paste from Chiri Mountain and cubed kkakdugi
Links:
Eater - Seoul’s most celebrated barbeque restaurant, Daedo, has arrived in Koreatown
Eater - 12 best Korean barbeque spots in Los Angeles
Wikipedia - Hanwoo
Lone Mountain Wagyu - Intro to wet-aged vs. dry-aged beef
Korean Bapsang - Kkakdugi recipe
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