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Jakob Layman


Written by
Jakob Layman

Outside of the Christmas On The Square Netflix premiere back in November, there have been very few dates I’ve considered important recently. The opening of Shiku in Grand Central Market is one of them. The new Korean spot comes from the team behind Baroo and Baroo Canteen, two of The Infatuation’s favorite restaurants to open (and close) in LA over the last half-decade. After one meal at Shiku, I’m confident Chef Kwang Uh's fermentation skills have only continued to improve over the years. Right now, the tight menu focuses mainly on dosirak boxes featuring proteins like galbi and perfectly-marinated maekjuk chicken, but no meal here is complete without raiding the daily banchan case. From the spicy musaengchae to the refreshing mu namal (braised radish with perilla dressing), these are among the most complex banchan I’ve ever eaten in LA - or anywhere in the world for that matter. Lines and wait times are pretty high at the moment, so just stay patient and daydream about the incredible meal that awaits you.

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