Best Dishes Eater Editors Ate This Week: April 22 | Eater LA
"At Gu Jip, which literally translates to “the place,” I enjoyed a variety of ssam bap served with a well-balanced ssamjang made from fermented bean paste and aromatics; the setup arrives as a freshly washed tray of crisp leafy greens and vegetables for wrapping meats and fish, which makes assembling each bite fun. I ordered the beef bulgogi, served with near-caramelized onions and still sizzling on a small cast-iron skillet — to eat, wrap the meat with lettuce, blanched cabbage, perilla (ggaenip), or even seaweed, add a dollop of ssamjang and maybe a pat of steamed white rice. While David Chang’s Momofuku may have popularized the word “ssam,” humble neighborhood mom-and-pop places like this one have been serving the best ssam bap for years." - Eater Staff
