Young King 연경

"Young King is an unassuming neighborhood banquet spot that’s been serving Koreatown’s best Korean-style Chinese food since the 80s. Once you pile into the pale green booths, know that there are a few must-order staples here: jjajangmen, a.k.a noodles in a sweet-salty caramelized black bean sauce, and the tangsuyuk, light-as-air crispy fried pork with sweet and sour sauce on the side. On weekends, the room will be filled with families sharing dinner, so you might have to wait a bit, but you can walk right in on weekdays." - sylvio martins, brant cox, nikko duren, garrett snyder

"Young King is an unassuming neighborhood banquet spot that’s been serving Koreatown’s best Korean-style Chinese food since the 80s. Once you pile into the pale green booths, know that there are a few must-order staples here: jjajangmen, a.k.a noodles in a sweet-salty caramelized black bean sauce, and the tangsuyuk, light-as-air crispy fried pork with sweet and sour sauce on the side. On weekends, the room will be filled with families sharing dinner, so you might have to wait a bit, but you can walk right in on weekdays." - Garrett Snyder

"It was probably one of the first restaurants in Koreatown that we went to as a family. It’s a Korean Chinese restaurant, so these are totally different dishes but also tentpole meals for Korean immigrants." - Jean Trinh

"Another Korean-Chinese joint, head to this windowless drab spot for their Jajangmyeon – a massive bowl of thick noodles covered with a gloppy black soybean sauce, hiding tiny bits of cooked-down onions, meat and zucchini. It struck us as bland the first time we tried it, but we keep coming back for this enormous pile of damn fine noodles and gently savory sludge." - eric lane

"Young King serves fantastic Korean-Chinese food, and there are a couple of classics here that deserve your attention: the cha chiang mein (noodles in caramelized black bean sauce) and the tangsuyuk (crispy fried pork with sweet and sour sauce on the side). Available for takeout and delivery or you can call them directly at (213) 487-6154." - brant cox, kat hong