Hamjipark in Koreatown: Spicy and Sweet Pork Ribs, Hearty Blood Red Pork Neck Soup with Giant Potatoes

For those seasoned K-towners in LA, it's probably no news flash that Hamjipark has one of the best barbecued pork ribs and pork neck soup. But sometimes, you just have reiterate your appreciation for popular standbys. There is a reason they are classics. I don't know what took me more than five years to return. The truth is, I had a mediocre experience last time I went and wondered whether the hype was warranted. Third time's a charm and I'm smitten. We had a solid pork fest. I mean look at those charred edges and glistening pile of ribs. Tell me they're not calling out to you.

The BBQ pork ribs were on the sweet side but the sweetness struck a good balance with the spiciness and garlicky aspect of the marinade. Both the rice and greens tossed with some vinegar, red pepper flakes and a bit of sesame oil helped to complement the strong and delicious flavor of the pork. Washed down with some Hite beer, it hit the spot -- really like a commercial, generating an "ahhhh" as I sipped the ice cold beer.

As for the pork neck soup, also called gamjatang or potato stew although it's not vegetarian by any stretch, it was a vast improvement from my memories of gamjatang with a few meat-less bones and giant pieces of potato in a red hot broth that was nothing but spicy with no depth of flavor. Maybe I just hadn't had the real deal. This one was better than the ones I had years ago at the same place and back in Seoul. There was a lot of meat on the bones. The broth has layers of flavor, not just pouring on the spicy and best of all, neither the ribs nor pork in the stew reeked of that nasty bad pork smell.

The portions are generous and we weren't able to finish all the ribs but they made for great accompaniment to rice for a quick lunch (pork rice bowl) or just cut up and eaten solo wrapped in pickled sliced radishes, ttukbossam-style. You can buy these radishes in the market, although they are very easy to make at home. Just slice and pickle them with some rice vinegar and sugar although the latter isn't really needed. The crunchiness from the radish goes very well with the pork pieces and the bites are ever more refreshing from the vinegar flavor. I guess I've been on a pork kick but then again, the kick is rather permanent.