it s really more l.a., and so anthony: so this is not a direct transplant from korea? roy choi: it became what we re about to have here in l.a. anthony: interesting. roy choi: they re different because of the ingredients we couldn t find. anthony: right. roy choi: but never thinking about pleasing the american palate, just to make ourselves happy. anthony: soondubu is the thing to get. a fiery, tongue-searing, ass-burning tofu soup that ll make you forget every bad thing you ever thought about tofu. a spicy, spicy red broth and tofu are the base. we re, we re talking soft tofu here, with the texture of, like, burrata. from there, you got a handful of variations. but the most common is with kimchi and a bit of everything. beef, oysters, mussels, clams. oh, and tableside? they crack an egg in there. wow. right in there. cool. that looks completely awesome. well, we, we better wait for this to cool, i m guessing? [ laughter ] roy choi: yeah. anthony: so, how do we eat
going to work. so you re not short of options around here. roy choi: nah. you can get tacos across the street, korean bibimbap right next door, and then get goat stew. you can pray to mohammed or buddha. anthony: the tiny mosque next door where services are held five times a day. anthony: just talking to a guy in the parking lot who said, this is the first little bangladesh in america. roy choi: yeah. and that just happened, like, two years ago. like we went to sleep, we woke up, and it was little bangladesh. [ laughter ] anthony: here at sawada, step right in to some curried goat, samosas, tandoori chicken. oh, yeah, and this lahori fish curry, with no small amount of chilies. anthony: it s such fragrant, aromatic, delicious food. roy choi: this is really good. anthony: what good food are you likely to find within the confines of koreatown? roy choi: we have el salvadoran and guatemalan all around. koreans all throughout. pakistani and bangladesh food. yeah, oaxa
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roy choi: mm, that s good. anthony: mm. yeah, all tofu should be spicy, by my way of thinking. it s so good. roy choi: yeah, it s really good. anthony: koreans can well remember when nobody was interested in their food. now it s confusingly au courant. must be strange for the owners, who ve just been doing what they ve been doing for years. roy choi: like, for example, like, us sitting here like this, the questions a lot of people are asking me in korean, like, i m telling them we re filming, you know, we re trying to show a piece of koreatown. the, the number one question is, they re not mad or vindictive, is, why? it s still, why? it s like, why anthony: why would we be interested? roy choi: why would we be interested? why would you waste your time? there s other things to do. anthony: it s an extraordinarily beautiful and delicious thing. roy choi: but see, that s the thing, is the beauty is just already a given. it s already a part of the fabric. so it s lik
and, uh, mo and at the same most appreciative? estevan: yeah, the ones that you want to see your car, you know? anthony: it s a slow-moving piece of art. and you treat the car like a piece of art, acutely aware of the dangers cops, for whom you are a target, potholes, other cars. in east l.a., you see people ooh and ah. you see expressions change from who the is that? to nice ride. estevan: that was, like, a full-fledged gang member. anthony: yeah. estevan: you know, giving us, like, props, giving us respect, you know? first you build a car for yourself. but at the same time you re building it for the streets, you know? you re building it for the people. you want them to appreciate it. anthony: within the borders of koreatown, it s not just koreans. there are new arrivals every day. there is, in fact, an official little bangladesh right in the middle of k-town. oh, man, this is all so roy choi: it smells so good in here. anthony: uh, yeah, this is