Hog Wild, Korean Style [Restaurant review]

Minsu Kang serves what most people order at Palsaik, the pork belly combination. Photo Several years ago I went to Korea to study traditional cuisine, and while there had a chance to talk with the host of a cooking show. I mentioned that Korean fusion foods were increasingly popular in America, and wondered if there were any California-Korean hybrids in Seoul. She considered my question for a moment and eventually responded, “We do not see a need to fuse Korean food with other cuisines, because it is already perfect.” Many Koreans are still certain that their cuisine is the healthiest and best balanced that could be invented. Even so, in recent years some restaurateurs have started adopting foreign ideas and flavors. Those hybrid dining experiences are making their way to our side of the Pacific, and one of the most interesting may be experienced at Torrance’s Palsaik Korean BBQ. Palsaik looks like other restaurants featuring tabletop cooking: grills at every table and hoods overhead, diners enjoying an array of side dishes while servers bring out trays of meat and vegetables. The difference is that instead of the wide selection of meats and seafood that are usually offered…

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