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East asian home cooking vs restaurant style - Page 3

post #31 of 33
Quote:
Originally Posted by JunyaYamamoto View Post

problem with korean barbq, is that you leave the place smelling like korean barbq.  

Back when I lived in the DC area you left smelling like cigarettes. Thankfully I heard that's changed.
post #32 of 33
The reason most Korean and Chinese restaurants are not any better than home cooking is because the restaurant cooking is made by amateurs. In general, the restaurant quality in L.A. is quite low, so I imagine you don't have to serve professional quality food to get business. I doubt 99% of the Korean, Chinese, and Japanese restaurants in L.A. would survive in a place like Japan where the restaurant quality is relatively high.
post #33 of 33
Korean restaurant food is pretty much the domain of amateur cooks, even in Korea. There's just not much one has to do for it and it doesn't require any sort of precision or knowledge of cooking techniques, fermentology might be the only part hard to master, and that's easy too.
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