My husband bought a rotisserie chicken from the market. I bought a whole uncooked chicken to cook in the crock pot because I find the precooked chickens to have a lot of sodium.
We had leftovers, lots of it because he ATE MY CHICKEN. He made me a wrap with his sodium filled one, one night.
Flour tortilla, rotisserie chicken, white rice, mayo, tomatoes and onions. I didn’t know what to expect because he used the Korean rice, but it was so tasty!
The mayo was a bit weird too but all together it was kind of amazing.
The next night, I made one for myself. It was not as good as when he made it, but still appetizing. So if you are interested, find the recipe below! On my tongue! Ha!
If you haven’t seem my video already, you can find it here. Now for the food porn. This place is just as it sounds. A Korean American fusion with Korean toppings on an American inspired sweet/savory combo. Not so much sweet though, the waffle makes a great base for pizza toppings, it’s light and soft and crunchy on the edges without it being too doughy. Not as heavy as normal pizza from Domino’s or Pizza Hut, def. less greasy too.
I’ve directed some non Korean folks here and they all seemed to love it. Koreans are funny with their pizzas, they put toppings like potatoes and corn and though it may sound weird, it’s oddly palatable. Go try!
Seoul Waffle Pizza
3525 W 8th St
Los Angeles, CA 90005
Phone number (213) 232-0104
When you find a gem by mistake, it is the best reward ever. I came here one day to pick up a togo order for a friend who is not my friend anymore… It was the only place open and I needed to save the day. I really liked their egg rolls, it was the really really crispy kind. I can’t explain it but it’s called a Cha Gio not egg roll.
The broth is especially authentic but not too authentic that it’s greasy and dirty. It’s run by a Korean family so it’s clean unlike an establishment run by Vietnamese people. I’m not being racist, I’m just being a Korean pho connoisseur, Koreans are particular when it comes to pho. 😛
The three dishes of onions that you see is my favorite part about having pho. Think of it as kimchi. I am all about textures when I eat so I need a crunch component to the meal. The onions do that for me, plus I drench it in sriracha and it’s also the spicy element.
I think this is a Korean thing. Growing up, partying in KTOWN, I had my first pho experience here. After a night of drinking Crown Royal at Flamingo, we’d drive over to the now gone pho place in the Cafe Bleu plaza and wake up with swollen faces. I didn’t like cilantro back then, now I can’t have enough. The onions were first introduced to me by… I want to say this girl named Angela, but I could be wrong. Obviously someone that’s not in my life anymore. Well, sort of, through social media. She or whomever started to mix the onions, sriracha and hoison sauce and I fell in love. It was the perfect add to the somewhat bland dish.
Over the years, I used less and less of the hoison sauce, but sometimes, I’ll use it, most of the time not. Depending on who I’m eating with. Some people can’t handle the raw onion + sriracha alone. I call them #pussies.