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BBQ

This Weekend: 5th Annual Korean BBQ Festival + CicLAvia

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Tue, Jun 18, 2013 at 6:00 AM

click to enlarge Dak galbi made by a contestant at the 2010 Korean BBQ Festival - KOREAN AMERICAN COALITION
  • Korean American Coalition
  • Dak galbi made by a contestant at the 2010 Korean BBQ Festival
A Korean barbecue dinner can be an event -- copious helpings of bulgogi matched with ice cold soju. So it stands that a gathering of Korean BBQ restaurants would make it a full-blown party, which is what'll take place at the 5th Annual Korean BBQ Festival on Sunday, June 23.

Organized by the Korean American Coalition, the upcoming festival will bring Palsaik Samgyupsal, Star King BBQ (I and II), Yongsusan, and KAC's Kickin' Ribs to the grills this time around. Cocohodo's walnut pastries and Orion Choco Pie will provide the sweets. And Kooksoondang Brewery Company and Singha Beer will supply the brews, soju cocktails, and makgeolli (rice wine) for the Beer & Wine Garden.

This year's festival will coincide with CicLAvia, which depending on your point-of-vew is either particularly well-timed or a traffic nightmare waiting to happen. Since parking around the dense neighborhood is already difficult to find, biking to the event would be a practical choice.

Admission will be free, but food and drink will require tickets. Discounted presale tickets are currently available online, until Thursday, June 20. The single ticket ($12 online; $15 at the event) covers a food platter and a non-alcoholic drink.

Food will be available from 11 a.m. to 4 p.m.; the Beer & Wine Garden will be open from noon to 5 p.m. The festival will be set up right next to the Radio Korea building at 3700 Wilshire Blvd with food vendors right on Seranno Avenue. The Beer & Wine Garden will be set up at on Oxford Avenue.

See also:

- 3 Great Koreatown Restaurants for Kimchi Jigae

- The Korean Restaurant Guide: Los Angeles + 40 Restaurants and Bilingual Text

- 10 Best Korean BBQ Restaurants in Los Angeles


Want more Squid Ink? Follow us on Twitter or like us on Facebook. Follow the author on Twitter at @chrstnchiao.

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