Korean barbecue is traditionally seen through the lens of three meats: beef, pork, and chicken. But sometimes, the medium can be a brilliant showcase for other compelling meats. This week, Eater LA editor Matthew Kang ventures to Sun Ha Jang in Koreatown, where he dines on a simple coursed menu of duck presented in three ways.
Starting with the unmarinated types, then venturing into spicy slivers of duck, the meal finishes in the most appropriate Korean barbecue way: kimchi fried rice made with charred bits of duck and copious duck fat left over. The end result is a Korean duck "paella", complete with crispy rice on the edges.