The Story Behind Unity LA's Charred Korean Sticky Ribs | Food Newsfeed
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The Story Behind Unity LA's Charred Korean Sticky Ribs

January 10, 2019

The Dish: Charred Korean Sticky Ribs

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Claire McCracken
The Dish: Charred Korean Sticky Ribs

At unity la, the restaurant inside the Hyatt Regency at Los Angeles International Airport, the menu may be the only taste of LA travelers get. Guests stay an average of one night and don’t get to experience the many layers of the LA food scene. The menu demonstrates LA’s diverse flavors, including the Korean BBQ shortribs you’d find in K-Town. Meanwhile, LAX is one of the largest gateways to Asia from the U.S.

The History

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Claire McCracken
The History
“Roy Choi started out with his Kogi BBQ and has grown his empire with his taken on Korean cuisine, which was further amplified by Anthony Bourdain’s guide of K-Town,” says John Skonieczny, executive chef at unity la. “We try to give guests a taste of what culinary finds are outside the hotel, but we also want them to feel at home with food they might find familiar.”

The Prep

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Claire McCracken
The Prep
The prep level on this dish is minimal. The marinade of rice wine vinegar, soy sauce, gochujang, apple juice, garlic, sesame oil, ginger, sesame seeds, and brown sugar is prepped daily. When an order comes in, Korean-cut ribs—also called flanken—are grilled for two minutes on each side and served with garnishes that bring authentic flavors.

The Sourcing

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claire McCracken
The Sourcing
“Ingredients are sourced locally from our vendors without any challenges,” Skonieczny says. “It’s been on our menu since we opened and it’s one of our most popular items. We participated in dineLA this summer and put the Sticky Ribs on the menu because of how popular it is on a daily basis.”