A selection of dishes from Baroo: Tae, a course of dan hobak, ssanghwacha cappuccino, seed puff, red yeast makgeolli with ndnja, gouda, and pinkberry, left; and Wang, a course of brandt beef short rib ...

The third of six courses at Baroo — the dish where the momentum behind Kwang Uh’s modern Korean cooking, light and assured, becomes fully realized — is a ssam of fried sole, built on a leaf of butter ...

Before you read any further, you should probably know that the restaurant I’m about to describe has as its specialty a pink, creamy plate of mold. I still think you should check it out. Noorook tastes ...

It's Labor Day weekend and the L.A. Times' The Taste festival is here. The annual food fest takes over the Paramount backlot, temporarily transforming it into a massive epicurean pop-up and block ...

LOS ANGELES — In a Hollywood strip mall, with a cramped kitchen and a shoestring budget, the tiny restaurant Baroo brought a singular, experimental spirit to this city’s food scene. Shortly after ...

Lite bite: Blending art and good taste is corn puree accompanied by makgeolli bread. Credit: (Photo by Wonho Frank Lee) From the time it opened in 2015 to its closing three years later, Baroo — a ...

On a recent Saturday, a friend and I were wandering around a sleepy indoor market, perusing pet fish and party supplies as we tried to stay on mission: finding breakfast. We wanted something hearty, ...

Kwang Uh’s eyes register a small degree of consternation when I suggest that his restaurant, Baroo, might be getting a rush of customers due to a positive LA Times review. Considering he usually ...

The new restaurant is to be called Baroo Canteen, and per Uh it will focus on “more casual comfort food that we eat every day with the Baroo spirit and local farms finds and quality ingredients.” It’s ...