Los Angeles is getting yet another top restaurant as Seoul’s top BBQ restaurant Daedo is coming to town and they’re bringing a lot of their amazing ingredients with them. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur talk about Daedo’s history -- starting next to Seoul’s meat market in 1964, what makes the Hanu beef they use so special, recreating that taste in America, and the different ingredients Daedo will be exporting. Listen to Philip and Nyesha discuss Daedo: Daedo was established in 1964 in Majang-Dong, Seoul’s meat market Daedo specifically uses Hanu beef, known for its more complex flavor and richness However, since Hanu beef is rarely exported outside of South Korea, Daedo will be using prime-grade beef wet-aged directly on the premises, giving a similar taste Daedo’s new LA location will feature items exported from South Korea like umami soybean paste from Chiri Mountain and cubed kkakdugi Links: Happy Mouth Podcast Instagram Eater - Seoul’s most celebrated barbeque restaurant, Daedo, has arrived in Koreatown Eater - 12 best Korean barbeque spots in Los Angeles Wikipedia - Hanwoo Lone Mountain Wagyu - Intro to wet-aged vs. dry-aged beef Korean Bapsang - Kkakdugi recipe Daedo Sikdang - Website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp  The Happy Mouth Morning Show Restaurant Marketing School The Playbook