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>> david: now i'm definitely ready for sizzler. >> anthony: nice. standing tall and prominent amongst the many asian and central american restaurants in the community, one place holds an unexpectedly cherished position in the collective memories of many korean-americans. i am personally unfamiliar with the sizzler brand. oh, i know it by name, but never have i managed to actually cross its doors. >> david: after you. >> anthony: oh, thank you. wow. >> david: how are you doing today? >> cashier: i'm doing good, thank you. how about yourself? >> david: i'm doing fantastic. i got my sizzler outfi...

Pakistani and bangladesh food. yeah, oaxaca takes over all of eighth street. >> anthony: why oaxaca? just that's the way it worked out? >> roy choi: mm-hm. you know how it goes. >> anthony: yeah. >> roy choi: probably one guy showed up. >> anthony: yeah. >> roy choi: filipino fast food just behind us. >> anthony: mm-hm. >> roy choi: and then a bunch of riff-raffs in between. >> anthony: filipinos ought to be very proud of their food. >> roy choi: mm-hm. >> anthony: underrepresented. >> roy choi: i think they're going through kind of what we went through, where the glass hasn't been broken yet ...

This is what we're known -- it's thinly sliced rib-eye, marbled rib-eye. >> anthony: oh, it's beautiful. roast gui. thin-sliced rib-eye. and bulgogi. thinly-sliced, fat-marbled beef, barbecued table-side. >> roy choi: for us koreans, it's kind of funny that barbecue has become the gateway to our food, though. >> anthony: hey, it could be >> roy choi: it could be worse, yeah. >> anthony: at least it's delicious. >> roy choi: it's delicious and we're like, "okay, this is the, this is the portal." we're cool with that. >> anthony: then there's kimchi bulgogi bokkeumbap. basically kimchi fried ric...

>> estevan: yeah, the ones that you want to see your car, you know? >> anthony: it's a slow-moving piece of art. and you treat the car like a piece of art, acutely aware of the dangers -- cops, for whom you are a target, potholes, other cars. in east l.a., you see people "ooh and ah." you see expressions change from, "who the -- is that?" to, "nice ride." >> estevan: that was, like, a full-fledged gang member. >> anthony: yeah. >> estevan: you know, giving us, like, props, giving us respect, you know? first you build a car for yourself. but at the same time you're building it for the streets, ...

This is a soup that's just, like, it's kind of korean, but it's really more l.a., and so -- >> anthony: so this is not a direct transplant from korea? >> roy choi: it became what we're about to have here in l.a. >> anthony: interesting. >> roy choi: they're different because of the ingredients we couldn't find. >> anthony: right. >> roy choi: but never thinking about pleasing the american palate, just to make ourselves happy. >> anthony: soondubu is the thing to get. a fiery, tongue-searing, ass-burning tofu soup that'll make you forget every bad thing you ever thought about tofu. a spicy, spi...