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The move is you get a hard taco shell and you put meatballs in it. this is italian/mexican dining, and you make a meatball taco. and there's nowhere else in the world where you can have this. you put three meatballs in the taco, some guacamole, and then you put all this nacho cheese, all this other stuff. >> anthony: oh, i know what i'm doing. i'm going for the full south of the border experience here. >> david: all right. awe, there you go. >> anthony: oh, no, no. i'm not kidding around here. oh, yeah, now we're talking, my friend. >> david: it's a little bit nicer than i remember. there it i...

>> roy choi: for me, a doctor or lawyer. >> anthony: right. you're obviously not a doctor or a lawyer. did you finish college? >> roy choi: i finished college and i went to one year of law school and i walked out. >> anthony: right. so, you're a bad korean. >> roy choi: i'm a bad korean. if i was a mediocre accountant, it'd be better than being a top chef. >> anthony: according to who? >> roy choi: according to korean culture. >> anthony: right. >> roy choi: according to korean uncles and aunts. and it's just, it doesn't register that that is a profession. you know? i wouldn't have to explain ...

>> roy choi: yeah, it's really good. >> anthony: koreans can well remember when nobody was interested in their food. now it's confusingly au courant. must be strange for the owners, who've just been doing what they've been doing for years. >> roy choi: like, for example, like, us sitting here like this, the questions a lot of people are asking me in korean, like, i'm telling them we're filming, you know, we're trying tshow piecof koreatown. the, the numr one question is, they're not mad or vindictive, is, "why?" it's still, "why?" it's like, why -- >> anthony: why would we be interested? >> ro...

>> anthony: some friends of cho seem to favor this place. they are a thirsty and diverse bunch. >> anthonyi'm asking everybody -- stress position as a child? did, did you have to do the, uh, knees forward? >> man: oh, you know about this. >> anthony: it went right in, right into it. stress positions? >> woman: oh, we did that. >> anthony: you did that? see? >> man: there's this, too. >> anthony: the speed with which they assume the position. [ laughter ] >> man: you had to hold a bucket over your head with water. >> anthony: water? wow. what if your arms get tired? >> man: they make you do it ...

>> anthony: pretty much any korean you meet anywhere, you can take it for granted they like food. that they're passionate about food, particularly their food, which of all the immigrant cuisines has probably been messed with the least. unlike many other new arrivals, koreans seem to have been the most unwilling to accommodate western tastes. maybe that's why it took us so much time to love the stuff. beverly tofu house, like so many of k-town's finer establishments, is tucked away in the corner of a strip mall. >> roy choi: this is one of my favorite spots. this is where i've been coming for a...