Los Angeles, California
In Korea, most predominantly in the port city of Incheon, there is a large Chinese-Korean community that has been there for generations. They have been so influential in Korea that today, Koreans often consume Chinese-influenced dishes like jjajangmyeon (black bean noodles) and tangsaeyook (sweet and sour crispy pork). The best place to enjoy this heavenly marriage of Chinese and Korean food in the US is Young King. Their take on kampong shrimp (fried shrimp in a sweet glaze), jjambbong (spicy seafood noodle soup), and ggot bbang (steamed flower rolls) are quite memorable. They have large portions and all their tables have a Lazy Susan so you know there will be enough food to go around -- literally.
Coreanos, Spanish for "Koreans," is beloved in Boston, and for good reason. Here they offer Korean-Mexican (also known as “KoMex”) cuisine, a fusion style that first started in Los Angeles. Their Fritas, their version of house fries, come loaded with kimchi made in-house, cheese, and a perfectly cooked fried egg. People flock here for their tacos with Korean-inspired meats such as bulgogi, as well as the kimchi quesadilla, but you can’t go wrong with anything on the menu.
If anyone can make Southern-inspired Korean food happen, it’s chef Edward Lee. At MilkWood, the menu changes frequently but you will almost always find a Korean fried chicken which comes smothered with gochujang (Korean fermented chili paste) and served over a pandan waffle. Don't skip the tartare either, which is bulgogi-flavored and sprinkled with coconut sambal and kimchi. Almost everything on the menu celebrates Asian flavors, especially paying homage to Lee’s Korean heritage.