Both look really interesting…
Koreatown— Open from 5 p.m. until midnight, Butnal serves K-Town’s bevy of late-night revelers. On the menu are savory pancakes (spicy chive, oyster, kimchi, etc.), bubbling stews, and spicy fried chicken — everything pairs well with soju and makgeolli. 954 S. Norton Avenue, Los Angeles, CA 90019.
San Gabriel— It’s all about the hand-made biángbiáng miàn at XiAn Biang Biang Noodle. The wide and thick strands are served in a variety of preparations, including a lamb noodle soup, a stir-fry with beef or mutton, and underneath a heap of “big plate” chicken. 1039 E. Valley Boulevard, B102, San Gabriel, CA 91776.
FWIW, you responded to my comment on xian biang biang in the WSGV thread. i note that the eater article completely missed out on how unusual it was for a shaanxi restaurant to have so many spicy dishes, not to mention the use of beef. the inclusion of those details might allow someone to infer that this restaurant specializes in shaanxi cuisine influenced by sichuan province directly to the south.
while their noodles have decent Q, they were a little on the flaccid size, like they’d been cooked in the morning and left in water.
We weren’t fond of the food there. Noodles were fine, could have been slightly more al dente. Liang cai were bland and oversalted. Shrimp still had their poop veins and were also bland. I would recommend instead Chongqing Special Noodles, which also seems like a Shaanxi / Sichuan hybrid.