Katianna and John Hong are behind Yangban Society, a DTLA multihyphenate that is equal parts deli, mini-mart (with items hand picked by Chef Katianna) and restaurant offering a multicourse prix fixe. It's a 5,000-square-foot wonder, so come inside and find a seat in one of three dining areas. 
Expect straight-up comfort food with Korean flair. "Bolognese" is ramped up with fermented black bean sauce; fried chicken dressed in a soy-garlic glaze presents a perfect balance of savory and sweet (you'll need extra napkins); and the pickles on display in the showcase are an ideal accompaniment. Chilled acorn noodles are a refreshing base for toasted nori, fried garlic and pickled perilla seeds in a shirodashi-based vinaigrette.