It's not tough to find good Korean food for cheap in LA. But behind those meals is a worker washing hundreds, if not thousands, of tiny plates every night; a waiter hunched over multiple hot grills for hours, cooking slabs of beef to perfection; a chef making delicate cuts of pork belly and short ribs. Many of these workers are underpaid, overworked, and exploited. That's all according to LA Times columnist Frank Shyong.
KCRW
