by Los Angeles, California – Chef Debbie Lee, known for her appearances on food competition shows like Food Network Star, Chopped, and Morimoto’s Sushi Master, is bringing a fresh take on Korean dining to Los Angeles with her new Highland Park restaurant, Yi Cha.
The chef-owner is combining traditional Korean flavors with modern gastropub influences, creating a menu that blends personal stories, cultural traditions, and creative culinary twists.
Inside the long and lively dining room, Lee can often be seen personally delivering dishes to guests while sharing the inspiration behind each item on the menu.
Lee says her goal isn’t strict authenticity but rather a modern interpretation of Korean food that reflects both heritage and innovation.
Inspired by Northern Korean Flavors
Many of the dishes at Yi Cha are influenced by Lee’s family background and regional Korean cooking traditions.
One standout dish is jangjorim, a savory beef preparation often compared to a form of “wet beef jerky,” paired with fish jerky and served as part of the restaurant’s bar-style offerings.
Lee also prepares kimchi in the Northern Korean style, using salt and shrimp instead of the fish-and-oyster variations commonly found in southern Korea.
The kimchi is served alongside tofu and crispy pork belly, creating a dish that balances bold flavors with comforting textures.
The plate is often accompanied by barley rice, which holds cultural significance in North Korea.
During certain periods under the communist regime, white rice was banned from markets, making barley an important staple for many families.
A Modern Take on the Korean Gastropub
Lee describes Yi Cha as a space that reimagines what a Korean gastropub can be.
While traditional Korean cuisine thrives in nearby Koreatown, Lee’s approach in Highland Park focuses on experimentation and cultural crossover.
The restaurant’s menu is divided into sections including bar bites, small plates, medium plates, and large plates, encouraging shared dining experiences.
One popular option is the Ahn-Joo platter, which offers a sampling of several bar snacks inspired by Lee’s earlier food truck concept.
Unique Collaborations and Signature Dishes
Yi Cha also features creative collaborations between Lee and her kitchen team.
The mandu lumpia ssam-style dish blends Korean and Filipino influences. It combines Lee’s family recipe for pork-and-shrimp dumpling filling with a preparation style from her Filipino-American sous chef, finished with a yuja chile sauce.
Another favorite on the menu is Korean fried chicken wings, served with gloves to make the sticky, flavorful dish easier to enjoy.
For larger groups, Lee recommends ordering gamtajang, a hearty pork bone stew she playfully refers to as “hangover stew.”
A Standout Seafood Salad
While gastropubs often focus on heavier fare, Yi Cha also offers a unique seafood salad that has become a highlight of the menu.
The chopped sashimi salad features:
- Gochugaru lime yellowtail
- Perilla-cured salmon
- Fresh vegetables
- Scorched rice croutons for added crunch
Lee says the dish was added after people insisted that a restaurant in Highland Park should offer at least one fresh salad option.
A Dessert With a Story
Every dish at Yi Cha carries a personal story, including the restaurant’s dessert offering.
One of the most memorable is fried Asian sweet potato pie with pear crème fraîche and chile peanut brittle.
Lee says the recipe was created years ago after she was disappointed when McDonald’s replaced its fried pies with baked versions.
The dessert has remained one of her signature creations for more than 16 years.
A Restaurant Built on Personal Connection
Lee’s hands-on approach and storytelling style are a major part of the Yi Cha experience.
Guests often interact directly with the chef, who enjoys sharing the cultural roots behind each dish.
Many diners leave with a deeper appreciation of Korean food traditions—and the personal stories that shaped them.
Lee says her goal is simple: to create food that feels both personal and welcoming, like sharing a meal with family.
The result is a restaurant that blends heritage, creativity, and community, offering diners a fresh perspective on Korean cuisine in Los Angeles.
Would you try a modern Korean gastropub like Yi Cha? Tell us which dish sounds most interesting to you in the comments.
