They are the authors of Koreatown: A Cookbook. At pages long and endorsed by the likes of Anthony Bourdain and Andrew Zimmern, it may be the last Korean cookbook that you will ever need. The hardcover is filled with just about every Korean dish that you've devoured and then dreamt of recreating in your own home. From a pork belly-heavy rendition of bokkeumbap kimchi fried rice that calls for a half-pound slab of bacon to dishes like kongguksu cold soy milk noodle soup that haven't quite hit the mainstream American palate, this book is suitable for both Korean food die-hards and the Korean food-curious. I sat down with Hong and Rodbard to get a better understanding of their magnum opus on Korean cuisine, and to find out once and for all whether LA or New York has the better Koreatown.