Jonathan Gold is the extremely brave, Pulitzer Prize winning food writer for the L.A. Weekly. Jonathan had blowfish at Dae Bok in Koreatown. According to Jonathan's review, Korean blowfish is quite different from the Japanese variety mostly because it is served cooked and with "a garlicky punch." Both can kill you if not prepared properly. Jonathan assured us that Dae Bok's blowfish is top notch.
Jonathan also had monkfish and live octopus at Masan in Koreatown. See pictures of writhing delicacy on the L.A. Weekly website.
Music break: Jungalero by Les Baxter