Korean banchan and the grandmother economy in Koreatown

No LA Korean restaurant is explicitly named as crediting its banchan suppliers in the provided sources. The sources describe the banchan production ecosystem but do not document restaurants that publicly acknowledge their suppliers.

Regarding the economics of older-women-led banchan production: - Banchan is described as “the foundation of Korean cooking” and a “perfect expression of Korean sensibility and seasonality,” indicating its cultural and culinary centrality ^[1]. - Jun Won in Koreatown is a restaurant that also operates a standalone banchan store, suggesting a direct-to-consumer retail model alongside restaurant service ^[1]. Owner Jung Ye Jun makes banchan from scratch for both the restaurant and the store ^[1]. - The broader supply chain for mom-and-pop Korean restaurants in Koreatown has been under severe pressure from pandemic disruptions and supply crises, which would affect the economics of small-scale banchan producers ^[3]. - No source in the provided set discusses the specific economics of “banchan grandmothers” their wages, profit margins, or the invisibility of their labor. The question’s premise about elder women in commissary kitchens is not supported by the given excerpts.

Conclusion: The sources do not answer which restaurants credit their banchan suppliers, nor do they provide economic data on older-women-led banchan production. To answer these questions, one would need: (1) a survey or list of LA Korean restaurants that publicly name their banchan suppliers; (2) interviews or financial data on the commissary kitchens run by elder Korean women, including labor costs, pricing, and supply chain dynamics.