Somi Somi has captured boundless appetites upon its arrival to Los Angeles, exploding the Internet with posts featuring the creamy, swirled ice cream atop a fish-shaped cone, named Bungeo-ppang.

This unique fish cone originates from Japan, originally named taiyaki, traditionally filled with sweetened azuki red bean paste; however, along its travels endured multiple tweaks from different cultures, creating the Korean Bungeoppang. Its popularity rose on the streets of Korea as street vendors expanded the variety of flavor fillings with Nutella, cheese or custard.

Being settled in such a culturally-infused city, the mini ice cream bar instantly drew clients to its taiyaki fish shaped cake ice cream, which altogether is named ah- boong. Ice cream flavors vary from conventional strawberry or milk to more prominent Korean aspects like matcha, ube and black sesame flavors. Aside from the ice cream, your fluffy waffle cone can be filled with Nutella, custard or the original candied red bean paste. The final touch to your ah-boong is your choice of toppings consisting of crushed oreos, fruity pebbles and sprinkles as well as, a macaron or strawberry on top.  

Though the service is speedy, the small parlor only holds a couple workers and customers, prolonging the line past the building despite the hour. Also, aside from the lengthy wait there are few seating areas which can cause quite a hassle since the milky texture quickly melts creating a drippy mess if not consumed quickly.

Nevertheless, the experience is one like no other and offers insight into flavors uncommon in typical stores. With its compelling, smooth texture and distinctive, cream-based ice cream, Somi Somi’s ah-boong is a pleasant confection adapted by Korean culture.