Best Korean Restaurants in Los Angeles

There are elements of reverence and seriousness to dining here, which is an asset for anyone seeking authentic Korean food. The warm servers all wear traditional garments to heighten the classic feel, while also donning earpieces in the upscale modern setting. The wait may seem long, but the food is worth it.
The menu, too, can seem extensive with familiar classics from the barbecue lineup, but these are then elevated by the kitchen’s distinct care and skill. The sheer variety of banchan is a feat here. This is also the perfect place for large groups on the hunt for superbly tender meat to grill on the spot. Galbee junullk is a standout, presenting short ribs prepared with the house’s own “secret” soy sauce, then seared before your eyes with onions and mushrooms.

Danbi sports a sleek, modern dining room with an industrial feel (think concrete floors, hanging plants, and dark wood tables) as well as a large bar for bites and sips like their "kimchi mule."
Chef Lareine Ko's streamlined menu pops with large, shareable plates. The hit list includes mushroom bibimbap with fresh vegetables, as well as a crispy scallop pancake accompanied by a creamy mentaiko sauce. Wagyu Zabuton, cooked over charcoal and served on a hot cast iron skillet over a bed of grilled onions, is a solid winner. End the meal with one of Chef Isabell Manibusan's pastries—perhaps the almost-nostalgic banana milk cloud with brûléed meringue and banana milk crème anglaise, or the Mont Halla, a Korean twist on a Mont Blanc.

Duck is the name of the game at Dha Rae Oak. The Koreatown gem greets guests with generously portioned dishes and whole roasted duck in a clay pot; but beware-you have to order at least a day in advance. 
Inspector notes: "Stuffed with chestnuts, sweet potatoes, rice and herbs, then wrapped and roasted for hours, the bronzed duck is plated before your eyes. A spicy dipping sauce and light broth with greens elevates the preparation to epic heights."

Brothers Andrew and Jaeyong Son established a Korean barbecue option apart from the rest. With a name that denotes the Korean word for "butcher," diners are plied with ample amounts of banchan, exceptional meats, a stunning setting, and exemplary service. 
Inspector notes: "While the tomahawk steak costs a pretty penny, it will feed an army with leftovers aplenty. Other items—like dry-aged prime rib or meaty short rib—arrive on a tray to be grilled tableside. Minimal embellishments, like soy and salt, ensure maximum enjoyment."

In a town rife with delicious Korean barbecue, Parks BBQ has become one of the city’s go-to destinations for its warm vibe and friendly service, simple interior, and delicious food. Lunch specials offer great variety and an even greater deal. 
Inspector notes: "Pork, chicken and shrimp are on offer, but prime beef, as seen in mouthwatering bulgogi, is your best bet. While their pricier American Wagyu is always worth the splurge, the acclaimed garlic-soy-brown sugar marinade is ace with short ribs. Still, you may want to avoid too much of a good thing by balancing it with cuts of non-marinated meat."

There's a reason why lines wrap around this upscale, long-standing gem. Living up to its name, meats are offered in an ample array of quarter-pound portions. Want to avoid the crowds? Try sneaking in for lunch or early dinner on the outdoor patio.
Inspector notes: "Kick things off with the sizzling pork skin, loaded with rich collagen and excellent seasoning. Four strips of beautifully marbled boneless short rib are then presented on a platter, judiciously seasoned and cooked to pink perfection."

This mini Seoul-based chain stands out from the K-town crowd with hanbok-attired servers and rarified dishes once reserved for Korea’s royals. While many arrive to sample set menus at various price levels, dining à la carte is also available.
Inspector notes: "Staples like bibimbap and colorful japchae noodles hit their marks, as does the galbijjim—sweet and savory braised short ribs—and all come with a generous assortment of banchan, including several types of kimchi. As a grace note, you might be given a bowl of sujeonggwa, a chilled cinnamon-flavored punch."