"Since its inception at its Los Angeles location in 2012, Baekjeong has quickly become a Korean barbecue staple in Southern California. Derived from the word “butcher” in Korean, Baekjeong fittingly butchers all its own USDA prime beef and premium-grade pork on site. Though their meat combos are consistently popular options, customers most often gravitate toward the short rib, which comes in different preparations — bone-in, boneless, marinated, and unmarinated. Other cult favorites include the thinly sliced beef brisket, pork jowl, the cheese mountain tripe fried rice, soybean stew, beef tartare, and kimchi and seafood pancakes. Don’t miss out on the steamed egg and the corn cheese, both of which are also conveniently prepared on the grill." - Cathy Park
