"Since opening its doors 41 years ago, Korean barbecue restaurant Soot Bull Jip has remained dedicated to the usage of charcoal “soot” grills. Today, it’s rare to come across a Korean barbecue house in Koreatown that still cooks meat on tabletop charcoal grills, which imbue a noticeably smokier flavor in the meat. At Soot Bull Jip, all protein options can be ordered only a la carte. Make sure to try the house specials — the galbi, or prime beef short rib, and the pork ribs — which are slathered in their soy-sauce based marinade or a spicy sauce." - Matthew Kang
Wonho Frank Lee
