In LA’s Koreatown, Soot Bull Jip Smokes Up Korean Barbecue With Charcoal | Eater LA
"Located in the heart of Koreatown, I found Soot Bull Jip to be more than an ordinary Korean barbecue — its grill pits at the center of each table burn hardwood charcoal (historically Korean oak “soot”) and give the meats a bold, smoky flavor and char that regulars rave about. Opened in 1983 and translating to “charcoal fire house,” the restaurant has stuck to charcoal grilling for 41 years; owner Nancy Park took over in early 2024 after her mother's passing and has kept the family's emphasis on community and nostalgia, meeting patrons who’ve been coming for over 30 years. The menu is intentionally small and a la carte, offering 11 protein options plus stews, noodles, soju and beer; house specials include galbi (prime beef short rib) in a sweet soy marinade, pork ribs in sweet or spicy marinades, and the fan-favorite jumulleok — bite-sized prime short rib tossed in sesame oil, garlic, and salt — while only beef tongue and prime rib-eye are served unmarinated. Banchan are minimal (daikon radish and steamed spinach) so the charcoal flavor can shine. Park plans to cautiously expand the menu by bringing back unmarinated short rib and adding Angus options, and she’s put the restaurant on delivery platforms for pre-cooked charcoal-grilled meats, but dining in feels almost obligatory to experience the smoke, embers, and lingering aroma of the barbecue. Soot Bull Jip is open Thursday–Tuesday 11 a.m.–10 p.m. and closed on Wednesdays." - Cathy Park
