Korean BBQ in Los Angeles
Benchmark KBBQ for pristine cuts and gracious service. Celebrated by the Los Angeles Times and praised by Time Out and the Michelin Guide selection; expect standout galbi, banchan, and a festive, cross‑generational crowd.
A Koreatown stalwart known for balanced marinades and value. Frequently recommended by Time Out Los Angeles and local critics; combo sets highlight kkotsal and brisket with plentiful banchan and refreshing cold noodles.
Old‑school charcoal grilling that perfumes the meat. Cited by the Los Angeles Times and Time Out for intense smoke‑kissed flavor; minimal frills, maximal char. Marinated galbi and spicy pork are the move.
From the Park’s team, this 2024 arrival centers thin‑sliced pork belly and generous banchan. Time Out’s 2025 review praises the naeng‑sam, myeongran add‑ons, and lively, budget‑friendlier vibe across from Park’s.
Opened in 2007 and long regarded as one of Koreatown’s best Korean barbecue spots for its focus on high-quality intestines and plentiful banchan, the restaurant was purchased by Joseph and Jennifer Choi in 2013 after early struggles and grew a devoted following for its bustling vibe and signature dishes—particularly gopchang (pig’s intestines) and daechang (marinated beef intestines). The Chois expanded the concept over the years, opening a second location in Rowland Heights in 2022 and taking over Ong Ga Nae on Vermont Avenue, briefly operating what was described as a mini-empire of some of LA’s best Korean barbecue restaurants; they sold Ong Ga Nae in mid-2023 to Park’s BBQ owner Jenee Kim, who opened K-Team BBQ in that space in March 2024. The business experienced a brief closure after Jennifer’s tragic death in 2024; she was featured at the restaurant in an episode of Off the Menu with Los Angeles Times columnist Lucas Kwan Peterson and also appeared in Ong Ga Nae in an episode of Searching for Soul Food on Hulu hosted by My2Cents chef Alisa Reynolds. After a lease dispute with the Koreatown landlord in 2024, the restaurant relocated from its longtime Olympic Boulevard home and reopened in a larger Western Avenue space in December 2024. The new layout includes a long dining area plus a small private dining room, lighter-toned walls and wooden dividers that split the room, simple black chairs with stainless-steel tabletops, and multiple service stations; a dry-aging refrigerator is positioned at the entrance to signal the kitchen’s commitment to aging techniques. Menu-wise the Koreatown offering remains rooted in primal cuts, intestines, and banchan, but influences from the Rowland Heights menu led to notable changes—most prominently the rib-eye served in two courses: the rib-eye cap is cut and grilled fresh, while the eye is dry-aged for 14 days to deepen flavor and tenderness. Typical ordering patterns favor combos: the Chef Cut Combo ($129.95 for two) includes Mega Galbi, a bone-in marinated beef rib seared from the kitchen and finished on the tabletop grill, plus rib-eye cap, boneless short rib, and dry-aged rib-eye; the Chang Combo (beef intestine, beef mountain tripe, beef large intestine, and beef abomasum) is $84.95 for two or $119.95 for 3–4 people. A la carte offerings include brisket, beef tongue, pork jowl, pork belly, and beef bulgogi, while the owner highlights cold noodles, brisket soybean paste stew (doenjang jjigae), and Korean-style beef sashimi as personal favorites; the overall approach has been to remain relevant by balancing a tried-and-true core menu with newer items like dry-aged beef and beef sashimi. Hours are 11:30 a.m.–11 p.m. Sunday–Thursday and until 12 a.m. Friday–Saturday.
Duck‑only tabletop barbecue, freshly reopened in 2025. Time Out praises the purist approach and the duck‑fat fried rice finale; a singular, decades‑loved spot run with quiet confidence.
Elegant, spacious KBBQ with smokeless grills and a garden‑style patio. Longtime favorite cited by Time Out and Gayot; known for polished service, house galbi, and excellent cold noodles.
Auntie‑run specialist devoted to dak galbi. Time Out gives five stars and Thrillist backs the tableside sizzle; customize spice, add cheese or udon, and finish with fried rice in the same pan.
A wine‑bar‑leaning KBBQ with house‑aged cuts and tomahawks. Time Out’s updated 2025 review notes shorter waits, strong grilling, and a focused menu; a refined alternative to the rowdier scene nearby.
