Baekjeong Los Angeles
Restaurant · Koreatown ·
Authentic Korean BBQ, prime meats, table-side grilling, fresh banchan
Authentic Korean BBQ, prime meats, table-side grilling, fresh banchan
"I have a running list of restaurants to take out-of-towners in Los Angeles, and the new Baekjeong on Eighth Street is a recent addition to my go-tos that is sure to stick around. The expansive room is easy for groups, with plenty of tables that comfortably seat more than four, and a menu designed for sharing. The simplest move is one of the combinations — beef, pork, or a mix — where a large easily feeds four or five and includes a choice of doenjang or kimchi jjigae, plus steamed egg, corn cheese, and plenty of banchan. Meat quality is great across the board and portions are, as expected, generous; if you’re going on a weekend, aim for lunch or an early dinner because it gets busy later on." - Eater Staff
"A high-energy Korean barbecue destination that returned to Koreatown in larger, flashier quarters with high ceilings and faux Seoul street signage. The menu focuses on prime, well-marbled beef and pork cuts—short rib, rib-eye, and outside skirt among them—grilled by servers at the table alongside signature side features such as moats of steamed beaten egg and bubbling corn cheese; banchan has been refreshed with new salads and plateware to create a vibrant, drink-friendly dining experience." - Rebecca Roland
"A lively Korean barbecue destination relocated to Eighth Street, it remains a go-to spot for group feasting with grills built into tables of various sizes. The banchan spread is impressive and the kimchi is well-fermented. Meats are clearly high-quality — think marbled beef and fatty pork belly — with both multi-meat sets and single-cut options; the reviewer prefers unseasonal cuts like brisket and pork jowl over saucier varieties. Round out the meal with steamed egg, doenjang stew, and plenty of somaek (soju and beer); there are plenty of karaoke spots nearby for continuing the night." - Eater Staff
"Returned to Los Angeles with a new flagship in Koreatown on Eighth Street that opened May 7 after closing its Chapman Market location in January 2024. Known for a lively dining atmosphere and high-quality meats, the restaurant continues to offer thinly sliced brisket and boneless short ribs for tabletop grilling, along with banchan-style and supporting dishes such as doenjang jjigae, gyeran-jjim (steamed egg), and kimchi pancakes. At the new, more expansive site, senior director of culinary operations chef Samuel Kim introduced a dry-aging program as well as lunch bowls and sets. The restaurant does not accept reservations, so expect waits on busy nights." - Mona Holmes
"Baekjeong’s disappearance from 6th Street last year was like the KBBQ version of a whodunnit. Everyone kept asking where it went, when it was coming back, and if it was okay. Now we know, it’s all good—they just moved a few blocks away. The well-known Korean BBQ chain has reopened in a shinier, larger space with brick walls, a bunch of neon signage, and servers in purple shirts that greet you with a chorus of “welcome!” in Korean and constantly roam the space so your grill is never left unattended for more than a few minutes. The table setup is familiar: a center grill surrounded by their signature bubbling moat of corn cheese and steamed egg, all the banchan you could want, and combos that come with a solid mix of meats (Hodong’s Favorite is the best deal for beef and pork). While there are higher-quality cuts at other Koreatown spots, Baekjeong remains a foolproof choice when you’re introducing someone to KBBQ or just want a reliably great meal with short ribs, soju, and zero risk of overcooked meat. photo credit: Cathy Park Food Rundown Banchan Baekjeong’s banchan selection has the essentials and leans veg-heavy, including solid kimchi, sesame steamed broccoli, and a nicely chilled salad tossed in gochujang. Make sure to work in bites of the included steamed egg and corn cheese moat—they’re technically not banchan, but they’re a crucial part of the spread. Thinly Sliced Brisket This isn’t the most melt-in-your-mouth brisket, but leave it on the grill for slightly longer than you should, and it crisps up and redeems itself. Consider it a decent warm-up round before moving on to heavier meats. PlayMute video credit: Cathy Park Boneless Short Rib The best cut here. It shows up in most of the combos, but they only give you a teasing portion, so place a few orders a la carte. It’s unmarinated but has a lot of beefy flavor—all it needs is a sprinkle of salt. Pork Belly Basically a thick, juicy slab of fatty pork. It’s a good order if you want a marbled cut, but balance it with something with more meat afterward to cut through the fat. PlayMute video credit: Cathy Park" - Cathy Park
