Corner Place Restaurant

"Some of LA’s finest Korean cold noodles are found at a longtime barbecue spot. The Corner Place serves LA’s very best bowl of dongchimi gooksoo — an ice-cold noodle soup with a vinegary kimchi-based broth. It contrasts beautifully with sizzling grilled galbi." - Cathy Chaplin, Matthew Kang

"The Corner Place is one of the oldest restaurants in Ktown and a dependable spot for BBQ. But they’re known for their big bowls of dong chi mi gook soo, a cold soup with thin, vermicelli-like noodles in a clear broth made from fermented vegetables and other ingredients that have been a closely-guarded secret since The Corner Place opened in 1982. It’s not our favorite cold soup in Koreatown, but with a refreshingly tangy bite to it, we’d never pass it up on a hot summer day." - Brant Cox

"This classic Koreatown spot is a tad run down and perhaps too bright, but that doesn’t deter families and locals from digging into the ample portions of marinated galbi and unmarinated beef tongue (the house specialty), finished with heaping bowls of cold dongchimi noodles. At this point, there’s no better old-school Korean barbecue spot in Los Angeles." - Matthew Kang, Cathy Park

"This classic Koreatown spot is a tad run down, and perhaps too bright, but that doesn’t deter families and locals from digging into the ample portions of marinated galbi and unmarinated beef tongue (the house specialty), finished with heaping bowls of cold dongchimi noodles. At this point, there’s no better old school Korean barbecue spot in Los Angeles." - Matthew Kang

"Corner Place makes dong chi mi gook su, a cold, clear noodle soup with a secret-recipe broth. When it’s 100 degrees outside and every food you can think of seems too heavy or rich, this marvelous bowl of chilly comfort with slivered scallions and cucumbers is what you’re looking for." - eric lane