Corner Place Restaurant
Korean restaurant · Koreatown ·
Cold noodle soup & grill-your-own barbecue in simple surrounds
Cold noodle soup & grill-your-own barbecue in simple surrounds
"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
"The Corner Place has been serving the people of Ktown since 1982 (a.k.a. The year Sophia Bush was born), and they owe a lot of their longevity to their excellent dong chi mi gook soo, a cold noodle soup served with vermicelli-like noodles in a clear broth. It’s slightly tangy, refreshing, and, for literally the first time ever, it’s actually available to-go. Seriously, this is huge. Take full advantage. Available for takeout through The Corner Place’s website, the rest of the menu is available for delivery through most apps." - brant cox, kat hong
"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
"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." - Cathy Park
"This little find tucked along James M. Wood off the main drag in Koreatown serves some of the best old-school Korean barbecue in Los Angeles. Well-seasoned grill plates let the meat sizzle right on the table, with marinated bulgogi and short rib starring on the menu. Every table makes certain to order a few bowls of the ice-cold dongchimi guksu, a plain white noodle sitting in a tangy pickle broth that contrasts every piping hot bite of grilled meat. Expect a quiet, mostly empty dining room outside of the busiest weekend hours, making this a great no-reservations-required pick." - Eater Staff