ORIGIN Korean BBQ
Korean barbecue restaurant · Koreatown ·
Authentic Korean BBQ with 1960s Seoul vibe
Authentic Korean BBQ with 1960s Seoul vibe
"A permanent bakery in Koreatown offering plush, savory Korean salt bread rolls and a variety of flavors and specials, set to open in April 2025." - Rebecca Roland
"A Korean barbecue spot that may feel puzzlingly quieter than its sister restaurant down the block, yet still ranks as a top recommendation for Korean barbecue newcomers. The menu has dropped its signature ddukgalbi, but the bulgogi and pork jowl remain highlights: the jowls are described as “fatty and plump” that “gain a nice crisp edge from the searing hot steel grill pan.” Banchan and sauces are noted as on-point, including a dressed salad, shaved green onion slaw, and pickled radish slices. The write-up concedes it “might not have that “new restaurant shine” anymore,” while still praising its grilling technique and accessibility for first-timers. — Matthew Kang, lead editor, Eater Southern California/Southwest" - Eater Staff
"Gary Baum wrote, "Lunch at the newly-opened [Origin BBQ] in Koreatown. It was already dialed-in. Particularly the corn cheese as well as the brisket soybean paste hotpot. Midday, order the house-made rice punch." (Restaurant name redacted in the preserved quote.)" - Eater Staff
"At Origin BBQ in Koreatown I shared sizzling rounds of thinly sliced pork belly, a simple, craveable item I like to highlight in my videos." - Matthew Kang
"Origin Korean BBQ takes over the previous Baekjeong space in a revamped, high-energy dining room. The restaurant’s Special Set offers the best deal on most premium cuts, including garlic-seasoned prime short rib, marinated prime short rib patties, and prime thin pork belly, all of which are prepared over a smoky grill at the center. The complementary corn cheese and steamed egg are must-try sides, and don’t skip on the house brisket soybean paste hot pot with ramen at the end of the meal. Wash it all down with the sikhye slush, an icy, refreshing fermented drink made from rice and malt. — Cathy Park" - Cathy Park