Shiku
Korean restaurant · Downtown Los Angeles
317 S Broadway, Los Angeles, CA 90013
Highlights
Korean fried chicken, banchan, and rice boxes served in GCM
Korean fried chicken, banchan, and rice boxes served in GCM
"Shiku in the Grand Central Market is a Korean spot from the people behind Baroo that serves a mix of recognizable comfort dishes, like kimchi pork belly and doenjang-marinated chicken, and creative banchan, like spicy kimchi corn or japchae made with seaweed. The best way to try a little of everything is to order their rice boxes that come with sides of the daily banchan. But don't overlook the Korean fried chicken or crispy mandu—you might need that extra snack at 3pm. photo credit: Jakob Layman Food Rundown LA Galbi Inspired by the packed lunches of Korean school children, the kalbi dosirak is a well-rounded meal perfect for a quick lunch or eating on-the-go. Braised short ribs are sliced nice and thick, made mouthwateringly juicy, the result of lots and lots of marbling. Depending on whether you inhale it there or not (basically, if there’s travel involved), the presentation might not be 100%. But you won’t even care because the meat is so freaking tender, all but falling off the bone. photo credit: Jakob Layman Maekjuk Chicken The leaner, poultry option - if red meat isn’t your thing. This is our favorite dish on the menu because, unlike our relationship with our therapist, it’s actually quite simple. One of Korea’s oldest recipes (marinated pork grilled over an open flame) is ushered into modernity, opting for succulent chicken breasts glazed with fermented soybean paste. So flavorful, so moist! A vaguely nutty soybean powder coats the chicken, making for big, savory, smoky bites. Paired with a bed of white rice and three daily banchans, name a more iconic trio. You can’t. photo credit: Jakob Layman Kimchi-Braised Pork Belly This might just be an ill of the takeout system, but pork belly really doesn’t travel well. Unless you literally crack your plate open as soon as you get it, the meat tends to get a bit soggy on the journey home. Which is a shame, because the pork itself is nicely seasoned, composed of equal parts fat and meat which are flavored with a bit of pepper. photo credit: Jakob Layman Temple Tangsu (Vegan) Incredible side dish. Think Kentucky Fried Chicken popcorn chicken, but even lighter, filled with mushrooms, and, uh checks notes not made with mutant mystery meat. The batter is crispy and lightweight, the ideal complement to the shiitake mushrooms’ earthy flavors. Plus, it’s just fun to pop one in your mouth and crunch away. Save leftovers for a rainy day, toss them into the toaster oven, then put on a fun video (may we suggest Olympic fails?) Banchan Flipping through Shiku’s seasonally rotating banchan menu is like being a kid in a candy store - but instead of lollipops and whatever “chocolate” Tootsie Rolls are made of, it’s filled with stir-fried squid, radish salads, and wild mountain greens. Get a few, so you can feel like a wise, ancient store owner at an apothecary shop whenever you reach into the fridge to grab their crackling myulchi saewoo bokkeum, a dried shrimp and anchovy mix that’s great for a snack or sprinkling over a salad. photo credit: Jakob Layman" - Kat Hong
"A homestyle Korean stand in Grand Central Market from the team behind Baroo that will donate 50% of its profits from June through August to immigrant-support nonprofits, including the Immigrant Defenders Law Center, the National Day Laborer Organizing Network, and the Coalition for Humane Immigrant Rights (CHIRLA)." - Rebecca Roland
"The folks at Shiku just dropped a new seafood gan jjajang sauce. It’s available to buy for walk-in/pick-up orders only, and is made up of shrimp, squid, scallops, and mussels. Basically, it’s perfect for reheating and serving over noodles, rice cakes, or just pouring straight into your mouth." - kat hong
"Co-owner Mina Park reports a larger impact at this location and highlights community donations: "I would say we have seen the most impact at [this location]. ... If people are able to support restaurants in that way, that’s always really appreciated and everybody wins." Kwang Uh adds broader market context: "It seems almost like the pandemic era; there are very few people over there. Revenue-wise, I can say [we’re down] almost 60 to 70 percent. But, there are a lot of people who actually lost their homes. I believe if there is somebody that needs to be supported, it should be those people." The scene: steep declines (roughly 60–70% in the market area), concentrated relief work, and emphasis on prioritizing those who lost homes while also acknowledging the need for revenue to sustain staff." - Eater Staff
"Bursting with creativity and experimentation, this Grand Central Market stall feels like a real incubator for Korean food. Containers are filled to the brim with a spicy tuna dish that features bright-red fish, potatoes, and carrots, and is packed with umami. And our favorite, the myulchi saewoo bokkeum, is made crunchy with dried shrimp while still having sweet and savory flavors from the shishito peppers and walnuts. It’s a perfect snack for a long car ride home, or staring at your phone for hours, deciding whether or not enough time has passed to text your friend back." - the infatuation los angeles crew
