Soot Bull Jip
Korean barbecue restaurant · Koreatown
3136 W 8th St, Los Angeles, CA 90005
Highlights
Charcoal grilled marinated meats, especially the ribs, and cold noodles.
Charcoal grilled marinated meats, especially the ribs, and cold noodles.
"One of the only barbecue spots in Koreatown that still cooks with charcoal, Soot Bull Jip specializes in marinated baby back ribs that are sweet, tender, and not too fatty. The old-school grills give the meat a distinct smokiness—as oils and fats drip onto the fire, they sizzle back up into your food, adding another layer of flavor. The spicy pork and beef short ribs are also great, and the banchan spread (especially the bean sprouts) goes well with all the charred meat. Soot Bull Jip is one of the more laid-back KBBQ restaurants in town, packed with families and neighborhood regulars. Just know that you’re going to walk out smelling like a campfire. Consider this a souvenir." - brant cox, sylvio martins, cathy park
"Since opening its doors 41 years ago, Korean barbecue restaurant Soot Bull Jip has remained dedicated to the usage of charcoal “soot” grills. Today, it’s rare to come across a Korean barbecue house in Koreatown that still cooks meat on tabletop charcoal grills, which imbue a noticeably smokier flavor in the meat. At Soot Bull Jip, all protein options can be ordered only a la carte. Make sure to try the house specials — the galbi, or prime beef short rib, and the pork ribs — which are slathered in their soy-sauce based marinade or a spicy sauce." - Matthew Kang
"Soot Bull Jip is one of the only remaining Korean barbecue places in Koreatown that still has charcoal table grills. It also offers staple meat offerings like short rib, bulgogi, beef tongue, and rib eye, which can be ordered a la carte. The marinated meats are the star here, particularly the house-special pork ribs. Complete the meal with a bowl of cold noodles, which serve as a refreshing accompaniment to the rich, smoky meat. — Cathy Park" - Cathy Park
"Located in the heart of Koreatown, I found Soot Bull Jip to be more than an ordinary Korean barbecue — its grill pits at the center of each table burn hardwood charcoal (historically Korean oak “soot”) and give the meats a bold, smoky flavor and char that regulars rave about. Opened in 1983 and translating to “charcoal fire house,” the restaurant has stuck to charcoal grilling for 41 years; owner Nancy Park took over in early 2024 after her mother's passing and has kept the family's emphasis on community and nostalgia, meeting patrons who’ve been coming for over 30 years. The menu is intentionally small and a la carte, offering 11 protein options plus stews, noodles, soju and beer; house specials include galbi (prime beef short rib) in a sweet soy marinade, pork ribs in sweet or spicy marinades, and the fan-favorite jumulleok — bite-sized prime short rib tossed in sesame oil, garlic, and salt — while only beef tongue and prime rib-eye are served unmarinated. Banchan are minimal (daikon radish and steamed spinach) so the charcoal flavor can shine. Park plans to cautiously expand the menu by bringing back unmarinated short rib and adding Angus options, and she’s put the restaurant on delivery platforms for pre-cooked charcoal-grilled meats, but dining in feels almost obligatory to experience the smoke, embers, and lingering aroma of the barbecue. Soot Bull Jip is open Thursday–Tuesday 11 a.m.–10 p.m. and closed on Wednesdays." - Cathy Park
"There’s a whole universe of great food in LA’s Koreatown, but if it’s your first time, most everyone will tell you to eat Korean barbecue. We couldn’t agree more. Start by heading to the OG: Soot Bull Jeep. One of the only KBBQ restaurants that still cooks over charcoal, this old-school spot is famous for its tender marinated pork ribs, plus thick cuts of ribeye and short rib. The grills give the meat a charred flavor, which goes great with the simple banchan spread. It’s also one of the more laid-back KBBQ places in town, so expect a dining room packed with families and regulars—all of whom have made peace with their clothes smelling like a campfire afterward. " - Brant Cox, Arden Shore, Nikko Duren, Garrett Snyder, Sylvio Martins
