Soot Bull Jip

"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 Jeep 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" - Matthew Kang, Cathy Park

"One of the only barbecue spots in Koreatown that still cooks with charcoal, Soot Bull Jeep 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 Jeep 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, nikko duren, sylvio martins

"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

"One of the only barbecue spots in Koreatown that still cooks with charcoal, Soot Bull Jeep specializes in marinated baby back ribs that are sweet, tender, and not too fatty. The old-school grills give the meat a distinctly smoky richness—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 good bets, and the banchan spread (especially the bean sprouts) goes great with the charred meat. Soot Bull Jeep is one of the more laid-back KBBQ restaurants in town, packed with families and neighborhood regulars, but keep in mind it gets pretty smoky here, so know that you’re going to walk out smelling like a campfire." - Brett Keating