Popular Korean duck barbecue spot Sun Ha Jang has opened up a front outdoor patio for one of LA’s most unique tabletop grill styles. After a parade of fatty, delicious duck seared on a skillet, diners get a flavor-packed fried rice to end the meal.

Seafood staple Soban can do no wrong, starting with an amazing array of banchan to begin each meal. The menu features terrific raw crab in one of two forms, either a garlicky soy sauce or thick spicy red pepper sauce, as well as pan-fried fish and spicy braised black cod (or opt for the spicy beef short ribs instead).

One of LA’s newest Korean barbecue players, this place already has a massive wait thanks to its lack of reservations and popularity on social media. The simple beef menu features certified angus beef ribeye sliced into three cuts and seared on a cast iron skillet. The sides are pretty elemental too, from the yeolmu guksu to the pan-fried kkakdugi rice.

The cloudy bone marrow broth here is legendary, as is the tender slabs of brisket and various organ meats floating in it. The menu here is very simple — seolleongtang only. Build the meal with seasonings, kimchi, and rice, along with a dash of salt and sprinkling of green onions.

Chef Kang. The name pops up in restaurants around town at places like Sul Box, Food Truck, and Salmon Talk, but chef Wonsuk “John” Kang’s best restaurant might be HanEuem, a modern Korean drinking spot with upscale versions of classic dishes that would feel appropriate in Gangnam or Apgujeong in Seoul. The modeum jeon, a basket of various bits of battered fried meats and vegetables, is the most popular thing to order, but the stews and braised Wagyu beef ribs are tasty too.

There’s a lot of all-you-can-eat Korean barbecue in LA, but perhaps none has stood the test of time as Yerim, which retains excellent overall quality for a modest price of under $50 for most menu options. The tender, flavorful meat coupled with free-flowing drinks and attentive service make this a solid pick for groups that need a lot of KBBQ in one sitting.

Formerly known as Myung Dong Kyoja, the easier to pronounce MDK has the same carb-laden menu of knife-cut noodles, pork dumplings, and chewy spicy cold noodles called jjolmyeon.

This classic K-Town restaurant had an ownership change in recent years, but longtime customers likely won’t tell the different on the plate. Everything from the stellar radish banchan (the restaurant’s namesake) to the seared fish tastes as it should, which is to say, just like a grandmother’s cooking. The tiny, packed dining room filled mostly with Koreans should be a key indicator that this place remains a community fixture.

With some of the finest knife-cut noodles in town, Hangari regularly fields ridiculously long waits. The dumplings and boribap-style banchan starter are also terrific here. As for the noodles, both the clam and the chicken noodles are worth trying.

Koreatown’s all-night galbi jjim destination comes with tender chunks of short rib, chewy rice cakes, and tons of spice. While the soups are more than respectable, crowds wait in line for the meat festival in a stone bowl. Top the galbi jjim with cheese to take it to the next level. There’s a big new location along Western Avenue as well in the former Sizzler building.

The nostalgia factor at this old school Koreatown restaurant is high. With a wide menu of traditional dishes, like a superb seafood pancake and budae jjigae, this is a solid pick for anyone who wants classic versions of Korean dishes served in a weathered dining room. Prices are reasonable too.

This restaurant might be on the small side, but it serves up well-crafted traditional Korean dishes with huge flavor. The braised short ribs is a table-pleaser, along with the strong pot bibimbap. The spicy-braised mackerel is the show stopper, with layers of rich flavor that go perfectly when spooned over the multi-grain rice.

This is the premier Korean barbecue restaurant in Koreatown, and Park’s delivers with prime grade meats served at the table, along with a slew of other traditional Korean dishes in a clean, smoke-less ambiance. The quality of the meat and banchan is simply unsurpassed, rivaling some of the best in Seoul itself. The front parking lot has been converted into an outdoor Korean barbecue setup for additional seating.

Nestled into a strip mall in Koreatown, this old school gem has the kind of food a Korean grandma only cooks for her favorite people. Koreans call this Olympic Cheonggukjang, calling out the ultra-fermented soybean paste stew that has incredibly rich, deep umami flavor. The fried fish and spicy grilled pork are also excellent.

This sundae (not the ice cream) specialist does the Korean blood sausage right, with the classic sliced preparation that makes a great snack or good hangover cure. It can also be ordered in a large soup or stir-fry that’s good for sharing. Probably the best place for sundae on the West Coast, if not America. (Yes, the Korean government prefers we spell the dish like the ice cream dessert).