After multiple generations in business, the Garden Grove outpost of Seoul Soondae closed its doors in 2017. Not to fear: There’s still the Artesia location, so those of you can feed the real ajeoshi or ajeumma within with all the pig trotters and blood sausage soup your heart could possibly desire.

Chil Po Haemultang (formerly Won Jo Haemultang) has its specialty listed in its name: Haemultang, or a spicy Korean bouillabaisse, is a specialty of Incheon’s Bupyeong District, where an entire street dedicated to haemultang restaurants has invited fierce debate over which bowl of fiery seafood stew reigns supreme. More than a few native Koreans, however, swear by the one at Chil Po — it’s got serious heat and fresh seafood to give the broth a briny, spicy, refreshing quality. That said, haemultang might not even be the standout dish. Its hwangsil-bossam (imperial pork belly cabbage wraps) takes pork belly and simmers it with medicinal herbs and is served with a one-of-a-kind fermented-to-fizziness kimchi. The unique take on bossam might be one of the best renditions in the greater Los Angeles area, hands-down.

Jang Mo Jip specializes in...well, it wouldn’t be fair to say exclusively seollungtang (Korean beef soup). Jang Mo Jip is a purveyor of all forms of soup-and-rice, and the little hole in the wall puts out some of the best dogani tang (beef’s knee cartilage soup) and gukbap (spicy soup with rice) around at a more-than-fair price. Bonus points for ordering the kongnameul gukbap special: A clear, spicy soup of bean sprouts accompanied by a bowl of rice. It’s spartan, sure, but it’s usually not more than $6, and you’ll feel like a true Korean elder O.G. when you polish it off with some great kimchi.

Gaenali Bon Ga, named after the vibrant yellow forsythia flowers that announce the arrival of spring in Seoul, has a cornucopia of delicious Korean food options. Of particular note are the tender dwaeji bossam and agu-jjim, a monkfish stew chock-full of crunchy bean sprouts that’s perfect mixed into a bowl of rice.

Kaju Soft Tofu is the local Garden Grove answer to BCD Soft Tofu down the street, and what an answer it is. Though the service can be downright atrocious at times, the banchan, better ambiance, and a cleaner tasting broth makes this establishment compare favorably to its chain-restaurant competitor.

Great Korean-Chinese food is a distinction made by inches, and Peking Gourmet in Garden Grove nails down the Korean-Chinese basics with a soundness that’s hard to find elsewhere. The Garden Grove institution puts out amazing gingery, golden blistered gun-mandu (fried potstickers) and has one of the better tangsuyook (sweet and sour pork) dishes. The jjajangmyeon and jjampong can go toe-to-toe with any old-school Korean Chinese spot in Koreatown.

Ye Dang is a pricier option for food favored in Korea’s southern coast, but there’s no denying the quality of the restaurant’s various tangs, or broth-based stews. Alaskan pollack stew (saengtae jjigae) smacks of fresh clams and a mild kick in the finish that’s reminiscent of the best seafood huts adjacent Busan’s Jagalchi fish market.

Min Sok Chon is Garden Grove’s answer to OB Bear, Dan Sung Sa, or Dwit Gol Mok, or (insert other Korean beer-and-soju watering holes here). What stands out about Min Sok Chon isn’t just how long it’s been around, but a great paper-fried-skin chicken (tong dak) that’s juicy all the way through, from white meat to dark. Add to that a killer corn cheese and a complimentary side of white radish pickles and you have enough delicious solid food to last you through your next few rounds of beer.

Gamja Tang House’s Buena Park location is an offshoot of the original Garden Grove Gaesung Gamjagol. The ajeumma helming the original Garden Grove location left her son in charge of that location, moved out to Fullerton to start a second location and changed the name of both storefronts. Gamja Tang House’s gamjatang, or spicy pork neck potato stew, is set apart from imitators in two major key ways: A high meat-to-bone ratio on the pork necks and a richly flavored stew that’s got just the right amount of heat and fresh, grassy kkaetnip (perilla leaves). Add to that the option to dip your already-spiced pork neck meat in a little wasabi-soy-sauce slurry, and it’s spicy, porky, delicious heaven. Be sure to come with a party of three or more if you don’t plan on taking one of the giant jeongol, or elaborate casserole dishes, home with you — the portions run pretty large.

Morangak’s varied menu offers Korean dinner classics including a rich galbitang, or short rib beef soup, and fried imyeonsoo, or atka mackerel executed to a rarified level of detail. The atka mackerel is gently fried, giving it a crunchy exterior that gives way to tender, salty flesh underneath. The fish is perfect with rice and the included homemade doenjang jjigae. A crunchy, perfect nokdujeon (savory mung bean pancakes) and, of course, the most delicious naengmyeon offerings in the Los Angeles area prove that Morangak is more than just a great barbecue spot, but a truly great Korean restaurant.

Han Nam Udon & Sushi is a hidden gem tucked away behind another mini mall, across the street from a laundromat. The key draw is the affordably priced Korean-style udon, which arrives hot with generous portions of noodles and puffy fried tofu that soak up the refreshing soy sauce-based broth.