Park's BBQ

About Park's BBQ

Park's BBQ has been the benchmark for Korean BBQ in Los Angeles since Jenee Kim opened it in 2003, and the awards that followed — James Beard, Michelin Guide recognition, LA Times accolades — confirmed what regulars already knew. The beef is USDA prime, which is unusual for a KBBQ restaurant, and the galbi cut — cross-cut short ribs marinated overnight in a sweet-savory blend — is the version against which every other restaurant measures itself. The banchan arrives in waves before the grilling begins, and the glass noodles (japchae) are the dish that most first-timers don't expect to be a highlight. The communal grilling format rewards larger groups.