We have a large selection of dishes from Korean, Chinese, Japanese, American and other cuisines. The buffet provides an international dining opportunity, allowing customers to experience new dishes, new cuisines and favorite dishes at reasonable prices.
In true Korean barbecue form, the grills at Park’s BBQ aren’t in the kitchen—they’re set into the tables where customers sit. This way, they can watch as strips of kobe-style beef, pork belly, and short ribs cook to just the right temperature. Park’s BBQ orders their cuts of USDA prime beef in small daily deliveries, which means that each morsel is impeccably fresh; a fair trade-off for the risk that some selections from the barbecue menu occasionally sell out. If they do, a selection of main and side dishes prepared by the staff do just fine. LA Weekly reporter Jonathan Gold especially enjoyed the “wondrous” small-plate appetizers of egg pancakes, small fish, and kimchi, along with the cold buckwheat noodles in soup known as naengymyon. Everything is served in the restaurant’s ultramodern dining room, where black tables sit beneath powerful, stainless steel fans that whisk away any smoke emitted by the tabletop grills and any bad jokes emitted by dining partners.
Pots of bubbling soup brimming with tofu, veggies, and meats arrive piping hot at tables, beckoning diners to sip and savor. This is So Kong Dong Tofu House, a laid-back Korean eatery that specializes in soon tofu––or soft tofu. The popular soybean product is known for its protein content as well as its chameleon-like properties that allow it to soak up the flavors of what it's cooked with, such as vegetable broth, shrimp, and the tears of onions. In addition to soon tofu dishes, So Kong Dong sates taste buds with barbecue beef ribs, chicken teriyaki, and seafood pancakes.
Even the most interesting conversations tend to be put on hold when the barbecue dinners at Soowon Galbi commence. Something primitive takes over as soon as guests catch sight of the beef short ribs, pork cutlets, and butterfly shrimp that servers lay out on their sizzling tabletop grills. Despite these primitive instincts, dining at Soowon Galbi is an altogether civilized experience. Servers are always scanning the booths in the sleek dining room, ready at a moment’s notice to help guests flip, cut, and whisper words of encouragement to their meats. Chatter resumes once the tender morsels are cooked, with intermittent pauses for bites of grilled zucchini and sips of soju, a Korean rice wine. Of course, you can always forgo the hands-on barbecue experience in favor of a traditional Korean dish, such as spicy soybean stew.
Cuisine Type: Traditional Korean artisan rice cakes
Handicap Accessible: Yes
Number of Tables: 1?5
Parking: Parking lot
Most popular offering: Pumpkin sulgi loaf
Delivery / Take-out Available: Take-out Only
Pro Tip: Make custom orders a day (or sometimes hours) in advance
What made you want to work with food? When did you first develop that passion?
I have always been passionate about healthy/natural eating and old ways of naturally healing the body.
What is one of your most popular offerings? How is it prepared?
Songpyun, a traditional dduk eaten for Korean thanksgiving. We fill them with a sugar/sesame mix and steam them.
Is there anything else you want to add that we didn't cover?
All our coloring is natural, and dduk is naturally vegan and gluten-free. A totally guilt-free treat that's good for you.
In your own words, how would you describe your menu?
Traditional rice cakes with some fusion items, organic coffee drinks, and traditional teas.
A lot of Korean barbecue restaurants employ tabletop grills, but the most inventive use of the grill-your-own tool may be in the preparation of Honey Pig's pork belly dinner. According to LA Weekly, these dome-shaped surfaces cook tender slices of meat in the center, allowing the juices to funnel down the sides onto handfuls of kimchi and bean sprouts gathered about the sizzling perimeter. They absorb the savory pork fat in preparation for the meal's finale, when servers toss them with all of the leftover meat and rice. The resulting fried rice is a hodgepodge of crispy scraps, pork fat, and marinated veggies. Honey Pig's menu features other cuts of meat, as well as a mushroom platter, but every outing still ends with a pig—as a parting present, guests receive a pig-shaped lighter that shoots flames from its snout when lit or whenever someone condescendingly calls it "cute." The tiny favor even earned the Weekly's recognition as the Best Flaming Dinner Gift.