Beyond BBQ: Chef Kwang Uh’s Koreatown Essentials

Sun Nong Dan is probably my most frequented restaurant in all of Los Angeles. We usually get the won gi tang—a soup filled with oxtail, short rib, and ox knee for extra collagen. I enjoy a hot broth even in the summer, and though their most popular dish is probably the spicy braised short rib, I go for their soups alone.

Soondae is a Korean blood sausage. It's not something that we make at home, so whenever we have a craving for soondae, we come here. It's one of the longstanding, beloved restaurants of Koreatown. We always order the combo, which is a plate of soondae with a side of brothy soup and boiled organ meats like pork stomach, beef heart, pork tongue, and liver.

This is a newer discovery for us, thanks to our team who told us about it. Their specialty is braised kimchi and pork ribs, all of which are simmered in front of you. What I love most, however, is their banchan (aka side dishes), which are among the best I’ve had in Koreatown. Their banchan is so homey and perfectly seasoned, and you’ll find a more unique variety compared to the usual restaurant spread.

Soban is a Koreatown icon. When you walk in, you see flanks of huge glass jars filled with Korean ferments. We order the spicy braised black cod and soy-marinated raw crab. Debbie, the daughter of Soban’s founder, now runs the restaurant. She is so engaged and supportive of our community, and you truly feel her family’s warmth when you're at the restaurant.

Korean Chinese cuisine is one of my ultimate comfort foods. It's a hybrid cuisine that's very distinct from its origins. Jajangmyeon, or fermented black bean noodles, are a must, as well as the tangsuyuk (deep-fried pork with a sweet-sour sauce). I also always order the fried rice because it holds so much nostalgia for me and my school days.

Our son loves pork donkassu (more widely known by the Japanese name, pork tonkatsu). My parents run a donkassu restaurant in Seoul, and when I miss their food, this is where we go. Their pork cutlets are huge, spilling over the sides of their plates. We also get their fish cutlets and fried shrimp, which are balanced by a light shredded cabbage salad on the side.