This sticky-table dive does a rather spectacular version of pork-neck soup, simmered until the meat has turned almost to jelly and thickened with a brick-red puree of chiles - if you weren't nursing a hair-of-the-dog shot of soju, you might almost mistake it for a Oaxacan mole colorado. The crunchy, sticky grilled pork ribs are not sad to eat either.
Get the Things to Do Newsletter
Sign up for our weekly guide to events in Los Angeles, and never be bored again. With suggestions for every day of the week, our recommendations will keep you busy on any budget.
You may think there's nothing in Koreatown but barbecue. If you've found your comfort zone in the sort of small-plates, New American restaurants everyone's already talking about, you might think that going to unfamiliar Korean resta...