Soot Bull Jip

The grills set into each table here burn lump charcoal instead of gas, which almost no one else in Koreatown still does, so plan on leaving smelling of smoke. The room is plain and the banchan spread is small. Meat is ordered cut by cut rather than as a combo: marinated galbi, rib eye, bulgogi, pork ribs plain or in gochujang, and servers trim it off the bone at the table. Cold noodles and tofu stew round out the order.