Rice is an art in Korea - it’s not just about how you steam it, but how you manipulate it after it’s cooked. Rolling it into gim, or dried seaweed, is one thing, and pounding it into dduk, or rice cakes, is another. But my favorite way to eat rice is in juk, or porridge. But lest you get away with thinking you can just skip Bonjuk, a famous Seoul juk chain, know this: Koreans can put anything in porridge. Kimchi, oyster mushrooms, tuna, veggies, chicken and ginseng, abalone, black sesame, red bean… nothing is forbidden. And when the rice here is perfectly cooked, but not overcooked, I get the same sensation I get from a perfect risotto, that just right. The spicy octopus dolsot (stone bowl) bibimbap is really nice here too, but honestly, it’s an afterthought to that juk.
Where we've featured it
More spots in Rowland HeightsSee more
More Korean spotsSee more
A new Korean-American fusion spot right next that brings a whole lot of fancy to the neighborhood.
Han Bat Sul Lung Tang
Han Bat Sul Lung Tang is a tiny shop in Koreatown specializing in ox bone soup.
Baroo Canteen is a Korean-ish food stall in an East Hollywood swapmeet that’s serving some of the most unique food in LA.
Filter and browse restaurants near you
Text us for personalized recommendationsLearn more