Barbecue has lengthy been a specialty in Los Angeles’s Koreatown, with eating places like Park’s, Chosun, and Soot Bull Jeep grounding a scene that makes this metropolis among the finest locations on the planet to benefit from the traditional Korean meal of tabletop grilled meats and banchan. LA’s Korean barbecue is so good, even, that lots of its diners imagine it rivals the eating places in Seoul. So it solely is smart that one in all Seoul’s most celebrated Korean barbecue eating places has opened within the coronary heart of Koreatown, exhibiting LA’s KBBQ scene that Seoul can maintain its personal in opposition to the Los Angeles format.
Daedo Sikdang, which was based in Seoul in 1964 close to a butcher store in Majang-Dong, the town’s essential meat market, opened its first U.S. location on July 8. And by all appearances, Daedo is sure to grow to be some of the spectacular locations to eat Korean barbecue within the nation.
Daedo established itself as one in all Seoul’s prime barbecues by modernizing the expertise right into a bona fide steakhouse and limiting its menu to principally the very best reduce of beef: ribeye sliced as three main cuts that divide the chop into the attention, cap, and strip. These cuts are then cooked on a specialised forged iron pan greased solely with a white knob of kidney fats. The selection of beef is the restaurant’s largest promoting level, and Daedo’s Licensed Angus Beef prime grade meat already locations it throughout the higher echelon of LA barbecue spots, becoming a member of Park’s and Chosun, in addition to Gwangyang (which additionally expanded from Seoul), Jeong Yuk Jeom, AB Steak, and Woo Hyang Woo.
In Korea, Daedo solely serves the nation’s prized hanu beef, a spread that includes a lot of the marbled richness of the Japanese cow, however boasts a extra intensely beefy and nearly minerally complexity. Hanu is produced in such small portions that distributors not often export the meat outdoors of South Korea. Right here in Los Angeles, Daedo model president Jiman Park selected prime grade beef wet-aged on the premises to fill in, largely as a result of it’s the closest factor by way of taste, richness, and tenderness to hanu.
Along with the meat, Daedo in LA has a number of different touches that separate it as a eating expertise. First, the arresting inside design, with excessive ceilings in a standalone constructing that after operated as a room salon alongside sixth Road. The inside has a semi-industrial vibe with modern LED hanging lights, built-in grills on Querkus wooden tabletops, uncovered brick partitions, and brass finishes. When full of diners and the sounds of scorching meat, the ambiance has the conviviality of a traditional Korean barbecue restaurant with extra of the refinement of a contemporary steakhouse.
Again to the desk, meals are set with completely different flavorings, from a candy soy dip to a spicier, briny pickled shrimp sauce to roasted sea salt. A deeply umami soybean paste from Chiri mountain in Korea, plus diced kakdugi spherical out the sauces, that are speculated to complement the seared ribeye items. The kakdugi, or fermented Korean radish cubes, are literally flown in from South Korea, together with quite a lot of elements which can be stored in continued fermentation and storage in order that they both retain freshness or proceed to develop in taste. This kakdugi continues to play a component within the meal right here, making up the crispy fried rice that may be ordered later within the meal. The crunchy, refreshing radish is a departure from extra conventional baechu kimchi, the napa cabbage kimchi that most individuals affiliate with Korean meals.

As for the opposite dishes, all the pieces is supposed to both cap off or work as punctuations to the Korean barbecue expertise. A kind of transitional dish, the tangy yeolmu chilly noodle bowl gives a pop of advanced, fermented chilly broth and just-the-right-chew so-myeon noodles beneath a tangle of radish leaf kimchi (additionally flown in from Korea). Followers of LA’s legendary Nook Place and its chilly dongchimi noodles will instantly perceive why this chilly bowl of noodles is so important, although the model at Daedo is much less candy and extra well-rounded with the fermenting liquid (we promise it’s actually scrumptious and approachable regardless of the fermentation).
Different programs embrace a superb yukgaejang, or spicy beef soup with brisket, fernbrake, bean sprouts, and vermicelli; a butane flame-seared fast grilled bulgogi with a light soy marinade; a particular non-prime beef reduce known as myungpoom that has a bit extra chew and heft; a comforting doenjang (soybean paste) porridge; and eventually a beef consomme. For a Korean barbecue restaurant, there actually isn’t a lot from which to decide on, and beef is the one protein out there for the grill. As for drinks, Daedo has full cocktails from Vivien Du and a really strong wine checklist: an Amazon 1964 mixes soju with banana and lime; a Haeundae Sundown makes use of makgeoli and grapefruit syrup. The one dessert is a really refreshing milk-based comfortable serve with a crispy rice cracker.
Proprietor Jonathan Lee partnered with Jiman Park, assembling a staff with government chef Sangkyun Han, chef de delicacies, Eunsook Choi, common supervisor Miyoung Chong, and meat director Taeyoon Oh. The web site and menu’s stellar graphics are by Heekyung Park of Sammi Company.
Like different higher-end Korean barbecues, servers are the first ones doing the cooking on the desk, and between the kidney fats washes, changing of the forged iron, fried rice preparation, meat grilling, slicing, and cleansing of the grill in between with eggplant slices, it’s a number of work. All of it makes for some of the particular eating experiences within the metropolis proper now, one which’s already drawing lengthy waits — as a result of Daedo at present doesn’t settle for reservations but.
Daedo is at present open each day from 5 to 11 p.m., with eventual lunch service.
(Daedo is pronounced deh-doh; Sikdang, which suggests restaurant, is pronounced sheek-dahng)

Licensed Angus beef prime grade ribeye cuts with mushrooms

Thinly sliced ribeye

Thinly sliced deungshim meat with mild marinade

Soybean paste porridge

Chilly yeolmu guksu (noodles)

Amazon 1964 cocktail at Daedo

Gold Rush cocktail

Purple Punch cocktail with rosemary garnish

Join the


Eater LA

Join our e-newsletter.