In the heart of LA’s Koreatown, at the corner of Western and Olympic, stands Chosun Galbee – a culinary institution that no Korean-American worth their salt could claim ignorance of. It’s the quintessential pit stop for out-of-town Koreans visiting LA, renowned for its original, authentic galbi (Korean BBQ ribs).
Perplexingly, despite its acclaim within the Korean community, Chosun Galbee seems to fly under the radar of American media and the Michelin Guide. One can’t help but wonder if these culinary authorities shy away from praising such a prominent establishment for fear of undermining their own credibility.
The owner, a veteran of over 50 years in the restaurant business, has honed his craft to perfection. Chosun Galbee prides itself on using only the finest meats and ingredients, even going so far as to prepare their kimchi in-house. While the nuances might be lost on the average American palate, any Korean will instantly recognize the superior quality upon tasting.
As a food critic, I find myself filled with pride and gratitude that such an establishment exists in Koreatown. In an era where many Korean BBQ joints cater to American tastes with sweet, greasy marinades, Chosun Galbee stands firm in its commitment to tradition. Their meat is tender, lean, and seasoned with a restrained hand, allowing the natural flavors of the beef to shine through. It’s somewhat baffling to see Americans flocking to trendy Koreatown spots serving overly sweetened, caramelized ribs when this paragon of authenticity exists.
The spacious, immaculate dining room provides a sense of comfort and ease with each visit. For a truly memorable evening, I recommend securing a spot on their outdoor patio, where perfectly grilled galbi paired with a glass of wine guarantees a delightful dinner experience.
When the craving for Korean BBQ strikes, my feet instinctively lead me to Chosun Galbee. As a loyal patron of 30 years, this restaurant has become my secret sanctuary in America where I can savor not just impeccable galbi, but also delicious doenjang jjigae (soybean paste stew) and an array of traditional Korean side dishes. It’s my personal portal to Korea, right here in the heart of Los Angeles.
