Their most famous cut. The marinade uses a complex blend of garlic, soy, and fruit (like Asian pear) to tenderize the meat. It's cooked perfectly by the servers to achieve a charred, sweet crust and a melt-in-your-mouth interior.
Tips from diners
Don't touch the tongs. The servers at Parks are pros and will time the flip perfectly to ensure the best char.
The traditional way to end a heavy KBBQ meal. The icy, tart broth and chewy noodles provide a refreshing, clean finish that cuts through the richness of the grilled beef.
Tips from diners
Ask for the scissors to cut the noodles—they are very long and stretchy!
A standout among their starters. It has a perfect balance of crispy edges and a slightly chewy center, with the sour, fermented punch of aged kimchi providing a sharp contrast to the savory meat.
Tips from diners
Eat this immediately while it's hot and crispy; it loses its texture once it cools down.
A classic preparation using very thin slices of high-quality ribeye. The marinade is slightly sweeter than the Galsi, and it's cooked quickly to maintain its tenderness and juice.
Tips from diners
This is a great option if you want something that cooks quickly and has a more pronounced sweetness.
For those looking to splurge, this cut offers an even higher level of fat marbling than the prime version. The richness is intense, making it one of the most decadent meat experiences in the city.
Tips from diners
This is very rich. One order is enough to share between 2-3 people alongside other lighter cuts.
Founded by Chef Jhee Sook Kwak, Parks BBQ set a new standard for Korean barbecue in LA. It's known for its meticulously sourced, high-quality meats and an extensive list of banchan (side dishes) that are as much a draw as the beef itself.
Reservations are highly recommended, especially on weekends. Without one, you can expect a wait of 1-2 hours.
Take a look at the hundreds of celebrity photos on the wall as you walk in; it's a testament to its status as the city's premier KBBQ spot.
They have a small valet lot. It's often crowded, so try to arrive a few minutes early to hand over your car.
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