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Korean cuisine as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to myths and legends of antiquity. Originating from ancient agricultural and nomadic traditions in southern Manchuria and northern Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

Ingredients and dishes vary by province. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals consumed both by the royal family and ordinary Korean citizens have been regulated by a culture of etiquette that is unique to Korea.

Korean cuisine is largely based on rice, noodles, tofu, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi, a fermented, spicy vegetable dish is usually served at every meal. Korean cuisine usually involves rich seasoning with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger,

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Korean barbecue, or gogi gui, refers to the Korean method of grilling beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the center of the table itself. Most diners enjoy doing their own grilling at the table. Some Korean restaurants that do not have built-in grills provide portable stoves for diners to use at their tables.

The most typical form of Korean barbecue is galbi made from marinated beef short ribs. However, Korean barbecue also includes many other kinds of marinated and non-marinated meat dishes, and can be divided into several categories.

Korean barbecue is not only popular among Korean consumers but enjoys international popularity.

Since 1975

The Most Historical Authentic Korean Restaurant in Los Angeles

The Largest Korean Restaurant in Los Angeles

Approx. 7,000 Square feet

Capacity

Hall: 200 People

Banquet: 100 People

Patio: 200 People

Private Room #1: Suitable for 16 People

Private Room #2: suitable for 10 People

Huge Valet Parking Lot

Suhrabal accepts Discover. AMEX, Visa, Master

Open: 11 am ~ 11 pm, Everyday

Friendly Family Restaurant

Full Satisfaction