SoBan Korean Restaurant
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101 Best restaurants of Los Angeles
@latimes
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101places
"#76 Situated at the western edge of Koreatown, Soban feels far removed from the district’s barbecue specialists, karaoke bars and sullungtang parlors. The dining room is tranquil and genteel. The only thing over-the-top is the banchan presentation: A flotilla of 20 or so of the tiny side dishes covers your table when you sit down. The ganjang gejang, raw blue crab marinated in an herb-infused soy sauce, is on many tables for good reason: It’s impossible to resist sucking every last salty-savory clump of marinated flesh from the tangle of shells. It’s the dish Soban is probably best known for, and a tipoff that the seafood at Soban is what consistently thrills. Try the nakji bokkeum, a garlicky stir-fry of baby octopus supercharged with Korean chile flakes, or the braised cod, a sweet-spicy stew of gochujang-fueled gratification. No alcohol. Street parking and limited lot parking. Credit cards accepted."
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"Un restaurant sans chichis à l'extrémité ouest de Koreatown avec une fermeture matinale (20h30 est la dernière heure pour commander) qui se trouve être le meilleur banchan et ganjang gejang de la ville, à savoir le crabe cru mariné au soja."
@paris.by.agathe
"Eater where parasite celebrated - flower crab on rice"
@
"Best galbi that I’ve ever had"
@sinkane
"Koreatown: annex of Seoul (where a generation of Oaxacans and Salvadorans have also made a home); city within a city; civic treasure. Among dozens of restaurants and bars, there’s a strong argument for starting with a seat in Jennifer Pak’s small, welcoming dining room to begin delving into Koreatown’s food culture. The banchan is first-rate. A server will set down a dozen-plus plates — likely among them rolled egg, myeolchi bokkeum (stir-fried anchovies with peanuts) and kimchi that fizzes lightly on the tongue — arranging them with the efficiency of a blackjack croupier. Three vital dishes keep Soban’s reputation intact year after year. Ganjang gaejang, a speckled raw crab marinated in house-made soy sauce and dressed with green chiles and a sliced clove of garlic, reigns supreme. Extracting its sweet flesh is a full-sensory pleasure. Follow it with eundaegu jorim, the gochujang-spiced braise of black cod and daikon, and galbi jjim hearty with short ribs and root vegetables. The sense of place they engender is palpable."
@ashigu
"Mark Weins, LOTS of ban chan "
@
"Ganjang Gaejang, Spicy Galbi Jjim"
@mexbezozu
"Bong Joon Ho made it a point to celebrate here after winning Best Picture for Parasite. The Koreatown restaurant specializes in ganjang gejang, raw marinated flower crab that tastes like the pinnacle of Korean cuisine with its rich, slightly fermented umami and buttery sweetness (especially over warm rice)"
@
"soy marinated raw crabs ganja gaejang Korean cuisine has a lot of incredible dishes, but perhaps none is greater in complexity and astounding quality than ganjang gejang. The raw, marinated, ever-so-slightly fermented crab splayed out on a white bowl sitting in a shallow pool of its own marinade. The sauce is rich, textured with soy, white wine, aromatics, and other magical Korean ingredients that amplify the natural sweetness of the crab. Its flesh tastes like cold marrow, multiplied in deliciousness thanks to a two-day marinating process. Spoon some of the meat over warm rice, and lap on some of the bright orange innards and enjoy one of the most incredible bites of Korean food. 4001 W Olympic Blvd. —Matthew Kang https://la.eater.com/maps/most-important-jonathan-gold-reviews-map/soban-restaurant 4001 W Olympic Blvd Los Angeles, CA 90019 (323) 936-9106 Visit Website Few Koreans had the same knowledge of Korean cuisine as Jonathan Gold: “Then the crab came out of the kitchen, two neatly bisected blue crabs, not transformed by rice wine, as is the norm, but by what seemed to be a soy-tinged distillation of the animal’s juices, crabbier than the crab itself. When you sucked at a leg, the flesh pulled cleanly away from the shell, firm but not cooked, briny and sweet. The crab was nearly glazed with big clumps of roe. The carapace brimmed with musky juice — you spoon hot rice into the shell and eat it. The best single dish in L.A.? Hard to say. But a reason to keep Soban on speed dial.” [LAW] 4001 W Olympic Blvd Los Angeles, CA 90019 (323) 936-9106 Visit Website Soban has an amazing array of banchan to start the meal. The menu features terrific raw crab in one of two forms, either a garlicky soy sauce or thick spicy red pepper sauce, Soban excels in all things seafood. Order a pan-fried fish or spicy braised black cod, or opt for the spicy beef short ribs. Ask for the special squid tossed with julienne vegetables if they’re available. Consider specials on the wall written in Korean, ask the servers what they are, but examples include raw squid salad. Everything is available for takeout and delivery. When you are introducing friends to the universe of Korean cooking that lies beyond tabletop barbecue, you might take them to Ham Ji Park for ribs and pork neck soup, to Yongsusan for elegant North Korean dishes or to Jeonju for the city’s best bibimbap. Yet I always seem to end up taking friends to Soban, a sedate dining room near the southwestern edge of Koreatown. The splendid array of banchan, the small side dishes that typically appear before a Korean dinner, often approaches 20 dishes or more. The aromatic stewed short ribs are soft and fragrant, especially the spicy version, and I love the seafood casseroles that star mackerel or black cod. And the gooey raw crab, marinated in Soban’s own mild homemade soy sauce, is among the very best reasons to visit Koreatown, a sweetly caressing jolt of salt and umami that may be unlike anything you have ever tasted. If it is either an inducement or a detriment, Soban neither serves nor permits alcohol. You’ll just have to visit one of the dozens of Koreatown bars afterward instead."
@
"Soban has an amazing array of banchan to start the meal. The menu features terrific raw crab in one of two forms, either a garlicky soy sauce or thick spicy red pepper sauce, Soban excels in all things seafood. Order a pan-fried fish or spicy braised black cod, or opt for the spicy beef short ribs. Ask for the special squid tossed with julienne vegetables if they’re available. Consider specials on the wall written in Korean, ask the servers what they are, but examples include raw squid salad."
@
"#76 Situated at the western edge of Koreatown, Soban feels far removed from the district’s barbecue specialists, karaoke bars and sullungtang parlors. The dining room is tranquil and genteel. The only thing over-the-top is the banchan presentation: A flotilla of 20 or so of the tiny side dishes covers your table when you sit down. The ganjang gejang, raw blue crab marinated in an herb-infused soy sauce, is on many tables for good reason: It’s impossible to resist sucking every last salty-savory clump of marinated flesh from the tangle of shells. It’s the dish Soban is probably best known for, and a tipoff that the seafood at Soban is what consistently thrills. Try the nakji bokkeum, a garlicky stir-fry of baby octopus supercharged with Korean chile flakes, or the braised cod, a sweet-spicy stew of gochujang-fueled gratification. No alcohol. Street parking and limited lot parking. Credit cards accepted."
@chairmanvmao
"#76 Situated at the western edge of Koreatown, Soban feels far removed from the district’s barbecue specialists, karaoke bars and sullungtang parlors. The dining room is tranquil and genteel. The only thing over-the-top is the banchan presentation: A flotilla of 20 or so of the tiny side dishes covers your table when you sit down. The ganjang gejang, raw blue crab marinated in an herb-infused soy sauce, is on many tables for good reason: It’s impossible to resist sucking every last salty-savory clump of marinated flesh from the tangle of shells. It’s the dish Soban is probably best known for, and a tipoff that the seafood at Soban is what consistently thrills. Try the nakji bokkeum, a garlicky stir-fry of baby octopus supercharged with Korean chile flakes, or the braised cod, a sweet-spicy stew of gochujang-fueled gratification. No alcohol. Street parking and limited lot parking. Credit cards accepted."
@
"Michaelangelo’s rec for korean. He says must have raw crab"
@milenakt