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Finally, a new Korean find worth writing about - Shik Do Rak

Sonia | May 26, 2003 03:39 PM

On the very edge of Koreatown is Shik Do Rak, a popular hangout for boozing & smoking Korean men, which serves a rather unique version of the Korean bbq--duk bo sam.

We had combination #2 (enough for 2 - $39.99), which came w/ a heaping portion of cha dol bbq (unmarinated thinly sliced fatty beef) & shortrib meat (also unmarinated) and an assortment of veggies, including oyster mushrooms. It came w/ 2 sauces, one a heavily salted sesame oil, the traditional dip for cha dol, and the other a fiery mix of red pepper sauce (a la Thai style), garlic & green onion. Then there were the duk leaves, thin sheets of rice cake that Shik Do Rak is known for. You take a piece of meat, dip it in the sesame oil, add a piece of veggie and perhaps some of the lightly dressed salad, put a sheet of rice cake on top and wrap the whole thing, and stuff it into your mouth. Eureka! What a strange sensation! The cool, slithery, slightly chewy yet tender rice cake leaf is the perfectly bland canvas for the flavorful meat—yet it holds its own with its strange texture & that slightly sweet & subtlest of flavors that is so unique to duk. It’s a whole new way to barbeque.

After the meat, we got a pot of duen jang chigae (miso stew) & rice, which was purely an afterthought, but was a good change of pace. It was acceptable, if not great.

But the barbeque... go for the barbeque.

Large patio accomodates smokers.

Shik Do Rak
NW corner of Olympic & Hoover

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