Daedo Sikdang

"Kisa Sikdang is a spacious Koreatown restaurant (previously seafood palace Oyabun) where the menu consists of large set meals with a choice of protein, plus rice and lots of banchan—an homage to Korea’s “taxi driver” restaurants where quick, affordable spreads were designed to fill up cabbies in a hurry. The bulgogi is pleasantly onion-y, the spicy stir-fried squid is great for building ssam with perilla leaves, and banchan options like glass noodles, jeon, and wood ear mushrooms are all solid. A filling lunch at Kisa Sidang costs under $20, and dinner costs under $30. Though we have other spots we like better for traditional Korean cooking, if you’re looking for a restaurant large enough to fit a group and feed everyone without maxing out your card, Kisa is a good option." - Sylvio Martins

"This very intentional Korean barbecue spot from Seoul serves just American-certified Angus prime beef, and only ribeye steaks at that. Seared on specialized cast iron skillets, diners will try ribeyes sliced into three distinct cuts and served with kkakgudi and other banchan that are fermented in Korea and shipped to the U.S. Try the cold yeolmu guksu to wash it all down." - Matthew Kang, Cathy Park

"This very intentional Korean barbecue spot from Seoul serves just American-certified Angus prime beef, and only ribeye steaks at that. Seared on specialized cast iron skillets, diners will try ribeyes sliced into three distinct cuts and served with kkakgudi and other banchan that are fermented in Korea and shipped to the U.S. Try the cold yeolmu guksu to wash it all down." - Matthew Kang

"This is the first—and only—US location of Daedo Sikdang, a legendary Seoul steakhouse with an outpost in Koreatown. You’ll find the restaurant in a huge, sleek building on 6th  Street (trust us, there will not be parking) filled with rows of identical light wood tables and glistening metal grills. The menu is short, with a focus on premium cuts like marinated angus beef, dry-aged strips, and the ribeye roll, a super tender cut of alternating layers of lean meat and marbled fat. Things can get carnivorous fast, so we recommend ordering a few sides to go with your meal. Go for the crispy orange kkakdooki fried rice and yolmu cold noodle soup, which comes with thin rice noodles and blocks of ice right in the bowl." - Brant Cox, Nikko Duren, Sylvio Martins

"This is the first—and only—US location of Daedo Sikdang, a legendary Seoul steakhouse with an outpost in Koreatown. You’ll find the restaurant in a huge, sleek building on 6th  Street (trust us, there will not be parking) filled with rows of identical light wood tables and glistening metal grills. The menu is short, with a focus on premium cuts like marinated angus beef, dry-aged strips, and the ribeye roll, a super tender cut of alternating layers of lean meat and marbled fat. Things can get carnivorous fast, so we recommend ordering a few sides to go with your meal. Go for the crispy orange kkakdooki fried rice and yolmu cold noodle soup, which comes with thin rice noodles and blocks of ice right in the bowl." - Kat Hong