Dive into a Korean BBQ haven where duck takes center stage, serving up rich flavors and cozy comfort food, topped off with irresistible duck fat fried rice.
"An originator of grilled duck barbecue in Los Angeles, this now-classic restaurant on the western edge of Koreatown still has some of the most delicious and remarkable Korean barbecue that doesn’t feature beef, pork, or chicken. Everything about the meal, from the banchan to the finishing fried rice on the tabletop grill, is engineered for maximum flavor." - Matthew Kang, Cathy Park
"The moment you walk into Sun Ha Jang, you’ll be confronted with countless photos of ducks. It’s not because they’re really into Aflac—duck is pretty much the only thing they serve here. Our favorite is the sliced breast, brought to your table and then cooked to order and dished out by an extremely serious server. You eat it with some radish, onion, and lettuce, and once it’s all gone—and you’re already full—they’ll bring over a huge plate of rice, which they cook with kimchi in the rendered duck fat. A meal here means going home extremely full on duck, which is one of the best kinds of full." - brant cox, nikko duren, sylvio martins
"Popular Korean duck barbecue spot Sun Ha Jang has opened up a front outdoor patio for one of LA’s most unique tabletop grill styles. After a parade of fatty, delicious duck seared on a skillet, diners get flavor-packed fried rice to end the meal." - Matthew Kang
"An originator of grilled duck barbecue in Los Angeles, this now-classic restaurant on the western edge of Koreatown still has some of the most delicious and remarkable Korean barbecue that doesn’t feature beef, pork, or chicken. Everything about the meal, from the banchan to the finishing fried rice on the tabletop grill, is engineered for maximum flavor." - Matthew Kang
"Specialities: Duck BBQ Sun Ha Jang really only serves one thing: duck, three different ways. We prefer the sliced breast option, which the servers bring out on a giant platter and cook in the pan on your table. Add marinated onion, radish, and lettuce, then dip it in sesame oil and salt, and you’ve built your own duck salad. And rather than tossing the rendered duck fat in the pan, they use it to cook rice and kimchi, for an incredible (and heavy) ending to the meal." - Brant Cox, Nikko Duren, Sylvio Martins
