Thirty years of dough made every morning

Our story

Noodles should be cut by hand

In 1994 our mother, Soon-ja Park, opened a tiny shop on 8th Street with one dish: kalguksu. Dough at five in the morning, broth started the night before. Thirty years later, nothing about that has changed.

Today her daughter Jieun runs the kitchen. The menu grew from eight dishes to twenty-two, but the noodles are still rolled and cut by hand every morning. Some of our regulars have been coming since the first week we opened.

Second-generation and non-Korean guests are a big part of our dining room now, so every dish has an English description and the spice level can be adjusted. First visit? Just ask.

1. 1994A twelve-seat kalguksu shop opens on 8th Street
2. 2003Expands into the shop next door: 54 seats, mandu and bossam join the menu
3. 2016Daughter Jieun takes over the kitchen
4. 2024Named one of the LA Times' five kalguksu bowls to try in Koreatown