If you’ve been following me for a while, you might remember the food post I once wrote about an incredible beef hot pot restaurant in Ktown.
Yes… that legendary spot is Ondal 2, and it’s still one of my all-time favorites!Back in college, I practically lived in Koreatown. I used to visit Ondal almost every single week. Their beef hot pot, crab stew, and marinated crab were my go-to comfort foods. But the real showstopper?The beef hot pot.
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I’ve never had another soup base that comes close, so rich, flavorful, and perfectly balanced with super tender beef. Even the crab stew is amazing, but as a devoted meat lover… I always ended up back at the beef. 😂
At some point, a Chinese-speaking aunty started working there, which made ordering unbelievably easy!
🥘 My First Takeout Trip Post-Pandemic
I haven’t dined in for a long time, but last week when I went to check out the new Zion market in Ktown, a thought hit me:
Why not grab Ondal for lunch? 🤭
The restaurant was empty inside, so takeout was super fast. I headed home, turned on a show, and opened the box—and honestly, the flavor hasn’t changed at all. Still the same amazing broth and melt-in-your-mouth short ribs.
Normally when you eat in the restaurant, the aunty will make fried rice at the end using the leftover broth. Since it was takeout, I had to specifically request one, and I’m glad I did—perfect ending to the meal!
That day, I didn’t even need to step into the kitchen. Heaven. 😌
✨ Ingredients (4–5 servings)
5 lbs beef short ribs
15 garlic cloves, minced
1 large piece of ginger, minced
¾ cup Korean soy sauce
6 cups water (2–3 cups should be mushroom soaking water; soak mushrooms 4–5 hours)
⅓ cup sugar
3–6 tsp Korean red chili flakes
1 cup soju
¼ cup plum extract
1 tsp black pepper
2 potatoes (peeled, cut into 5 cm chunks)
3 carrots (same size chunks)
6 mushrooms
A handful of chestnuts
1 onion
5 jujubes
Glass noodles / rice cakes
Green & red chili peppers
Green onion
Sesame seeds
🥘🧑🍳 How to Make It
Soak the short ribs in water, changing the water until the blood is drawn out.
Blanch the ribs for 5 minutes, then rinse clean.
Move the ribs to a clean pot.
Add garlic, ginger, soy sauce, water, sugar, chili flakes, soju, plum extract, and black pepper.
Bring to a boil on medium-high, cook 30 minutes while stirring.
✨ Ingredients (4–5 servings)
5 lbs beef short ribs
15 garlic cloves, minced
1 large piece of ginger, minced
¾ cup Korean soy sauce
6 cups water (2–3 cups should be mushroom soaking water; soak mushrooms 4–5 hours)
⅓ cup sugar
3–6 tsp Korean red chili flakes
1 cup soju
¼ cup plum extract
1 tsp black pepper
2 potatoes (peeled, cut into 5 cm chunks)
3 carrots (same size chunks)
6 mushrooms
A handful of chestnuts
1 onion
5 jujubes
Glass noodles / rice cakes
Green & red chili peppers
Green onion
Sesame seeds
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Add potatoes, carrots, mushrooms, and chestnuts. Simmer 40 minutes, stirring often.
Add onion chunks, jujubes, and rice cakes. Cook 10 more minutes.
When everything is soft, turn off the heat.
Add sliced green chili peppers, green onion, and sesame seeds. Mix and serve!
🎉Done! Enjoy Your Feast!
Honestly, this is one of the coziest, most satisfying Korean dishes you can make at home. And if you ever visit LA’s Koreatown, don’t miss the chance to try the original version at Ondal.
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