Everyone's excited about the new Korean BBQ restaurant from chef Chris Oh in downtown Culver City. Zagat reminds us that "Oh, of course, helped bring kimchi rice balls and galbi sausages to the masses via the Seoul Sausage truck and now two brick-and-mortar locations, and this is his dream spot for doing more traditional, although contemporary, Korean barbecue in a very hip, slick space." 

Citing the restaurant's high-end ingredients and gold-plated grills, Zagat continues: 

This is more high-end than the everyday Korean barbecue spots, and more in line with places like Genwa in Beverly Hills and Park's BBQ. It's all about the quality of meat Oh uses, including the prime beef for the marinated short rib, rib-eye steak and brisket, and the pork for thick strips of pork belly, shoulder and neck and jowl. 

The LA Weekly's Hillary Eaton provides more detail about what you can expect at Hanjip:

Like the space itself, the menu is sophisticated, starting with the colorful selection of banchan dishes including almond jelly, fish cakes, pickled ramps and white water kimchi. For meat, Oh goes with prime cuts of beef — from marinated short rib to skirt steak to thinly sliced brisket — and provides whole roasted garlic and fragrant truffle-infused salt for your post-grill seasoning. For the pork-inclined, there's a selection of Duroc pork belly, jowl and shoulder. There's also beef tongue and intestines for the traditionalists. Beyond red meat, Hanjip offers tender baby octopus, a hamachi collar and extra large prawns.

Eaton adds that the non-BBQ dishes also shine: "From the prime ribeye with truffle butter, carabineros prawns brought in from Spain and a signature 48-ounce tomahawk steak (prepared sous-vide with butter and foie gras, then finished with a quick sear at your table), there's never been a Korean barbecue place in L.A. that reaches this level of swank."

You can read the whole Zagat "first look" HERE and the whole LA Weekly review HERE.

Hanjip is located at 3829 Main Street.