Soot Bull Jeep – Natural Charcoal B.B.Q. HouseKorean B.B.Q.

I’ve been a vegetarian for more years than I can remember and coming from the “if I have to cook it myself, why am I paying for the privilege,” school of thought, you might say that my virginal entrance into the Zagat rated Soot Bull Jeep’s Natural Charcoal B.B.Q. House doors would spell disaster.

Minutes after I took my seat, I was told to order Bulgogi (tender thin slices of marinated beef) by one of two attentive waitresses wearing matching navy blue aprons. I sat at one of twelve long tables and watched smoke rise from sweet smelling marinated ribs and steaks and disappear into the stainless steel ceiling fans which hung over each table. Sunlight bounced off steel and the warm glow of rust red faux brick walls with matching red chairs and linoleum floor made for a cozy setting.

In no time at all I was served Korean OB beer, ten small side dishes (Banchan), and a plate of Bulgogi. I was terrified. I looked around the room at the other diners. They were a mixed crowd of hip young and not so young couples and families, mostly Korean but a few westerners who, like me, had a look of puzzled wonderment on their face. I decided to get sucked in and placed my strips of steak on to the burner, whilst paranoid that everyone in the restaurant was staring at me. I faked a smile and acted cool but inside, memories of my last two attempts at cooking in a restaurant: the time the restaurant was evacuated because I forgot about the pizza burning in the oven, and the time I set fire to my glass of sambucca, spilled the glass, causing flames to engulf two tables and the corner of the bar. With that kind of record it made sense for me to hold off on the Chum Churum Sake they served here.

A girl from an opposite table coughed profusely then came running over to me and demanded I chuck the glass of ice, which I thought was for my beer, onto the grill. I did this and my steak seemed to be revived. Then the waitress rushed over with a pair of scissors and cut up my steak for me. I swallowed my pride and asked what the large pieces of red lettuce were for and she told me they were for me to make wraps. Now I understood. Once my steak was cooked and I sucked in and smelled its sweet and addictive marinade, I happily went about the business of constructing wraps.

For the uninitiated: fill a large lettuce leaf or Sang Chu (red leaf lettuce) with a combination of your Banchan. I enjoyed the more traditional Kimchi (fermented chili pepper cabbage) and Shi Geum Chi (seasoned steamed spinach). Then wash it down with spicy Kimchi soup or the clear light Yeolmumul Kimchi (summer green water). The Bulgogi was tender and sweet and combined perfectly with the vegetable dishes. After a couple of wraps I had more food left over than I could eat but what better way to be reunited and reinitiated into the meat eating world.

Try this at home: Kimchi is made with fermented cabbage, onions, garlic, and red pepper, which makes it rich in vitamins and aids digestion. In other words, it is good for you.

Kimchi: 1 head Chinese cabbage cut into œ inch strips
3 tablespoons salt
6 green onions, chopped
3 garlic clove, minced
1/2 teaspoon crushed dried hot red chilli
1 teaspoon chopped gingerroot

Soak cabbage over night in a pan of salted water with 1 tablespoon of the salt. Drain water and combine the remainder of the salt, green onions, garlic, chili, and ginger root. Transfer to a concealed container and refrigerate for 1-2 days before using. Can be frozen. Makes about a quart.

Soot Bull Jeep – Natural Charcoal B.B.Q. House
($$)
3136 W 8th St
Los Angeles, CA 90005
(213) 387-3865
Mon-Sun 11am-11pm

Photos by Ginger Liu

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