When dining at a Korean restaurant, you may have received several complimentary side dishes, or banchan. Restaurants typically place these shared dishes in the middle of the table alongside a secondary main course, such as galbi, bulgogi, or jjigae. People usually eat these dishes with steamed rice, but they can also enjoy them separately as a snack.
Hailing from Busan, South Korea, Jihee Kim grew up immersed in the culinary world through her family’s local restaurant. After moving to the United States, she honed her skills at various San Francisco Bay Area establishments, including the esteemed Gary Danko, before establishing herself in prominent Los Angeles kitchens.
Seeing an untapped niche for dedicated banchan spots, Kim launched a home-based pop-up to showcase her expertise in traditional flavors and market-fresh ingredients. She christened the venture Perilla LA, honoring the vibrant, fragrant Korean herb at the heart of her cooking.
Building on that success, Kim transformed a converted garage into her modest banchan shop, Perilla LA, in a quiet hillside enclave about a mile southwest of Dodger Stadium. Tucked inside a charming courtyard framed by historic Craftsman structures, the garden space is shared with Cassell’s Hamburgers and Bakers Bench. Umbrella-shaded patio tables provide outdoor seating for diners.
The menu- dosirak, rice combos, and noodle dishes- is posted on the front door, but be sure to check out the side dishes (banchan); take a peek at the refrigerated case as you enter. Rows of pickled and fermented vegetables line the case. Popular banchan include Vegetable Gimbap, Smoked Eggs, Gyeran Mari (rolled egg), and Garlic Eggplant.
Drawing inspiration from local markets and their seasonal produce, Kim also uses fresh tofu crafted by Gardena-based Meiji. Her creative spin on regional ingredients—ranging from okra to collard greens—underscores her reputation as a true queen of vegetables and a master of fermentation.
Soft-boiled eggs are marinated in a sweet-and-savory soy sauce infused with garlic and yuzu. The smoke flavor isn’t overpowering, and while many rave about this dish, I didn’t find it noteworthy. When I return, I will likely pick the 4-item banchan sampler. The Vegetable Gimbap was extremely fresh, and I enjoyed the medley of flavors.
Rich, buttery avocado pairs well with salty mentaiko sauce in the Avocado Mentaiko rice combo, while crisp trout roe adds satisfying textural contrast. Another choice is the Beef Dosirak, featuring tender meat and onions simmered in gochujang. Accompanied by seasoned rice, an egg, and a rotating quartet of banchan, it makes a complete meal. The black cod in my combo was steeped in a sweet doenjang marinade and remarkably succulent, leaving me craving another bite.
If you decide to stop by, parking nearby can be tricky. Near the intersection of Alpine and Centennial, the entrance is on Centennial St. through a gate reminiscent of a residential courtyard. Perilla LA is behind Heavy Water Coffee Shop.
Today, Friday, Oct 23, through Saturday, Oct 24, Perilla LA participates in the annual LA Times Food Bowl, an event featuring award-winning restaurants such as Alta Adams, Baroo, Bistro Na’s, Dunsmoor, Funke, and Holbox. Perilla LA is collaborating with Shin Ramyun, a Korean instant noodle brand.
At the LA Times Food Bowl, attendees can taste Perilla LA’s collab:
Shin Ramyun with Octopus, Slow-Roasted Tomato and Perilla Leaf
Shin Ramyun Rosé with burrata and gim (seaweed)
LA Times Food Bowl Oct 23 – Oct 24
Barker Hanger, Santa Monica Airport
latimes.com/events/la-food-bowl
Perilla LA
027 Alpine St Bldg E, LA (between Chinatown and Echo Park)
perillala.com
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