Shiku

This love letter to Korean comfort food inside Grand Central Market comes from Kwang Uh and Mina Park, the same chefs behind Baroo, the now-closed restaurant that helped popularize fermentation within the L.A. food scene. Now, the pair—who are married and have a son—have turned their attention to dosirak, or lunch boxes, which come perfectly portioned with three types of house-made banchan and your choice of L.A.-style galbi, kimchi-braised pork belly, doenjang-marinated chicken or vegan-friendly fried shiitake mushrooms. Kimchi fried rice, bibimbap and a KFC (the "K" stands for Korean here) rice bowl round out the menu, which easily rank among the top places to dine inside the Downtown food hall. With Uh and Park’s fermentation skills, the stall’s take-home, larger portioned banchan are equally mouth watering—especially, when available, Baroo’s signature kimchi yellow corn.