Finding a place that feels like a grandmother's kitchen in the middle of Los Angeles is getting harder. You've probably driven past the intersection of Ardmore and 8th dozens of times without blinking. But tucked away at 807 S Ardmore Ave is a spot called Don Don Lee Soon Dae. It’s tiny. We’re talking maybe four or five tables. Honestly, if you aren't looking for it, you’ll miss it entirely.
While the glitzy BBQ spots on Wilshire get the TikTok fame, this place survives on something else.
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What exactly is Soon Dae?
If you're new to Korean soul food, the "Soon Dae" (often spelled soondae) in the name refers to Korean blood sausage. It’s a staple. Traditionally, it's made by stuffing pig intestines with a mixture of high-quality pork blood, glass noodles (dangmyeon), and glutinous rice. Some versions add perilla leaves or soybean paste for a bit of a kick.
It sounds intense. I get it. But the reality is much more approachable. The texture is springy and chewy, almost like mochi, rather than crumbly like a British black pudding. At Don Don Lee Soon Dae, the version they serve is famously "clean." That's a word you'll hear Korean foodies use a lot. It means it doesn't have that funky, gamey odor that cheaper, factory-made blood sausages sometimes carry.
The 5-Day Broth Secret
The star of the show here isn't just the sausage; it’s the Soon Dae Guk (soup). Most people don't realize that the milky, rich broth they're sipping at Don Don Lee Soon Dae takes nearly a week to prepare. They boil and simmer the bone base for five full days.
This long-game approach extracts every bit of collagen and flavor.
When that bubbling stone bowl hits your table, you'll notice the broth is thick and deeply savory. One interesting quirk about this specific restaurant is how they serve the stew. Unlike many K-Town spots that throw everything into the pot together, they often serve the sliced blood sausage on the side.
This keeps the sausage from getting over-steamed and falling apart in the liquid. You get to control the texture. You can dip it in the salt-and-pepper mix first, or drop a few pieces into the soup to warm up.
More Than Just Sausage
Don't let the name fool you into thinking it's a one-trick pony. The menu is a love letter to Korean "home-style" cooking. If blood sausage isn't your vibe, you're not out of luck.
- Seaweed Soup (Miyeok-guk): It's the ultimate comfort dish, traditionally eaten on birthdays.
- Gajemi (Grilled Fish): Often served with the breakfast or lunch sets.
- Pork Gukbap: A hearty pork and rice soup that's basically a hug in a bowl.
- Kimchi Pancakes: Crispy, slightly sour, and perfect for sharing.
The side dishes (banchan) are also worth mentioning. In a lot of restaurants, banchan feels like an afterthought—salty filler to keep you busy. Here, they taste like someone’s mom actually made them that morning. The kimchi has that sharp, fresh crunch that only comes from small-batch fermentation.
The Logistics of Eating There
You’ve gotta be prepared for the "hole-in-the-wall" reality. There is no massive parking lot. You’re looking for street parking on Ardmore, which is... let's be real, a nightmare during peak hours.
The restaurant opens early, around 7:00 AM, making it a go-to for the "breakfast soup" crowd. In Korea, having a hot bowl of soup in the morning is a standard way to start the day or cure a hangover from too much soju the night before.
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Quick Tips for Your Visit:
- Cash is helpful: They take cards, but small family spots always appreciate cash for smaller tabs.
- Limited Space: If you have a group of six, you might be waiting a while. It’s better for solo diners or pairs.
- English Menu: They have one! Don't be intimidated if you don't speak Korean.
- No AC: Some regulars have noted it can get a bit toasty inside during the summer. Plan accordingly.
Why It Still Matters
In an era of "concept" restaurants and fusion tacos, Don Don Lee Soon Dae stays in its lane. It doesn't try to be modern. It doesn't have a neon sign for your Instagram feed.
It just serves food that tastes like history.
For the Korean diaspora in LA, places like this are a tether to home. For everyone else, it’s a chance to see what Korean food looks like when it isn't being performative. It’s honest, it’s affordable (most meals are in the $15–$25 range), and it’s consistently good.
If you’re planning to check it out, try going on a weekday morning or late afternoon to avoid the lunch rush. Get the Soon Dae Guk, use the perilla seed powder on the table to thicken your soup, and don't be afraid to ask for more radish kimchi.
Next Steps:
Check the current operating hours before you head out, as they are usually closed on Sundays. If you're driving, aim for a spot a block or two away on a side street to save yourself the stress of circling the block.