Sun Nong Dan

About

Sun Nong Dan opened in summer 2013 on West Sixth Street and built a Koreatown reputation on seolleongtang (ox-bone soup) and, more famously, a lava-hot pot of galbi jjim finished tableside with blowtorched mozzarella. Jonathan Gold’s Los Angeles Times review and David Chang’s public enthusiasm helped turn the cheese-topped short-rib cauldron into a late-night rite; The Infatuation, Time Out, and Condé Nast Traveler still treat it as the reference version. The original Sixth Street room closed in November 2025; this page covers the larger Western Avenue location (opened 2021), which runs 24 hours and carries the same stew-and-soup menu. Sibling rooms also operate in San Gabriel and Rowland Heights. Order the galbi jjim with cheese for a group, or a solo bowl of galbitang or seolleongtang any hour. Walk-in; expect waits when the after-bar crowd piles in.

Menu highlights

• Galbi jjim with blowtorched cheese (Koh / specialty sizes)
• Seolleongtang (ox-bone soup variations)
• Galbitang (short-rib soup); teuk / special bowls
• Banchan; dumplings as a wait-buffer

Diners say

Public reviews on Yelp and Google Maps praise the cheese galbi jjim spectacle, late-night hours, banchan refills, and comforting soups. Recurring friction is long waits at peak and after bars close, a meat-to-potato ratio that can vary, spice that surprises first-timers, and a check that climbs on large specialty pots. A smaller thread finds the room loud or prefers quieter soup-only visits. Diners who like it usually bring a group for the cheese cauldron or stop solo for seolleongtang at odd hours.

Review synthesis as of 2026-07-31. Synthesis of recurring themes in public Yelp and Google Maps reviews sampled July 2026; not a rating or ranking. Cross-checked against sunnongdankfoods.com, Jonathan Gold / Eater LA, The Infatuation, Time Out, Condé Nast Traveler, and Koreatown directory notes on the Sixth Street closure. Michelin Guide restaurant page not found as of research pass.