The high point at this clean, busy and relatively friendly restaurant (the waitress actually smiled several times and was very helpful with the menu even though I wasn't Korean) is the Ssambap, which is a huge plate of very crisp red leaf lettuce, baby greens with radicchio even, and perfectly blanched cabbage and kelp used to wrap your choice of meats or fish. Also worth trying, #7 DaeJi Bo Sum, a huge plate of napa lettuce used as boats for poached slices of pork belly and a garnish of mildly spicy salad made of oysters, pine nut, walnut, shredded apple, and radish sprinkled with sesame. There is also an unusual dipping sauce made of fish sauce and tiny dried shrimp, reminiscent of a pungent and tasty condiment that is served in Thailand. Very refreshing.

Instead of fancy tabletop cookers or charcoal, the restaurant uses simple portable burners, like the kind people use at home for hotpot. After five, you can order combo meat plates to cook yourself. While the precooked standalone meats like Bulgogi and Kalbi - sliced through the bone* aren't bad, I will probably order the BBQ self serve that comes with very thinly sliced meat or head to Jangsu Jang next time. The Jap Chae seemed just competent but perhaps I wasn't paying it enough attention since I was overwhelmed with wonderful new dishes to try, particularly the new combinations and textures. Thicker than normal although perhaps as much as Jangsu Jang, the Seafood Pajeon was very soft and moist on the inside, crispy outside, and got mixed reviews which were more a matter of personal preference than of quality.

I really enjoyed large variety and freshness of pajeon that were served, including a candied sweet potato. Nothing felt like it had been sitting on a counter for days. The Jigae is substantial and thick though lacking perhaps a little bit of depth.  Bibimbap made here comes in the traditional bowl and is topped with a perfectly crisped sunny side up egg, gochujang, and lined at the bottom with an even golden brown crust. Prices are really quite reasonable and while this may not wholly be true, eating at Choi's kitchen at least feels healthier than typical Korean fare.

*I find that Northern California and Southern California seem to have different ways of cutting meat and serving or not serving dessert. I prefer cubed beef with Shikhye but I will definitely be returning to Choi's for some of the rarer dishes.