Diners in the semi-private booth of Bann Restaurant, a new Korean restaurant with striking design details. (Lawrence K. Ho / Los Angeles Times)
The dish go chu, which is Korean green pepper stuffed with whitefish. (Lawrence K. Ho / Los Angeles Times)
Bin dae duk is small pancakes made with organic yellow mungbean. (Lawrence K. Ho / Los Angeles Times)
Diners share in a traditional Korean barbecue. (Lawrence K. Ho / Los Angeles Times)
Gol baeng Ie is thinly sliced bai-top shell with assorted crisp vegetables. (Lawrence K. Ho / Los Angeles Times)
Un dae gu jo rim is black cod and daikon simmered in a spicy garlic soy reduction. (Lawrence K. Ho / Los Angeles Times)
The main dining area of Bann Restaurant in Koreatown. (Lawrence K. Ho / Los Angeles Times)
