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"If you go to a Korean barbecue restaurant and they don't cook the meat in front of you, that's a huge red flag," Kim said. "One, I question the quality of the meat because they don't bring it out to you raw and show you. Two, it goes against the custom of Korean barbecue." "Coming to work here was the first time it really made sense," Kim told Business Insider. "I'm cooking the food I grew up eating. It's the food my parents ate. It's the food I eat when I go home. It's just who I am."
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Even if it means they run out in the afternoon, You doesn’t want to compromise on quality. The cakes are a celebration of pastel colorways, cursive writing and decorative elements like tiny hearts, mini fruits or animals, or small flowers with lots of negative space between them. "Korean barbecue, for me, is going to a place where you can see the people you're eating with," he said.
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It is the restaurant’s first East Coast expansion, and according to its website, it will remain open until 4 a.m. This hole-in-the-wall specializes in hearty Korean soups and stews like budae chigae and daeji bulgogi dolsot. Add the seafood pancake to your order, and for a truly epic feast, finish off with Korean barbecue or a platter of fried chicken. Find dry-aged meats and house-made banchan, alongside a worthy beverage program including cocktails like the soju cosmo and Asian pear martini. Some of the best memories revolve around good food and family – that's why we welcome all of your loved ones, including children.
The best Korean BBQ restaurants in Los Angeles
When an influx of Korean barbecue spots began opening up in Korea during the late 20th century, restaurateurs turned their attention to quantity and affordability to stay competitive. It quickly shot up in popularity, drawing in daily crowds of customers looking to enjoy limitless cuts of meat for a flat fee. Naengsam (frozen pork belly) gets a bad rap for low quality, but that’s not always the case if you know where to go. Nari is a classic example, serving nothing but frozen pork belly for over 30 years in Itaewon. Good-quality fresh pork is frozen and sliced thinly right before serving to maximize its flavors and ensure fast, even cooking, creating a different mouthfeel and taste than fresh pork.
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It sneaks in a lot of Korean flavor profiles, like scallions and ginger. We went to Juk Story [a cafe serving Korean rice porridge in Annandale], and we got a little bit of Annandale in the book. Angel is somebody who is really unique in that he’s not Korean American, but he has this fluency in the cuisine unlike anyone I know. Danny is somebody who I think is really important, because he’s really done the work. He’s really somebody who I feel has become a mentor to many in the country, not just obviously the East Coast.
The secret to its scrumptiousness lies in the marinades and quick grilling, which seals in the meat’s natural sweetness and savoriness. It can also be stir-fried with some vegetables for another delicious way to enjoy it. The BBQ process often also involves marinating the meat before grilling in a blend of delicious sauces like soy sauce, sesame oil, and Korean pear, which will bring out one of the best flavors you’ll ever experience. Fried pork cutlets were first introduced in Korea while it was under Japanese occupation in the 1930s. The first Japanese iteration was born from French influence during the Meiji Period, which spanned from 1868 to 1912. The dish was based on côtelette de veau, a breaded and fried piece of veal, which the Japanese reinterpreted as tonkatsu.
Dak & Bop’s Museum District location was one of the first restaurants to bring extra-crispy Korean-style fried chicken to the inner loop, but since it shuttered in 2020, the Heights location carries on the tradition. Find juicy, double-fried wings and tenders, bulgogi fries, kimchi bisque, and pair your meal with beer or booze — Dad & Bop has a full bar. Located in front of Sinsa Station, Ggupdang specializes in pork shoulder aged for 15 days. The meat, quickly grilled on binchotan by professional staff, is tender and every bite bursts with juice. Don’t skimp on their famous rice cooked in dashi, which you can punch up with wasabi for maximum flavor.
If you’re in the market to buy cuts of meat for a Korean BBQ, there are a few places you can get it. One after another, giant pork cutlets come streaming out of the kitchen at Koreatown’s new sit-down donkatsu restaurant, Lasung House. It’s the latest opening from hospitality group On6thAvenue, which also runs Korean barbecue hotspots Quarters and Origin in Chapman Market. Served pounded thin, and crispy with frizzled edges, these eight-or-so-inch long cutlets almost extend past the edges of the plates meant to carry them. In Los Angeles, chef Akira Back also aimed to bring a twist to the Korean steakhouse concept.
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It is also nearly a requirement to put some in your ssam to add that much-needed kick of spice. KBBQ Sauces, on the other hand, are sesame oil, doengjang (soybean paste), gochujang (red pepper paste), and ganjang with different proportions of salt, pepper, and garlic depending on the group’s preference. Modern Korean barbeque can be traced back to the cooking practices of the Maek Tribe of the Goryeo era (37 BC to 668 AD), when they would skewer meat and roast it over a fire. This element is exactly why eating K-BBQ is popular in countries that use drinking as a way to bond with others (like Philippines or the US, for example).
A bit challenging to make, the process covers the bland taste eggplants are notorious for, and offers a delightful blend of garlic, soy sauce, sesame oil, and gochugaru. Some of the sides served with KBBQ may include glass noodles, cucumbers, and the world-famous kimchi. Keep in mind that the variety of ban chan served will depend on the season and how formal the setting of the restaurant is. All you need to make bulgogi at home is a mix of soy sauce, sugar, sesame seed oil, garlic, ground black pepper and pear juice. However you can’t use just any soy sauce and pear juice in your bulgogi recipe. Use the ones you find at your local H-mart to get closer to the flavor of the bulgogi marinade people are raving about (see below).
Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. My impression is Northern Virginia has one of the more historical Korean-American communities in the country. Chicago used to have it, but everyone’s left and moved way out in the suburbs and dispersed.
Koreans also love wrapping their meat with leafy vegetables into tavos called ssam, and most restaurants provide napa cabbage, dried seaweed, or lettuce for this. Lately, people are particularly enamored of perilla leaf because of its minty licorice taste that really goes well with meat. While an outdoor grill doesn’t offer the same communal dining experience as a traditional Korean BBQ grill, we still use our Weber BBQ occasionally to cook marinated Korean BBQ, which tastes equally incredible.
Karne offers premium cuts of in-house dry aged beef and reserve-cut Japanese wagyu grilled table-side alongside stunning plates of seafood, raw bar offerings, and caviar service. The appetizers are not worth skipping — from the yellowtail crudo with scallops and shrimp in a yuzu dressing to the rice wine poached mussels with toasted milk bread. Reserve the multi-course chef’s tasting for an immersive deep dive into Korean flavors. With an extensive 100-plus bottle wine list and a diverse cocktail menu, the drink options are equally up to par with the food.
As long as you decide on the right restaurant, the wait is always worth it. To make a proper ssam, on top of a crisp piece of lettuce, layer a perilla leaf, then a small or medium-sized piece of meat, two different pieces of ban chan, and a sauce. Eat this lettuce wrap whole with your hands, and then repeat; I've always affectionately called these Korean tacos.
If you’re craving something savory, this is a great option and one of the most common outside of Korea. Plus, out of all the Korean BBQ meats and sauces you've probably heard of, this one is the most legendary. Plus, Korean BBQ sauces are quite distinctive, and each special blend tastes sweet, salty, and spicy to varying degrees. The most common ingredients in KBBQ sauces are soy sauce, dark soy sauce, garlic, sesame oil, pear juice, and brown sugar, and at the bottom of the post I'll show you how to make the best KBBQ sauces at home. In this article we cover the basics of making Korean BBQ at home, from the meats & marinates to the setup, sides, and sauces you'll want to prepare ahead of time. Also, please remember to consider others when dining together and make sure that everyone has enough food.
If the pieces are too big for a single bite, cut them smaller using kitchen scissors. You may think that having another full meal after eating Korean BBQ is strange, but it is actually a great way to cool down after the hot BBQ and to wash off the greasy taste in your mouth. You won’t really feel the need for Korean side dishes when you eat Korean barbeque at home, but they greatly enhance the overall culinary experience. Although the majority of this guide’s instructions are geared towards indoor BBQ using a Korean BBQ grill, you can still cook your meat on an outdoor grill by following your manufacturer’s instructions.
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