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It’s not just Annandale—it’s [Anju chef] Angel Barreto doing his amazing work and what’s happening throughout the city. The Korean minimalist cake trend has jumped beyond Korean bakers to bakers of Asian heritage — especially in Los Angeles. Domi, a pop-up bakery owned by pastry chefs Evelyn Ling and Joe Cheng Reed, also makes charming minimalist bento cakes in Asian-inspired flavors, something the pair added to their menu during the pandemic. The cakes at Harucake might be minimalist in nature, but they are not minimalist in price, with slices going for around $15, standard full cakes retailing for $70 and lunchbox cakes retailing for $30. “But we only use the best ingredients.” Even though the bakery now has a staff of 15, she still personally shops for the organic dairy it uses and spends extra money on a super fine flour that helps create the texture she loves. Whether you’re looking for an all-you-can-eat feast, galbi galore, a duck specialist or a full-on seafood spread, Koreatown has all the Korean barbecue you could wish for.
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From the Korean-speaking staff to the tried-and-true dishes, Ja Ga Chi offers an immersive eating experience. Fresh bibimbap with spicy chicken that you can actually taste some of the spicy. Fried dishes are culinary gold, and every bite has a heavenly crunch. The restaurant is humble and inviting in size and makes for memorable Friday evenings out. Although we primarily used TripAdvisor and Yelp for referencing the general ratings for these Korean barbecue spots, we also made sure that they have similar reviews on other reputable sites. On top of this “obvy” rigorous sourcing criteria, we’ve made sure only to add Korean meat houses of the highest quality.
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Here, the group is asked to do a countdown without assigning a particular order. In this game, people will have ‘sense’ when they say their chosen number. It may sound weird to stir-fry cucumbers, but Koreans love doing it because it brings out the natural sweetness of the vegetable. It also adds to the nice crunch inside the ssam, if you choose to make them.
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Most Korean BBQ restaurants specialize in just one type or cut of meat, most popularly pork belly, galbi, or bulgogi. So in the US we're quite spoiled for choice, both at KBBQ spots and when preparing KBBQ at home. If you’re looking to liven up your barbecue without marinating, this savory sauce is the perfect choice.
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Today there’s no shortage of barbecue restaurants in the country, especially Seoul — though there’s plenty of mediocre barbecue too, so it’s good to know what to look for. After eating KBBQ in Korea, my co-workers always told me that the meal isn't complete unless you enjoy a bowl of rice or stew afterwards, preferably dubu jjigae (tofu stew). I was always too full, but occasionally I would indulge in my favorite cold noodle soup alongside the piping hot grilled meat. Prepare to break the bank if you order chadolbaegi, because it is thinner than bulgogi, but has a heavier marbling than most meat cuts.
From there, other forms of gogi gui (meat grilling) emerged, like the popular samgyeopsal (pork belly) and spicy dakgalbi (diced chicken bits). These come with various side dishes called ban chan, which depend on the season but usually include kimchi, gyeran jjim (steamed egg in hot pot), and oyi namul (stir-fried cucumbers). While dishes like gimbap, and tteokbokki are dominating the street food scene, sticky sweet Korean fried chicken and fare like bulgogi and galbi are probably more familiar to you. For those of us who love marinated meats and controlling the cook of our cuts, Korean BBQ is the promised land. With a palatial, patently luxurious feel to the dining room and a roomy outdoor patio, Chosun Galbee is our other favorite Korean barbecue restaurant for special occasions. For over two decades, this classic Koreatown restaurant has offered smokeless grills, attentive service (something you can’t find at every KBBQ spot) alongside a high-quality meat selection.
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With Harucake, You highlights and celebrates the Korean flavors she was raised on. “My goal is to make Americans fall in love with Korean cakes,” she says. With a perfect blend of sweet, spicy, and savory notes, these ribs are sure to be a hit at your next gathering.
The space is modern and comfortable to go along with the concise menu. If you’re not familiar with gopchang, start with the modeum hanpan, an assorted platter with four different cuts of intestine, each prepared separately according to its characteristics and served on one sizzling plate. I’m no Korean chef, but with my experience with KBBQ, I’ve realized that there are three types of sauces often offered alongside Korean grilled meats. These are all combined in differing ratios to make various kinds of dipping sauces; feel free to experiment until you find the flavors you like most. Galbi is a rich, often marinated cut of meat, and one of the most popular meats for Korean barbecue.
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Do not skip the siksa after dinner; R Gogi’s beefy off-menu rendition of omurice is a cult favorite. After grilling, the pork belly is usually cut into small pieces and eaten with pajeori (Korean green onion salad), ssamjang (spicy dipping sauce), and grilled kimchi in a lettuce wrap. Best known for marinated galbi, Byeokje Galbi has been a quintessential, high-end Korean barbecue house since 1986. For years, they have sourced the highest-quality hanwoo beef from daily auctions, with the price tag to match.
This family-owned restaurant is one of Oahu’s best local Korean BBQ spots and has a warm, welcoming environment for all its customers. Our grill-top BBQ experience is perfect for a date or a big family dinner. All of our waiters and kitchen staff work as one big team, we are dedicated to great service and providing you with even better food, whether you need a hand picking the right kind of food or soju... The pandemic was a bleak and dreary period for all of us, but in Korea locals found a way to recreate their favorite group dinner activity in their very own home. This is a traditional Korean alcohol made from wild raspberries; it’s sweet and tart – which is why most classify this as a dessert wine.
Other beef cuts like the ribs were not thrown away, but served raw and cooked individually on tabletop grills as galbi instead. Many Korean barbecue restaurants often feature built-in grills located in the center of the tables, which allow diners to cook their own food right at the table. This design highlights the communal nature of the Korean dining culture. By cooking the food at the table, it enables a more interactive and enjoyable dining experience with friends and family. Though Korean donkatsu sprung from Japanese tonkatsu, it has become entirely its own dish over the years. The Japanese version is often served with a thick curry-based sauce or tonkatsu sauce, while the Korean-style cutlet served at Lasung is much thinner, with a slightly sweet tomato-based sauce on top.
"It's about eating the meat off the grill while having conversations, ordering some beer and Soju," he added. "It's like a backyard barbecue you'd have with your friends, but you're having it in the restaurant." Kim said most Korean barbecue chefs won't cook the meat from start to finish, letting customers take over grilling responsibilities as part of the "traditional custom." But at Baekjeong, things are done a bit differently.
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