10 Butchers Korean BBQ

Prime beef short ribs (galbi)

Thick-cut, well-marbled ribs that benefit from a slow, patient grill — the fat renders and the edges caramelize into something close to beef candy

Wagyu or premium marbled beef

The house's emphasis on butcher-grade sourcing shows most clearly in their premium beef options — high fat content means these need less time on the grill than they look like they do

Thinly sliced brisket (chadolbaegi)

Paper-thin beef brisket that hits the grill for seconds and wraps beautifully in lettuce with ssamjang — the approachable gateway cut for first-timers

Pork belly (samgyeopsal)

Thick-cut pork belly rendered on the grill until the skin blisters — not the star here given the beef focus, but a reliable palate reset between richer cuts

Banchan spread

A rotating array of small side dishes — kimchi, pickled vegetables, japchae, and others — that arrive at the table before the grill heats up and stay refillable

Doenjang jjigae

Fermented soybean paste stew served bubbling in a stone pot — an earthy, briny counterpoint to the richness of the grilled meats