Baekjeong San Jose

Gyeran Jjim (Egg Soufflé)

A billowing, custardy steamed egg that rises above the stone pot and collapses softly at the table — sweet, eggy, and genuinely unlike anything else on the menu

Chadol (Thin-Sliced Brisket)

Unmarinated beef brisket shaved thin and cooked fast over the flame, eaten wrapped in perilla with garlic and sesame oil dipping sauce

Yangnyeom Galbi (Marinated Short Ribs)

Bone-in beef short ribs in a sweet soy marinade that caramelizes at the grill's edges — the go-to crowd-pleaser for first-timers

Samgyeopsal (Pork Belly)

Thick-cut uncured pork belly rendered crispy on the grill — simple, fatty, and best eaten with kimchi and fresh garlic

Corn Cheese

A skillet of sweet corn kernels baked under a molten cheese crust — a crowd-pleasing Korean BBQ staple that works well as a palate break between meat rounds

Doenjang Jjigae (Soybean Paste Stew)

Earthy, pungent fermented soybean stew with tofu and vegetables — a grounding counterpoint to the rich grilled meats