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Thick-cut, bone-in short ribs with deep marbling that caramelizes beautifully on the grill — the fat renders into a lacquered, slightly sweet crust that defines the visit
Thinly sliced prime brisket that cooks in seconds on the grill — best wrapped in perilla leaf with a dab of ssamjang and raw garlic
Thick-sliced uncured pork belly with a good fat-to-meat ratio — reliable but plays second fiddle to the beef program here
Thinly sliced ribeye in a sweet soy-pear marinade that chars quickly and works well tucked into rice with the banchan