Takja BBQ House

Samgyeopsal (Pork Belly)

Thick-cut uncured pork belly grilled tableside until the fat renders and the edges crisp — the essential order here, best wrapped in perilla with a dab of fermented paste

LA Galbi (Short Ribs)

Thin cross-cut beef short ribs marinated in a soy-pear sauce that caramelizes fast on the grill — sweet, savory, and sticky at the edges

Chadolbaegi (Beef Brisket)

Paper-thin shaved brisket that cooks in seconds on the grill — mild flavor that lets the sesame oil dipping sauce do the work

Bulgogi (Marinated Beef)

Finely sliced rib-eye in a classic soy-pear marinade — more approachable than the fatty cuts and good for anyone easing into Korean BBQ

Banchan (Side Dishes)

The rotating spread of kimchi, pickled radish, spinach, and bean sprouts that arrives before the meat — fresher and more generous than many Toronto competitors

Doenjang Jjigae (Fermented Soybean Stew)

Earthy, deeply savory stew with tofu and vegetables — a good palate break between grilling rounds and a staple Korean BBQ accompaniment