The K BBQ

Samgyeopsal (Pork Belly)

Thick-cut pork belly that renders beautifully on the tabletop grill, best wrapped in perilla leaf with fermented soybean paste and a sliver of raw garlic

Galbi (Beef Short Ribs)

Marinated bone-in short ribs with a soy-sesame glaze that caramelizes quickly — needs a watchful eye on the grill to avoid over-charring

Bulgogi (Marinated Beef)

Thinly sliced beef in a sweet-savory marinade — cooks fast and is a reliable crowd-pleaser, particularly good layered into rice

Chadolbaegi (Beef Brisket)

Paper-thin unspiced brisket slices that cook in seconds on the grill — dip in sesame oil and salt for a clean, beefy bite

Banchan (Side Dishes)

Rotating array of kimchi, pickled vegetables, and savory small plates — the freshness and variety here outpace many Toronto competitors

Doenjang Jjigae (Fermented Soybean Stew)

Earthy, deeply savory soup — a grounding counterpart to the richness of grilled meats, typically served bubbling hot in a stone pot