Courtesy of Baekjeong
With a plethora of meats, appetizers, and sides to sample, trying to narrow down your order is never an easy task at a Korean barbecue restaurant.
That's why we asked chef Samuel Kim of Baekjeong to help.
Kim is expanding Baekjeong — which currently has seven locations across California and Washington — in hopes of bringing Korean barbecue to more Americans. And after revealing the red flags to look out for when trying to find authentic KBBQ, he was happy to share the dishes he always orders — and which ones to skip.
Courtesy of Baekjeong
Kim always orders some beef at Korean barbecue (he's partial to brisket and short rib), but the chef also makes sure to get pork.
"Some people will just go for beef, but pork is such an important animal to grill for us at Korean barbecue," he told BI. "Especially pork belly. Always the pork belly."
Kim said he also orders pork jowl whenever he spots it on the menu.
"It lends really well to the hot quick grill, and it's just a delicious cut of meat," he added.
Soju, a grain-based spirit, is the national drink of Korea. Kim said he always drinks some when enjoying Korean barbecue.
"It's a key part of the whole experience," Kim said. "I get some people don't drink alcohol, but if you do, give it a shot."
Just remember to follow the Korean custom and never pour your own drink — it's considered bad luck.
Courtesy of Baekjeong
From kimchi to calamari, every Korean barbecue place puts its own spin on Korean pancakes.
"Everyone has their own recipe," Kim said. "Korean food is a lot like Italian food where everyone's mom thinks they make it the best — and that's how the pancakes are as well."
Kim said it's also important to have some kind of soup or stew (known as jjigae) when you're having Korean barbecue to help "push the flavor of the protein." He recommends trying one with soybean or kimchi.
While Kim loves a seafood stew or pancake at KBBQ, the chef told BI he'd never order grilled or braised fish.
"When we decide to go out to eat in Korea, we don't decide on the restaurant we want to eat at — we decide the dish we want to eat," Kim explained. "So you figure out that dish, then you go to the restaurant that specializes in that dish."
"If you're going to a Korean barbecue restaurant to eat meat, I don't know why you'd eat seafood," he added. "Personally, I never order any fish."
"Sometimes you'll see Korean barbecue restaurants that try to be a jack-of-all-trades, and their menu is 30 pages long," Kim said. "So, if you ever see udon noodles or anything like that at a Korean barbecue restaurant, I'd stay away."
