So, we normally don’t go out for BBQ when we do Korean, usually it’s some other specialty like dumplings or kalguksu or pork neck soup, or soon dubu, or neng myun, or gigae, or whatever soban serves
Mainly because we started out with KBBQ long time ago and it sort of leads to a glorious rabbit hole. This time we really were kind of craving beef since we don’t eat it very often. sooo we got the small beef combo (which is 3 beef dishes with some choice and a stew (we opted for tofu))
Well, friends, this place is now our favorite. Everything we tried here is done really well and we didn’t even get into the funk of things (they specialize in intestine dishes).
Tough to find the entrance if you don’t park in their lot. Cute signage
table is already set up with a select few banchan, sauces you’re going to need, cold broth for palate cleansing (i assume)… beer…
steamed egg shows up… the tofu stew … shaved brisquet comes next which is cooked here with bean sprouts … they insist on cooking here, which is fine, just don’t neglect my grill or i’m taking charge (did do so a couple of times). very solid and familiar brisquet…
The ventilation is amazing here… the shoot lowers and raises like a periscope to desired height
mixed tofu is really wonderful here… light and flavorful
opted for marinated off the bone short rib and it did not disappoint!
full char, quite med rare inside
lastly went with skirt steak which i’ve never seen come on the bone… tongue was the other option, but coming from a tongue eating culture, dont really care for shaved tongue
money-shot on shiso leaf
all meats are dipped in the sweet soy which comes with onions presoaking, to which you add scallions and garlic… a few pieces of charcoal are added to the gas which gives a little but enough smokiness.
obviously have to get some sweets at Sul and Beans after