The title is somewhat misleading. I’ve had Korean BBQ before but never at an actual Korean BBQ restaurant. My first experience eating Korean BBQ was at a meeting with the Society of Asian Scientists and Engineers chapter at my campus. I wasn’t even a member of the organization at that time to be honest, but a member of their executive board invited me to try out Korean BBQ. It was amazing, and it definitely got me excited to eat it again.
To give a brief overview of Korean BBQ, it significantly differs from traditional American BBQ in both the cuts of meat and the overall experience itself. The meats can be marinated or unwarranted depending on individual’s preferences. The most representative forms of meats are bulgogi, galbi, and samgyeopsal. Also, the participants grill the meat themselves, allowing them to customize the doneness of the meat. It’s also a good social experience, as many people will interact and converse while cooking the meat collectively. Also, did you know that the banchans are free including refills? I’m pretty sure Korean BBQ is so expensive because the sides are consumed so much because they add another dimension of flavor to the meats.
I went out with friends from my 2016 Holiday Head Start committee during finals week. Sounds crazy, but it was a pleasant break from all the studying and writing that I had to do this semester. 🙂 We went to a place called Dong A in Moore. I highly encourage all to check out their spicy chicken and pork entrees!