Unlike any new viral Korean food trend, Korean barbecue doesn’t rely on hype. Instead, the centuries-old custom is in a league of its own and reigns as the most treasured culinary tradition within Korean cuisine.
What to know about Korean BBQ
At a glance, Korean barbecue involves grilling meat directly at the table, which is served with a plethora of banchan (small side dishes). Its history as a special-occasion meal goes back to a time when beef and other meats were valued at a premium, before the modern industrial food complex. But today, its growing popularity and accessibility proves the tradition is no longer relegated to a splurge meal or major celebration—it’s now a frequent, fun group meal.
A true Korean barbecue experience involves tried-and-true customs and basic rules to keep in mind. Meat is always sold in portions per person. Minimum orders are for two people, and solo dining isn’t customary. Beef cuts like galbi (marinated short rib), L.A. galbi (a marinated short rib variety from Los Angeles that’s cut across the bone), and rib eye are the main characters, followed by pork in cuts like samgyupsal (pork belly). Restaurant staff often handle the actual cooking of the meat. If the grill grates become too burnt, it’s OK to request new ones. Don’t treat banchan like an appetizer, it’s meant to be paired with the meat.
Newer adaptations have come into popularity, too. As a solution to the smoky odor sticking to your clothes, restaurants might offer a plastic bag to store your belongings in, special storage under your seat to stow your stuff, or Febreze to spritz on the way out. Pescatarian and vegetarian menu options are on the rise. New grill designs with an outer ring for cooking Korean corn cheese are all the rage. Meanwhile, all-you-can-eat spots can mean sacrificing quality for quantity.
Read on to learn even more about how and where to enjoy the best Korean barbecue across America.
Howoo, New York, NY
Know proper etiquette and have fun at Howoo in NYC.
Courtesy of Howoo
7 East 31st St. | View on Google Maps
This sleek and expansive restaurant in the heart of Manhattan is located a block away from New York City’s famous Koreatown. The speciality at Howoo orbits around premium beef. From meat cuts straight from the in-house butcher’s station, expertly crafted kimchi for the table, and gorgeous private mezzanine rooms overlooking the main dining room, every detail is executed with sophistication.
K-tip: It’s common to try different cuts throughout a meal, starting with plates of unmarinated items and progressing to marinated options. Go for one of the many meat packages that start with skirt steak and end with marinated diamond-cut short rib.
Park’s BBQ, Los Angeles, CA
955 S. Vermont Ave. G | View on Google Maps
Opened in 2003 by chef/owner Jenee Kim, Park’s BBQ has played an integral role in shaping L.A.’s modern Korean dining landscape. From its wide selection of premium quality meat cuts, the signature Park’s Gal-Bi made from galbi is a must-order. Another notable detail here: All grills use a combination of charcoal and gas flames. Charcoal grills are becoming less common these days, and Park’s continuation of the tradition gives the meat a wonderful smoky essence, while the gas helps with consistent heat control.
K-tip: Pair everything with a refreshing glass of somaek—an essential DIY drink made from soju and Korean beer.
Taste of Korea BBQ, Houston, TX
6968 Wilcrest Dr., Suite A | View on Google Maps
In the state that helped define American barbecue, Taste of Korea BBQ in Houston upholds Texas’s proud culinary heritage of smoky meats. For its Korean barbecue menu, expect premium quality beef and a large variety of other protein options ranging from samgyupsal, maeun dakbulgogi (spicy marinated chicken), and seafood like shrimp and jju-kumi (baby octopus).
K-tip: When you’re stuffed and think you can’t possibly eat another bite, you’ll still want to finish your meal with a customary bowl of naengmyeon. The cold noodles and the tangy broth act as a refreshing palate cleanser after rounds of greasy, heavy meats.
Chadol Korean BBQ, Washington D.C. Area
630 Rhode Island Ave. NE, Unit 2b | View on Google Maps
The Washington, D.C., Maryland, and Virginia area is home to one of America’s largest Korean populations. It’s also where you can find Chadol Korean BBQ, a popular chain known for its friendly staff and premium quality meat cuts. All of their beef is sourced from certified Angus cows with its characteristic high marbling, and their pork is sourced only from Duroc pigs, a breed also known for its excellent marbling that produces a tender and juicy flavor.
K-tip: Be sure to use a ssam (lettuce wrap) with your meat. Traditionally, each ssam assembly includes red leaf lettuce and/or a perilla leaf as the bottom layer, then meat, raw garlic, ssamjang (a spicy fermented dipping sauce), and some banchan if you like.
This article was originally published in 2022 and most recently updated on April 17, 2026, with current information. Mae Hamilton originally contributed to the reporting of this article.
