'korean barbecue' on Serious Eats

Hanjoo Brings Korean Pork Barbecue to the East Village

We first encountered Hanjoo on its home turf in Korean Flushing, when our man Chris Hansen lavished praise on its crispy and succulent crystal-grilled pork barbecue. We don't see much of the style of barbecue, a shame given the simple brilliance of the concept: Cook pork belly on an inclined plane of quartz over a gas burner. Let drippings fall into a pile of kimchi. Take delight.

So when another branch of Hanjoo opened in the East Village on Saint Mark's Place, we paid a visit quickly, and yup, there was that barbecue pork again, still awesome. But on our first visit and three subsequent trips, the restaurant has been more than half empty during peak hours. This street is a madhouse at night, and neighboring ramen joints and Chinese restaurants do well enough. So why aren't people going here?

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Seriously Asian: Korean Meat Marinades

Whenever I go out for Korean barbecue—the style of cooking where your meat is grilled tableside beneath giant exhaust vents—I always wish the marinated meats were less sweet and much spicier. Bulgogi, in particular, is usually too sweet. Here are marinades you can make at home with pear juice, soy sauce, sugar, minced garlic, sesame oil, mirin, and if you want a spicy kick, add gochujang too. More

Flushing: Jang Tuh Sutbulgi Korean Barbecue

A few months ago, I ruffled a few feathers when I suggested that Mapo Korean BBQ in Murray Hill, Flushing might be the best Korean BBQ in the city. A few of you kindly pointed out to me that the BBQ at Jang Tuh Sutbulgi is not only cheaper and a little easier to access by the 7 train, but indeed better than that at Mapo. Having now been to both, I have to respectfully disagree. More

Grilling: Daeji Bulgogi

When I told people I hadn't experienced Korean barbecue yet, they were shocked. The fact that such a meat enthusiast had never enjoyed the wonders of this cuisine brought such strong reactions, I had to try it. And when I finally did, I was underwhelmed at first. Starting with beef bulgogi, the evening continued with one pleasant meat after another, but nothing quite lived up to all the hype. That was until I got to the Daeji Bulgogi. The thin slices of spicy marinated pork were exactly what I had imagined Korean barbecue would be—perfectly tender and flavorful pork with a unique and bold spiciness. More

The Paupered Chef on Korean Barbecue

Dinner Tonight contributor Blake Royer shares his first Korean barbecue experience over on The Paupered Chef. "For days afterwards, I could taste the spicy, sweet, marinated short ribs between my teeth." He was inspired to go home and make pajeon, a simple egg-and-flour pancake.... More

Snapshots from South Korea: Triple Pork Barbecue at Galmaegi-sal Jeonmun

Last month I visited Seoul, South Korea, Here's a look at something I ate from my trip. For more, check out the rest of my Snapshots from South Korea. My last day in Seoul was, unfortunately, the most miserable in terms of weather. Non-stop rain meant awkwardly lugging around bags and an umbrella all day, walking around in damp shoes, and having little desire to whip out my dSLR and take photos of the gloomy city. But it ended in one of the best ways possible: with a mountain of pork. Accompanied by food bloggers Dan Gray and Fat Man Seoul, chef Rachel Yang and Soo Hyang Choi of the Institute of Traditional Korean Food, I got my wish of... More

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