This was surprisingly my favorite dish of the evening. I’m not a big eel eater but this was incredibly delicious!

BRIEF: “Thinly sliced pork belly sprinkled with Maldon Salt* to highlight its natural flavor.” SOOT’S TAKE: Elevated by ssamjang & green (chili?) and thankfully, devoid of taint 🙏

BRIEF: “SUP's signature BBQ with tender pork belly marinated in ssamjang and chewy dried zucchini from Korea.” SOOT’S TAKE: A louder, more fiery version of their thin pork belly BBQ.

V flavorful. Much preferred to the the Gochujang pork belly.

My first time doing Kalbi (but stovetop in a cast iron pan) which led to the entire house and I smelling like KBBQ, so I probably pulled it off. The veg was pretty damn tasty with the kalbi marinade and the char, so the guy wasn’t kidding about making vegetables delicious!

Preferred to the chicken bulgolgi.

Spicy, with accompanying condiments & 🥬.

Grilled Pork Belly

Beef Ribs with Soy Sauce

Selected cuts of pork that is soft and tender, served with seasoned sesame oil sauce.

Boneless beef short ribs marinated in Daorae sauce (super secret recipe!)

My favorite was the BMJ Special which was a thin cut of beef that went wonderfully with grilled onion and a chili garlic sauce, sandwiched between lettuce leaves.

BBQ’d spare ribs that you dip in what tastes like a fermented chili sauce and a really fragrant sesame oil before sandwiching between lettuce leaves for eating.

Pork belly that you also dip in what tastes like a fermented chili sauce and a really fragrant sesame oil before sandwiching between lettuce leaves for eating.

Their signature dish of pork skirt meat marinated with Korean spices. Pretty juicy.

This was good too and no wonder it was reserved strictly for Korean royalty in the old days, apart from the fact that an adult pig produces only ~ 250 g of skirt meat that is.

My first budget Korean BBQ experience and it was what it was. The meat wasn’t pre-seasoned, which is something I’ve come to expect with the the Korean BBQ experience (limited as it has been). The accompanying sesame oil, soy sauce and spicy pastes helped.

Contrary to the menu’s promise of melt-in-your-mouth Wagyu short rib, this was tough and hard to swallow. Our least favorite and most expensive dish on the table.