The Korean BBQ Playbook: What to Order, What to Skip, and Why It Matters

At Korean barbecue, the choices can overwhelm even seasoned diners. Chef Samuel Kim offers clarity. His recommendations reveal preferences that might surprise many.

The Timeline: From Expansion to Expertise

Chef Samuel Kim has expanded Baekjeong to eight locations across California and Washington. His mission? Bringing authentic Korean barbecue to more Americans. Through his culinary journey, Kim developed a deep understanding of what works and what doesn't in the world of Korean BBQ.

When visiting a Korean barbecue restaurant, Kim always opts for beef. However, he emphasizes the importance of diversifying the meat selection. Pork belly is a staple for Kim, underscoring its significance in Korean grilling traditions. Notably, he also highlights the often-overlooked pork jowl as a must-try if it's on the menu.

Kim's insights don't stop at meats. He suggests incorporating a Korean pancake, known for its diverse recipes, depending on the restaurant's twist on classics like calamari or kimchi pancakes. Additionally, a stew or soup, particularly one with soybean or kimchi, completes the meal, enhancing the protein's flavor.

The Impact: What Changes and Who Wins?

Kim's advice signals a shift in consumer palate preferences. Pork, traditionally sidelined in favor of beef, emerges as a key player. This insight is telling. If diners follow Kim's lead, pork suppliers could see increased demand and a potential market shift away from beef-only menus.

But what about the dishes Kim recommends avoiding? He suggests steering clear of grilled fish and udon noodles at Korean BBQ spots. Why? Because these dishes don't align with the core offerings of a meat-centric menu. This approach encourages a focus on specialization rather than a fragmented, catch-all menu strategy.

For the drinks, Kim insists on the cultural experience of soju, Korea's national spirit. For those who imbibe, soju and beer form an integral part of the meal, offering a complete experience.

The Outlook: Culinary Trends and Consumer Behavior

So, what's next for Korean BBQ lovers and the restaurant industry? Kim's guidance could lead to more specialized menus emphasizing traditional grill items and complementary sides. This might prompt a reevaluation in how menus are structured, focusing on what the venue does best.

Could this emphasis on specialization extend beyond Korean BBQ? Other cuisines might take note, curating their menus to focus on strengths rather than spreading themselves too thin.

Kim's observations, while rooted in culinary tradition, reflect a broader trend towards specialization in dining experiences. It seems consumers increasingly value expertise over variety. Is this the blueprint for future dining experiences?