Restaurant On Fleek: Kang Ho Dong Baekjeong

When it came time to open its Manhattan flagship, the owners of Kang Ho Dong Baekjeong, a Korean barbecue restaurant mini-chain with a critically acclaimed L.A. location and perpetually packed Flushing outpost, decided to depart from the script. They hired Deuki Hong, who’s been cooking professionally in kitchens since he was 15 and put in time with both David Chang and Jean-Georges Vongerichten, to run the kitchen. Having a classically trained chef helming a Korean barbecue place is somewhat unheard of, and while Hong isn’t cheffing things up, he is certainly focusing on the details. The menu includes dumplings and sides like stir-fried squid in addition to the main event, but we decided to take a look at a sample spread of grilled meats, along with accompaniments and some banchan.

Here’s a detailed look at what’s on the table above. Instead of serving the whole leaf lettuce wraps deployed more often at Korean barbecue places, Hong decided to cut romaine into bite-size pieces for smaller, more convenient bites.

To view the original post, please click HERE.