Eight Korean BBQ Proves That Korean Meat Innovators Are Still Hard at Work

Edwin Goei • OC Weekly • February 16, 2017
I thought I had Korean barbecues all figured out, that I’ve seen it all. Last year, as I ate at Kang Ho-Dong Baekjeong in Buena Park, I discovered a new type of cooking surface, on which the melting fat could dribble into a well of beaten egg and...
The full article can be read on the OC Weekly website.

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