Premium Korean Barbecue

We are a family-run restaurant in Northbrook that proudly offers an authentic taste of a beloved Korean culinary experience to all of Chicagoland by serving the best à la carte cuts of premium meat in Korean barbecue.

• Menu

• Eat

• Pork
• Beef
• Soups
• Noodles
• Other

Ready-To-Grill Korean Barbecue

Pork Cuts
돼지고기

Beef Cuts
소고기

Complimentary rice (bap-gonggi) and soybean paste stew (doenjang-jjigae) is served with all tableside Korean barbecue (subject to availability). Extra servings of doenjang-jjigae and rice at additional cost. 생구이류는 밥과 된장찌개가 제공됩니다 (단 된장찌개는 제한됩니다).

Soup, Stews + Noodles

Soup and Stews
탕류

Noodles
면류

Other
기타

• Chevron Up

• Drink

• Soju
• Fruit Soju
• Liquor
• Beer
• Soda

Alcoholic Drinks

Soju
소주

Fruit Flavored Soju
과일소주

Other Liquor
기타 주류

Bottled Beer
맥주

Soft Drinks

Canned Beverage
음료캔

• Chevron Up

• About

Gogi-Gui Experience

In Korea, dining is a deeply social activity, best exemplified by gogi-gui (고기구이), or Korean barbecue. This cherished tradition of grilling meat tableside fosters a sense of togetherness and engagement, making it a cultural experience centered on bringing families, friends, and colleagues together over a shared meal. Our dining setup replicates the communal atmosphere of traditional Korean barbecue. Guests grill at their own tables, allowing them to engage in the process and enjoy the meat at its peak temperature.

Premium Pork Cuts

No compromises. At the heart of Korean barbecue is the quality of the meat, its preparation, and the tabletop grill. We meticulously source our premium cuts to ensure the highest standards of quality—something all-you-can-eat restaurants often take shortcuts on.We keep things straightforward with a menu emphasizing pork and beef cuts, which is why we do not offer appetizers or desserts. We are the experts in Korean barbecue for a reason, serving eight different cuts of pork alone. This is highlighted by our special cut samgyubsal (벌집 삼겹살), or honeycomb-style pork belly, which exposes more surface area of the thick pork slabs for grilling perfection.Samgyupsal is a popular type of grilled meat in Korean barbecue. It is unmarinated and unseasoned, and traditionally served with two dipping condiments: ssamjang (쌈장) and gireum-jang (기름장).

Premium Beef Cuts

If you are looking for pork alternatives, another excellent option is our savory beef cuts. The highlight of our selection is galbi (갈비), or short ribs, which can be ordered either unmarinated or marinated, referred to as saeng-galbi (생갈비) and yangnyeom-galbi (양념갈비) respectively.For Korean barbecue, the galbi is cut to expose one smooth bone along the short edge, with the meat uniformly filleted in flat layers. We go a step further by scoring diamond cuts into the slab for enhanced tenderization. Grilled for just a few minutes, they are delicious when dipped into ssamjang and wrapped with seasoned shredded scallions called pa muchim (파무침).

Traditional Condiments

Ssamjang is a thick, spicy paste made from a seasoned mixture of fermented soybean paste (doenjang; 된장) and red chili paste (gochujang; 고추장). In Korean cuisine, it is traditionally used with food wrapped in a leaf; "ssam" (쌈) means wrapped, while "jang" (장) means paste or thick sauce. Together, ssamjang literally translates to "wrapping sauce" and is a staple of Korean barbecue culture.The other dipping condiment is gireum-jang, an oil primarily used with grilled samgyubsal or chadolbaegi (차돌박이), which is a very thinly sliced, unmarinated beef brisket with rich, marbled fat. This simple, highly savory Korean dipping sauce is made with toasted sesame oil, salt, and black pepper.

Traditional Accompaniments

Our selection of meats is complemented by a modest set of shared side dishes, known as banchan (반찬), which are thoughtfully prepared to provide the best flavor accompaniment. Standard sides include sliced white onion, garlic cloves, Korean green chili peppers (cheong-gochu; 청고추), and kimchi (김치). These are often grilled alongside the curved surface of the grill top, utilizing the meat fat trickling downward for added flavor.

Our wrapping vegetables include lettuce, seasoned shredded scallions (pa muchim), and pickled radish paper called ssammu (쌈무). We also offer various pickled vegetables, including kkakdugi (깍두기)—a cube-sliced kimchi made from Korean radish—along with myeongi-namul jangajji (명이나물 장아찌), or garlic leaves pickled in soy sauce, which are very similar to ramps. Lastly, soybean paste stew (doenjang-jjigae) and rice complement the rich flavors of grilled meat to provide a balanced meal.

• Pro Tip

• Chevron Up

• Visit

Hours + Location

Limited reservation slots are available for parties of 8 or more. Please call to book a reservation.

• Pro Tip

Ssam It Up

We recommend making your own ssam wraps – there really is no wrong way to do it. First, dip the meat into the sesame oil laced with black pepper, into the ssamjang paste, or both, then wrap it up inside a lettuce leaf. If you are feeling adventurous, throw in any combination of banchan inside the lettuce ssam to create your own unique umami flavor!Whether you prefer premium cuts of pork, beef, or both, just make sure you and your crew come hungry. Korean barbecue is truly a communal experience driven by jeong (정)—an emotional bond between people that grows over time through shared moments of great food, great company, and lasting memories.It is an honor to share our beloved culinary heritage with you.

• Chevron Left