Baekjeong - Review - Koreatown - Los Angeles - The Infatuation
"Baekjeong’s disappearance from 6th Street last year was like the KBBQ version of a whodunnit. Everyone kept asking where it went, when it was coming back, and if it was okay. Now we know, it’s all good—they just moved a few blocks away. The well-known Korean BBQ chain has reopened in a shinier, larger space with brick walls, a bunch of neon signage, and servers in purple shirts that greet you with a chorus of “welcome!” in Korean and constantly roam the space so your grill is never left unattended for more than a few minutes. The table setup is familiar: a center grill surrounded by their signature bubbling moat of corn cheese and steamed egg, all the banchan you could want, and combos that come with a solid mix of meats (Hodong’s Favorite is the best deal for beef and pork). While there are higher-quality cuts at other Koreatown spots, Baekjeong remains a foolproof choice when you’re introducing someone to KBBQ or just want a reliably great meal with short ribs, soju, and zero risk of overcooked meat. photo credit: Cathy Park Food Rundown Banchan Baekjeong’s banchan selection has the essentials and leans veg-heavy, including solid kimchi, sesame steamed broccoli, and a nicely chilled salad tossed in gochujang. Make sure to work in bites of the included steamed egg and corn cheese moat—they’re technically not banchan, but they’re a crucial part of the spread. Thinly Sliced Brisket This isn’t the most melt-in-your-mouth brisket, but leave it on the grill for slightly longer than you should, and it crisps up and redeems itself. Consider it a decent warm-up round before moving on to heavier meats. PlayMute video credit: Cathy Park Boneless Short Rib The best cut here. It shows up in most of the combos, but they only give you a teasing portion, so place a few orders a la carte. It’s unmarinated but has a lot of beefy flavor—all it needs is a sprinkle of salt. Pork Belly Basically a thick, juicy slab of fatty pork. It’s a good order if you want a marbled cut, but balance it with something with more meat afterward to cut through the fat. PlayMute video credit: Cathy Park" - Cathy Park
