Korean BBQ in Irvine (2025)

Irvine’s Kalbi Social Club Makes Korean Barbecue Really Easy for First-Timers | Eater LA

Opened in late November 2024 by the operators behind Robata Wasa, this striking new Korean barbecue in Irvine’s Spectrum centers on galbi — Korean marinated short ribs — and aims to make the format approachable to first-timers. At traditional Korean barbecue spots, runners bring sliced meats, banchan, and sides with diners expected to finish the cooking at the grill, but here servers go the extra mile, “shaking plastic bags with kimchi seasoning and chopped napa cabbage for a non-fermented take on kimchi” and even brushing sliced beef short ribs in a sweet, savory sauce before grilling them tableside, creating a more guided, welcoming tableside experience. The dining room is theatrical: a large LED screen displays vertical videos of chefs preparing food, a traditional cocktail bar sits to one side while a semi-circular bar “plucked out of a splashy West Hollywood hot spot” signals a modern, nontraditional approach, and the main room mixes Korean shelving and pottery with dramatically lit walnut-colored tabletops that show sizzling circular grills against a dimly lit textured wall that gives the sensation of a cave. Order the Art of Kalbi set and choose between short ribs only seasoned with salt or basted on the grill with marinade ("over 50 times, according to the menu"); a 48-hour-long marinade is a third option that imbues the meat with a deeper, sweeter flavor, while a 72-hour traditional cut L.A.-galbi will look like the lateral-axis-cut pieces (which is where the “L.A.” comes from, not Los Angeles) typical in Korean restaurants. Meats can be ordered à la carte, but most diners opt for small, medium, or large combos with three or four different cuts plus banchan, perilla seed salad, soybean paste stew (doenjang jjigae), shaken fresh kimchi, steamed egg, and an ice cream dessert. The menu also features modern Korean dishes such as corn cheese buldak (spicy chicken) ramyun, kalbi mandu (dumplings), bulgogi japchae, brisket ramyun, and cold dongchimi noodles. Already plotting a second location in Brea to be closer to larger Korean American and Asian American communities, the restaurant is positioned as a polished, visually dramatic, and service-forward introduction to Korean barbecue that balances familiar branding and helpful service with high-quality, technique-driven preparations. It is open daily from 11:30 a.m. to 10 p.m. - Matthew Kang

Locally owned and long-running, this AYCE standout is praised by regional critics for quality meats, quick service, and playful menu names. It remains an Irvine go-to for groups—expect lines at peak hours and steady mentions from local dining writers.

A premium, non‑AYCE K‑BBQ where staff often help with the grill, spotlighting cuts like prime boneless short rib plus makchang and tripe fried rice. Listed by Irvine Company Retail and well reviewed by diners for attentive service and value lunch sets.

Independent, a la carte K‑BBQ with prime and wagyu options, Berkshire pork, and solid banchan; the team often grills for you. Its modern setting and steady local chatter make it a comfortable alternative to louder AYCE scenes.

Part steakhouse, part Korean barbecue, with dedicated BBQ tables where staff cook wagyu and prime cuts alongside classic banchan, steamed egg, and jjigae. Covered by local media and the center’s directory; a splurge-y but memorable Irvine original.

Family‑run since the 1990s and credited locally with popularizing rice‑paper wraps, this stalwart blends nostalgia with AYCE value. Frequently cited by OC critics and alumni alike as classic Irvine K‑BBQ, with brisket, short rib, and plenty of banchan.

A community spot for Korean comfort foods that also appeals to grill lovers with items like smoked duck and bulgogi. It’s a quieter, family‑style alternative inside Northpark Plaza, highlighted by the center’s directory and steady neighborhood traffic.