Korean BBQ in New York (2025)

The Flatiron original of Simon Kim’s independently owned group marries Korean barbecue and American steakhouse polish. Michelin-starred and praised by The New York Times, it’s known for top-grade beef, in-table grills, and late-night service on weekends.

Chef Sohui Kim’s Gowanus hangout pairs lively Korean barbecue with private karaoke rooms. Featured by local food critics and operating with updated 2025 hours, it’s a Brooklyn favorite for groups, classic cuts, and generous banchan.

A Koreatown stalwart since 1993 with real charcoal grills and a vast menu. Featured in The New York Times and noted by the Michelin Guide, it serves late into the night with the classic buzz and flavors that define K-town barbecue.

An independently owned K-town favorite that blends a deep wine list with smoke-free tabletop grilling. Endorsed by the Michelin Guide and praised by diners for quality cuts and steady service, it’s a polished yet relaxed way to do Korean BBQ in Midtown.

Bobby Yoon brings his family’s Busan tradition to Midtown, showcasing the signature Haeundae-cut short ribs. Celebrated by The Infatuation and other critics, this modern room turns classic galbi into a refined, tableside experience.

Queens’ pork-belly pioneer since 1999, beloved for plentiful banchan and late-night energy. Featured by Eater New York and recognized by the Michelin Guide, it remains central to Murray Hill’s Korean American dining culture.

A Bib Gourmand pick in the Michelin Guide, Tong specializes in pork belly cooked on cast-iron pans, plus duck and spicy octopus. Locals love the funky house-aged kimchi and generous banchan in this straightforward, always-busy spot.

A family-run charcoal specialist known for marbled kalbi and classic sides. Eater New York notes its comeback in Murray Hill; the official site confirms daily service, making it a reliable bet for smoke-kissed, server-grilled meats.

Rare in New York, this Korean barbecue house wood-grills fresh eel alongside short rib, makchang, and more. Featured by Eater New York, it’s a destination for smoky, expertly tended seafood and meats with classic ssam spreads.

Kum Sung BBQ - Review - Murray Hill, Queens - New York - The Infatuation

If you’re serving Korean BBQ in the saturated market that is Murray Hill, Queens, you have to do something to stand out. Kum Sung’s something is duck. Thinly sliced and served with fistfuls of kimchi and whole cloves of garlic, their duck caramelizes to perfection on big flat grills in the middle of every table. Enjoy it alongside an impressive spread of banchan that includes everything from juicy eggplant to stir-fried potatoes, and supplement with some galbi, bulgogi, or a bowl of kalguksu or seolleongtang. The naengmyeon, with its springy, ice-cold noodles, is highly recommended. photo credit: Bryan Kim Food Rundown Saeng Oh-ri Always order the duck. It’s what you come here for, and it gets even better the longer it sits on the grill, growing crispier around the edges. Don’t ignore the garlic, which slowly roasts in duck fat. photo credit: Bryan Kim Naengmyeon Another great thing about Kum Sung is their selection of naengmyeon. We’re partial to the hot and spicy version with sliced beef. photo credit: Bryan Kim Seolleongtang If you want a lighter soup, the seolleongtang is a great option. It’s subtly beefy, with a milky bone broth and chewy noodles hidden in the bottom. - Bryan Kim

A late-night favorite expanding the idea of barbecue with grill-top shellfish: clams pop open, then finish over the fire. Eater New York recommends it for seafood-centric sessions with soju, crispy dumplings, and plenty of banchan.