Korean BBQ in San Diego (2025)

A Clairemont Mesa mainstay since 2001, mixing AYCE and a la carte barbecue with homestyle stews and attentive service. Highlighted by Eater San Diego and loved for proper galbi, naengmyeon, and even makgeolli on draft.

Old-school Korean barbecue where charcoal grills deliver deep flavor; reserve a charcoal table. Cited by Eater San Diego and named Best Korean Restaurant by San Diego Magazine in 2025.

A modern showpiece using cone-shaped cast-iron lids called sot to sear wagyu, pork jowl, and seafood. Featured prominently by Eater San Diego’s Convoy and Korean lists; staff finishes with fried rice on the griddle.

Sura Korean BBQ Restaurant Opens in Chula Vista | Eater San Diego

Opening this week in East Chula Vista at Otay Ranch’s Mix at Millenia development next to the second Common Theory Public House, Sura Korean BBQ occupies a 4,500-square-foot space with 32 grill-topped tables and is run by Joon Lee and Cris Liang (who went to high school in the South Bay) with partner Andy Ahn of Woomiok. Guests can choose among three all-you-can-eat tiers priced from $36.99 to $56.99; a baseline self-service meat bar offers items like pork bulgogi and spicy chicken while premium cuts are delivered to the table, and the top tier includes beef brisket, tongue, pork belly, pork ribs, shrimp, octopus, and prime-graded ribeye, New York steak, and boneless short rib. An extensive hot-and-cold buffet provides unlimited side dishes and DIY-wrap ingredients such as lettuce, kimchi, and pickled radish along with taco components like tortillas and salsa, and rotating hot dishes could include Korean fried rice, japchae, fried chicken, and Chinese sweet-and-sour chicken; unlimited soda and soft-serve ice cream are also offered. The restaurant is open for dinner Monday through Wednesday and for lunch and dinner Thursday through Sunday, has a two-hour time limit with discounts (up to 50% off) on subsequent visits for guests who finish within one hour, offers special pricing for kids, and plans to sell to-go kits with fresh and marinated meats, side dishes, and condiments. - Candice Woo

DIY KBBQ pioneer where you choose meats and vegetables from the line and grill at your table. Respected by the San Diego Reader and beloved by groups for a relaxed, old-school experience.

Mission Valley’s destination for AYCE tiers, sports-bar energy, and crowd-pleasing cuts like brisket and LA galbi. Noted by Eater San Diego at opening and still drawing big groups and late-night diners.

A Convoy stalwart with broad AYCE tiers, familiar cuts, and reliable banchan. Appreciated by locals for value and consistency; the team keeps the focus on classic KBBQ comforts.

Lively AYCE late into the night with abundant sides, steamed egg, and corn cheese. Praised by local diners for quick grill changes and a wide meat selection at fair prices.

Rancho Bernardo’s family-friendly AYCE with lunch specials and quick refills; reviewers note tidy dining rooms and good marinated pork and brisket.

Compact, charcoal-driven Chinese–Korean grill where smoke-kissed steaks and marinated short rib stand out. Regulars praise the real coals, seasoned sides, and earnest service; waits are common but worthwhile.