Hahm Ji Bach
Korean barbecue restaurant · Flushing
40-11 149th Pl, Flushing, NY 11354
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Highlights
DIY Korean BBQ with extensive banchan & late-night energy
DIY Korean BBQ with extensive banchan & late-night energy
"Located in Murray Hill, Queens, Hahm Ji Bach has been serving some of the best KBBQ in NYC for over 20 years, although nowadays they have some help from a robot who brings banchan to your table. The diverse (and bottomless) assortment of banchan is one of the main reasons to come here, but you’ll need some barbecue to accompany it. Try the beef sampler, which comes with thick, luxurious galbi in addition to a few leaner cuts. It costs about $110, and it’s big enough to split between three people. Hahm Ji Bach is open 24 hours most days, so bring a few friends the next time you get hungry at 3am." - bryan kim, kenny yang, willa moore, will hartman
"A Flushing mainstay, Hahm Ji Bach initially catered to the local Korean American community when it opened in 1999, and since catching Michelin’s attention, has been tending to a perennially packed house of destination diners. Its specialty is pork, particularly thick, fatty slabs of samgyupsal (pork belly). Opt for the pork platter to sample slices of spicy tenderloin, spare ribs, and jowl." - Caroline Shin
"Back in the 2000s, Younghwan Kim, the owner of the barbecue restaurant Hahm Ji Bach, put Queens’s Koreatown on the map for thick, sizzling slabs of samgyupsal (pork belly) grilled at the table. The dish came with all the fixings for wraps: lettuce, ssamjang (a spicy, savory sauce of chile and soybean pastes), garlic, and a magnificent array of at least 10 banchan." - Caroline Shin
"Long a favorite among Korean locals, Hahm Ji Bach offers a well-executed generalist menu that fulfills all sorts of cravings from thick slabs of pork belly grilled at the table to spicy stir-fries, bibimbap, and steaming pots of soups and soups for individual or sharing. Expect a wait at peak dinner times; even the street structure gets packed." - Caroline Shin
"Elbow room is simply not a thing at Hahm Ji Bach, where the variety of banchan takes up every inch of the table. The spread is a thorough sampling of each core banchan category and many iterations apiece: You typically get two types of kimchi, blanched broccoli and a thick squeeze of gochujang, fried peanuts with dried anchovy, coleslaw, and potato salad. You even get a free order of crispy fried fish. And no matter how busy of a Saturday night it is at this Murray Hill restaurant in Queens, the servers consistently refill empty side dishes in a flash." - justine lee 6
