Insa
Korean barbecue restaurant · Gowanus
328 Douglass St, Brooklyn, NY 11217
Highlights
Korean BBQ, noodles, and karaoke in a warm, lively atmosphere
Korean BBQ, noodles, and karaoke in a warm, lively atmosphere
"Few things go together better than Korean BBQ and Karaoke. It's like eating happiness while expressing happiness. Insa does an incredible job with both. Tip: Try the blood sausage." - Hyperakt
"At Insa, you can grill high-quality meat and eat kimchi fried rice and tteokbokki. In case you’re not already convinced by those things, know that there are private karaoke rooms in the back where you can (and should) spend several hours after your meal. This big Korean BBQ spot is ideal for special occasions and groups, so invite everyone who you’re comfortable singing TLC or Journey in front of, and spend a night eating really good food and getting laughed at by your friends." - bryan kim, carina finn koeppicus, willa moore
"Descended from Red Hook’s Good Fork, Insa serves Korean food, including cook-at-your-table barbecue, and is also notable for a dining room ringed with karaoke rooms — once unusual, but now part of an entertainment mix in the immediate neighborhood that includes shuffleboard and rock climbing." - Eater Staff
"After all that rock climbing, you’re going to be hungry. Head around the corner to Insa, a modern Korean BBQ spot that’s open for both lunch and dinner on the weekends. Keep the date momentum up with strong cocktails and grilling meats over fire. The seafood & scallion pancake is also killer." - katherine lewin
"Fried Chicken September 19th Korean fried chicken is my favorite fried chicken, and I finally got around to trying Insa’s in Gowanus this year. This was easier said than done with just one dining partner, because we had to pick between a galbi BBQ spread and the chicken, but months later I’m still feeling confident about the path we chose. As is typical, they use a double-frying method, which keeps both the boneless and bone-in pieces astonishingly juicy. The crunchy exterior holds up against the sweet-spicy gochujang glaze, and I’ll just say that we wished we had opted for the whole bird rather than the half. -Arden Shore, Senior Editor" - hannah albertine, nikko duren, hillary reinsberg, arden shore, matt tervooren
