Tucked away in Madang Plaza, Jeong Yuk Jeom elevates the KBBQ experience with its dry-aged meats, vibrant banchan, and stylish yet comfy ambiance.
"This sprawling, dimly lit, upscale Korean barbecue restaurant has a little bit of everything. Jeong Yuk Jeom’s best offering is dry-aged beef, something of a rarity in Koreatown these days. The butcher’s pride sets take a page from New York City’s award-winning Cote, with prime and dry-aged cuts at three different prices. Jeong Yuk Jeom is a good high-end KBBQ alternative for those who are tired of Park’s, Daedo, or AB Steak and want to try something new." - Matthew Kang, Cathy Park
"We like Jeong Yuk Jeom for a couple of reasons. For one, even during peak weekend hours, you can almost always find a table in their massive, two-story space off Western. Secondly, their selection of dry-aged cuts and prime-grade short ribs are both tremendous. If you’re rolling in with a large group, you’ll be tempted to get one of the “Butcher’s Pride” combination platters, but they don’t fully showcase the prime dry-aged beef, so we recommend just ordering a couple of the prime cuts a la carte. Fill out your meal with a few seafood pancakes and you’ll be set." - brant cox, nikko duren, sylvio martins
"Opened just before the pandemic and still holding onto premium-level meat, this sprawling, dimly lit Korean barbecue restaurant has a little bit of everything. Jeong Yuk Jeom’s best offering is dry-aged beef, something of a rarity in Koreatown these days. The butcher’s pride sets take a page from New York City’s award-winning Cote, with prime and dry-aged cuts at three different prices. Jeong Yuk Jeom is a good high-end KBBQ alternative for those who are tired of Park’s, Daedo, or AB Steak and want to try something new." - Matthew Kang
"In a city known for its Korean barbecue, Jeong Yuk Jeom manages to stand apart from the crowd. Brothers Andrew and Jaeyong Son conceived the space which focuses on ample banchan and beautiful cuts of meat." - Kevin Chau
"There are many Korean barbecue options in this section of town, so what sets this one apart, you might ask? It could be anything from the ample banchan and exceptional meats to the and attentive service. Courtesy of brothers Andrew and Jaeyong Son, this cavernous spot is perennially popular, thanks in part to the comfortable setting and sleek design.With a name that translates to "butcher shop," it's no surprise they proffer only the most premium beef. While the tomahawk steak costs a pretty penny, it will feed an army with leftovers aplenty. Other items—like top quality prime dry-aged prime rib or buttery marinated boneless short rib—arrive on a tray to be grilled tableside. Minimal embellishments, like soy and salt, ensure maximum enjoyment." - Michelin Inspector
