The 16 best Korean BBQ restaurants in NYC

Chef David Shim and restaurateur Simon Kim bring beefy bona-fides to bear at Cote, self-dubbed New York City’s first Korean Steakhouse. Considering the ubiquity of quality of both beef and cookery at many well-established Korean restaurants, the claim calls the definition of ‘steakhouse’ into question. Semantics aside, Cote is an unequivocally beautiful restaurant on every level–a graceful execution of vision and mission. As expected, the world’s first and only Michelin-starred Korean barbecue establishment does indeed distinguish itself with expertly-sourced ingredients, refined ambiance, a quality wine-list, and overall precision. Whether or not it’s what you picture when someone says “Korean barbecue” or “steakhouse,” it’s one of the best restaurants in the city.

Chef Sungchul Shim's casual KBBQ destination follows Michelin-starred Kochi and Mari. The lively locale specializes in pork that's dry-aged on site and also serves an excellent egg soufflé.

K-pop blasts through the speakers as crowds chow down on family-style plates at this wood-clad, 1970s aesthetic Korean restaurant. You can find standard dishes—including barbecued meats marinated in a spicy house sauce and a pan-fried seafood pancake—but the joint's known for its raw plates. Try the gochujang oysters or hot pot, a fiery broth packed with still-squirming octopus, lobster, clam and shrimp. 

Located on the 39th floor of a Koreatown skyscraper, this sleek eatery offers some amazing sights of a twinkling skyline through its wraparound windows. The cooking, it turns out, is spectacular, too. The kitchen highlights grade-A ingredients and upscale presentations. Tabletop barbecue is the focus, with an unusually large roster of proteins including thick duck breast pieces, jumbo white shrimp, tender boneless short ribs (galbi) and pork belly.

Importing a venerable KBBQ tradition from the beaches of Busan to the northern reaches of K-Town, owner Bobby Yoon applies his grandfather’s proprietary meat slicing technique to the cuts you only think you know. While some KBBQ locations whose din and bustle make the meal feel like a party featuring grilled meat, Yoon Haeundae Galbi is a more intimate affair. The seafood tteokbokki is a spicy spectacular not to be missed, but the star here is the Haeundae clan’s claim to fame: fresh short rib, tender and juicy beyond imagining. Reservations are a must, so plan accordingly.

Fire up the grill at this barbecue and wine bar hybrid. Each table is outfitted with barbecue burner, and servers will not only help you navigate the menu but show you how to cook at the table. The signature dish, three-layer pork, is a must-try — the meat has been marinated for 24 hours in wine. But plenty of other Korean chicken, beef and seafood options are available, too, each paired with dipping sauces and banchan.

Downtown Brooklyn's Atti is self-billed as “fine Korean BBQ.” It's casually elegant and comfortable with room for 80 guests in its breezy space and some truly choice cuts on the menu. Its stewes and kimchi are also excellent.

In a former warehouse space in industrial Gowanus, Insa offers a modern take on Korean BBQ, as reinterpreted by Seoul-born chef Sohui Kim. Complimentary banchan (daikon kimchi, steamed egg custard) hit the table first, followed by standout mains like a sweet-and-salty galbijjim stew and marinated yangnyeom galbi, to DIY. The extensive cocktail menu offers a booze-addled primer into Korean BBQ, including large-format punch bowls to share among friends.

You’ll find a timeless, beautiful NYC story told through food, shared cuisine and community in Little Neck, Queens. Not only is the meat at Sung Book Dong truly incredible (pork belly and beef bulgogi are particular standouts) portions are plentiful, and the banchan (featuring marinated crab!) are some of the best anywhere, period. The space is utilitarian, but you’re visiting for a feast first and foremost.  

The KBBQ is delicious, the atmosphere is friendly, and the portions are generous, but here’s the thing that will blow your mind: Hahm Ji Bach is open 24-hours. That’s right, any hour, day or night, you can hop over and dig into the house-specialty mouth-watering black pork belly or, really, any of your favorites–everything on the menu is tasty and comforting and comes with lettuce and sauce with which to construct wraps, plus a generous banchan. But keep in mind: the place is owned by Younghwan Kim–Queens K-Town’s unofficial mayor, so it’s well-known to locals and you may experience a wait, but there’s plenty of space so it won’t take long.

A glowing neon sign in the window indicates Kum Sung’s specialty: duck. In a field with so much emphasis on beef, this delicious, reasonably-priced departure is a must for any true KBBQ connoisseur and, really, anyone in the market for an unforgettable meal. Fatty, gamey, crisp-skinned BBQ duck is the undisputed star of the show, but the banchan here is amazing and generous. The cold noodles are also a beautifully chewy palate cleanser.

The first U.S. export from South Korean chain Jongro BBQ, this barbeque spot on the second floor of a K-Town office building evokes old-school Seoul with vintage signs and movie posters, but the real star here is the meat. The beef platter includes a selection of marinated cuts of ribeye, skirt steak, short rib and chuck cooked tabletop and served with banchan.

Absurd pun, yes, but this place is no joke. All you can eat in a 100-minute span is the name of the game in this large, industrial-adjacent, mostly utilitarian setting. But you didn’t come here for ambiance, you came here to you blast bulgogi and banchan. With a reasonably-priced menu of all your favorites to choose from and literal towers of beer, you’re gonna have a fun time. Parties of 4 are recommended to really get the bang for your buck.

Touting themselves as an innovator of Korean barbecue, the focus of this bustling K-Town favorite is the mighty rib. And that’s precisely what you’ll get, ribs of all kinds: beef galbi, marinated boneless pork galbi, and slowly braised beef rib stew, for starters. Other sensational dishes include the Army casserole with ramen, kimchi, spam, hot dogs and bacon, bulgogi, as well as grilled Chilean sea bass served in a tangy Korean bean paste glaze. 

Gopchang is the Korean word for offal, which, as you may have guessed, is this restaurant’s specialty. There’s ample seating at both the Manhattan and Flushing locations, so belly up with a group and split a grilled combo.

There’s not much room to spread out, but if you’re looking to eat excellent KBBQ far from the flashy trappings and buzzy atmosphere of K-Town, Mapo BBQ is a great choice. This traditional KBBQ comes with a generous banchan, plus marinades and sauces steeped in familiar flavors. Plus, all of the proteins are cooked over a charcoal grill, imparting an excellent smokey note to your ribs and kalbi.