Korean barbecue is fast paced. Kung Jung, however, is more of a sit-and-stay affair. As one of the older, more established upscale spots in town, Kung Jung has been luring patrons for over twenty years now; it’s difficult to argue against the warm vibe, and though tables are equipped with grills, you’re not required to work too hard as waiters appear at just the right time to flip or slice meat. Beef, like Australian wagyu, beef brisket, sirloin, spare ribs and tongue, is your best bet (it’s a pork-free institution).
Staples like bibimbap and kimchi jjigae hit their marks, as does the yookhwe, the Korean take on beef tartare flavoured with a sweet sesame and soy sauce, served with a raw egg yolk and chilled julienned pear.