All around the country, Korean cooking is hot. New Korean cookbooks are flying off the presses, Korean fast-casual restaurants like Bbbop Seoul Kitchen are drawing enthusiastic crowds, and finding a parking spot at H-Mart on a weekend can mean a long hike to the entrance.
So what if you find yourself at a Korean barbecue place, like Seoul Garden or Yun Tan Gil in Dallas or Gui Rock or Omi Korean Grill and Bar in Carrollton? Will you know what to do when a server lights that charcoal fire or electric grill, sets a platter of marinated meat in front of you and hands you the tongs and a pair of scissors?
Here comes Eater LA's Los Angeles editor Matthew Kang to the rescue, with a cool story and video about how to be the master of your Korean barbecue in a restaurant.
