Our All-You-Can-Eat (AYCE) is an immersive experience where guests cook their own Korean meats on a grill at their table. Meats are unlimited for two hours, as are the side dishes and sauces. The meal also includes a salad, steamed rice, and a house soup.
Everyone at the table must order the same type of AYCE.
BEEF: Beef Bulgogi / Beef Short Ribs* / Sirloin Steak / Thinly Sliced Brisket / Sausage
PORK: Pork Belly / Pork Bulgogi / Spicy Pork Bulgogi / Pork Jowl
CHICKEN: Herb Chicken / Chicken Bulgogi / Spicy Chicken Bulgogi
SEAFOOD: Calamari / Shrimp
VEGETARIAN: Vegetable Platter / Tofu
APPETIZERS: Mandu / Spring Rolls
BEEF: Beef Bulgogi / Thinly Sliced Brisket / Sausage
PORK: Pork Belly / Pork Bulgogi / Spicy Pork Bulgogi / Pork Jowl
CHICKEN: Herb Chicken / Chicken Bulgogi / Spicy Chicken Bulgogi
VEGETARIAN: Vegetable Platter / Tofu
A thinly sliced ribeye marinated in a sweet soy sauce base. This meat will melt in your mouth and is sure to be a family favorite.
Beef short rib, called galbi, marinated in a sweet soy sauce base. A premium meat option and one of the most re-ordered proteins.
Sirloin steak, traditionally called deungshim, cut into small filets and seasoned with salt and pepper.
A non-marinated, thinly sliced brisket, called chadolbaegi, curled and frozen to hold it traditional shape.
Seasoned and sliced beef sausage for kids.
Shrimp with the shell still on. Meant to be cooked with the shell on to hold in the moisture and keep it fresh.
Squid filet seasoned with salt and pepper.
Thinly sliced pork marinated in a sweet soy sauce base.
A thinly sliced pork marinated in a Korean spicy sauce.
Comparable to a thick bacon, this pork belly is cut in strips and meant to be cooked until crispy. Traditionally called samgypsal.
A marbled pork jowl cut into bite size pieces meant to be cooked until crispy. Traditionally called hangjungsal.
Chicken thigh marinated in sweet soy sauce base.
Chicken thigh marinated in Korean spicy sauce.
Chicken breast marinated in various herbs.
Pieces of onion, zucchini, bell pepper, mushroom, and sweet potato to be cooked on the grill.
Pieces of tofu seasoned with salt and pepper to be cooked on the grill.
Appetizers are included with the All-You-Can-Eat premium option.
Cabbage, carrots, and onion wrapped in a thin dough and fried until golden. Served with a sweet and sour sauce. (6 pcs)
Korean fried dumplings with pork, cabbage, carrots, and onion. Served with a sweet and tangy soy sauce. (6 pcs)
Called banchan in Korean, these dishes are meant to be eaten with and in-between bites of meat. We recommend playing around with flavors throughout the meal– try the spicy kimchi with a non-marinated meat or the pickled radish wraps with a spicy protein.
This spicy fermented cabbage is a Korean staple and a must-try banchan dish. Delicious in a wrap or eaten with steamed rice.
Potato vegetable pancakes with a flour base and sliced carrot, onion, and zucchini. Pro tip: we recommend heating these up on the grill to create a crunchy exterior.
Daikon radishes pickled with beets to create the signature bright pink color. Can be eaten separately or used as a wrap with meat, rice, and other banchan.
A creamy, dairy base with corn, carrot, and onion.
Pickled radish, onion, and jalapeño in a vinegar soy sauce. Sweet, tangy, and crisp.
Create a lettuce wrap with meat, rice, and banchan; dip in the sauce of your choice and enjoy.
Raw sliced jalapeños to grill with the meat or on the side. Eat with bites of meat or a wrap for added spiciness.
Raw garlic cloves to grill with the meat or on the side. Eat with bites of meat or add in a wrap for extra flavor.
Items to be added onto the All You Can Eat.
Korean style creamy, soft tofu stew with egg in a spicy chili broth, topped with green onions. Beef and seafood options available.
Sweet potato glass noodles with onion and bell pepper in a sweet soy sauce.
Traditional Korean dipping sauces are provided with your meal during the AYCE experience. We recommend cooking the meat as is and trying it with each of your sauces to discover the perfect combination.
Spicy Korean soybean paste. Traditionally eaten with lettuce leaves and delicious with the pork belly or pork jowl.
A traditional dipping sauce meant to bring out the natural flavors of meat. Our go-to option for non-marinated meats like the chadolbaegi or the deungshim.
Our signature sauce is sweet and tangy with a soy sauce base.
A spicy chili sauce with a slight kick and a touch of garlic.
*Only served in 375ml bottles and meant to be shared.
Soju is a clear, distilled spirit traditionally made from wheat, barley, or rice. It originates from Korea and is most comparable to a smooth vodka.
Take a pickled radish wrap or a leaf of lettuce.
Dip meat into a sauce of your choice and put it on the wrap.
Add a little bit of rice, kimchi and any banchan to your wrap.
Wrap everything together, put the entire wrap in your mouth and enjoy!
Drinking is extremely social and interactive in Korea, and is usually done following rules within social hierarchies. Respect for superiors is one of the most important facets in Korean culture.
Koreans find this rude and often say pouring your own drink is a curse to those you’re drinking with.
Rank comes first, then age. The most senior person starts by pouring shots for everyone at the table.
Anyone who is younger or lower in rank must receive drinks by holding their glass with two hands.
Everyone must turn away from the most senior person when drinking.
It is considered rude to leave a glass empty. Fill any empty glasses starting with whoever is oldest/highest in status.
Before taking a shot, toast and say, “Gunbae!”
The very first shot should be taken by everyone together. After that, you can sip your drink, although Koreans typically shoot it back.
Using two hands is a polite gesture used for everything, whether it be giving and receiving drinks, gifts, or even money from a cashier.
