If you’ve spent any time exploring the Korean food scene, you’ve likely seen the signs for "All You Can Eat" (AYCE) BBQ on every corner. While those spots have their place, sometimes you crave something more refined—an experience where quality takes precedence over quantity. That is exactly where San Korean BBQ  stands apart. We aren’t an AYCE establishment. Instead, we are a destination dedicated to the tradition, precision, and craft  of authentic Korean tabletop grilling.

​When it comes to beef, not all cuts are created equal. The way a cow is butchered in Korea versus the United States reflects deep-seated culinary traditions and cooking styles. Here is a quick guide to understanding the key differences. ​1. Precision vs. Scale ​Korea (The Art of 100 Tastes): In Korea, there is a saying: "One cow yields a hundred flavors." Korean butchery is incredibly detailed, officially recognizing 39 cuts, but often dividing the animal into over 120 speci

If you’re looking for the ultimate steak experience within the world of Korean BBQ, there is one name you need to remember: Kkot-Galbi-Sal (꽃갈비살).  Commonly known as Boneless Short Rib Meat , this isn't just any cut of beef—it is the crown jewel of the grill. Today, we’re diving into why the "Special Cut" at San Korean BBQ  is a game-changer for food lovers. While you can find boneless short ribs at many places, San Korean BBQ  elevates it with their Special Korean-style Cut