The food was quite good. We had bul-gogi and pork bul-goki and the marinade was authentic and it tasted good. The pork bul-gogi was marinated with the Korean chile paste and had a nice kick to it. If you aren't familiar with Korean BBQ, you might struggle because the attention by the staff wasn't great. They cranked the burner up too high and didn't cut any of the meat so we had to jump in and turn the gas down and cut the meat ourselves. They didn't get the used platters out of the way quite fast enough, and you have to be careful not to get something you're trying to eat in the raw plate. But the side dishes are good and the had a leek pancake (Jun) that was amazing. And the Kim chee was great and marinated egg ban-chan was also really good. I live here locally and hadn't been here for a few years - no particular reason except I think the same issue with service, but I did notice this time the portion of meat was much better than before. We shared some "yook ke jang", the red shredded beef soup. It was quite good but different from what I've had in Korea or at other area Korean restaurants. One other oddity is that they have the disposable wooden chopsticks, not the normal metal Korean style. Normally that wouldn't make much difference but with a hot BBQ and raw meat around, I greatly prefer the metal ones, and we didn't have a second tongs to manage the meat after it was cooking. I think this is the only place left in the southeast valley that has Korean BBQ, and it's clean and good enough, so I'll be back.
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