Short ribs, anyone?
Here they sizzle on a charcoal grill at one of Steven’s favorite Korean restaurants in Los Angeles, Soot Bul Jeep. Each table has a charcoal burning hibachi in the center and you get to cook your barbecue the way you like it. The rib meat is thinly sliced and marinated with soy sauce, garlic, sugar, and sesame oil. You eat it moo shi style—wrapped in lettuce leaves with grilled garlic, chili, bean paste, and rice and it’s absolutely fantastic.
Here’s Steven with Soot Bul Jeep owner Boo Sang Park. The restaurant received a “Wall of Flame” award in BBQ USA. Park uses mesquite charcoal and goes through about 80 pounds a day.