Shawarma, Paella and Churrasco

Like hot pot, Korean barbecue is a traditional, shared dish that tasks diners with part of the meal’s preparation—this time using a grill rather than stovetop. But whereas hot pot involves cooking a variety of ingredients, Korean barbecue focuses on grilling the meat and then pairing it with already prepared side dishes (banchan), such as kimchi, spicy cucumbers, savory pancakes and marinated veggies. Garnishes and sauces like gochujang and ssamjang add another flavor dimension. Diners can mix and match bites of fresh-off-the-grill meat and sides or combine them in lettuce wraps.

Many Korean barbecue proteins have eclipsed their original formatting, appearing in a number of global mash-ups and carriers (with tacos being an especially popular handheld). While these fresh takes demonstrate the versatility of bulgogi, galbi and other Korean meats, the original format is hard to surpass in terms of experience-forward dining. “The hands-on component transforms a simple meal into a memorable event, leaving guests feeling satisfied not just by the delicious food, but by the fun, interactive experience they’ve shared,” says KPOT’s Farrell.

The brand’s Korean barbecue options are just as plentiful as its hot pot choices, with the protein section accounting for the lion’s share of choices. The requisite bulgogi (available in beef, spicy beef and pork) are joined by less conventional meats, including ones with global influences, such as the miso pork….The brand’s Korean barbecue options are just as plentiful as its hot pot choices, with the protein section accounting for the lion’s share of choices. The requisite bulgogi (available in beef, spicy beef and pork) are joined by less conventional meats, including ones with global influences, such as the miso pork….