Yoon Haeundae Galbi on West 36th Street in New York City offers a unique Korean BBQ experience, setting itself apart with its grilling method and high-quality meats. The restaurant’s servers take center stage, grilling the meat for you on distinctive domed, helmet-like grills. These grills are prepped with a cube of suet, creating a sizzling surface for cooking. Once the beef is perfectly cooked, the servers skillfully snip it into bite-sized pieces using long, somewhat theatrical scissors. This method, while efficient, makes it a bit challenging to closely examine the signature Haeundae cut. However, it appears to involve a specific technique of secondary slashes on the underside of the meat. Regardless of the precise cut, the result is incredibly tender beef where the connective tissue is expertly rendered, practically melting in your mouth with minimal chewing.
The unique helmet-shaped grills contribute to the experience by imparting wonderfully crunchy, seared edges to the meat. The high marbling of the beef ensures each piece is lushly juicy and flavorful. The result is a delightful texture and taste that lands somewhere between a steak and a burger, offering the best of both worlds in a Korean BBQ context.
Their marinated short rib is a standout, boasting a deeply resonant flavor profile. The marinade, a balanced blend of sugar, sesame oil, and soy sauce, is enhanced with a level of garlic that is flavorful without being overpowering – perfect even before a date. However, the “fresh” short rib option is equally, if not more, impressive. It achieves a profoundly rounded and rich flavor, showcasing the quality of the beef itself, even without the assistance of a marinade.
Upon removing the grilled meat from the helmet, dipping it into the provided dish of pink, chile-enhanced sesame salt is almost essential. This adds another layer of flavor that complements the richness of the beef. Diners have the option to enjoy the BBQ on its own or to wrap it in fresh lettuce leaves, perhaps with a sprig or two of frilly chrysanthemum, adding a refreshing element to the meal. While the greenery is offered as an add-on for a small charge, it enhances the traditional Korean BBQ experience.
For a truly worthwhile side dish, the plate of potato noodles is highly recommended. After the last piece of beef is taken off the grill, a server expertly arranges the potato noodles around the edge of the helmet. They then pour a flavorful beef broth and marinade mixture from a teapot over the noodles, creating a sizzling and bubbling spectacle. The noodles become even more exceptional if they follow thinly sliced beef cooked on the grill. Consider options like bulgogi, with its sweet and savory marinade; beef belly, cut into bacon-like strips for crispy edges; or brisket, chilled and shaved into thin rectangles, available in both lean and fatty variations, each offering a unique textural and flavor dimension to complement the noodles.
