Yoon Haeundae Galbi traces its method for making the cut tender back to a restaurant founded in Busan in 1964.
Putting the Beefy Swagger in Korean Barbecue
View Slide Show ›
By Pete Wells
There is something deeply admirable about a menu that knows how to quit when it is ahead. When the choices have been edited to the essentials, you don’t need to ask the server, “What’s good here?” and the servers don’t need to lie and say, “Everything.”
Source: Read Full Article