The Rise of Korean BBQ in America

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Over the past two decades, Korean BBQ has grown from a niche dining experience found mainly in Korean neighborhoods to one of the most exciting and rapidly expanding restaurant concepts in the United States. This surge in popularity reflects a broader shift in American dining culture, as diners seek out interactive dining experiences and bold, authentic flavors.

Why it matters

The growth of Korean BBQ in America is closely tied to Korean immigration during the late twentieth century. As Korean communities established themselves across the U.S., they opened restaurants to serve familiar foods from home. Over time, American diners became increasingly interested in exploring Korean cuisine, leading to the widespread popularity of Korean BBQ.

The details

Korean barbecue, or 'gogi-gui', has deep cultural roots in Korea, with the tradition of grilling meat dating back centuries. Unlike Western grilling, Korean BBQ features thinly sliced cuts of meat that cook quickly over open flames or heated grills. Meals are typically served with a wide variety of side dishes known as 'banchan.' The interactive dining style, where diners cook their own meats at the table, has become a major part of the appeal of Korean BBQ.

• Over the past two decades, Korean BBQ has grown in popularity across the United States.