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PARK's BBQ. my 1st run - recommendations please.

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I'm a southern bbq fanatic and making my first trip to park's tomorrow, super pumped. I'd like to ask for recommendations on c'hound favorites. Thanks in advance. I'll comment on the experience tomorrow.

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  1. My favorite is the prime beef short rib bone in (#2). Unseasoned so you can appreciate and taste the high quality beef.

    It's nice to also get the seasoned short rib to compare side by side.

    3 Replies
    1. re: Porthos

      +1 definitely this. I do this + pork belly, brisket, and shrimp. Throw in some mushrooms if I'm in a large group. And lots and lots of Hite.

      1. re: ns1

        3rd for seasoned and unseasoned #2.

        1. re: A5 KOBE

          4th for seasoned, one of the best cuts of meat in LA. I also like the shrimp pancake.

    2. In terms of the meats I like the prime rib, tongue and the bulgogi.

      1. I assume you are aware that kbbq is nothing like southern bbq. it isn't even technically bbq in the traditional sense. But short rib (i like marinated) and brisket are good. Brisket is unmarinated and thinly sliced. Cook lightly, dip in seasoned sesame oil, put it on a rice wrapper, put a a piece of kimchi on it, roll it up and pop it in your mouth. One of the best bites if you ask me. Finish the meal w/ a bowl of cold noodle soup (naeng myun) as a palate cleanser.

        1 Reply
        1. re: soniabegonia

          cold noodle soup (naeng myun) here is awesome. I'd rec at least a small bowl if you have some people with you. @OP, how large is your group?

        2. Thanks for the recommendation, wow. I loved Park's. I was quite impressed with the bone in short rib's marinated flavor, mellow and a bit soothing, quite charming. I've had Korean food and Korean BBQ, not an expert. Park's is the best quality I've had yet. More impressive was the plethora of flavors served with it, It was a happy place for me and I will return to Park's soon. Again, I appreciate all the recommendations - I tried as many as possible

          1. My fave is always the kkot sal, a perfectly choice and marbled cut. It's the kind that should be enjoyed sans wrap/sauce...let its own flavor shine through. For other cuts such as short rib or brisket, when I do the wraps I like to put in a clove of garlic (either raw or in the grilled foil tin filled w/oil which you can ask for), a couple slices of jalapenos, some greens, and either the salsa or bean paste (or both).