"As an extension of the family’s first restaurant in Busan, the space is decked out in reclaimed wood and stone tiles imported from their restaurant. Unlike most Korean barbecue restaurants in NYC, Yoon Haeundae Galbi specializes in just one cut of meat: The short ribs are portioned into what they call a Haeundae Cut, which the restaurant claims yields a more tender piece of meat. To start, order another Busan specialty, a seafood and short rib pancake similar to the ones served in the Dongnae district in Busan, topped with whole scallions and a partially-scrambled egg. Order the fresh short rib, and after it’s cut and cooked, dip it in the caramelized soy. Most tables finish their orders with the potato noodles, which are cooked in the soy marinade poured alongside the grill." - Sam Kim
