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Soowon Galbi Review

4 /53 Reviews
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5/5
Original Text
We thought about going to the famous Jiang Hudong barbecue, but we didn't want to wait. The result was better. (We went to this store in Seoul). Ordered set 1 and some other dishes. The meat is incredibly good, and the order of serving is also one by one, one by one better. Mul-naeng-myony is also very worth trying, with Korean denim bone is perfect. The service is a bit messy as always, in addition to it is fast and the waiter is very attentive to the guests (especially the service that requires scissors). Will definitely come back to this store. Very good value for money: the package is enough for four people, including beer or soaked wine, rice, soup, etc.

Soowon Galbi

Posted: Jan 18, 2016
More Reviews
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  • New_York_Gossip
    5/5Outstanding
    Original Text

    This Soowon Galbi Korean barbecue in South Korea City in Los Angeles is very popular and often needs to wait in line. Not only is the front dish exquisite, the meat is also excellent. The short ribs are so delicious. I didn't know that I could book a reservation before I went, and I waited in line for a while before waiting for the location. Combo is a package for 3 to 4 people. The waiter will help with roasting, but it seems that sometimes the waiter can't come because the guests are too busy, and it can be ignored for the delicious barbecue. When we left, we found that there were long queues outside the door.

    2
    Posted: Sep 12, 2016
  • 我要去看世界呀
    2/5Bad
    Original Text

    Soowon Galbi BBQ The restaurant is very famous in Los Angeles. You need to make an appointment in advance to eat here. The degree of popularity can be seen. Soowon Galbi is famous for roasting beef small rows, and the sound of barbecue and the smell of barbecue between the seats makes people drooling. The store's selection of fresh beef flowers is evenly distributed. After barbecue on the charcoal fire, with spicy sauce and pickles, it is simply heavenly delicious! Definitely the first choice for foodies!

    0
    Posted: Apr 13, 2018