The New York Post spotlights miss Korea BBQ‘s healthy banchan condiments and our restaurant’s highly regarded Korean BBQ taste. The New York Post interviews miss Korea BBQ CEO, Sofia Lee regarding the importance of high quality ingredients and mentions:
“Sofia Lee, who owns miss Korea, ensures that the focus is always on providing great food made from the freshest ingredients.
“Korean barbeque is beautiful at first sight because of the colorful array of condiments, but it’s beautiful to taste because it also good for you,” says Lee, who strongly believes in the power of pickles and fermentation, which is at the very core of Korean barbeque. At miss Korea, the variety of pickled vegetables is extensive, ranging from kimchi to radishes, and soybean paste and garlic are essential.”
“At miss Korea, waiters are happy to assist newcomers to the routine, and you can have them cook for you if you prefer. Be sure to order the signature dish — hang-ali yangnyeom sogalbi, premium beef short ribs marinated in a special clay pot. Once cooked, the meat is pure luxury in a bite.
Don’t miss out on the amazing cold glass noodles, which is the traditional end to the meal.”