Blaze Korean BBQ & Hot Pot

FOOD

Blaze combines tabletop barbecue and hot pot in each AYCE program. The food arrives as ingredients for those two methods, with the barbecue list running through bulgogi, brisket, pork belly and seafood, and hot pot extending into sliced meats, vegetables, tofu and noodles. Classic is the weekday lunch program from opening to 3:30pm; Gold and Diamond carry their own marked premium foods. The tier distinctions are important because the available steak and shellfish selections differ.

Beef bulgogi and spicy beef bulgogi begin the barbecue beef choices, with prime brisket alongside them. Pork belly, pork bulgogi and spicy pork bulgogi give pork several forms, while chicken bulgogi and its spicy version bring chicken into the same range. Black pepper chicken and teriyaki chicken provide further seasoned preparations. Garlic butter shrimp, butter fish fillet and garlic or spicy calamari extend the barbecue beyond meat into seafood with clearly identified flavor directions.

Gold-marked barbecue dishes include New York steak, tender beef, jumbo shrimp, salmon, spicy salmon and spicy baby octopus. Diamond adds markings for rib-eye steak, beef tongue, beef short ribs and bacon enoki rolls. Steak, tongue and short ribs make those differences substantive for a meat-focused dinner; bacon enoki rolls put mushroom and bacon together in a separate barbecue item. Those premium labels belong with the foods rather than disappearing into a general promise of unlimited steak.

Hot pot has sliced lamb, sliced pork, sliced beef and prime brisket, with beef tripe and Spam also among the unmarked ingredients. Clams, mussels, swai fish, squid, fish cake and octopus fill out the unmarked seafood. Gold marks scallops, jumbo shrimp and crawfish; oyster and snow crab leg carry Diamond markings. Snow crab is therefore a Diamond hot-pot ingredient, while the barbecue has a different premium list. The two methods have related but distinct selections.

The broths include tomato, mushroom, tom yum, miso, pork bone, chicken, original, spicy, golden hot and sour, and herbal. Broth surrounds the successive meat, seafood and vegetable portions cooked in it, becoming part of the hot-pot food itself. Udon, ramen, vermicelli, sweet potato noodles, rice cakes and pho noodles give that meal several starches. White rice is available as well, alongside the noodle choices used to build out the broth-cooked part of dinner.

Lotus root, crown daisy, bok choy, napa and watercress make the vegetable selection specific. Corn, potatoes, sweet potato, mung bean sprouts, broccoli and onion join them, with black fungus and seaweed knots adding further ingredients. Enoki and king mushrooms are Gold-marked. Soft tofu, tofu skin and fried tofu skin bring different tofu forms to the pot. There is enough vegetable, mushroom and soy variety for these ingredients to occupy more than a decorative corner beside the meats.

Pork dumplings, chicken dumplings, seafood shumai and quail eggs add smaller hot-pot foods. Fish, squid, shrimp and beef balls extend that group; lobster ball is a prepared ingredient rather than whole lobster. Chinese doughnut and fried taro are also on the hot-pot list. Together, these foods make the program broader than tabletop meat grilling alone. The meal includes both cooking methods under the selected tier and a two-hour limit, with premium ingredients retaining their stated tier markings.