Jeju Island Korean BBQ & Sushi

FOOD

The Korean barbecue menu has plenty to say about pork belly. Alongside the regular version are smoked garlic, Jeju, spicy, sweet-spicy and miso preparations. These are useful differences for a table that enjoys the same rich cut in several forms. There’s no need to settle the entire dinner on a single marinade before the grill gets busy.

Beef bulgogi and spicy beef bulgogi offer thinly sliced marinated beef, joined by Angus beef belly and Angus top blade. At dinner, the choices widen to Jeju short rib, beef tongue, premium ribeye steak and several Wagyu-labelled items. The short rib has a special-sauce marinade, while the premium additions give beef enthusiasts more cuts to consider. Those dinner choices are excluded from lunch; the smaller midday menu still includes the core bulgogi and Angus selections.

Garlic chicken, spicy chicken bulgogi and sweet-spicy chicken add poultry, while garlic shrimp, garlic-butter mussels and spicy baby octopus broaden the barbecue beyond meat. Dinner adds choices such as garlic scallop and jumbo shrimp. Vegetables, including mushrooms, zucchini and onion, can share the grill, with lettuce available alongside. That makes the barbecue menu appealing to diners interested in seafood as well as the group’s most determined short-rib advocate.

On the sushi menu, tuna and salmon can be ordered as nigiri or sashimi, one piece at a time. That small serving size makes it easy to sample fish without committing to a large platter. California, shrimp-avocado, spicy tuna and spicy salmon rolls provide familiar alternatives. Dinner extends the fish selection with choices such as yellowtail, scallop, eel and salmon roe, as well as seared nigiri.

The dinner specialty rolls are more elaborate. The Pearland Roll combines salmon tempura, cream cheese, jalapeño and avocado in a deep-fried roll, while the Texas Roll brings crab, avocado and cream cheese to another fried option. Red Dragon starts with shrimp tempura and cucumber, then adds spicy crunchy tuna, avocado and jalapeño. They give the roll enthusiast something substantial to compare with the simpler fish orders. Pearland does, quite reasonably, get a roll of its own.

The sushi menu also includes cooked kitchen choices such as gyoza, crab rangoon, tempura, fried rice and hibachi dishes. These can make a sushi-focused meal more varied or accompany the barbecue when the table chooses both menus. They belong to the sushi-menu offering, so a barbecue-only selection is a different meal. Raw oysters and Jeju BBQ rice plates are separately priced à la carte choices.

For dessert, the menus list cheesecake, Oreo tempura, tempura cheesecake and ice cream in vanilla, green tea or strawberry. The fried sweets offer a more elaborate finish; ice cream is an easy final choice after a tableful of savory dishes.