Bi Bim Bab

FOOD

Bi Bim Bab’s unlimited barbecue offering begins with a substantial choice of meats rather than one fixed combination platter. The current AYCE category lists pork belly, brisket, bulgogi, LA galbi and several other beef, pork and chicken choices. Smaller dishes include tteokbokki, soybean soup, steamed egg and corn cheese. Together they give the meal more range than a succession of meat orders alone.

Pork belly is particularly varied. The restaurant offers regular slices as well as Cajun-seasoned, gochujang-marinated, wine-marinated and garlic-marinated preparations. Thin-sliced pork belly has its own place on the menu, with pork shoulder steak and spicy pork rib among the other pork selections. Those different cuts and seasonings let pork take several forms at the grill instead of repeating one marinade throughout the meal.

The beef choices have distinct identities too. Bulgogi uses a sweet soy marinade, while LA galbi brings bone-in short ribs in a Korean marinade. Thinly sliced brisket offers another cut, and the AYCE category also names iron grill steak and Korean-style cut steak. The difference between thin slices and bone-in ribs is part of the appeal of ordering several preparations for a shared barbecue.

Chicken and chicken steak broaden the meat selection, while assorted vegetables are also listed for the grill. There is a separate distinction worth keeping in mind: the same menu category displays individually priced items such as ribeye, wagyu, shrimp and lamb chops. Those prices set them apart from the base selections, so they should be treated as potential extras rather than assumed unlimited inclusions.

The smaller Korean dishes give the grill some company. Tteokbokki combines rice cakes with a spicy sauce; soybean paste soup supplies a savory broth. Steamed egg offers a different preparation from the grilled meats, and corn cheese brings sweet corn and melted cheese to the table. Korean fried chicken and potato salad are also listed among the AYCE choices. They make room for a few different textures and courses within the same meal.

A DIY ramen bar adds another direction. Local coverage identifies it as part of the AYCE offering, and a customer account describes the ramen station as a separate attraction as well. It gives noodle-minded diners something to consider alongside the grill, without turning every kitchen dish or rice bowl on the restaurant’s broader menu into an unlimited choice. The barbecue selection remains the center, with Korean small dishes and ramen supplying the rest of the invitation.