Doh Korean BBQ

FOOD

Doh’s food menu starts with the grill and a large choice of meats ordered in repeated rounds. The Doh #1 tier is already substantial: Black Angus brisket, spicy brisket, marinated brisket, beef belly, several pork-belly preparations, chicken, pork jowl, squid and short-rib options make up the core barbecue selection. Doh #2 keeps those foundations and widens the meal with additional beef cuts, seafood, rolls, noodles, fried dishes and rice preparations.

Brisket is the quickest way into the menu. Plain Black Angus brisket cooks fast and leaves the grill ready for another order; marinated and spicy versions change the seasoning without changing that thin-sliced format. Beef belly brings more richness, while ribeye bulgogi adds a sweet-savory marinated option. Beef tongue and several short ribs—including marinated short rib, salted short rib and LA galbi—extend the beef side, with selected premium cuts marked as limited orders.

Pork gets nearly as much room. Standard pork belly can be followed by spicy pork belly, wine pork belly or thinner sliced versions, while spicy pork bulgogi and pork jowl provide a change of pace without leaving the grill. Kimchi, cucumber kimchi, bean sprouts, radish wraps and salad are useful between fattier bites, while garlic, jalapeño and sauces let each round be adjusted at the table.

The upper tier moves farther into steak and seafood. Marinated or spicy hanger steak, harami and a New York steak or ribeye option broaden the beef selection. Head-on shrimp, garlic-butter shrimp, squid, octopus and garlic-butter octopus bring seafood onto the grill, while large intestine offers another Korean barbecue staple beyond the familiar cuts. Several of these premium choices carry limited-order markings within the AYCE menu.

The cooked-food side is deep enough to become its own part of the meal. Corn cheese and steamed egg bring soft, hot comfort; japchae adds sweet-potato noodles; kimchi pancake and tteokbokki add crisp and chewy textures. Tofu soup, kimchi stew and bean-paste soup offer spoonable breaks from the grill. Fried choices include gyoza, shrimp or vegetable tempura and Korean fried chicken with sauces such as soy, spicy, lemon pepper and sweet chili.

Doh #2 adds another track through rolls, noodles and rice. Bulgogi kimbap, California roll, spicy crab roll and shrimp tempura roll can share the table with inari topped with beef, spicy pork or crab. Ramen comes in mild, spicy and tofu versions; bibimbap, cold noodles, kimchi fried rice and egg fried rice give the meal several ways to move from grilled meat into a bowl or rice course.

Dessert is simple and cold after a table full of grill heat. Ice cream comes in vanilla, chocolate, strawberry and green tea, while Melona bars add mango, melon or ube. Doh remains meat-first, with brisket, belly, bulgogi and short rib defining the meal, but the Rainbow location’s AYCE program is broader than the grill alone. Banchan, soups, hot sides, fried food, noodles and frozen desserts make it possible to build several very different plates around those core barbecue cuts.