GEN Korean BBQ House

FOOD

The premium AYCE menu is first and foremost Korean barbecue, and the beef selection gives the grill its widest range. GEN Signature Galbi brings marinated bone-in short rib, while Premium Chadol provides thin-sliced brisket that cooks quickly. Ribeye, filet mignon, top sirloin, marinated skirt steak, center-cut short rib and thin-sliced Premium Wagyu extend the choices beyond bulgogi and pork belly. Gen Beef Bulgogi adds a sweet-and-savory marinade when a thinner cut is wanted.

Pork and chicken make the next rounds easy to vary. Premium Pork Belly keeps the preparation simple, while Spicy Pork Belly and Smoked Garlic Pork Belly change the seasoning without changing the samgyupsal format. Spicy Pork Bulgogi adds another marinated option. Spicy Chicken and Hawaiian Chicken sit alongside Garlic Chicken, which comes with jalapeño cheese fondue. Hawaiian Pork Belly and Hawaiian Steak bring pineapple into the grill rotation.

Seafood is handled as grill food rather than a separate raw-bar program. Head-on shrimp, Garlic Butter Shrimp and Cajun Shrimp give the table three shrimp choices, while Garlic Calamari supplies a quicker-cooking alternative to heavier meats. Mushrooms and assorted vegetables can share the grill as a change of texture once the table has worked through several beef cuts.

The Miracle Mile menu then moves beyond the grill. Carpaccio choices include tuna, seared garlic tuna, salmon, albacore and spicy albacore, dressed with combinations such as yuzu, garlic ponzu, sesame, jalapeño and wasabi aioli. Specialty rolls range from California and spicy tuna to the Red Dragon with spicy tuna, cucumber, tuna, masago and yuzu. The Ultimate Salmon layers salmon over krabmeat, cucumber and avocado, while H.O.T. is deep-fried and the Alaskan roll is baked with salmon and dynamite mayo.

Izakaya dishes keep the meal from becoming an endless succession of raw platters. Gyoza, takoyaki and potato croquettes work as small shared starters. K.F.C. brings crisp Korean fried chicken with sweet-and-spicy sauce; Volcano Chicken pushes the heat further. Corn Cheese combines sweet corn and melted cheese, while japchae, fried rice and spicy rice cakes add starchier choices. Soondoboo and dwenjangjjigae bring hot stews when something spoonable is more appealing than another grilled cut.

Banchan helps organize all that richness. Kimchi, spicy cucumber, spicy radish, pickled onion and jalapeños, sliced garlic, ssamjang, rice paper and radish paper are available on request. They can be eaten between meats or worked directly into wraps, changing a plate without another major order. The same short rib or pork belly can be eaten plainly, sharpened with a pickle, or wrapped with sauce and garlic.

The useful way to approach GEN’s broad Miracle Mile selection is to keep the grill central while using sushi and izakaya dishes to widen the meal. Galbi and chadol can be followed by shrimp, carpaccio or a specialty roll, then brought back to pork belly or Wagyu without repeating the same sequence. Smaller rounds preserve room for the range, which is what separates this Strip location from a more conventional AYCE Korean barbecue dinner.