Gorilla Korean Grill

FOOD

The food program combines Korean tabletop barbecue with a wide secondary menu. Monkey, Gorilla and King Kong are not different portion sizes; each step opens more choices. Monkey establishes the core with beef, pork, chicken, squid and shrimp plus appetizers, rolls and soups. Gorilla broadens the meat and sushi selection. King Kong reaches the premium beef cuts and adds more cold seafood and specialty-roll options.

The first tier’s grill list is substantial. Rib eye steak, beef brisket, beef belly and marinated beef bulgogi cover several beef styles, while marinated king pork kalbi adds a seasoned pork option. Brisket and belly are suited to fast cooking; bulgogi and the pork kalbi bring sweeter, marinated flavors. The spread makes it possible to alternate plain beef richness with more assertive seasoning without leaving the Monkey tier.

Higher tiers move the grill toward short ribs and steakhouse cuts. Gorilla adds marinated LA kalbi and beef tongue. King Kong extends that progression to filet mignon/tenderloin, marinated short rib and thin boneless short rib. For a meal centered on beef, the top tiers create a different sequence of textures and cuts instead of another version of bulgogi.

There is enough beyond beef to keep the grate varied. Pork belly, pork shoulder and marinated spicy pork sit alongside chipotle chicken, chicken steak and spicy chicken. Squid and butter shrimp bring seafood to the grill, while sweet onion, king oyster mushroom and corn provide vegetable rounds between richer cuts. The range moves easily from thin, quick-cooking slices to slower marinated pieces without committing the table to one protein.

The supporting plates make the meal broader than a grill rotation. Corn cheese, fried gyoza, egg roll, garlic edamame, shrimp tempura, seaweed salad, creamy shrimp, spicy rice cake and Spam musubi are available alongside deep-fried pork rib and soft-shell crab. The upper end of the program adds poke salad, butterfly shrimp, Cajun albacore carpaccio and salmon carpaccio, introducing chilled and fried seafood before or between barbecue rounds.

Sushi is a genuine parallel track rather than a token roll or two. The selection includes California, Philadelphia, spicy tuna, spicy crab, vegetable, Hawaiian and Crunch rolls, with higher tiers reaching Rainbow, Tiger, Lobster and the King Kong Roll. The King Kong combines shrimp tempura, spicy crab and cream cheese in a deep-fried roll, giving the sushi side one of its most substantial cooked choices.

Korean soups and rice keep the meal rooted in more than barbecue. Soft tofu soup (sundubu), chicken gomtang, spicy beef soup (yukgaejang), kalbi tang, pork-backbone hangover soup and Korean spicy ramen offer several ways to step away from the grill. Plain rice and kimchi fried rice with egg cover the starches. Green-onion salad, chopped lettuce, stir-fried kimchi, radish wraps, sliced garlic and jalapeño, ssamjang, seasoned oil and salt, spicy mayo and garlic ponzu provide the assembly kit for wraps and bite-by-bite adjustments.

Dessert is simple: vanilla ice cream and Melona bars. By then, Gorilla’s food program makes the most sense as a progression rather than a total count—quick-cooking beef, marinated cuts, richer pork and chicken, sushi and appetizers, then soup or rice when the table needs a reset. The premium tiers deepen that route with short rib, tenderloin, tongue and carpaccio instead of changing the restaurant into a different format.