Mr. Kim’s Korean BBQ
Cuisine
Meal Periods
Dining Format
Phone
Website
Cuisine
Meal Periods
Dining Format
Phone
Website
EXPERIENCE
Mr. Kim’s Spring Mountain location sits in Las Vegas’s Chinatown corridor, and the meal begins as a table-centered Korean barbecue experience rather than a conventional buffet. The dining room is spacious and contemporary, but the built-in grill organizes everything: once seated, the table becomes both cooking surface and staging area. Before any meat hits the heat, banchan, wrap materials, sauces, soup and ordered sides begin filling the space around the grill.
The next decision is the AYCE tier. Classic, Premium and Signature do more than change the price; they establish how far the meal moves into steaks, short ribs and specialty cuts. Once the tier is chosen, the experience settles into rounds. Thin brisket and pork belly cook quickly, marinated bulgogi asks for more attention, and thicker pieces slow the table down. New plates arrive as cooked meat disappears, so the meal alternates between ordering, grilling, cutting, wrapping and clearing space for what comes next.
That turnover gives Mr. Kim’s much of its social character. The grill is shared, the choices are shared, and even an individual order changes the pace for everyone around it. Kimchi, cucumber kimchi, radish paper, romaine, rice paper and pickled vegetables keep successive pieces of meat from feeling repetitive. Soups and cooked sides provide pauses when the grill is full.
A 90-minute limit keeps the meal moving. There is enough variety to reward several deliberate rounds, but little reason to let the grill sit empty. The most satisfying progression is less about trying everything than using the tiers and sides to build contrast: quick-cooking cuts first, richer short rib or steak later, and acidic, spicy and cool accompaniments between them to reset the table for another round.
FOOD
Mr. Kim’s is built around a three-tier all-you-can-eat Korean barbecue menu. Classic costs $27.99, Premium $34.99 and Signature $42.99; weekday lunch lowers them to $25.99, $30.99 and $37.99. Every level can make a complete meal, while the upper tiers primarily deepen the short-rib, steak and specialty-beef selection.
Classic starts with Mr. Kim’s Signature Beef Bulgogi, Certified Black Angus Brisket, Premium Beef Belly and Large Intestine. Pork adds Signature Spicy Pork Bulgogi, Organic Kurobuta Pork Belly, Premium Pork Jowl and Thinly Sliced Pork Belly. Chicken comes as bulgogi, teriyaki, Mr. Kim’s spicy or Cajun style. It is a broad base tier: brisket and thin pork cook quickly, richer belly cuts slow the pace slightly, and the marinated meats bring different seasoning to successive grill rounds.
Premium makes the largest jump in beef variety. Mr. Kim’s Premium LA Kalbi and New York Steak are each limited to one order, while Signature Spicy Boneless Short Rib, Signature Salted Boneless Short Rib, Premium Marinated Boneless Short Rib, Premium Flat Iron Steak, Premium Beef Tongue and Rib Finger Meat join the Classic beef cuts. Pork belly also branches into wine, spicy and miso versions, making it possible to revisit the same cut with a different marinade rather than simply ordering more of the first round.
Signature pushes furthest toward steakhouse territory. Signature Marinated Bone-In Short Rib, Fresh Cut Ribeye, Filet Mignon and New York Steak are each limited to one order. Premium LA Kalbi remains available alongside the boneless short ribs, flat iron, tongue, rib finger, beef belly and intestine. The distinction is not just quantity: thicker steaks and bone-in short rib occupy the grill differently from brisket or bulgogi and can give the later part of the meal a slower, more substantial character.
Seafood provides a useful break from the beef and pork. Classic includes Lightly Salted Squid and Mr. Kim’s Spicy Baby Octopus; Premium adds Butter Lemon Shrimp and Cajun Shrimp; Signature adds Fresh Shrimp. Around the grill, daily banchan includes kimchi, fish cake, cucumber kimchi, pickled onion with daikon, potato salad and radish salad, plus jalapeño, bean paste and garlic. Romaine, radish paper, tortillas and rice paper create several ways to wrap the cooked meats.
Each guest may choose one soup—Spicy Tofu, Soybean Paste or Kimchi—and the cooked-side list is unusually expansive. Golden California, Crunch and Spicy Tuna rolls sit beside Kimchi Fried Rice, Steamed Egg, Spicy Rice Cake, Corn Cheese and Japchae. Fried Gyoza, Shrimp Tempura and Chicken Wings add fried bites, while Bulgogi, Spicy Pork and Shrimp tacos take the side menu in a more casual direction. Vegetables, edamame, steamed rice and house salad fill smaller gaps; ramen and Carbonara Spicy Ramen are listed at $2.99.
The menu works best as a progression. Brisket, bulgogi and pork belly explain Classic quickly. Premium earns its difference through short ribs, beef tongue and additional marinades. Signature is for a table that specifically wants bone-in short rib, ribeye and filet mignon in the same AYCE session. Across all three tiers, the soups, banchan, wraps and hot sides keep the experience recognizably Korean barbecue even when the grill is carrying steak.
FOOD HIGHLIGHTS
♛ Signature Marinated Bone-In Short Rib — the top tier’s substantial Korean barbecue centerpiece.
♛ Fresh Cut Ribeye — a thicker Signature-tier steak for a slower grill round.
♛ Filet Mignon — tender steakhouse-style beef reserved for the Signature tier.
♛ Mr. Kim’s Premium LA Kalbi — cross-cut short rib with classic Korean barbecue appeal.
♛ Signature Spicy Boneless Short Rib — marinated beef with a hotter, bolder profile.
♛ Certified Black Angus Brisket — thin, fast-cooking beef available across all three tiers.
♛ Organic Kurobuta Pork Belly — rich pork built for crisp edges on the grill.
♛ Premium Beef Tongue — a Premium-and-up specialty with distinctive chew and richness.
♛ Mr. Kim’s Spicy Baby Octopus — seafood that breaks up richer meat rounds.
♛ Corn Cheese — hot, creamy-sweet comfort food alongside the grill.
♛ Japchae — savory glass noodles that give the table a cooked Korean side.
♛ Kimchi — the essential acidic, spicy reset between successive grilled meats.
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