Shawn Tran, a Vietnamese couple the meal. “Cabbage is the most who have long been interested popular,” Vu says. “The daikon in Korean cuisine. “We are food and carrot kimchi has more of a industry people – we travel to pickled flavor, a little sour and eat and learn, and love to bring a little sweet.” Meals unfold on that knowledge back home,” Vu a completely different timeline explains. Gin, which opened in than the typical three-course early March, is the realization event. “This is a social dining of their long-held desire to offer experience,” Vu explains.” You don’t cook it all at once, you let Korean BBQ to New Orleans. Bringing this type of restaurant it play out. Bring your friends, to New Orleans represents a larger talk about what happened at challenge than most, however. work and celebrate a promotion. The equipment cost is high – the We are not here trying to turn tabletop grills and downdraft tables – these meals can take a ventilation require serious invest- while and that is just part of the ment. At Gin you see experience.” it is money well spent Outside of the – the modern space BBQ grill selecGin Korean BBQ, is trimmed out with tions, popular 3012 N Arnoult blue accent lighting appetizers include Rd., Fat City; and comfortable seats Spicy Fried 309-7007. L, D Daily; and booths padded Chicken Wings, Ginkoreanbbq.com out in metallic silver Hamul Pajeon (a upholstery. It is a seafood-and-green large restaurant, neatly ordered, onion studded pancake) and with the back wall affording a the traditional Korean favorite view into the kitchen. Japchae, which uses clear noodles But the real show takes place made from sweet potato starch. at your table. Choose from a For drinks, a full bar menu is number of meat dishes, such as available, but consider pairing Chadolbagi, thin cylinders of beef your meal with Soju, a distilled brisket, and Maeun Dak Bulgogi, spirit akin to vodka but with a spicy marinated boneless chicken. lower alcohol content. They sell “We bring out the side dishes and Chamisul, a top Korean brand, marinate and prep all the meat,” and it is also available in a variety Vu says. “All you have to do is of flavors, including mango and lychee. Generous off-street parking cook it to perfection.” The quality of the meat and is provided, but come early as accompaniments set Gin apart. once it fills up street parking Many of the marinades involve in Fat City is hard to come by. • a three-day process, and all the meats are first butchered then prepped in-house. No MSG is employed, and the natural enzymes in fruit and citrus used in the marinades tenderize the meat, rather than commercial And Little Korea BBQ powders. Little Korea BBQ in the Lower Once the grill is ready, grab Garden District offers a similar the provided tongs and the fun experience Uptown. Here grilling begins. For non-marinated meats, takes place atop an open flame pass the finished bits through (rather than the griddle-like the triumvirate of green-tea stations at Gin). Recommended infused salt and pepper, sesame dishes here include the beef oil and ponzu sauce. Wrap it bulgogi and the la galbi – up in a lettuce leaf with a bit of marinated beef short rib. The rice and any one of the houseKim Chi Pancakes are a good made kimchi that accompany appetizer as well. my ne w orleans . co m
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