The Rise of the Korean Steakhouse in America

The emergence of the Korean steakhouse can be traced back to COTE, which opened its original New York location in 2017. Seoul-born restaurateur Simon Kim’s pioneering concept quickly garnered a Michelin star for its attentive service, extensive wine list, and high-quality meats. The restaurant’s success has since led to expansions in Miami, Singapore, and soon Las Vegas.

Typically, a Korean BBQ experience is a flexible and interactive feast, exemplified by COTE’s popular butcher’s feast, which is priced per person and designed for groups. Diners can expect a selection of Midwestern USDA Prime and American hybrid wagyu from Nebraska and Georgia grilled by servers at their table, accompanied by an array of banchan—pickled seasonal vegetables, scallion salad, savory egg soufflé, and beef bone consommé—along with stews and rice. These aren’t your standard steakhouse sides of baked potatoes and creamed spinach. Instead, the experience encourages mixing and matching flavors in a journey of culinary discovery. For those seeking an even more premium option, COTE offers a horizontal A5 Japanese wagyu ribeye tasting, featuring cuts from Miyazaki, Sendai, and Kobe beef.

In Chicago, a city famous for steakhouses, Perilla opened in July 2024 to great acclaim, offering a communal steakhouse experience in the downtown Loop neighborhood with an approachable yet exciting atmosphere. Accents like caviar, truffle, and uni add luxe flourishes alongside fresh lettuces, herbs, and dipping sauces to refresh the palate and complement the rich meat. Perilla highlights a dedicated Iberico pork program, sourcing prized acorn-fed Spanish Iberico pork, known for its marbling and rich flavor, alongside American prime beef and Japanese wagyu.

Unlike a traditional cook-your-own-meat Korean BBQ experience, Perilla, like COTE, has servers who grill the meat to precise specifications at the table. “Our team is trained thoroughly so that each cut is cooked to the specification we believe to be the best temperature to enjoy that cut,” says chef Andrew Lim. “Each bite is cooked exactly to [the guest’s] liking and able to be enjoyed right away.” All servers go through several days of demonstrations, tastings, and mock service before serving guests.

Chef Sangtae Park takes a different approach, blending a Korean steakhouse with sushi omakase at Bonyeon, a 12-seat beef omakase that opened in December 2023 in Chicago. Park, who earned a Michelin star for Omakase Yume, spent most of his career as a sushi chef but grew up with fond memories of grilling meats at Korean BBQ restaurants with friends and family.

“With Bonyeon, we wanted to offer the same level of guidance [as Omakase Yume]—but with a focus on beef and Korean cuisine,” Park says. “Our approach is deeply rooted in Korean traditions, showcasing timeless techniques such as fermentation, ssam, and stewing, all while placing beef at the centerpiece of each dish.”

Signature bites include counter-grilled beef tenderloin with miso-bone marrow sauce, as well as marinated galbi presented ssam-style with Korean red leaf lettuce, endive, and ssamjang (쌈장, Korean spicy soybean paste). Park also serves gomtang, a beef soup made by simmering five different cuts of beef for three days, and highlights lesser-known cuts such as tendon and tongue.

“Because our diners are often well-versed in different beef cuts, with Chicago being a steakhouse city, our goal is to introduce them to the traditional Korean preparations that have evolved over centuries—bridging the gap between traditional and modern Korean dining,” Park says. That includes pyeonyuk (편육, a thinly sliced and pressed beef terrine reminiscent of French pâté) and yukjeon (육전, an egg-battered beef pancake traditionally served on holidays and special occasions).