The memories of outdoor barbecues along Korea’s beautiful valleys with tall branching trees…
The memories of outdoor barbecues along Korea’s beautiful valleys with tall branching trees brings a smile to many of us Koreans living in the United States: the taste of diligently marinated galbi cooked on a hot stone grill melting in your mouth, accompanied by a shot of soju. Founder and CEO of miss KOREA BBQ Sophia Lee established the restaurant with one goal in mind: to deliver this exquisite experience and delicacy to New York.
All of miss KOREA BBQ’s dishes have been developed in close collaboration with Chef Sun Kyu Lee, a renowned food consultant in Korea, who has shared her genuine recipes to create a truly authentic Korean cuisine experience. Prepared using local organic greens and Angus meats combined with original Korean ingredients, each dish is crafted to go beyond the standards of even the pickiest of New York’s epicures.
Banchan, Korean side dishes, are prepared incorporating the five key Korean values in making quality food: color, flavor, smell, texture, and nutrition. Side dishes are meant to be an essential and necessary component to every Korean meal, and miss KOREA BBQ crafts each with care. The harmonic coming together of these five elements is the foundation of Korean cuisine, and Sophia Lee ensures that every guest at miss KOREA will be served well, with plates filled with feelings of love, home, and nostalgia.