Ahgassi Korean Barbecue

This Korean BBQ chain, which has expanded from Los Angeles to New York, is said to have been frequented by many Korean celebrities. It was definitely worth it; the flavor was unlike anything you find in Chinese Korean food. Brisket: The meat rolls looked beautiful, and after grilling, they had a very pure fatty aroma, but the texture tended to be a bit tough. It's best to ask the staff to grill them a little less. Served with raw onion salad, it not only cut through the richness but also enhanced the flavor. Pork Jowl: The best dish of the meal, and arguably the best pork jowls I've ever had, whether in Korean or Thai cuisine. American pork is often so gamey that even strong seasonings can't mask it, but this place's pork was surprisingly non-gamey! The cuts were slightly fattier than typical pork jowls, and after grilling, they achieved an exceptionally tender and crisp texture without being greasy. It was delicious with salt or even plain, but I suggest with the sweet vinegar sauce 양파절임 국물 to make it even more refreshing. Pork Belly: The layers were distinct, but the lean parts tended to be a bit tough after grilling. Marinated Short Ribs: Also delicious! The meat was smooth and tender, very juicy, and marinated with a sweet flavor. Even if you're already full, you'd still want a few more pieces. Because the seasoning was more on the sweeter side, I recommend dipping it in sweet vinegar sauce to add a refreshing tanginess. Buckwheat Noodles, Korean Chili Sauce, Beef Broth: I came specifically for this cold noodles, and it was the first time I'd ever had cold noodles with such a strong sweet and spicy sauce flavor and so little broth! It completely overturned my expectations. If you let it sit for a while before eating, the noodles will have absorbed all the broth. The texture is cool and sweet, with not much spiciness, making it perfect for finishing off a grilled meal. Soft Tofu Stew: Compared to the common versions in China, this one had a particularly strong peppery zing and aroma, which suited my taste perfectly. The tofu cubes were very tender, and the shrimps were quite bouncy. Steamed Egg: This was the first time I'd seen steamed eggs like this. In China, they're usually steamed around the edge of the pan. This way, the egg had a smaller surface area exposed to heat, resulting in a smoother texture. I recommend eating it while it's hot. Also, the staffs would grill for customers (this was very important!), making it the most worthwhile tip I've ever given since coming to the US.

- Xiao Ying -

Ahgassi Gopchang is brilliant. The place is busy, and deceptively big. The next door seems like it's another restaurant but it's part of the same restaurant, also there's an upstairs. We got seating immediately. We ordered the typical thinly sliced bulgogi, galgi, top blade, and pork belly. The quality was excellent. Our servers were very knowledgeable, teaching us different ways to eat. They were also very friendly. The pricing is on par for NYC. Overall a good experience

- Chu Lin -

It was my first time trying Korean cuisine in New York. The servers were very helpful and friendly. We had a variety of different and delicious dishes, the meats were amazing, and the barbecue experience was great. I definitely recommend it to anyone planning to go.

- Sayat Özdemir -

The BBQ was delicious, and I really appreciated the full cooking service. The restaurant was efficient, and by the time we left, a huge line had formed. Make reservations and enjoy this fun spot to hang out with friends and eat Korean food.

- Vera Quill -

meat was super fresh and amazing service!! they were very attentive, grilled the meat for us and replaced the banchan as soon as we finished them. we were very very full towards the end, huge portion!! everything would’ve been perfect if it was a little less crowded and loud, but nothing too crazy.

- Nhi Hoang -

Tried this bbq place (32nd Street) for the first time on a Friday night. We usually go to another Korean BBQ spot but wanted to try something new — this one’s very popular and I’ve heard the LA location is famous too. The wait was around 30–45 minutes (no reservation), so we just walked around until our table was ready. They seated us upstairs. The place has two floors and the setup feels a bit old-school, but it kind of adds to the charm. Service was friendly and fast, though we did feel a little rushed toward the end when we were just finishing our drinks. We ordered the beef set (three kinds of beef) and tteokbokki. The beef was good and filling, but the tteokbokki was just okay — big portion, but average taste. The cocktails, though, were a highlight! They have some with makgeolli and soju, and I really liked the one I tried — definitely a 5/5 for drinks. We paid about $240 for two (meat set, tteokbokki, and one cocktail each), which is pretty standard for Korean BBQ in Manhattan. Overall, solid spot if you want to switch things up and try somewhere new in K-town. Not sure I’ll rush back soon, but worth visiting at least once.

- Ivanna Kaleniuk -

They grilled everything for us and the service was incredibly prompt. They really take great care of their customers. The Korean grilled innards are usually hard to get right and authentic but theirs were perfect - tender, not overly chewy, and truly authentic. But recommend to book in advance!

- Stella Suk -