Gui Rim AYCE Korean BBQ: Both Good & A Good Value

Normally I tend to avoid all you can eat restaurants as they favor quantity over quality, which is not a compromise worth making.  However Gui Rim in Koreatown is a rare establishment where you can have quality and quantity, all for a low price which equals an excellent value.  Gui Rim is an All-You-Can-Eat Korean BBQ restaurant that has three price levels, the middle one is $17.99 and includes 21 different meats customers can grill.

You choose three meats at a time, and when you finish one, you can replace it with more of the same or try something different.  Consider it like the Netflix 3 DVD plan of Korean BBQs.  Above are several of the raw meat options including the sliced brisket.  On a recent visit with Christine of Choisauce we sampled many of the different meats including brisket, bulgogi, beef short ribs, thin sliced tongue and ribeye steak among others.

The quality of the meat was high and when we had the ribeye towards the end of the meal, it was literally a large ribeye steak, which we grilled and somehow ate entirely in a few short minutes despite being full.  The beef short rib aka Galbi was my favorite of the meats we tried, but I was happy with everything I tried.  Christine tried the Mountain Chaintripe and that was the only one that was not a favorite.

In addition to the meats, expect a full assortment of panchan, my favorite of which was the kimchi, which was aggressively spiced.  They were prompt at refilling the panchan and the dduk (rice cake) wrappers that a certain member of the Los Angeles food community is known to enjoy. Also included in the price is a bowl of Den Jang soup AND a small bowl of neng myun (cold noodles)in either spicy or cold broth.

The service was good and our grill was changed several times.  There is a call button on the wall to summon a waiter if you prefer as well.  We ordered plate after plate of meat and they did not balk at bringing us enough korean bbq to fill our bellies.  There is a $29.99 option, but I see no need to order that when the $17.99 is so good.  It is less than $20 + tip, an excellent value, even in Koreatown, which is home to many great deals.  Note that there used to be a one size fits all price, but now they have the three tiered option.

Gui Rim accepts reservations, although they are not always necessary.

Gui Rim: 3977 West 6th Street (@ Western), Koreatown.  Phone: (213) 387-5459

Now Open: Pal Cabron, the Koreatown Edition

Pal Cabron, the Cemitas and Clayudas specialist in Huntington Park owned by Bricia (pictured below) and Fernando Lopez of the Guelaguetza empire, has moved to Koreatown on the site of the original Guelaguetza.  Pal Cabron Koreatown opened last Friday night with a party to celebrate Bricia's birthday and friends and supporters turned out in full force to toast their success and celebrate the festivities.

The cemitas (pictured below) are just as large as at the original location.  The sandwiches are overflowing with meat, cheese and toppings.  No customer will go hungry at Pal Cabron.  In addition the menu includes tamales, memelas, clayudas and other Oaxacan offerings.  This branch is connected to their recently opened Natura Juice Bar, so customers can satisfy their juice and sandwich cravings in one spot.  Ingredients include poek, chicken, beef and quesillo (Oaxacan cheese) as well as mole sauce.

For those of you who were curious about Pal Cabron but found the location to be "geographically undesirable", you now have no excuse.  The 8th Street location is in between downtown and the Westside and a short drive from Hollywood.  The prices are reasonable (less than $10) and the service is quick and friendly and if you are in luck you may actually get to meet the legendary proprietress herself.

Pal Cabron #2: 3337 1/2 W. 8th Street (just West of Irolo) in Koreatown. Phone: (213) 427-0601. Website: palcabron.com

2nd Annual Korean BBQ Cookoff

A parking lot in Koreatown was the scene of the 2nd Annual Korean BBQ Cook-Off on Saturday. Thousands of hungry korean bbq aficionados attended the free event, in which many of the top local korean bbq specialists competed for the title of champion. Park's BBQ was overall winner as the Judge's Selection, selected by a panel that included Chef Ludo Lefebvre of Ludobites, LA Weekly's Pulitzer Prize winning restaurant critic Jonathan Gold, actress Sandra Oh, and diplomat Consul General Jae Soo Kim of Korea.



Some of the longest lines of the day were for Park's BBQ (above) and Kalbi Burger (below). Each dish was priced at one ticket ($5). The Park's line moved excruciatingly slowly in the hot sun. The crowd was patient and good natured while waiting for their bowl of beef. The beef was very good but perhaps not worth waiting 45 minutes in line for. I recommend the restaurant wholeheartedly, where the experience is much more comfortable and delicious, although considerably more expensive than $5.

Kalbi Burger's line was long, but they kept it moving quickly, and folks were served in well under half the time of Park's. The physical Kalbi Burger location opened in mid June at 4001 Wilshire Blvd, at Wilton Place. The burger is a Korean take on the American classic with a kalbi aioli sauce and a Korean vinagrette on the patty made outof ground short ribs and chuck.



Ironically my favorite taste of the day came from Scoops Westside and its owner/operator Matt Kang. (pictured below) In addition to some Korean flavors such as kimchi and red bean, Scoops was serving a roasted corn flavor that was sensational. It should be the signature flavor of Scoops Westside when it opens later this year on Overland.



Other dessert options included the Coolhaus Truck and Sprinkles, which also sent a truck. There was a beer garden, which was tented and proved a popular attraction for beating the heat.



In addition to the Korean BBQ cooking competition and the general food tasting, there was a Soju mix-off cocktail competition. The winning drink, the K-Town Cobbler, was made by Joel Black (pictured above), formerly of Cana Rum Bar.

The recipe for the winning K-Town Cobbler is:

Ingredients:
3 oz jinro soju
1 tbl spoon pear chutny
1/2 oz lemon juice
2 pecans
1 tbl spoon honey
10 drops Ginger juice
1 1/2 oz apple juice

Directions:
Put all ingredients into a mixing can and muddle.
Shake cold and strain into a double old fashioned glass.
Top with crushed ice and a dallop of the pear chutney pecan mash.

Recipe courtesy of Joel Black