If you scored all these restaurants on the above criteria, Gyeong Bok would hit ten for almost all of them. The short barbecue menu offers both offal (a rare sighting of ox intestine) and the complete other end, Wagyu so comprehensively marbled it fizzles like on the pan like butter. Before any of that arrives you’ll see one of the best banchan offerings in Sydney, 12 different dishes all made by the restaurant's owner and occasional maître d'.
In Korean, it’s called gogi-gui, literally ‘meat roast’. It's got a long and complex history but these days it means essentially one thing – meat that’s grilled, often at the table by you, and enjoyed with banchan (Korean side dishes, kimchi being the most famous) and booze. Most barbecue joints will serve the same set of classics such as an unmarinated selection including pork belly and steak. Plus a few marinated pieces, maybe some saucy chicken thighs, pork neck, and, of course, vegetables too.
Just like Seoul, Sydney is jam-packed with excellent Korean barbecue joints. Time Out Sydney's critics, including Food & Drink Writer Avril Treasure (who visited Korea this year), have rounded up the best in town. They've got high-quality meat, genuine charcoal under their grills, service good enough to know when you need a waiter or a literal chef at the table, and a decent menu of non-barbecue options too.