DAE GEE

Things just got cooler at Dae Gee. 😎❄️

And no, we’re not just talking about the vibe. Here are a few of the coolers you can sip on while the grill’s heating up. 🔥

It’s funny how productions work. You spend days planning, shooting B-roll, setting every detail perfectly… and then the celebrity walks in and suddenly the whole room locks in. 🎬🔥

Working with Guy Fieri was intense, fast-paced, and honestly a really great experience. One minute everyone’s casually talking, the next it’s complete focus as cameras roll, grills fire up, and the shoot comes alive.

A lot of pressure. A lot of fun. Definitely one of those projects you look back on and appreciate even more.

There’s an art to building the perfect Korean BBQ bite. 🔥🥬

Start with the lettuce wrap, add the grilled meat, then customize it with your favorite sides. Kimchi for a little kick, coleslaw for crunch, maybe a little extra sauce if you’re feeling bold.

Everybody builds it differently… and somehow everyone swears theirs is the best one at the table. 😂

Korean BBQ is one of the only meals where smelling like the food afterward is honestly part of the experience. 😂🔥

You grill everything right at your table, load up on all the sides, and leave smelling like smoky goodness for the rest of the night. The exhaust helps… but let’s be real, your clothes are still coming home marinated in flavor.

Worth it every single time.

Korean BBQ is traditional but the way we enjoy it in the U.S. is a little different.

In Korea, restaurants are often more specialized... maybe a pork belly spot or a place known for certain cuts of beef. You usually go out for it once in a while.

Here at Dae Gee, we want guests to experience a little bit of everything. The all-you-can-eat menu isn’t really about eating as much as possible. It’s more like a sampler of flavors so you can discover what you like.

Think of it as a taste of Korean BBQ culture, all in one table. 🔥🇰🇷

One of the most common mistakes at Korean BBQ? Putting all the meat on the grill at once.

It might seem faster, but it actually cools the grill down and leaves less space for the meat to cook properly. Not to mention, it can lead to cross-contamination between different meats like chicken and pork.

The better way? Cook one type of meat at a time, finish it, then move on to the next.

After 15+ years in the business, it’s not just about serving great food... it’s also about helping guests learn the process so they can get the best flavor and experience at the table.

Because great Korean BBQ is all about the system, the timing, and the grill. 🔥

“You know, it’s a chef’s dream to have the customer cook the food.”

That’s one of the things that drew this franchise owner to Korean BBQ in the first place. The experience is completely different. Guests don’t just sit down and wait for a plate; they become part of the cooking.

What kept bringing him back when he was looking at concepts? The flavors, the authenticity, and just how good the food really is.

When the food is real and the experience is this interactive, it’s easy to see why people keep coming back.

Authentic Korean food just hits different.

It’s not just about following a recipe. It’s about the experience, the technique, and the little things that come from years of cooking it the right way.

In this kitchen, every dish is made with real care to keep the flavors true and delicious at the same time.

Because when it comes to great food, authenticity always makes it better. 🇰🇷🔥

My first memory of Korean BBQ goes back to when I was about eight years old. Beef short ribs were considered a luxury back then, something we only had for birthdays, big milestones, or very special occasions. The price alone made it rare in our household and in our culture.

Fast forward to today, and our kids are eating beef short ribs like it’s an everyday thing. Sometimes they’ll even say, “This is what I want.”

It’s funny and meaningful to reflect on how much things have changed.

When it comes to grilling, it’s all personal preference.

For beef, I like my marinated cuts around medium, but brisket? That’s closer to rare... 30 seconds on the grill and I’m already eating. People always say it’s not even cooked yet, but somehow the meat’s already gone.

Pork belly is different. I like it a little crispy, with some texture. Bottom line: there’s no right or wrong way. Just grill it how you like it.