You may think you know how to eat Korean BBQ, but you (probably) don’t. And that’s okay. That’s where we—alongside Chris Oh, chef and co-owner of Hanjip Korean BBQ in Culver City and the mastermind behind Seoul Sausage—step in. Think of him as your guide through the endless Korean world of meat for this latest installment of the Dirty Dozen. We’re bringing the drinks (soju bombs), the meat (kurobuta pork belly and buttery brisket), and the good times. Watch below to find out how to get the best, most immersive Korean BBQ experience.
Get the full story in the The Hundreds Spring/Summer 2016 Magazine.