It was Friday night in New York City, and we didn’t have a reservation. I had mixed up the days and accidentally booked Osamil for Saturday instead of Friday. After trying our luck at Nubiani, where the first available table wasn’t until 11 pm, we decided to take a chance and stop by Rib No. 7. I wasn’t too hopeful since it looked fully booked online, but we got lucky. A table had just opened up as we walked in.
I’d been to Rib No. 7 before but had almost forgotten how good it actually is. April was the one who first told me about it. It’s one of her favorite Korean BBQ spots in the city, and I completely understand why.
Rib No. 7 is known for woodae galbi, which are thick, premium cuts of beef short ribs. It’s one of the most treasured cuts in Korean BBQ because the meat stays juicy and develops a deep, rich flavor. Rib No. 7’s signature marinated version is called Dressed Up Galbi. The marinade adds an extra layer of umami and makes the meat incredibly tender and delicious. We also ordered pork jowl, which is a cut from the pig’s cheek. It’s perfect for Korean BBQ thanks to its marbling, as all that fat melts into the meat and gives it amazing flavor and texture.
Steve wanted soybean stew, so we added that too. Soybean stew, doenjang jjigae, is one of those dishes that always hits the spot, especially in fall and winter. The version at Rib No. 7 was rich and comforting, with that deep, savory taste of fermented soybeans that pairs so great with grilled meat. Steve also ordered a Korean beer called Geum Gang Lager, which neither of us had tried before. It turned out to be a great surprise, crisp and light with a subtle honey note that we both loved.
Like most upscale KBBQ places in New York, the staff does the grilling for you, so you can just sit back and enjoy the meal. And whatever you do, promise me you’ll order the After BBQ Fried Rice. The rice is fried on the same grill where the meat was cooked, letting it soak up all that flavorful fat and caramelized bits. Then they mix in egg and finely shredded seaweed, and the result is pure magic. The portion is generous, so if you’re already full from the meat and banchan, take the rest to go. It tastes just as good reheated the next day. After BBQ fried rice is one of the best ways to finish a Korean BBQ meal, and it’s a shame you don’t see it more often outside Korea because it’s so simple yet so good.
We had such a nice evening. The food was outstanding, and the service was spot on, never rushed and never slow. We left full and happy, and already thinking about when to go back.
A Beginner’s Guide to Korean BBQ – The Meat, The Wraps, The Magic
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Read my Korea Blog about Food and Travel
Rib No. 7, 32 W 33rd St, New York, NY 10001, United States
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