If there is one place you should enjoy a Korean barbecue outside of South Korea, your bucket list should include Mr. Bro Korean Bistro.
“Korean barbecue is one of the tastiest cuisines for many local foodies. The flavours are simple, yet so delicious, and different cuts of meats complement this dish perfectly,” said Zerom Hwang, chef and founder of Mr. Bro Bistro.
Keen to offer a new perspective on Korean barbecue, Hwang and his older brother Taewon Seo are dedicated to introducing hot stone grill cooking to more people.
During the month-long Feast Asian Dining Festival, they will offer a variety of grilled meat such as skirt steak, prime rib finger and prime pork belly.
To add flavour to these meats, Seo and Hwang have even created three kinds of house-made dipping sauce, which are Ssamjang sauce (Korean soybean paste), spicy sauce and herb salt.
Different from other barbecue styles, Hwang and his brother prefer to use dipping sauce to bring out the meat flavours instead of marinating the meat for the grill.
“The beauty of Korean cuisine is about being natural without combining too many elements,” said Hwang.
Intent on creating an upscale dining experience, they have also put a unique twist on the traditional Korean cuisine by melding innovative techniques.
They will also feature several modern dishes for the upcoming Feast event, such as cheese with kimchi fried rice, rice cake skewers, and house green salads topped with banana dressing.
“You won’t see these dishes at other traditional Korean restaurants. As the next generation becomes more globalized, we try to add new elements to traditional cuisine, but we will also keep the honesty and tradition of Korean food,” said Hwang.
Before moving to Richmond, the brothers spent many years serving as master chefs at high-end restaurants in different countries, including the U.S. and Japan. They introduce Korean barbecue wherever they go.
“As the world is changing rapidly, food will also be reinvented. Instead of creating something different, we prefer to maintain the parts we want and make something better.”